Jolly Pumpkin
Batch Size: 10 gallons
Target Starting Gravity: 1.066
Target Final Gravity: 1.020
Alcohol By Volume: 6%
IBUs: 18
Color (SRM): 12°L
Grain Bill
1 lb. 22L Belgian Crystal “Caravienne” - Light Belgian crystal malt. Used in light Trappist and Abbey style Belgian ales.
1 lb. Belgian “Bisquit” - Lightly roasted to improve tho toasted flavor and aroma characteristics.
8 oz. Amber Malts 30-38L
8 oz. 60L Belgian Crystal “Caramunich” - A medium to dark crystal malt. Use to enhance malt aroma and copper color.
8 oz. Belgian “Aromatic” - A mildly kilned malt that will add a strong malt aroma and deep color when used as a specialty malt.
Extracts
14 lbs. Amber Extract
1 lb. Brown Sugar @ 45 min.
1/2 lb. Belgian Candi Syrup
Hops
1 oz. of Glacier (6% Alpha) @ 60 min. (bittering)
1 oz of Willamette (4.6% Alpha) @ 20 min. (flavoring)
2 oz. of Cascade (3.2% Alpha) @ 0 min. (aroma)
Fruits/Spices
6-7 lbs. canned pumpkin (cut it off at a round number of cans)
1/2 tsp. Allspice @ 5 min.
1/2 tsp. Ginger @ 5 min.
2 tsp. Cinnamon @ 5 min.
Adjuncts/Finings
1 tsp. Calcium Carbonate @ 60 min.
1/4 tsp. Calcium Chloride @ 60 min.
1/4 tsp. Gypsum @ 60 min.
2 tsp. Irish Moss @ 20 min.
Yeast
#1214 Belgian Abbey (Wyeast)
Bottling
3/4 cup Brewers’ Sugar
Procedure
- Bring 3 quarts to 170℉ Stir in grains. Turn off heat and steep for 45 min.
- Sparge with 3 quarts of 170℉ water.
- Add 6 quarts. Heat to boiling while adding extract.
- Once at a gentle rolling boil, skim foam off top.
- Turn off heat. Add water salts and bittering hop. Resume boil with lid 3/4 on. Set timer for 40 min.
- When timer rings, turn off heat. Add Irish Moss and flavoring hop. Resume boil with lid 3/4 on. Set timer for 20 min.
- When timer rings, turn off heat. Add aroma hops. Cover completely.
- Cool water to 100℉.
- Strain to fermentor.
- Add water to 5 gallons.
- Pitch yeast and seal air tight with air lock.
- Ferment per yeast guidelines.