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Old 09-25-2012, 01:52 PM   #1
SabresBrewer
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Default Pumpkin Ale


9 pounds American 2-row malt (90% of the grains)
0.5 pounds 40°L Crystal malt (5%)
0.5 pounds wheat malt (5%)
6-10 pounds roasted pumpkin
6 ounces molasses (about ½ cup) (optional)

Hops and Spices
1 ounce Mt. Hood (4.6% alpha acid) for 60 minutes (bittering)
0.5 ounces Mt. Hood for 15 minutes (aroma)
1 teaspoon Irish Moss for 15 minutes
Pumpkin pie spices for 5 minutes/steeping

Yeast
Wyeast 1272 American Ale II

Process
Single infusion mash with a target of 152°F for 1 hour or until conversion
Mashing grains and pumpkin together
Sparge and boil for 60 minutes, with 1 ounce of Mt. Hood hops the full duration for bittering
After 45 minutes, add the remaining 0.5 ounces of hops for aroma, and the Irish Moss
Add the spices when there are 5 minutes (or less) left
Chill, transfer to your primary fermenter, aerate thoroughly and pitch yeast
Notes

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Old 09-25-2012, 02:09 PM   #2
inhousebrew
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That looks good to me. Basic recipe, low hops, I like it. I haven't made my pumpkin beer yet but I've read it can be a bitch to sparge if you mash the pumpkin which it looks like we are both planning. I'd think about using some rice hulls or else getting a muslin bag or something to put the pumpkin in during the mash.

What are you using for spices?

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Old 09-25-2012, 04:18 PM   #3
SabresBrewer
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1.5 tsp of your favorite spice mix

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