This beer recipe is featured in the book Brewing Eclectic IPA by Dick Cantwell. Want access to exclusive homebrew recipes? Start your 30-day free trial AHA membership (no payment info required)!
Move over pumpkin-spice latte ales because this isn’t your average pumpkin beer recipe! Cantwell uses additions of pineapple for a fruity, exotic character, while sage leaves create an almost minty quality.
Jack o’Lupe IPA | Spice/Herb/Vegetable Beer
Ingredients
- GRAIN BILL
- 11 lb (5 kg) American 2-row malt
- 1 lb (454 g) Weyermann Munich malt
- 8 oz (225 g) Weyermann Dark Munich malt
- 4 oz (112 g) Weyermann Carahell malt
- 2 oz (56 g) Weyermann Carafa® II malt
- HOPS
- 1.75 oz (50 g) Columbus (14% AA) @ 90 min
- 1.0 oz (28 g) Mosaic (12.25% AA) @ 2 min
- 1.0 oz (28 g) Zythos (10.9% AA) @ 2 min
- 1.5 oz (42 g) Mosaic (12.25% AA) @ whirlpool
- 1.5 oz (42 g) Zythos (10.9% AA) @ whirlpool
- ADDITIONAL INGREDIENTS
- 8 oz (225 g) unspiced pumpkin puree @ mash
- 8 oz (225 g) unspiced pumpkin puree @ kettle
- 6 oz (170 g) unspiced pumpkin puree @ fermentor
- 0.5 oz (14 g) pineapple sage leaves
- YEAST
- Imperial Yeast A07 Flagship
Specifications
- Original Gravity: 1.070 (16.5° P)
- Final Gravity: 1.020 (4.75° P)
- ABV: 6.6%
- IBU: 57
- SRM: 9.89
Directions
Mash 60 minutes at 153° F (67° C) with 8 oz. (225 g) pumpkin puree (thinned with water).
Boil 90 minutes with 8 oz. (225 g) pumpkin puree (dilute with wort and reintroduce).
Add pineapple sage leaves at whirlpool.
Ferment with 6 oz. (170 g) pumpkin puree (diluted with wort) until terminal, then transfer to secondary.
Condition at 35° F (2° C) 1 week until bright.
Carbonate to 2.5 volumes (4.9 g/L) CO2.
