Hey so I am quite new to homebrewing, although I tried it once in highschool with a mr. beer kit (and it came out terribly).
Now I am older and realize research and communicating with knowledgeable people is key! Which is why I am joining the homebrewtalk forum scene to up my game (and my beer quality). I currently have a Weizenbier BB kit in my secondary, and am looking to start a Maple Pumpkin Ale quite soon that I made a recipe for combining things I have read, but have a few questions I was hoping I could be helped with.
This is my recipe, I was going for a sweeter and minimal hoppy beer like Shipyard Pumpkin Head. I hope you like it!
2 x 3.3 lb Briess Golden Light LME (optional: one is Briess Sparkling Amber)
16 oz Crystal Malt
4 oz Chocolate Malt (optional)
1/2 oz Northern Brewers Hop Pellets
1 Wyeast 1056 (possible Wyeast Denny's Favorite 50 1450)
1 tsp Irish Moss
1 Muslin Bag (possibly two if pumpkin can fit in one)
1 bag Priming Sugar (for moderate carbonation)
16 oz Pure Grade B Dark Maple Syrup
3 lb Pure Canned Pumpkin (whole foods, no preservatives)
1 tsp McCormick's Pumpkin Pie Spice
6 gallons purified water
1) Whack smack pack. Put one additional gallon of water into freezer, one into refridgerator.
2) Put pumpkin onto baking sheet and bake at 350 F for 60 mins or until dark.
3) During which time crush grains, put into Muslin Bag.
4) Fill boiling pot with 4 gallons of water, and set muslin bag with grains in so not to touch the bottom.
5) Turn on heat, and when the water reaches 168 F, take muslin bag out.
6) At boil remove from heat, add one 3.3 lb container of LME and the pumpkin, return to heat.
7) When boil returns add 1/2 oz Northern Brewers Hop Pellets, record time.
8) After 40 minutes remove from heat, add additional 3.3 lb container LME, return to heat.
9) After 45 minutes add one teaspoon Irish Moss.
10) After 55 minutes add Maple Syrup and 1 teaspoon pumpkin pie spice.
11) At 60 minute mark remove heat and cool wort to 65 F by adding one gallon of partially frozen water.
12) Transfer cooled wort to primary fermenter, using additional water to raise volume to 5 gallons.
13) Pitch yeast.
7 days primary
14 day secondary
14-21 day conditioning
1) Is this the proper way to partially mash the Crystal Malt? Should I try and maintain a temperature for an extended amount of time? Use a second pot?
2) Would it be a good idea to mix one LME of Amber and Golden Light together? If so which would you recommend to use at the beginning and which at the end of the boil?
3) What do you think of the chocolate malt addition for the flavor scheme?