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Author Topic: Pumpkin Ale  (Read 972 times)

Black Dog Brewery

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Pumpkin Ale
« on: August 31, 2016, 09:16:37 PM »
Black Dog Brewery - Pumpkin Ale

Specs:
Batch size:     5.5 gallons
Estimated OG:     1.074
Estimated ABV:     9.5
Target IBUs:     16.4

Grains:
12lb  Domestic 2-row
1lb  Special Roast (50 SRM)
1lb  Crystal 60L
2lb  Rice Hulls (to avoid a stuck mash because of the pumpkin filling)

Hops:
My last batch was based upon 4.5 oz of 2.5% alpha acid German Hallertauer Hops.

Adjust your hop boil quantities based upon the actual alpha acid % printed on your bag.  Add enough to achieve 13.7 IBUs at 60 minutes, and 2.7 IBUs at 5 minutes.  This should total out to approx 16 or 17 IBUs for the entire batch.

Also save 0.5 oz for dry hopping.

Other ingredients:
3.75lb of Libby’s pumpkin pie filling (sold as two 30oz cans).  Add directly to MLT without baking)
1lb brown sugar
1.5 tsp of Pumpkin Pie Spice
1 tsp Allspice
1 tsp Cinnamon
1 tsp Nutmeg
Whirlfloc table
Yeast, US-05
Clarity Ferm, 10ml

Yeast Starter:
Begin to create a 1000ml yeast starter 3 days before brew day.

Mashing:
Mash at 149’ for 90 minutes.  Stir every 15 minutes to primarily break up the pumpkin during the recirculation or even if you mash in a cooler because the pumpkin pie filling causes the mash to become very thick like paste.

Boil Kettle Additions:
-  2 oz of 2.5% alpha acid German Hallertauer hops - Beginning of the 60 min boil
-  1lb brown sugar - Beginning of the 60 min boil
-  1.5 tsp of Pumpkin Pie Spice - Last 15 min of boil
-  Whirlfloc table - Last 10 min of boil
-  2 oz of 2.5% alpha acid German Hallertauer hops - Last 5 min of boil
-  1 tsp Allspice - Last 5 min of boil
-  1 tsp Cinnamon - Last 5 min of boil
-  1 tsp Nutmeg at - Last 5 min of boil

Fermentation:
-  Pitch the yeast starter.
-  Pitch the Clarity Ferm.
-  IMPORTANT:  Every batch that I've done requires a blow-off tube rather than a standard air lock.  This wort starts to ferment within 8 hours.  After 48 hours it's almost boiling out the top of a 6.5 gallon fermenter for a 5.5 gallon batch.

Dry Hops:
-  0.5 oz German Hallertauer Hops pitched into the fermenter around day 7.

Bottle Conditioning:
Prime with 5oz of corn sugar for a 5 gallon batch

Cheers & 17 !

« Last Edit: November 26, 2016, 05:58:22 PM by Black Dog Brewery »
Cheers & 17,

Jim,
Long Island, New York
My Youtube Channel

FERMS:
- Sour Beer For Beginners
- Barley Wine
SERVING:
- Hop Sniffer (for Strat)
- Light Belgium Blonde
- Habanero IPA
- 17 Brew Crew - Black IPA (ouch)

 

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