Homebrew Beer Recipes | Page 2895 | Browse 305,000+ at Brewer's Friend

Author:

Antmaniac

Boil Size: 3 Gallons

Boil Time: 60

Boil Gravity: 1.11

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/10/2024 3:25 AM

Notes:
Brewhouse efficiency: 72%
OG: 1.076 (18.3°P)
FG: 1.016 (4.1°P)
IBUs: 31-ish
ABV: 7.9%

DIRECTIONS

Mash at 152°F (67°C) for 60 minutes.

Sparge and top up as needed to get about 7 gallons (26 liters) of wort, depending on your evaporation rate.

Boil for 60 minutes, adding the hops, dextrose, and nutrient according to the schedule.

After the boil, do a whirlpool step: Stir or recirculate for 5 minutes to create a vortex, adding cold water if needed to adjust the temperature to about 185°F (85°C). Add the whirlpool hops and continue to spin for 5 minutes, then allow 15 minutes to steep and settle.

Chill to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 70°F (21°C) until terminal gravity, then add the dry hops for 2 days.

Drop the hops (or rack); once the beer has passed a forced diacetyl test, crash, package, and carbonate to about 2.4 volumes of CO2.

BREWER’S NOTES
Mash: We add the equivalent of about 1.8 g of calcium chloride per gallon of mash water. We aim for a mash pH of 5.1–5.2.
Hops: You can replace the Columbus with 4 IBUs of any bittering hop.

Author:

gcubed

Boil Size: 7.4 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 80

Mash Thickness: 1.54

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Forced

Priming Amount: Keg with 21.64 PSI

Creation Date: 6/7/2016 2:57 AM

Notes:

Author:

Jojo

Boil Size: 13.25 Gallons

Boil Time: 90

Boil Gravity: 1.042

Efficiency: 82

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: co2

Priming Amount: 10.74 psi

Creation Date: 10/15/2022 10:24 PM

Notes: use soft water and add 10g of gypsum to mash.

primary for 2 weeks. @50F
3 day diacetyl rest. @ 63F
Lager for 4-6 weeks @ 37F

making a 3L starter @48 hours before brew with 1.040 gravity to boost yeast cell count.

Author:

Dr. Chicago

Boil Size: 6.6 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/19/2022 8:55 PM

Notes:

Author:

Dbrauning

Boil Size: 17.5 Gallons

Boil Time: 25

Boil Gravity: 1.046

Efficiency: 85

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 75 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2022 7:19 PM

Notes: 3 packs of Proper Seltzer yeast nutrient after flame out. Stir well

Add Cream Soda flavor when fermentation is complete and after dumping the yeast.

Author:

Jay S

Boil Size: 7 Gallons

Boil Time: 90

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/9/2018 10:34 PM

Notes:

Author:

Guido

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.065

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/19/2018 12:25 AM

Notes: Steep Pale Chocolate, crystal 80, and crystal 120 in 1 gal at 170 deg for 30 min

Author:

Idabeer

Boil Size: 1.8 Gallons

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: Carbonation Drops

Priming Amount: 1 per 12 oz bottle

Creation Date: 2/7/2018 2:59 AM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 77

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/23/2017 7:56 PM

Notes:

Author:

Jazboomis

Boil Size: 58 Litres

Boil Time: 90

Boil Gravity: 10.6

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/1/2017 9:37 AM

Notes:

Author:

Keghead

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 60

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/18/2015 3:41 AM

Notes:

Author:

Rocky M.

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.068

Efficiency: 68

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/22/2016 9:54 PM

Notes:

Author:

BloatedGoat77

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 70

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 52 ° F

Priming Method: Keg

Priming Amount: 5 Gal

Creation Date: 12/19/2015 4:30 PM

Notes: Strike Water: 172 deg for Mash In (Cold Wx)

Sparge Water: 170 deg for Mash Out

After fermentation, raise temp to 60 deg for Diacetyl Rest (10-14 Days)

Cold Crash Lager for 3 weeks minimum

Author:

djp3030

Boil Size: 6.25 Gallons

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 73

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/8/2015 6:16 PM

Notes:

Author:

capt9859

Boil Size: 7.63 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/31/2015 4:12 AM

Notes: Spice Mix

1 Tbsp Cinnamon
1/3 Tbsp Ginger
1/3 Tbsp Nutmeg
1/4 tsp Cloves

For five gallons:
MALT
8# Marris Otter
1# Biscuit malt
8 oz Munich malt
HOPS
1 oz Fuggles (4.0% AA) @ 60 minutes
OTHER STUFF
3# pie pumpkin
4 oz molasses (preferably blackstrap)
4 oz maple syrup (preferably Grade B)
1-3 teaspoons spice mix
Your favorite clean-fermenting yeast (I use US-05 or 1056 these days, but have had good results with WLP002 and WLP007 too).
1.057 OG
1.014 FG
14 SRM
13 IBUs

I prepare my pumpkin for the boil by cubing it (again, roughly in one inch sections) and baking it until it is well browned. Usually this takes about an hour at 375° F, tossing the pan every fifteen minutes or so for even caramelization. After it's browned, I toss it with a mix of brown sugar, a little bit of water, and some spices, and put it back into the oven for about ten minutes. It's almost like you're making caramel corn. After that, I toss the pumpkin into the kettle at the start of the boil and let it go for the full hour. Some people insist this is a bad idea because it will give you cloudy beer -- and you should only use pumpkin in the mash to get the starches converted -- but I've never found this to be true.
The spices. This is incredibly important. Most of the changes I made while I was still developing my recipe involved getting the balance of spices right, both in the actual spice blend and in how much to add to the beer. I like a spicy pumpkin ale; I add a tablespoon of my spice mix at burnout. This is more than most people use, and if you've never brewed a pumpkin ale before you want to start with less. You can always brew a spice tea and add it when you bottle or keg if you find you want more spice character.
Secondary. People do it all the time with fruits, but they never think to add pumpkin in secondary. I've only heard of a handful of other people doing this, but if you really want to see the benefits of using real pumpkin instead of just pumpkin pie spices, you need to do this. Two to three pounds of finely cubed (~0.5") pumpkin, caramelized as before in the oven, then candied with some molasses and maple syrup in a pan on the stove. Leave it for about a week, then straight to the bottle or keg.
Edit: One more thing. Keep your IBUs down. I've seen pumpkin ale recipes stretching into the 30-40 IBUs range, which is way too high in my experience. My recipe sits at 13 IBUs, and I've found that when you go much over 15 or so the hops start to clash with the spices.

Mash at 156° F for one hour, sparge per your setup to collect ~6.5 gallons wort. During your mash your pumpkin should be in the oven roasting, as I talk about in the fourth section of this comment. When I say to toss your cubed pumpkin in brown sugar and spices, I mean about two tablespoons of brown sugar and a very small dash of your spice blend. This is an entirely optional step which probably doesn't make a huge difference; I do it mostly out of habit and tradition. Plus, it smells great.
The rest pretty much takes care of itself, right? Toss your hops, boil for an hour, and kill it. I toss my spices in at flameout. Some people prefer to toss their spices at ~5 minutes to get rid of any 'raw' flavor to the spices, but I find the residual heat between flameout and pitching takes care of that. My spice blend is a mix of one tablespoon of cinnamon, one third tablespoon each of ginger and nutmeg, and a quarter teaspoon of cloves. Use whatever you like. I use a full tablespoon in my beer, but I recommend starting with significantly less if you don't already know how spicy you like your pumpkin ale. If you need to you can adjust the spice character when you bottle by brewing a spice tea and adding it to taste.
The weird part. As I talk about in the sixth section of this comment, I secondary my pumpkin ale for one week with a fair amount (I do 2.5 pounds) of roasted, caramelized pumpkin. I feel this is the step that really puts the 'true' pumpkin flavor into my beer; along with discovering biscuit malt in 1995, I credit it as turning a good pumpkin ale into a great one. This is also where you use the molasses and maple syrup mentioned in the ingredients; toss them into a hot pan with your roasted pumpkin to candy. You can skip the secondary (or split off a gallon or two to try it on a smaller scale) if you find it unconvincing.

Author:

Boil Size: 20 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 60

Mash Thickness: 3.1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 8/15/2015 6:39 AM

Notes:

Author:

SundbØL

Boil Size: 26 Litres

Boil Time: 120

Boil Gravity: 1.079

Efficiency: 70

Mash Thickness: 2.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2015 8:13 AM

Notes: Pitches på gjærkaka til gigantstarter i gjæringsbøtte.

Author:

Billy's Bad-boy Brew

Boil Size: 36 Litres

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 68

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 11:38 AM

Notes: OG: 1052
FG: 1011
ABV: 5.4 %

This is the Sierra Nevada Pale Ale clone except I am substituting Amarillo for Cascade.

Was rushed so used a different hopbreak method. At flameout I just put 18.5 gr of amarillo in a bag into the wert and started cooling straight away. It took about 45 minutes to get down to 20c, so this seemed credible and saved about 30 minutes.

day 5:1015 (bubble every 7 seconds and bubbles rising)
Day 6: 1013 (bubble ever 13 Seconds and bubbles rising). Tastes quite citrus and pale yellow colour.

On day 6 I racked beer from fermenter to bright vessle placing 21 gr of armarillo in dry hop bad and then racking. Using Terry's bright vessle the 27.3 litres went right to the top, so perfect in size.

After 8 days in bright tank the gravity dropped 2 more points to 1001. tastes promising before bottling. used 2.1 vol of co2 and 123 gr of table sugar for sec ferm.

49 bottle yield

TASTING NOTES:
Huge hop flavour, a testimate to Armarillo. Improved after 4 weeks in bottle so don't drink early. Sometimes I think something note quite right with finish, possibly a bit on sour side, but still very good. Could knock back flavour hopping by 25% and up IBUs to 55. Might be fine at 5% ABV.