permo
Well-Known Member
Well, my father in law grows pumpkins, so I have to use some of those. In brainstorming with a few of my brewing friends, we came up with a fairly complex, shoot for the moon, type of recipe for a spiced holiday ale. Please take a look and give any advice. Thanks!
16 pounds pale malt
5 pounds roasted pumpkin
4 pounds brown sugar
2 pounds rolled oats
1 pound c40
¾ pound chocolate malt
¾ pound black malt
½ pound brown malt
½ pound C60
12 ounces molasses
1 whole nutmeg (ground)
3 cinnamon sticks (added to hop spider)
1 tsp powdered ginger (fresh reminds me of asian food)
1 tsp fresh ground allspice
1 tsp fresh ground cloves
40 IBU Columbus at 60
All Spices added at end of boil
Roughly 1.080 OG
Roughly 1.016 OG
WLP001 (California ale yeast)
Mash at 155 ( we want it malty with some sweetness )
16 pounds pale malt
5 pounds roasted pumpkin
4 pounds brown sugar
2 pounds rolled oats
1 pound c40
¾ pound chocolate malt
¾ pound black malt
½ pound brown malt
½ pound C60
12 ounces molasses
1 whole nutmeg (ground)
3 cinnamon sticks (added to hop spider)
1 tsp powdered ginger (fresh reminds me of asian food)
1 tsp fresh ground allspice
1 tsp fresh ground cloves
40 IBU Columbus at 60
All Spices added at end of boil
Roughly 1.080 OG
Roughly 1.016 OG
WLP001 (California ale yeast)
Mash at 155 ( we want it malty with some sweetness )