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Pumpkin Spice Ale System

Description
Add to boil: 1/2tsp - Ground Cinnamon 1/4tsp - Ground Ginger 1/8tsp - Ground Nutmeg 1/8tsp - Allspice If you want you can add 5lbs of baked pumpkin pulp, subtract 2lbs of Pale Malt, up mash time to 90 minutes to let pumpkin convert completely.

Details

Beer Style
21A Spice, Herb, or Vegetable Beer (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
466.8 points
Potential Extract
326.7 points (70% from recipe)
Anticipated OG
1.065 SG
Boil SG
1.047 SG (at start of boil)
Anticipated Color
14.5 SRM     
Estimated IBU
21.6 IBU
Estimated FG
1.020 SG
Estimated Alcohol
5.9 %abv
Mash
60 m @ 154.4 tempF

Style Compliance

21A Spice, Herb, or Vegetable Beer
Original Gravity
Unspecified
Final Gravity
Unspecified
Alcohol
Unspecified
Bitterness
Unspecified IBU
Color
Unspecified
 
OG
1.065 SG
FG
1.020 SG
Alcohol
5.9 %abv
Bitterness
21.6 IBU
Color
14.5 SRM
Overall Compliance: 100.0%

Fermentables

Name Amount Color Potential % Grist
Castle Pale Ale 11 lbs 3.2 °L 37 ppg 86.3 %
Dingemans Aromatic 8 oz 19.0 °L 37 ppg 3.9 %
Briess Caramel 40L 8 oz 40.0 °L 34 ppg 3.9 %
Briess Caramel 120L 8 oz 120.0 °L 32 ppg 3.9 %
Briess Special Roast 4 oz 50.0 °L 33 ppg 2.0 %
Totals 12.8 lbs 466.8 points 100%

Fermentables

Name: Castle Pale Ale
Amount: 11 lbs
Color: 3.2 °L
Potential: 37 ppg
% Grist86.3 %
Name: Dingemans Aromatic
Amount: 8 oz
Color: 19.0 °L
Potential: 37 ppg
% Grist3.9 %
Name: Briess Caramel 40L
Amount: 8 oz
Color: 40.0 °L
Potential: 34 ppg
% Grist3.9 %
Name: Briess Caramel 120L
Amount: 8 oz
Color: 120.0 °L
Potential: 32 ppg
% Grist3.9 %
Name: Briess Special Roast
Amount: 4 oz
Color: 50.0 °L
Potential: 33 ppg
% Grist2.0 %
Totals
Amount: 12.8 lbs
Potential: 466.8 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Golding 1.20 oz @ 5.0 %AA (6.0 AAU) 21.6 (33.6 %) Boil 60 min
Totals 1.2 oz
Hop: Golding
Amount: 1.2 oz
%AA: 5.0
When: Boil
Time: 60 min
Totals
Amount: 1.2 oz

Yeast

Name Attenuation When
Wyeast 1968 London ESB Ale 69 % Primary
Name: Wyeast 1968 London ESB Ale
Attenuation: 69 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.