Pumpkin Ale
Pumpkin Spice Beer
Created November 10, 2020
Use 2 typical size butternut squash Deseed and chop into big chunks. Roast at 180 for 45 min WITH NO ADDED FAT / OIL or seasoning. Last batch had poor head retention, suspect this is why. Put squash into large cheesecloth bag, add to boil for duration. Third version of this recipe.
1.058
OG
1.011
FG
6.2%
ABV
15
IBU
11.9
SRM
5.5 gal
Batch
Fermentables
- Pale Malt 2-Row3.79 lb(62.0%)
- Wheat Malt0.61 lb(10.0%)
- Brown Sugar, Dark0.43 lb(7.0%)
- Caramel/Crystal Malt0.31 lb(5.0%)
- Oats, Flaked0.31 lb(5.0%)
- Victory Malt0.31 lb(5.0%)
- Acid Malt0.18 lb(3.0%)
- Carapils - Dextrine Malt - US0.18 lb(3.0%)
Hops
- Magnum(12% AA)0.20 oz @ Boil 60 min
- Mount Hood(6% AA)0.53 oz @ Boil 15 min
- Mount Hood(6% AA)0.88 oz @ Aroma 20 min
Yeast
SafAle English Ale
Lab: Fermentis
Attenuation: 75%
Temp Range: 59-68°F
Equipment
ACM - V4 - GF
Batch Size: 5.5 gal
Boil Time: 60 min
Efficiency: 63%
Mash Profile
Medium fermentability
| Step | Type | Temp | Time |
|---|---|---|---|
| Temperature | 153°F | 60 min | |
| mash out | Temperature | 167°F | 10 min |
Water Profile
101
Ca (ppm)
5
Mg (ppm)
38
Na (ppm)
57
Cl (ppm)
56
SO4 (ppm)
238
HCO3 (ppm)