Seasonal Beer: Brewing a Pumpkin Ale
The world of brewing is always ready to experiment with new recipes and such an important party has found its seasonal beer. So let's see how to make a beer with the addition of pumpkin! There are different methods of brewing Pumpkin Ales. Some prefer to add the pumpkin during boiling and others after primary fermentation (such as Dry Hopping). We have chosen to add it directly to the mash tank with the grains.
- Style: Pumpkin Ale
- Liters: 70
- Original Gravity: 1.055
- Final Gravity: 1.014
- ABV: 5.4%
- IBU: 30
- SRM: -
- 14.00 kg (90.7%) of UK Pale Ale Malt
- 0.50 kg (3.2%) of Melanoidin Malt
- 0.50 kg (3.2%) of Crystal Malt 40L
- 0.45 kg (2.9%) of Biscuit Malt
- 3 kg of Pumpkin Pureè added during the Mash
- 67°C/149°F for 60 mins
- 77°C/170°F for 15 mins
- 65 grams of Chinook for 60 mins
- Fermentis S-33
Ferment for 15/20 days at 18 C degrees, raise the temperature for the diacetyl rest for 48 hours and then lower the temperature to 12 C degrees for a week of conditioning. Then transfer the beer into keg and force carbonating. Let the beer rest for at least 2 weeks.
Orange color with a white head, not very persistent. The aroma is sweet and the pumpkin flavor is the protagonist of this beer. The body is light, the carbonation is delicate and result in a very drinkable beer. It is an excellent recipe that I recommend to anyone looking for a beer to drink all Halloween's night. It is not complex and for this reason it is also appreciated by those who are not a fan of pumpkin beers.