So this is my second attempt at homebrewing and this time i wanted to make my own recipe. trying to get some opinions and pointers.
Batch size-5 Gallon, Partial Mash
Method: Partial Mash
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 3 gallons
Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 75% (brew house)
OG-1.052
FG-1.014
ABV-4.88%
IBU-13.2
SRM-5.93
Fermentables
Amount Fermentable PPG °L Bill %
6 lb Liquid Malt Extract - Light 35 4 80%
0.5 lb American - Carapils (Dextrine Malt) 33 1.8 6.7%
0.5 lb American - Caramel / Crystal 10L 35 10 6.7%
8 oz Brown Sugar 45 15 6.7%
7.5 lb Total
Hops
Amount Variety Type AA Use Time IBU
1 oz Mount Hood Pellet 4.8 Boil 60 min 13.2
Mash Guidelines
Amount Description Type Temp Time
3 gal Infusion 155 F 30 min
Other Ingredients
Amount Name Type Use Time
45 oz pumpkin Mash 30 min
45 oz pumpkin Boil 5 min
1 tsp ground cinnamon Boil 2 min
0.5 tsp ground nutmeg Boil 2 min
0.25 tsp ground allspice Boil 2 min
0.5 tsp ground dried ginger Boil 2 min
0.5 tsp ground cloves Boil 2 min
0.5 lb lactose Boil 10 min
Yeast
Fermentis / Safale - American Ale Yeast US-05
Attenuation (avg): 72%
Trying to do a spiced pumpkin ale as your second attempt at homebrewing seems pretty ambitious. I can understand you might be anxious to forge your own path, but this is fairly complex. If you are still determined, though, I do have a few thoughts…
You didn’t mention what yeast you are using, but I assume this is based on some other base beer? Or - is this based on some other pumpkin beer recipe? What made you decide on these particular ingredients?
Adding the pumpkin to the boil will make a big mess in the brew kettle. Be prepared for that.
There is no point in mashing just cara/crystal grains (there are no enzymes for conversion). You should just steep them. If you want to mash the pumpkin, you should do so with some base malt (6-row would be ideal) to provide enzymes needed for conversion. That will take longer than the 30 minutes you noted.
As to adding the spices to the boil - keep in mind that once added, they cannot be removed. I tend to make a strong “tea” with spices, and add to taste after fermentation and prior to bottling or kegging. That way you can control the final flavor. In either case, for cinnamon, it’s better to use the sticks than the ground version - a little goes a long way and too much will not only be overpowering, but will make your beer “hot”.
Boiling the pumpkin won’t make a mess in the kettle if you put it in a fine mesh bag. Roast the pumpkin first in the oven with brown sugar until soft and separate the flesh from the skin. I’ve always boiled the pumpkin. Taste’s great. I don’t see what purpose the lactose serves. Up the brown sugar if you want more fermentables. If you want the “silky” character of milk stouts, add a touch (just a touch) of vanilla) close to bottling/kegging time. I’d be a lot more aggressive with the cinnamon. I use 4 tsp and add some later in the secondary to get it up to taste.