Pumpkickn’ It! came about after we had the pumpkin beer at Lowdown Brewing in Denver. It was a seasonal beer that they only made in 2015, and we were lucky enough to try it fresh. We normally don’t like pumpkin spice anything, especially beers, but theirs was very well balanced and had a great taste. So much so that we ended up buying multiple growler fills and decided to make this recipe!
We started with a base pumpkin beer recipe and modified it to match with what the head brewer told us about their beer. We decided to add the secondary additions and tasted it each day until we were happy. Last year, when we first brewed it, we only did the secondary for 2 days. This year, due to schedule conflicts, the secondary lasted for 3 days and we couldn’t be happier!
This is now our go-to Thanksgiving beer, so this year we bottled it. We will be serving it to friends and family on Thursday while we pig out on food and enjoy some football!
Happy Thanksgiving everyone!
Recipe
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
60 min |
12.8 IBUs |
16.2 SRM |
1.049 |
1.013 |
4.7 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Pumpkin Beer |
5 B |
1.03 - 1.11 |
1.006 - 1.03 |
5 - 70 |
5 - 50 |
2.2 - 2.8 |
2.5 - 12 % |
Fermentables
| Name |
Amount |
% |
| Fresh Pumpkin |
5 lbs |
33.9 |
| Pale Malt (2 Row) US |
8 lbs |
54.24 |
| Munich Malt - 20L |
1 lbs |
6.78 |
| Special B Malt |
12 oz |
5.08 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Cascade |
0.5 oz |
60 min |
Boil |
Pellet |
5.5 |
| Saaz |
0.5 oz |
15 min |
Boil |
Pellet |
3.6 |
| Saaz |
0.5 oz |
0 min |
Boil |
Pellet |
3.6 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Ginger Root |
0.50 oz |
12 min |
Boil |
Herb |
| Clove |
2.00 Items |
12 min |
Boil |
Spice |
| Cinnamon Stick |
1.00 Items |
12 min |
Boil |
Spice |
| Allspice |
0.25 tsp |
12 min |
Boil |
Spice |
| Nutmeg |
0.25 tsp |
12 min |
Boil |
Spice |
| Cinnamon Stick |
0.25 Items |
3 days |
Secondary |
Spice |
| Nutmeg |
0.25 tsp |
3 days |
Secondary |
Spice |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| British Ale Yeast (1098) |
Wyeast Labs |
74% |
64°F - 72°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
154°F |
60 min |
Notes
Spices added to "secondary" without transfering from yeast cake. After 3 days of secondary spices, either keg/bottle or transfer off spices into a secondary vessle for aging.
Beer based on the beerandbrewing.com recipe (http://www.beerandbrewing.com/VYB-uCkAAAIBZ2ak/article/pumpkin-ale-recipe) with modifications to the hops and added nutmeg and allspice to make it more like the pumpkin ale from Lowdown brewery. |
