Gordon Strong's Traditional Pumpkin Ale - Beer Recipe - Brewer's Friend

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Gordon Strong's Traditional Pumpkin Ale

266 calories 26.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Autumn Seasonal Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.09 gallons
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Brian Brumfield
Hop Utilization: 97%
Calories: 266 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
URL: https://byo.com/recipe/traditional-pumpkin-ale/
Created: Thursday November 7th 2024
1.080
1.019
8.0%
11.8
17.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale Ale4 lb Pale Ale 37 3.5 20.1%
2 lb American - Vienna2 lb Vienna 35 4 10%
1.50 lb Briess - Dark Munich Malt 30L1.5 lb Dark Munich Malt 30L 36 30 7.5%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 3.8%
12 oz Flaked Wheat12 oz Flaked Wheat 34 2 3.8%
12 oz American - Caramel / Crystal 20L12 oz Caramel / Crystal 20L 35 20 3.8%
6 oz Brown Malt6 oz Brown Malt 34 90.36 1.9%
2 oz American - Chocolate2 oz Chocolate 29 350 0.6%
8 oz Brown Sugar8 oz Brown Sugar 45 15 2.5%
3 oz Molasses3 oz Molasses 36 80 0.9%
9 lb Pumpkin (canned)9 lb Pumpkin (canned) 8 0 45.1%
319 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Kent Goldings0.7 oz Kent Goldings Hops Pellet 5.9 Boil 60 min 11.76 100%
0.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 each Cinnamon stick Spice Mash 0 min.
1.50 tbsp ginger Water Agt Mash 0 min.
1 each Nutmeg Spice Mash 0 min.
10 each Allspice Spice Mash 0 min.
0.25 tsp ground mace Water Agt Mash 0 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale II 1272
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3/4 cup       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 9.63 g | 38.5 qt) 7.44 29.8  
Mash volume with grains (equipment estimates 9.63 g | 38.5 qt) 8.98 35.9  
Grain absorption losses (steeping) -2.41 -9.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.28 g | 29.1 qt) 5.09 20.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.44 29.8
Equipment Profile Used: System Default
 
Notes

Gordon Strong’s traditional amber spiced pumpkin ale
5 gallons/19 L, extract with grains
OG = 1.054 FG = 1.014
IBU = 15 SRM = 14 ABV = 5.4%

Ingredients
6 lbs. (2.7 kg) amber liquid malt extract
12 oz. (340 g) caramel malt (20 °L)
6 oz. (170 g) brown malt
2 oz. (57 g) chocolate malt
8 oz. (227 g) brown sugar
3 oz. (85 g) light molasses
9 lbs. (4.1 kg) canned pumpkin puree (plain, unspiced)
6 cinnamon sticks, broken up
1.5 Tbsp. crystalized ginger, chopped
1 whole nutmeg, chopped
10 dried allspice berries, crushed
0.25 tsp. ground mace
4.1 AAU UK Goldings hops (60 min.) (0.7 oz./20 g at 5.9% alpha acids)
Wyeast 1272 (American Ale II), White Labs WLP051 (California Ale V), or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Prepare the pumpkin (can be done the night before brewing) by removing from cans and putting into a large baking dish. Roast in a 400 °F (204 °C) oven for about one hour, stirring every 15 minutes, until fairly dry and caramelized but not burned. Put in a fine mesh bag. If prepared the night before, allow to cool, cover, and refrigerate until brew day. Remove from refrigerator and allow to come to room temperature before using.

Prepare spices and place them in a fine mesh bag.

Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Place the pumpkin (still in the mesh bag), and the caramel, brown, and chocolate malts in another mesh bag, and steep in the hot water for 30 minutes. Remove the mesh bags, then turn the heat off.

Add the liquid malt extract and stir thoroughly to dissolve the extract completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Put the pumpkin mesh bag back in, turn the heat back on and bring to a boil. Once a boil is reached, remove the pumpkin, allowing liquid to drip back into the kettle. Boil the wort for 60 minutes, adding the hops at the time indicated in the recipe. Add the sugar and molasses with 15 minutes left in the boil.

Follow the remainder of the all-grain recipe.

Written by Gordon Strong
Issue: October 2021

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  • Last Updated: 2024-11-08 14:22 UTC