Pumpkin Spice Ale ’09: From Floyd 's BrewBlog

Pumpkin Spice Ale ’09

From the BrewBlog of Floyd Westminster, CO USA
Printed November 22, 2009

From the BrewBlog of Floyd
Westminster, CO USA

Printed November 22, 2009

Specifics

Style:	Spice, Herb, or Vegetable Beer
Yield:	5 gallons
Color (SRM/EBC):	14.9/29.3
BU/GU	0
Calories:	177 (12 ounces)
ABV:	6.5%
ABW:	5.1%

OG:	1.055
OG (Plato):	13.57° P
FG:	1.006
FG (Plato):	1.54° P
Real Extract:	3.72° P
App. Atten.:	88.6%
Real Atten.:	72.6%

General Information

Method:	All Grain

Method:

All Grain

Recipe

Grains
0.50 pounds	Crystal Malt 80L	4.8% of grist
0.50 pounds	German CaraMunich Malt II	4.8% of grist
8.50 pounds	American Pale Malt (2-Row)	81% of grist
0.50 pounds	American Chocolate Malt	4.8% of grist
0.50 pounds	German Dark Munich Malt	4.8% of grist
10.50 pounds	Total Grain Weight	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 Pellets @ 60 minutes Type: Bittering Use: Boil
1.00 ounces	Tettnanger 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

BJCP Style Info

Style:

Spice, Herb, or Vegetable Beer

Info:
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.

Info:

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.

Brew Day Data

	Target	Actual
Str Water Amt:	3.5	______
Str Water Temp:	______	______
Mash Temp:	______	______
Mash Time:	______	______
Sp Water Amt:	7.2	______
Sp Water Temp:	______	______
Pre-Boil Grav:	______	______
Pre-Boil Amt:	7.5	______
Post-Boil Amt:	5	______
Boil Time:	90	______
O.G.:	______	______
____________	______	______
____________	______	______

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