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Pumpkin Ale

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Pumpkin Ale

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Beer Style: Fruit and Vegetable, Herb and Spice, Specialty 
Recipe Type: all-grain
Yield: 5 gallons

Description:

This is a gluten free adaption of the 'Perfect Pumpkin Ale' recipe by Mark Pasquinelli on the Craft Beer & Brewing Magazine website. You will need to follow the instructions on how to prepare the pumpkin here: https://beerandbrewing.com/perfect-pumpkin-ale-recipe/

After adapting a lot of recipes from conventional malts to gluten free malts for ourselves and others, we have learned that the grain bill needs to be increased by 20-30% to match PPG. Additionally, we have received pretty consistent feedback that the flavor profile of the clone recipe is somewhat dialed back as compared to the original. Therefore, we have started to increase the specialty malts in the grain bill greater than the base malts to give the beers a boost in flavor.

As we have done with past recipes, we are substituting the Maris Otter with Biscuit Rice Malt. Aromatic malt is a European style Munich malt, and as we intended to boost the Munich Millet Malt in this recipe anyway, we are going to substitute this malt with more Munich. As for the CaraMunich, we are going to use some CaraMillet Malt to provide the caramel aroma. But we are only going to use 1 LB maximum as we find the CaraMillet attributes too much sweetness to the flavor profile over that amount.

Ingredients:

  • 9 LBS Biscuit Rice Malt
  • 6.5 LBS Munich Millet Malt
  • 1 LB CaraMillet Malt
  • 1 LB Roasted Buckwheat Malt
  • 8 OZ dark brown sugar
  • 5 LB pumpkin or butternut squash
  • 0.55 OZ Northern Brewer hops
  • 5 tsp ground Saigon cinnamon
  • 1 tsp fresh ground nutmeg
  • 1 tsp fresh ground ginger
  • 3 tsp vanilla extract

Additional Instructions

Primary Ferment: 7-10 days
Secondary Ferment: 7-10 days

Beer Profile

Original Gravity: 1.063
Final Gravity: 1.015
Alcohol by Vol: 6.3%
Color SRM: 0.0
Bitterness IBU: 19.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

Perform a Single Infusion Mash at 163.4 F for 90 to 120 minutes; or Step Mash at 155-165F for 90 to 120 minutes followed by 140-150F for 90 to 120 minutes with SEBAmyl BAL 100 or Termamyl, and SEBAmyl L enzymes. Use the appropriate amount of rice hulls to ensure circulation and filtration.

Allow to achieve hot break and maintain rolling boil.

Note 90 minute boil.

8 OZ dark brown sugar @ 90 min
5 LB pumpkin or butternut squash @ 90 min
0.55 OZ Northern Brewer hops @ 60 min
1 tsp Irish moss & yeast nutrient @ 10 min
5 tsp ground Saigon cinnamon @ 5 min
1 tsp fresh ground nutmeg @ 5 min
1 tsp fresh ground ginger @ 5 min
3 tsp vanilla extract @ secondary

Source:
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