Down Derry Down Colonial Pumpkin Ale

ABV: 8%

IBU: 24

OG: 1.070 (17.1°P)

FG: 1.009 (2.3°P)

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Yield: 5 US gal. (18.9 L)

The following beer recipe is featured in the November/December 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

If you plan to serve this beer right away, the pumpkin will deliver a light but noticeable and pleasant tang, which your favorite saison yeast will accentuate. If you’d rather age it a little while, that tang will mellow, in which case White Labs WLP011 European Ale is a good choice.

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Brewed 2 times

Yield: 5 US gal. (18.9 L)

The following beer recipe is featured in the November/December 2020 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

If you plan to serve this beer right away, the pumpkin will deliver a light but noticeable and pleasant tang, which your favorite saison yeast will accentuate. If you’d rather age it a little while, that tang will mellow, in which case White Labs WLP011 European Ale is a good choice.

Ingredients:

  • MALTS
  • 7.5 lb. (3.40 kg) pale 2-row malt
  • 1.5 lb. (680 g) mild malt
  • 12 oz. (340 g) amber malt
  • 12 oz. (340 g) crystal 40°L malt
  • 12 oz. (340 g) Briess Victory malt
  • 8 oz. (227 g) soft white wheat malt
  • 4 oz. (113 g) Briess Special Roast malt
  • HOPS
  • 1 oz. (28 g) Fuggles @ 60 min
  • 0.75 oz. (21 g) East Kent Goldings @ 20 min
  • 0.5 oz. (14 g) East Kent Goldings @ 5 min
  • YEAST
  • Saison yeast or White Labs WLP011 European Ale (see intro text)
  • ADDITIONAL ITEMS
  • 2 generous handfuls rice hulls, as lautering aid
  • 5–6 lb. (2.27–2.72 kg) pumpkin, halved, innards removed, rind left on
  • 8 oz. (227 g) parsnips, peeled and chopped
  • 4–8 oz. (113–227 g) lightly toasted English or black walnuts @ 30 min
  • 1 tablet Whirlfloc @ 15 min

Specifications:

Original Gravity: 1.070 (17.1°P)

ABV: 8%

IBU: 24

FG: 1.009 (2.3°P)

Directions:

Place pumpkin halves cut side down in a large roasting pan with the chopped parsnips nestled in the hollows where the pumpkin innards had been. Add about 1/4″ (6 mm) water to the roasting pan. Bake at 300°F (150°C) for about one hour. Remove from oven and let cool to room temperature. Scrape pulp from pumpkin rind, mash parsnip pieces, and set aside.

Heat strike water to achieve a mash rest temperature of 152°F (67°C) and add to mash tun. Add pumpkin, parsnips, and rice hulls. Stir well. Mash in grains. Rest at 152°F (67°C) for 90 minutes.

While the mash rests, lightly toast the walnuts at 325°F (163°C) for about 12 minutes. Let nuts come to room temperature and crush in a paper bag (this will help remove some of the oils). Set aside.

Lauter and sparge to collect 6.5 gal. (24.6 L) of wort. Boil 90 minutes, adding hops, walnuts, and Whirlfloc as indicated above. Chill to desired fermentation temperature, pitch yeast, and ferment until specific gravity stabilizes at or near 1.009 (2.3°P). Bottle or keg.


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