Galloping Hessian Pumpkin Pie spiced Strong Ale - Partial Mash
Note: Realized that this is better posted here, feel free to delete from the recipe/ingredients sub forum.
So I have finally made my first recipe that I feel is worthy of posting here. I wanted to make something fairly simple so others could easily replicate so I decided on a partial mash with a five pound grain bill. Hope some of you are willing to test it out and enjoy it as much as I am!
Pumpkin Pie Spiced Strong Ale
Mash Volume: 1.25-1.5 Gallons
Boil Volume: 3 to 3.5 gallons
Final Batch Size: 5.0 gal
3 Lbs American 2 Row
1 Lbs German Munich
1 Lbs Crystal 10L
6 Lbs Liquid Extra Light Malt Extract
1.5 oz Magnum 60 min
.5 oz Magnum 40 min
.5 oz Sterling 1 min
2 Teaspoons McCormick Pumpkin Pie Spice at 10 minutes
White Labs California Ale WLP001 with starter
Mash at 156°F for 60 minutes.
Primary at 65-66°F for 3 weeks. Have a blow off tube ready.
4-5 ounces priming sugar based on preference.
Color- Pours a glowing orange. Mine is a tad cloudy, but I didnt use a clarifier or cold crash.
Head- Pours a strong, light colored head that will last a good minute if you dont drink it before then!
Aroma- Pumpkin Spice with a hint of caramel and the tiniest hint of sterling.
Body- Medium to Light mouth feel.
Taste- Slightly complex if that makes sense. Crisp, with a bit of a malty backbone from the Munich. Bitterness is a little stronger than say Pumking, but the sweetness from Munich and Crystal even it out.
Overall- Very drinkable and will sneak up on you! The alcohol is not very detectable but keep in mind my efficiency is only 65, so if you know you can get higher you may need to adjust. Im definitely going to make at least two more batches of this for October and to serve to my family on Thanksgiving.
And Just in case you need a little more motivation.....
An Early Label Concept, Courtesy of Google images and Pic Monkey