Paul's Pumpkin Pale Ale
Latest Attempt: Paul's Pumpkin Lager
Paul's Pumpkin Pale Ale II
Type: All Grain; Amount: 5 gals.
GRAIN BILL:
- 8 lbs. of 2-row pale malt mashed for 2 hrs.
- 1 lb. of 30 deg. L. Crystal malt mashed for 2 hrs.
- 1 lb. of 20 deg. L. Munich malt mashed for 2 hrs.
HOPS:
- 2 oz. Willamette hops boiled for 60 min.
- 1 oz. Cascade hops boiled for 60 min.
- Cascade hops for finishing, last 5 min.
DISTINCTIVE INGREDIENTS:
- whole cooked pumpkin 6 lbs.
- canned pumpkin 1 lb.
- light clover honey 2 lbs.
- spices: 4 cinnamon sticks (60 min. boil), 1tsp. ground cinnamon, .5 tsp. vanilla extract, .5 tsp. ground nutmeg, .25 tsp. ground allspice, .5 tsp. dried ground ginger, dash of cloves,1 tbsp. Irish moss.
OTHER SPECIFICATIONS:
- 1.5 tsp. gypsum
- Wyeast #1098 British Ale, 1oz. in 2 cup starter
- 3 day primary fermentation at 66 degrees
- 10 day Secondary fermentation at 60 degrees
- Original Gravity=1.063
- Terminal Gravity=1.020
- Bottled on Nov. 17, 1995
BREWING PROCEDURES:
- Cooked pumpkin @ 350-400 degrees in oven for 1.5 hrs. (until soft).
- Started step mash 30 min. after putting pumpkin in oven & mashed all grains @ 124 degrees for 40 min. with 3 gals. water. Added 1.5 tsp. gypsum to reach pH=5.3.
- Added 1 gal. boiling water & raised temp. to 132 degrees . Reached 152 degrees 20 min. later & added cooked & canned pumpkin to mash, holding temp. for 45 min. & raising heat for 15 mins. more to mash out @ 165degrees
- Sparged with 5 gals. 170 degrees water (pH=5.5) (stuck after 15 min. and transferred to a grain bag!).
- Collected 8 gals. wort divided between 2 pots for vigorous boiling.
- Hops, honey, and spices divided equally between two pots. All spices boiled for 15 min. or less
- 8 gals. Collected wort 80 mins.
- Final volume after boil was 5 gals. (with almost 1 gal. of trub settling out!).
- Bottled with .75 cups corn sugar and .25 cup malto-dextrine powder boiled in 4 cups water with one cinnamon stick.
MY RECENT TRY AT THIS:
PAUL'S PUMPKIN LAGER
- Brewing Date: Nov. 2, 1997
- Using the same recipe as above but more pumpkin and no honey and Lager yeast, I had a terrible time. Not only did the sparge get stuck after 5 minutes, but I knew I would loose so much beer to trub that I collected 10 Gallons of wort (boiled in 2 pots)!! Unfortunately, I probably over hopped it, and lost 5 full gals. (to evaporation and trub), so that I ended up with a beer of only SG=1.037.
- Wyeast #2112 California Lager, 4oz.from primary of batch #34
- 5 day primary fermentation at 55 degrees
- 12 day Secondary fermentation at 48 degrees
- Original Gravity=1.037
- Terminal Gravity=1.015
- Bottled on Nov. 19, 1997
