All Grain Yeast:
Wyeast 1272 Yeast Starter:
Your Call Batch Size (Gallons):
5.5 Original Gravity:
1.057 Final Gravity:
20.8 Boiling Time (Minutes):
14.8 Primary Fermentation (# of Days & Temp):
21 Days @64-66 Secondary Fermentation (# of Days & Temp):
7 Days @68 Tasting Notes:
This is a subtle, well balanced beer with a spice nose and a pumpkin, bready flavor.
This recipe is the all grain version of last year's Partial Mash Moon Hill Pumpkin Ale: http://www.homebrewtalk.com/f76/moon...in-ale-260064/
Great thanks to NordeastBrewer77 for helping with tasting notes and tweaking the recipe. We stayed true to last years PM recipe, while addressing subtle changes based on tasting notes. The main differences are as follows: A very slight increase in spices. The color is a tad bit darker, and the body should be more "medium" bodied. And we hope to have addressed the head retention issue as well. You can view our notes from last year's PM batches below:
This is NordeastBrewer77 tasting my version:
And here I am tasting his version (he had made a couple tweaks to my original PM recipe):
In the following AG recipe, we took the tasting notes you just watched to create a better version of Moon Hill, while staying true to the originally PM recipe.
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 42.6 %
3 lbs Munich Malt (9.0 SRM) Grain 2 25.5 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 8.5 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 4 8.5 %
12.0 oz Victory Malt (25.0 SRM) Grain 5 6.4 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 6 4.3 %
25.00 oz Pumpkin (Mash 60.0 mins) Other 7 -
0.75 oz Mt. Hood [6.00 %] - Boil 60.0 min Hop 8 14.8 IBUs
20.00 oz Pumpkin (Boil 60.0 mins) Other 9 -
0.50 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 10 6.1 IBUs
8.0 oz Brown Sugar, Light [Boil for 15 min](8.0 SRM) Sugar 11 4.3 %
0.50 tsp Ginger (Boil 5.0 mins) Herb 12 -
1.00 tsp Cinnamon Stick (Boil 5.0 mins) Spice 13 -
0.50 tsp Nutmeg (Boil 5.0 mins) Spice 14 -
0.50 tsp allspice (Boil 5.0 mins) Spice 15 -
1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 16 -
For optional spice tea in secondary:
0.50 tsp Cinnamon Stick (Primary 7.0 days) Spice 17 -
0.25 tsp Nutmeg (Primary 7.0 days) Spice 18 -
0.25 tsp allspice (Primary 7.0 days) Spice 19 -
Estimated Alcohol by Vol: 5.9 %
Mash Profile (Keeping in mind this is for a 5.5 gallon batch, you can change mash temp and steps to suit your own system as needed. What's listed below is simply what beersmith created for my equipment profile).
Mash Name: Single Infusion, Medium Body, Batch Sparge
Caramelize pumpkin in the oven (350 for an hour).
Mash In: Add 17.26 qt of water at 167.7 F for a mash at 154.0 F for 60 min
Sparge Step: Batch sparge with 5.37 gal of 168.0 F water
Mash Notes: I have in the recipe to mash about half of the pumpkin, but I believe I will simply boil it all this year, as I don't think there is much benefit in mashing the pumpkin. Caramelize the pumpkin in the oven before use.
Carbonate as you like.
*Spice Tea: One week before you bottle, add the spice tea mixture if preferred. I'd suggest taking a hydrometer reading and tasting the sample to determine if you want more spice flavor. This step is included to help regulate the spice flavor to your personal taste, and to add an extra layer of spice flavor/aroma. If you have a small hop bag, you can put the spices into it to steep, and add the tea and bag of spices directly to the fermentor for the remainder of your primary period. If you're doing an (optional) secondary, add the spices to this stage. Do not boil this spice tea, steep as you would a regular tea.
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