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Old 04-28-2014, 07:56 PM   #1
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Join Date: Apr 2014
Location: Hagerstown
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Default The Saints Harvest (Pumpkin Ale)

Recipe Type: Extract
Yeast: White Labs WLP530 Abbey Ale
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 30.6
Boiling Time (Minutes): 60
Color: Copper
Primary Fermentation (# of Days & Temp): 14 @ 68-70 F.
Additional Fermentation: N/A
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: Heavy fall spice, mild pumpkin flavor.

0.5 lbs Caramel Malt 120L
0.4 lbs Special B
0.5 lbs Special Roast Malt
0.4 lbs Cara-Pils
(Special grains steeped 30 minutes at 154 F.)
2 lbs Dry Amber
3.3 lbs Munich Liquid

.25 lbs Molasses info (last 10 minutes of boil).

1.5 oz Liberty (Pellets, 4.00 %AA) boiled 60 min.

45 oz. Pumpkin (canned) (35 oz steeped 30 minutes with special grains prior to boil. Left in pot as brought up temp after steep and removed bag with pumpkin right before adding the DME and LME. The remaining 10 oz of pumpkin I added at the last 10 minutes of the boil (in a mesh bag).
.5 tsp. Cloves (ground) (Last 10 mins of boil)
.5 tsp. Allspice (Last 10 mins of boil)
.5 tsp. Cinnamon (ground) (Last 10 mins of boil)
.5 tsp. Nutmeg (ground) (Last 10 mins of boil)
.5 tsp. Ground Ginger (Last 10 mins of boil)

I made this for a pumpkin themed party a friend of mine does each year. I didn't have time to let it condition as long as I wanted to, and I think the spice (particularly the clove) was a wee bit heavy. I think if I made it again, I would cut back the spice additions, or perhaps make a tea out of them and add to secondary. Half the keg was consumed at the party though, and I got a lot of good feedback. One girl said that "this is a pumpkin ale I could drink every day."

Obviously you're not a golfer.

On Tap:
Racing Bear IPA
Bottle/Keg Conditioning: More Wit Than Wisdom (Lavender Peach Wit)
Primary: Red Badge Rye
Secondary: Rue Murder Stout (Chocolate Raspberry Stout).
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