Floyd BrewBlog > Current > Pumpkin Spice Ale ’09 [Spice, Herb, or Vegetable Beer]

Pumpkin Spice Ale ’09

Specifics

Style:

Spice, Herb, or Vegetable Beer — BJCP Style Information

Category:	Spice/Herb/Vegetable Beer
Number:	21A

A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Spice, Herb, or Vegetable Beer from the BJCP website.

Brew Date:

October 18, 2009

Tap Date:

November 29, 2009

Yield:

5 gallons

Color (SRM/EBC):

14.9/29.3

BU/GU

Calories:

177 (12 ounces)

Conditioning:

Keg

ABV:

6.5%

ABW:

5.1%

Batch No:	44
OG:	1.055
OG (Plato):	13.57° P
Reading 1:	1.010 (6 days)
Reading 2:	1.006 (8 days)
FG:	1.006
FG (Plato):	1.54° P
Real Extract:	3.72° P
App. Atten.:	88.6%
Real Atten.:	72.6%
Status:	Tertiary

General Information

Method:	All Grain

Method:

All Grain

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

0.50 pounds

Crystal Malt 80L

Color (L):	80 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. For porters and stouts

4.8% of grist

0.50 pounds

German CaraMunich Malt II

Color (L):	42-50 °L
Info/Use:	Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results in increased fullness, heightened aroma, fuller flavor and deep color. Use 5 -10% for darker beers.

4.8% of grist

8.50 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

81% of grist

0.50 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

4.8% of grist

0.50 pounds

German Dark Munich Malt

Color (L):	8-10 °L
Info/Use:	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

4.8% of grist

10.50 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	7.5 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 2.3 gallons (boil evaporation)
Grain Amount:	10.5 pounds
Grain Absorbtion:	2.2 gallons
Total Water Needed:	10.7 gallons	7.5 gallons (runoff) + 2.2 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	3.5 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7.2 gallons	10.7 gallons (total water) – 3.5 gallons (mash water)

)

100% of grist

Adjuncts

0.25 pounds

Brown Sugar, Dark

Miscellaneous Ingredients (Non-Fermentable)

1/2 Small Container

McCormicks Pumpkin Spice @ 0 minutes

2 lbs

Canned Pumpkin @ 60 minutes

Hops

2.00 ounces

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.00 ounces

Tettnanger

Region:	Germany, United States
AAU Range:	3 - 6%
Notes:	Fine, spicy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Saaz, Spalt
Example:	Lager, Ale; Gulpener Pilsener, Sam Adams Octoberfest, Anderson Valley ESB

Pellets @ 15 minutes
Type: Aroma
Use: Aroma

3.00 ounces

Total Hop Weight

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	California Ale
Manufacturer:	White Labs
Product ID:	WLP001
Type:	Ale
Flocculation:	High
Attenuation:	76%
Temperature Range:	68–73°F
Amount:	35 ml

Mash Profile

Single Step Temperature Mash, Full Bodied Beer

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Mash with a direct heat source to maintain temperature.

Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	40 min.	152°F	Add 100% of mash water at 170° F / 77° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Procedure

Carmelize the pumpkin at 350 for 1 hour. Mash grains w/ 4 gallons water and pumpkin at 151 for 1 hour Sparge as usual collecting 7 gallons. Watch the sparge carefully at the pumpkin can get a littl gummy. May have to rake the top of the grain be to keep a good water flow Start 90 Minutes boil Add hops according to schedule Add1 1/2 tbsp of pumpkin spice at Flame Out 1 1/2 tsp of pumpkin spice added to something like Captain Morgan's, Barardi Spice or anything that will keep the spice sanitary. Combine spice and rum in a container with a tight-fitting lid a few days before racking the beer to secondary. Add the spice & rum mixture to the secondary and rack the beer on top to mix it well

Carmelize the pumpkin at 350 for 1 hour.

Mash grains w/ 4 gallons water and pumpkin at 151 for 1 hour

Sparge as usual collecting 7 gallons. Watch the sparge carefully at the pumpkin can get a littl gummy. May have to rake the top of the grain be to keep a good water flow

Start 90 Minutes boil

Add hops according to schedule

Add1 1/2 tbsp of pumpkin spice at Flame Out

1 1/2 tsp of pumpkin spice added to something like Captain Morgan's, Barardi Spice or anything that will keep the spice sanitary. Combine spice and rum in a container with a tight-fitting lid a few days before racking the beer to secondary. Add the spice & rum mixture to the secondary and rack the beer on top to mix it well

Fermentation

Primary:	4 days @ 68° F
Secondary:	7 days @ 68° F
Tertiary:	14 days @ 68° F
Age:	14 days @ 68° F

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Bottle Label

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