Recipe Type: Extract
Yeast: Nottingham
Yeast Starter: N/A
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 2.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 35.1
Boiling Time (Minutes): 60
Color: 8.1 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 70
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: After about 3 weeks the spices really mellow out, sorghum isn't detectable

Ingredients:
------------

3 lbs Sorghum Syrup (60 min)
1 lb Sorghum, roasted (20 SRM)
1 oz East Kent Goldings, pellet 4.5% (60 min)
.5 tsp Irish Moss (10 min)
.5 tsp McCormick Pumpkin Pie Spice (10 min)
4 oz Malto-Dextrine (5 min)
8 oz Honey (flameout)
1 pkg Nottingham

Roast sorghum at 350 for 30 minutes to an hour. Let waft in a paper bag for 1 week.

Carbed with 2.5 oz of corn sugar. Be sure to age this for at least 3 weeks. If you taste before it will have an extreme bite from the spices, but around 21 days it really mellows out, the sorghum isn't detectable and it has a slight sweetness to it.




For those of you who want to use pumpkin, I also tried that out, the reason the batch size is 2.5

Everything above is the same, just add:

14.5 oz Pumpkin Puree (30 min)
14.5 oz Pumpkin Pie Filling (30 min)

I roasted the 29 oz of pumpkin at 350 for an hour to carmelize the sugars. Caution- if you pour/rack over a funnel with a filter it will clog up after about 5 seconds. Either put it all into the carboy and lose a bit to the trub OR be super patient.

Here's a picture in the glass, it's cloudier.



-I'll probably make one of these on an annual basis for October/November