onipar
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Safle US-05
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.056
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 18
- Color
- 12
- Primary Fermentation (# of Days & Temp)
- 4 weeks @ 164-168
- Secondary Fermentation (# of Days & Temp)
- n/a
- Additional Fermentation
- n/a
- Tasting Notes
- To be determined.
Moon Hill Pumpkin Ale ***See important notes at bottom
*Updated in separate post with FG readings, pictures, and tasting notes.
Ingredients
Extract
1 lb light DME (60 mins)
3 lbs Pale LME (15 mins)
1/2 lb brown sugar (15 mins)
8 oz wheat DME (15 mins)
Base Grains (Mash)
2 lbs pale 2-row malt
3/4 pound Maris Otter
Specialty Grains (Mash)
6 oz Caramel Munich
4 oz Briess Victory
4 oz Biscuit Malt
8 oz Briess 2 Row Caramel 80
Hops
.75 oz Mt Hood Hops (60 mins) 5.5% AA
.5 oz Hallertauer Hops (30 mins) 3.6% AA
Extras
3 15 oz cans of pumpkin (2 cans for mash, 1 can for boil)
1 tsp pumpkin pie spice (2 min)
(The following are fresh grated) 1/4 tsp cinnamon, 1/8 tsp nutmeg , 1/8 tsp allspice (2 mins)
1/4 tsp pumpkin pie spice (flame out)
Yeast
Safale US-05
After 3 weeks: Spice Tea (optional)
(Freshly ground whole spices) .5 tsp cinnamon, .25 tsp allspice, dash of pumpkin pie spice (Make an 8 oz. spice tea and add to secondary. Do this to taste. If you want even more spice flavor upfront, you can double the amounts. You can also substitute an equal amount of pre-mixed pumpkin pie spice if you prefer).
Instructions (This is for a stove top BIAB method. Change as necessary for your setup).
Caramelize pumpkin in the oven (350 for an hour). I really would like to use fresh, but I had to use canned.
Heat 1.5 gallons strike water to 165 degrees. (1.5 quarts of water per pound of grain to make up for the pumpkin addition. In retrospect, the mash was fiarly thin, so if you want a thick mash, you could do 1.25 quarts per pound).
Dough in grain and 2 15 oz cans of pumpkin. Get water to 146-154 degrees. Hold at temps for 1 hour.
Heat 2 gallons sparge water to 168 degrees.
Sparge with 2 gallons water.
Add top-off water to bring to 3 gallons after mash and sparge (if needed. I had 2.5 gallons post mash/sparge). 3 gallons is a lot to chill without an immersion chiller (though I did it), so you could skip the top off water at this point if you wanted to. It will change the hop utilization slightly, but it shouldn't make a *huge* difference.
Bring to boil. Add 1 lb light DME, first hop addition, and remaining pumpkin at boil.
At 30 mins add second hop addition.
At 15 add whilrflock tab, the 3 lb LME, 8 oz wheat DME, and 8 oz Brown sugar.
At 2 mins add and spice mixture
At flame out add 1/4 tsp pumpkin pie spice.
Chill, add top off water to fermenter, aerate, pitch yeast, etc.
Ferment for 3-4 weeks (You can secondary if necessary to get off pumpkin trub).
*Spice Tea: One week before you bottle, add the spice tea mixture if preferred. I'd suggest taking a hydrometer reading and tasting the sample to determine if you want more spice flavor. This step is included to help regulate the spice flavor to your personal taste, and to add an extra layer of spice flavor/aroma. If you have a small hop bag, you can put the spices into it to steep, and add the tea and bag of spices directly to the fermentor for the remainder of your primary period. If you're doing an (optional) secondary, add the spices to this stage. Do not boil this spice tea, steep as you would a regular tea.
Bottle and condition at least 6-8 weeks, or more if needed.
------------------------------------------------------------
***NOTES***
*Updated in separate post with FG readings, pictures, and tasting notes.
Ingredients
Extract
1 lb light DME (60 mins)
3 lbs Pale LME (15 mins)
1/2 lb brown sugar (15 mins)
8 oz wheat DME (15 mins)
Base Grains (Mash)
2 lbs pale 2-row malt
3/4 pound Maris Otter
Specialty Grains (Mash)
6 oz Caramel Munich
4 oz Briess Victory
4 oz Biscuit Malt
8 oz Briess 2 Row Caramel 80
Hops
.75 oz Mt Hood Hops (60 mins) 5.5% AA
.5 oz Hallertauer Hops (30 mins) 3.6% AA
Extras
3 15 oz cans of pumpkin (2 cans for mash, 1 can for boil)
1 tsp pumpkin pie spice (2 min)
(The following are fresh grated) 1/4 tsp cinnamon, 1/8 tsp nutmeg , 1/8 tsp allspice (2 mins)
1/4 tsp pumpkin pie spice (flame out)
Yeast
Safale US-05
After 3 weeks: Spice Tea (optional)
(Freshly ground whole spices) .5 tsp cinnamon, .25 tsp allspice, dash of pumpkin pie spice (Make an 8 oz. spice tea and add to secondary. Do this to taste. If you want even more spice flavor upfront, you can double the amounts. You can also substitute an equal amount of pre-mixed pumpkin pie spice if you prefer).
Instructions (This is for a stove top BIAB method. Change as necessary for your setup).
Caramelize pumpkin in the oven (350 for an hour). I really would like to use fresh, but I had to use canned.
Heat 1.5 gallons strike water to 165 degrees. (1.5 quarts of water per pound of grain to make up for the pumpkin addition. In retrospect, the mash was fiarly thin, so if you want a thick mash, you could do 1.25 quarts per pound).
Dough in grain and 2 15 oz cans of pumpkin. Get water to 146-154 degrees. Hold at temps for 1 hour.
Heat 2 gallons sparge water to 168 degrees.
Sparge with 2 gallons water.
Add top-off water to bring to 3 gallons after mash and sparge (if needed. I had 2.5 gallons post mash/sparge). 3 gallons is a lot to chill without an immersion chiller (though I did it), so you could skip the top off water at this point if you wanted to. It will change the hop utilization slightly, but it shouldn't make a *huge* difference.
Bring to boil. Add 1 lb light DME, first hop addition, and remaining pumpkin at boil.
At 30 mins add second hop addition.
At 15 add whilrflock tab, the 3 lb LME, 8 oz wheat DME, and 8 oz Brown sugar.
At 2 mins add and spice mixture
At flame out add 1/4 tsp pumpkin pie spice.
Chill, add top off water to fermenter, aerate, pitch yeast, etc.
Ferment for 3-4 weeks (You can secondary if necessary to get off pumpkin trub).
*Spice Tea: One week before you bottle, add the spice tea mixture if preferred. I'd suggest taking a hydrometer reading and tasting the sample to determine if you want more spice flavor. This step is included to help regulate the spice flavor to your personal taste, and to add an extra layer of spice flavor/aroma. If you have a small hop bag, you can put the spices into it to steep, and add the tea and bag of spices directly to the fermentor for the remainder of your primary period. If you're doing an (optional) secondary, add the spices to this stage. Do not boil this spice tea, steep as you would a regular tea.
Bottle and condition at least 6-8 weeks, or more if needed.
------------------------------------------------------------
***NOTES***
- The gravity is based on a 65% efficiency. For example, I hit 75% efficiency, and my OG was 1.058 (2 points higher than determined).
- I ended up adding another 8 ounces of canned pumpkin at 30 mins. This addition was not caramelized.
- the 1/4 extra pumpkin pie spice at flame out was a last minute decision based on lack of aroma
- I will add tasting notes and more pictures once my brew is done.
- Please note, the instructions are based on my personal BIAB method for my equipment. Change as needed for your own set up.
- You'll have to chill close to 3 gallons of wort, so if you don't have a chiller, plan accordingly.
- I lined my bucket with a grain bag so when I poured the wort in, it filtered out a lot of the pumpkin, spices, and hops. This is a good idea to do if you want to try to avoid secondary due to too much trub.
- I rehydrated and proofed the yeast, and fermentation started in less than 12 hours.
- "Moon Hill" Pumpkin Ale is named after the town in my second novel. The beer will appear in the novel as well.
- I chose to include multiple additions of spice and pumpkin at different stages of boil/fermentation in an attempt to create layers of flavor and aroma. There are varied opinions on when it's best to add pumpkin/spices, but I believe multiple additions will create a unique and complex product.