- Recipe Type
- All Grain
- Yeast
- Wyeast 1056
- Batch Size (Gallons)
- 5.00
- Original Gravity
- 1.051
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 27.78
- Color
- 10.6
- Primary Fermentation (# of Days & Temp)
- 7 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 14 @ 72F
- Tasting Notes
- Mild pumpkin flavor with an Oktoberfest Finish
Ingredients:
6 lbs 2 Row German Pilsner Malt
2 lbs Munich Malt
2 lbs Vienna Malt
4 ozs Caramel/Crystal Malt - 120L
8 ozs Cara-Pils/Dextrine
12 ozs Victory Malt
1 lb Rice Hauls
2 cans of Libby's Pumpkin (Not Pie Filling, the Real Pumpkin)
1 oz Hallertauer (4.8%) (German) - 60 minutes
1 oz Styrian Goldings (5.4%) - 15 minutes
1 oz Spalter (4.5%) - 1 minute
1 Package Wyeast 1056
Place canned pumpkin in cheesecloth bag and place in the approx middle of grain bed.
Use Single Infusion (14.38 quarts) Mash at 154.0F for 60 minutes
Mash out at 168.0F (I do this in a 2 minute step by Direct Heat, you may need to modify to raise temp by strike water additions)
Fly Sparge (21.72 quarts) at 170.0F over approx. 30-45 minutes. (Batch sparging can be substituted.)
Boil for 60 minutes with the hop schedule indicated in the ingredients. Add 1.5 tsp of Pumpkin Pie Spice at the last minute of the boil.
If using dry yeast be sure to hydrate by using one cup of pre-boiled water brought back to room temperature. If using Liquid yeast prepare a 1,500 ml starter at 1.030 gravity approx two days ahead of brewing.
Primary Ferment at 68F for 7 days
Rack and Secondary Ferment at 72F for 14 days
6 lbs 2 Row German Pilsner Malt
2 lbs Munich Malt
2 lbs Vienna Malt
4 ozs Caramel/Crystal Malt - 120L
8 ozs Cara-Pils/Dextrine
12 ozs Victory Malt
1 lb Rice Hauls
2 cans of Libby's Pumpkin (Not Pie Filling, the Real Pumpkin)
1 oz Hallertauer (4.8%) (German) - 60 minutes
1 oz Styrian Goldings (5.4%) - 15 minutes
1 oz Spalter (4.5%) - 1 minute
1 Package Wyeast 1056
Place canned pumpkin in cheesecloth bag and place in the approx middle of grain bed.
Use Single Infusion (14.38 quarts) Mash at 154.0F for 60 minutes
Mash out at 168.0F (I do this in a 2 minute step by Direct Heat, you may need to modify to raise temp by strike water additions)
Fly Sparge (21.72 quarts) at 170.0F over approx. 30-45 minutes. (Batch sparging can be substituted.)
Boil for 60 minutes with the hop schedule indicated in the ingredients. Add 1.5 tsp of Pumpkin Pie Spice at the last minute of the boil.
If using dry yeast be sure to hydrate by using one cup of pre-boiled water brought back to room temperature. If using Liquid yeast prepare a 1,500 ml starter at 1.030 gravity approx two days ahead of brewing.
Primary Ferment at 68F for 7 days
Rack and Secondary Ferment at 72F for 14 days
