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Roasted Pumpkin Ale

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Roasted Pumpkin Ale

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

Description:

Adapted from the Roasted Pumpkin Beer Recipe from the EC Kraus blog found here: https://blog.eckraus.com/pumpkin-beer-recipe-homebrew

Ingredients:

  • Adapted Roasted Pumpkin Ale Grain Bill:
  • Pale Millet Malt 8.00 lb (39%) Mash
  • Biscuit Rice Malt 7.00 lb (34%) Mash
  • Munich Millet Malt 2.50 lb (12%) Mash
  • Pale Buckwheat Malt 2.00 lb (10%) Mash
  • Caramel 90L Millet Malt 1.25 lb (6%) Mash
  • *Proposed Ondea Pro Grain Bill:
  • Pale Rice Malt 6.00 lb (38%) Mash
  • Biscuit Rice Malt 5.25 lb (33%) Mash
  • Munich Millet Malt 1.90 lb (12%) Mash
  • Pale Buckwheat Malt 1.60 lb (10%) Mash
  • Caramel 90L 1.00 lb (6%) Mash
  • Hops & Herbs:
  • 1 oz. Northern Brewer hops @ :60
  • 1 oz. Willamette hops @ :10
  • 1 tsp. Irish moss @ :10
  • 1/4 oz. fresh ginger, peeled and grated
  • 1 stick cinnamon
  • 1 tsp. allspice
  • 1/4 tsp. ground cloves
  • 1 tsp. nutmeg
  • English or American Ale yeast

Additional Instructions

Primary Ferment: 5 - 7 days @ 65F
Secondary Ferment: 5 - 7 days @ 35F

Beer Profile

Original Gravity: 1.070
Final Gravity: 1.015
Alcohol by Vol: 7.2%
Color SRM: 13.2
Bitterness IBU: 30.0
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.

MASH INSTRUCTIONS:
Perform single infusion or reverse step mash for 90-120 minutes using 15-25 ml Termamyl -OR- SEBAmyl BAL 100 enzymes; in conjunction -WITH- 15-25 ml SEBAmyl L enzymes. *Ondea Pro option: www.glutenfreehomebrewing.com/BLOG/130/Introduction-To-Ondea-Pro-Liquid-Enzyme-Complex.php

SPARGE INSTRUCTIONS:
“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.

Source:
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