Hi all. Hoping for some feed back on this recipe I sorta threw together. My wife has requested another pumpkin ale after the one I made last year. As I am starting to move away from kits, I wanted to try something different.
Last years pumpkin ale was midwest's kit. I quadrupled the pumpkin at 60 oz but I also used pumpkin pie filling. The result was a little too spiced for my liking (probably should have used regular pumpkin instead).
This year I want to try brewing another pumpkin ale but WITHOUT spices. Instead of spices, I wanted to choose certain grains and hops to provide the flavors I want.
Here's my recipe:
Last years pumpkin ale was midwest's kit. I quadrupled the pumpkin at 60 oz but I also used pumpkin pie filling. The result was a little too spiced for my liking (probably should have used regular pumpkin instead).
This year I want to try brewing another pumpkin ale but WITHOUT spices. Instead of spices, I wanted to choose certain grains and hops to provide the flavors I want.
Here's my recipe:
Code:
% LB OZ Malt or Fermentable ppg °L
55% 6 0 Briess Amber Unhopped LME 36 10 ~
18% 2 0 Pumpkin, cooked 1 13 ~
5% 0 8 Special B Malt 30 180 ~
5% 0 8 Crystal Rye Malt 28 90 ~
5% 0 8 Brown Sugar, Dark 46 50 ~
5% 0 8 Special Roast 33 50 ~
5% 0 8 Cara-Pils/Dextrine 33 2 ~
3% 0 6 Molasses 36 80 ~
Batch size: 5.0 gallons
Original Gravity
1.060 / 14.7° Plato
(1.054 to 1.063)
Final Gravity
1.015 / 3.8° Plato
(1.013 to 1.016)
Color
25° SRM / 49° EBC
(Brown to Dark Brown)
Mash Efficiency
75%
hops
use time oz variety form aa
boil 60 mins 0.75 Cluster pellet 7.0
boil 10 mins 1.0 Crystal pellet 3.5
Boil: 6.5 avg gallons for 60 minutes
Bitterness
25.6 IBU / 5 HBU
ƒ: Tinseth
BU:GU
0.42
yeast
Wyeast London Ale (1028)
ale yeast in liquid form with low to medium flocculation and 75% attenuation
Alcohol
6.0% ABV / 5% ABW
Calories
198 per 12 oz.
misc
use time amount ingredient
boil 15 min 1 tsp Irish Moss
