“A pumpkin ale with the attitude of a world-weary barista, Elysian Brewing Co.’s Punkuccino packs a short shot of coffee toddy with just a shake of cinnamon and nutmeg in your pint.”
ALL-GRAIN
OG: 1.056
FG: 1.018
IBUs: 20
ABV: 5%
MALT/GRAIN BILL
8 lb (3.6 kg) Pale malt (2-row)
9 oz (255 g) Brown malt
9 oz (255 g) Kiln Coffee malt
7.5 oz (213 g) English Dark Crystal malt (77°L)
4.5 oz (128 g) Biscuit malt
4.5 oz (128 g) Chocolate malt
2 lb (907 g) pumpkin
HOPS AND ADDITIONS SCHEDULE
0.75 oz (21 g) German Northern Brewer [8% AA] at 60 minutes
0.25 lb (113 g) lactose (milk sugar) at 10 minutes
2 lb (907 g) pumpkin at 10 minutes
2 lb (907 g) pumpkin in primary
¼ tsp nutmeg in secondary
1½ tsp cinnamon in secondary
12 fl oz (355 ml) cold-brewed coffee toddy in secondary
YEAST
Wyeast 1056 American Ale, White Labs WLP001 California Ale, or Fermentis Safale US-05
DIRECTIONS
Mash the grains and 2 pounds (907 g) of pumpkin for 60 minutes at 154°F (68°C). Boil for 60 minutes, following the schedule for hops, lactose, and more pumpkin. Whirlpool and chill, then ferment at 68°F (20°C). Add more pumpkin, spices, and coffee to secondary, then keg or bottle.