Hazelnut coffee pumpkin ale
I am going to brew up a Hazelnut coffee pumpkin ale tonight.
11 lbs 2-Row Brewers Malt; Briess
1.5 lbs Crystal 60; Crisp
1 lbs Chocolate Malt; Breiss
2.5 lbs German Light Munich
1 lbs Rice Hulls
.5 oz Fuggle - 4.8 AA% pellets; boiled 60 min
.75 oz Fuggle - 4.8 AA% pellets; boiled 15 min
.25 oz Fuggle - 4.8 AA% pellets; boiled 1 min
8 oz Coffee (grounds) - Hazelnut (omitted from calculations)
1 ea Vanilla (whole bean) - (omitted from calculations)
1tsp clove powder
1tsp nutmeg powder
2tsp saigon cinnamon powder
45oz pureed pumpkin roasted on cookie sheet for 40min
WYeast 1450 Denny’s Favorite 50
My first question is when to add the coffee? Second, is the spicing too much? When should I add the spices? When should I add the pumpkin?
This is my first original post and I eagerly await your responses.
Probably too late but man that's a lot going on. Pumpkin, vanilla, hazelnut, coffee, kitchen sink, eye of newt...keep us posted. How did the wort taste?
Everything went well with the brew last night. I roasted the pureed pumpkin for 20min or so and then added it to the mash with only 25min left and added the rice hulls at the same time. I held the spices until flameout and the vanilla went in after I chilled it. I cut the clove to .5 tsp. It smells amazing! I will put the coffee in at reracking or bottling, I think. Wort tastes spot on.
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