Pumpkin Head Ale

Source: Dave in Dallas
Recipe added: 12/05/05
Email: drathkamp@comcast.net

This is my second attempt at a Pumpkin Ale. The first lacked enough pumpkin and spice flavor, as well as body. This one is great and will be an annual traditon. The color is slightly dark orange. The aroma is a combination of sweet and spicy with fruity esters. The flavor is full bodied and phenolic, with a nice amount of mild pumkin flavor with a holiday spiced finish, low hoppiness. The alcohol content is pretty high, so not a lawnmower beer, but one for drinking while dealing with the relatives during the holiday season. Cheers. PS The final gravity is actually calculated since my hygrometer broke in the dishwasher, damn gnomes: drink all my beer and break my equipment.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.091
Finishing Gravity: 1.017
Time in Boil: 1 hour 15 minutes
Primary Fermentation: 7 days
Secondary Fermentation: 14 days

Ingredients:

Malt extract:
4# Muntons Dry Light DME
5# Liquid Amber extract
Misc sugar:
37.5 oz Maple Syrup
Bittering hops:
1.5 oz Fuggles x 60 min
Flavoring hops:
0.5 oz Tettenger x 10 min
Adjuncts:
Two 29 oz cans of pumpkin
3.5 teaspoons of pumpkin pie spice
5.5 teaspoons of ground all spice
1 tablespoon of vanilla extract
1.5 teaspoon of Irish Moss
Yeast:
Wyeast 1056 (American Ale)

Procedure:

00:00 Bring water to boil, add DME, amber extract, and maple syrup. Add Fuggles hops in hop bag. 00:45 Last 15 of boil, add Irish Moss. 00:50 Last 10 of boil add Tettenger hops in hop bag. 01:00 After a total of 1 hour boil, remove hop bags and add pumpkin, spices, and vanilla. Stir until pumpkin dissolved (about 15 minutes). 1:15 Cool and put in primary fermenter add yeast and stir. After 1 week, rack to secondary fermenter. After 2 weeks in the secondard fermenter, I kegged it: 12 psi at 39 degrees.

Back to previous Table of Contents [an error occurred while processing this directive]