Like everyone else it seems I'm doing a pumpkin ale. I'm fairly new to this having only done two other batches before and would appreciate some insight into this batch.
5 Gallons
8 lbs. Roasted pumpkin
1 lb Vienna malt
.5 lb Crystal malt
.5 lb. Malted wheat
6 lbs. light DME
1 oz Mt. Hood hops
.5 oz Hallertauer hops(finishing)
1/2 tsp. Vanilla and cinnamon
1/4 tsp. Ginger, nutmeg, and allspice
Wyeast 1056 American
I had planned on starting my 3 gal. boil with the grains and pumpkin in strain bags and removing them once a boil was reached. After that I was going to put in the DME & Mt. Hood hops until the 45 minute mark and, at that point, put in the finishing hops, vanilla, and spices until 60 when I start to let it cool.
How does all this sound?
Thanks in advance.
5 Gallons
8 lbs. Roasted pumpkin
1 lb Vienna malt
.5 lb Crystal malt
.5 lb. Malted wheat
6 lbs. light DME
1 oz Mt. Hood hops
.5 oz Hallertauer hops(finishing)
1/2 tsp. Vanilla and cinnamon
1/4 tsp. Ginger, nutmeg, and allspice
Wyeast 1056 American
I had planned on starting my 3 gal. boil with the grains and pumpkin in strain bags and removing them once a boil was reached. After that I was going to put in the DME & Mt. Hood hops until the 45 minute mark and, at that point, put in the finishing hops, vanilla, and spices until 60 when I start to let it cool.
How does all this sound?
Thanks in advance.