bergman1118
Well-Known Member
I'm getting started a bit late to make a pumpkin ale, but hey better late than never. After looking through a bunch of recipes, I came up with this one based on what i have around and I just wanted to get a second opinion on this to make sure it sounds sane... this would be my first partial mash, and i would really appreciate some help with the recipe so i don't screw it up
6 lbs Amber LME
2 lbs Pale 2-Row malt
1 lb Crystal 60-L
8 oz Biscuit
4 oz Wheat, flaked
60 oz Pumpkin (60 min)
1 oz Kent Golding (60 min)
0.5 oz Fuggles (10 mins)
1 tsp Irish Moss (10 mins)
1 tsp nutmeg (3 mins)
1 tsp all spice (3 mins)
0.5 tsp cinamon (3 mins)
Wyeast 1056 American Ale yeast
Mash grain in 2 gals 150-155 F for 45 mins to 1 hour. Sparge w/ 2 gals of 175 F water, add wort back to brewpot. Add LME, pumpkin (which will be roasted in the oven at 350 for 45 mins or until carmelization is apparent), and hops. 50 mins into boil add 0.5 oz Fuggles, and Irish Moss. At ~57 mins add spices. Finish boiling, cool wort, transfer to carboy w/ aeration, fill to 5 gals, pitch yeast. it'll probably spend 2-3 weeks in primary, then off to secondary for a few, then into bottles (or TAD)... i will probably add spices, if necessary, to taste during secondary.
Does this sound like a pretty good plan?
6 lbs Amber LME
2 lbs Pale 2-Row malt
1 lb Crystal 60-L
8 oz Biscuit
4 oz Wheat, flaked
60 oz Pumpkin (60 min)
1 oz Kent Golding (60 min)
0.5 oz Fuggles (10 mins)
1 tsp Irish Moss (10 mins)
1 tsp nutmeg (3 mins)
1 tsp all spice (3 mins)
0.5 tsp cinamon (3 mins)
Wyeast 1056 American Ale yeast
Mash grain in 2 gals 150-155 F for 45 mins to 1 hour. Sparge w/ 2 gals of 175 F water, add wort back to brewpot. Add LME, pumpkin (which will be roasted in the oven at 350 for 45 mins or until carmelization is apparent), and hops. 50 mins into boil add 0.5 oz Fuggles, and Irish Moss. At ~57 mins add spices. Finish boiling, cool wort, transfer to carboy w/ aeration, fill to 5 gals, pitch yeast. it'll probably spend 2-3 weeks in primary, then off to secondary for a few, then into bottles (or TAD)... i will probably add spices, if necessary, to taste during secondary.
Does this sound like a pretty good plan?