Chucklehead PPGA (Pumpkin Peach Ginger Ale) Homebrew Recipe

EPISODES, RECIPES
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I have to be honest folks, this recipe is more of a road map or a fever dream than an actual recipe. If you watch the Chucklehead episode of Chop & Brew you’ll see how it all went down. Piecing it together for a legit recipe page six years after brewing it — with no actual brew day notes other than me talking to myself during brew day and fermentation — has proven both difficult and hilarious. Here’s something that will get you in the general vicinity of the beer I made.

Chucklehead Pumpkin Peach Ginger Ale

Partial Volume Boil Recipe for 5-gallons | BIAB/Partial Mash with Extract

OG: 1.068
FG: 1.013
ABV: 7.2%

INGREDIENTS

MALT AND MASH ADDITIONS

  • 3 lbs RedX Malt
    • Not 5 lbs like I said in the video
  • 6 lbs Pilsen Liquid Malt Extract
  • 29 oz Can Libby’s 100% Pure Pumpkin
    • NOT Pumpkin Pie Filling, which has all sorts of spices and sugar

HOPS AND OTHER BOIL ADDITIONS

  • 5 oz Huell Melon @ 60 min
  • 5 oz Huell Melon @ 5 min
  • 1 lb Corn Sugar @ 5 min
  • 7 lbs peaches; frozen, thawed, pits removed – except for the one that destroyed our immersion blender
    • Fun fact: the juice from the peaches before pureeing them was 1.032!
    • Added to primary fermenter
  • 3 oz (maybe?) fresh ginger root
    • Not sure on the amount. Watch the video for a better guesstimate

YEAST

  • 1600 mL double yeast starter of Wyeast 1056 American Ale

BEYOND FERMENTATION

  • 2-3 ounces of Budweiser Beechwood Chips

PROCESS

BREW DAY

Mash grains in brew bag with 4.5 gallons of water at 154-156°F for 60 minutes.

Drain grain bag for hopefully about 3 gallons of wort.

On the way up to a boil add 6 lbs Pilsen Liquid Malt Extract.

Once boiling, add 60 minute addition of 0.5 ounce Huell Melon hops.

While boiling wort, heat peaches and ginger to 150F to sterilize.

Use immersion blender to blend peach-ginger mixture to a smooth puree and let rest.

Add some (half-ounce, maybe?) raw ginger to flame-out wort. (Not at five minutes like I said in the video. Oops.)

After flame-out, chill wort to 65F.

Add peach-ginger puree to sanitized five-gallon fermenter. Add cooled wort on top of puree in fermenter. Top off to about five gallons with cold drinking water.

Stir well or use a sintered stone with O2 tank to oxygenate wort.

Swirl yeast starter to get yeast in suspension and pitch entire starter in fermenter.

FERMENTATION

Ferment at 60-65F.

Added FermCap S a couple of times to temper the aggressive fermentation.

After primary fermenation, I sanitize a three-gallon carboy. I also sterilized three ounces of Budweiser Beechwood chips by steaming them for about 10 minutes. Then I added the chips to the carboy, and I racked what b

 

eer I could salvage off the huge layer of trub-y funk into a three-gallon carboy.

Let it condition for about a week on the wood chips and then transferred to a keg and allowed to further condition and mellow for a couple of weeks.

Again, see our Chucklehead episode for full tasting notes and process video.

This all went down six years ago, so don’t quote me on any of it.

Cheers,
Chip

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