Saturday, November 10, 2012

Punk! Pumpkin Ale test batch

I love pumpkin ales.  I LUV LUV LUV them, and so this year I decided to make one.  Just a couple weeks ago, on a nice windy morning, I sat out back and brewed this right up.

TEST - (For Seasonal prelim) - PUNK Pumpkin

Brew Type: Extract Date: 10/22/2012
Style: Spice, Herb, or Vegetable Beer Brewer:
Batch Size: 5.50 gal Assistant Brewer:
Boil Volume: 8.84 gal Boil Time: 60 min
Equipment: Cameron Mathews Brewery: Brew Pot (15 gal) and Igloo Cooler (10 Gal)
Taste Rating (50 possible points): 35.0

Amount Item Type % or IBU
6.00 lb Amber Liquid Extract (12.5 SRM) Extract 60.00 %
1.00 lb Vienna Malt (3.5 SRM) Grain 10.00 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.00 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 5.00 %
1.00 oz Mt. Hood [6.00 %] (60 min) Hops 20.9 IBU
0.50 oz Hallertauer [4.80 %] (5 min) (Aroma Hop-Steep) Hops -
0.25 tsp Allspice (Boil 10.0 min) Misc
0.25 tsp Cloves, ground (Boil 10.0 min) Misc
0.25 tsp Ginger, powdered (Boil 10.0 min) Misc
0.25 tsp Nutmeg (Boil 10.0 min) Misc
0.50 tsp Vanilla Extract (Boil 15.0 min) Misc
1.50 tsp Cinnamon, powdered (Boil 10.0 min) Misc
4.00 lb Pumpkin (Roasted Pieces) (Mash 60.0 min) Misc
52.80 items Bottle Caps - Orange (Bottling 1.0 min) Misc
1.00 lb Brown Sugar, Light (8.0 SRM) Sugar 10.00 %
1.00 lb Molasses (80.0 SRM) Sugar 10.00 %
8.84 gal Dallas, TX Water
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Beer Profile
Estimated Original Gravity: 1.056 SG (1.030-1.110 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.014 SG (1.005-1.025 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 16.8 SRM (5.0-50.0 SRM) Color [Color]
Bitterness: 20.9 IBU (0.0-70.0 IBU) Alpha Acid Units: 6.0 AAU
Estimated Alcohol by Volume: 5.48 % (2.50-12.00 %) Actual Alcohol by Volume: 0.65 %
Actual Calories: 43 cal/pint

Carbonation and Storage
Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.0-3.0 vols)
Estimated Priming Weight: 4.2 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 3.0 Weeks
Storage Temperature: 72.0 F


Used one and a half 4-5 lb pie pumpkins, cut into 8ths and peeled and roasted 1 hour at 325 degrees in the oven. Then added to the water with steeping grains and removed when water reached boiling temp to add extracts, molasses, etc.

Notes from first thing to say is do not use canned pumpkin! Real pumpkin is the only way to go here, otherwise you’ll be dealing with a huge mess. You’ve been warned.

You’ll first need to roast the pumpkin in the oven, similar to cooking squash. This softens the pumpkin and begins breaking it down. Cut the pumpkin into manageable pieces (should be cleaned, of course—old jack-o’lanterns work great), place in a shallow baking pan and add a bit of water to the pan. Roast in a 325°-ish oven for about an hour, or until soft. Or check a cookbook .

There’s two ways you can incorporate the finished pumpkin: a partial mash-style method or simply a soak with the grains as the water heats. For the soak method, simply add the pumpkin and the grains to your pot of water, put it on the heat to boil. When it boils, remove the pumpkin and grains.

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