Ode to Pumpking (not a clone)

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Ode to Pumpking (not a clone)

#1 Post by dbüscher » Tue Nov 19, 2013 11:22 pm

I have had a couple of requests for my Pumpkin Ale recipe, so I thought it'd be easiest to just post it here...

Duane’s Ode to Pumpking (not a clone)

OG: 1.065 - 1.068
FG: 1.014 – 1.016
IBU: Approx 29
Color: 13 SRM
Mash Temp: 152 – 156 (see Recipe Note #1 below)
Boil: 60 - 90 min (see Recipe Note #5)
Batch Size: 6.1 gallons end of boil (~ 5.5 gallons into the fermenter due to trub loss)

Recipe (in pounds):
Crisp Pale, 11 (60.40%)
Aromatic, 0.5 (2.75%)
Crisp Crystal, 45 0.5 (2.75%)
Crisp Crystal, 120 0.5 (2.75%)
Victory, 0.25 (1.37%)
Rice Hulls, 0.5 (2.75%)
Toasted Oats, 1 (5.49%)
Pumpkin (mash) 30 oz can (10.30%)
1 sleeve of graham crackers, divided between the mash and the boil

Pumpkin (boil) 15 oz can (5.15%)
Demerara Sugar 0.40 (2.20%)
Brown Sugar 0.25 (1.37%)
Lactose 0.50 (2.75%)

Hops & Spices
Magnum 13% AA, 16 grams for 60 min (27 IBU)
Sterling 7% AA, 7 grams for 15 min (2 IBU)
Pumpkin Pie spice blend of your choice (see Recipe Note #4): 1 teaspoon at knockout

Yeast: Wyeast 1056 (American Ale) or 1968 (London ESB); I prefer the clean American Ale, but have had success with both; highly recommend at least a 2-liter starter with 1 packet of yeast.

Fermentation Temp: start at 64F and let free rise to 66F during the first couple of days, not to exceed 68F in the first week.

1/2 teaspoon of pumpkin pie spice in a tincture of your favorite run or bourbon to sanitize
1-2 tablespoons good quality vanilla extract (secondary)

Recipe Notes:
1) To achieve something similar to Pumpking, use Lactose and mash at a lower temp like in the 151-153 range, but do not go too high or it will finish too sweet and candy-like. If you do not care for the candy-like Pumpking flavor, simply omit the Lactose, but increase your mash temp to the 154-156 range--do not be afraid to go to 156.
2) Toast the oats at 300-350 until it starts smelling like oatmeal cookies; just toss the oats in with the rest of the mash
3) Adding pumpkin: You can either just toss in the canned pumpkin, or bake it for a little while until it starts to smell like pumpkin pie--that is my preferred method; to add pumpkin to the boil, I highly recommend using a hop-bag
4) Pumpkin pie spice: make your own blend using good quality, fresh spices (I prefer a good Saigon Cinnamon for starters)
5) Boil time: you can easy limit this to a 60-minute boil, but I like to try for some extra melanoidin development with a 90-minute boil.
On-tap: Holy Hop Grenade, Coffee Amber Ale, Coco(a)nut Ale, Cracked Pepper Hibiscus Belgian, Doppelbach, Sidney Portier, American Barleywine

Lagering/Conditioning: Munich Dunkel, AAB Maibock, Brett Rye IPA, Russian Imperial Stout

On-deck: CocoMolé Ale


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Re: Ode to Pumpking (not a clone)

#2 Post by servaesaporfavor » Wed Nov 20, 2013 12:02 am

Didn't see the Graham Crackers coming. Nice! Thanks for posting this!

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