All Grain Yeast:
WYEAST Fat Tire Yeast Starter:
None Batch Size (Gallons):
10 Original Gravity:
1.050 Final Gravity:
1.015 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
14 days at 65 dF Secondary Fermentation (# of Days & Temp):
31 days at 65 dF
18# 2-row pale
4.0 oz. 20L
4.0 oz. 40L
4.0 oz. Carapils
4.0 lbs. canned pumpkin with no preservatives
1.0 lb. rice hulls
1.2 gallons per pond at mash in
Mash at 154 for 60 minutes
Mashout to 168
Sparge to ~12 gallons ( varies depending on your boil rate)
60 minute boil
2.0 oz Mt. Hood at 60 minutes
0.2 oz pumpkin pie spice at 30 minutes
0.15 oz cinnamon at 30 minutes
0.07 oz nutmeg at 30 minutes
0.025 oz ginger at 30 minutes
2.0 tsp irish moss at 15 minutes
1.0 oz Mt. Hood at 10 minutes
0.2 oz pumpkin pie spice at 10 minutes
0.15 oz cinnamon at 10 minutes
0.07 oz nutmeg at 10 minutes
0.025 oz ginger at 10 minutes
Cool to ferment temp, aerate, and pitch Wyeast fat tire yeast.
Ferment at regular ale temps, and use a prolonged secondary to clear the beer.
I HAVE ONLY BREWED THIS ONCE. PLEASE READ THE FOLLOWING:
This brew was acceptable but not as crisp as I was looking for. I was very happy with the ginger note, but felt the pumkin pie spike was a bit over bearing. I think I would increase the amount of rice hulls to help with the sparge and also decrease the mash temp to maybe 152.
Unfortunately, I did not review this beer with my normal tasting notes. It was a fair pumpkin beer, but I have high expectations for a pumpkin beer so this was not up to my expectations.
Finally, it was requested that I post this recipe. I do not stand behind this recipe as a great beer. This recipe should be used for reference. It will not produce a bad beer, but I would not expect it to win any awards either.
Cheers, and continue searching!