- Recipe Type
- All Grain
- Yeast
- Wyeast Scottish
- Yeast Starter
- Wyeast Smack pack
- Additional Yeast or Yeast Starter
- none
- Batch Size (Gallons)
- 5
- Original Gravity
- 1060
- Final Gravity
- 1012
- Boiling Time (Minutes)
- 90
- IBU
- 5.5
- Color
- Golden, pumpkin
- Primary Fermentation (# of Days & Temp)
- 1 week
- Secondary Fermentation (# of Days & Temp)
- 1 week
- Tasting Notes
- malt with gentle pumpkin pie spices
I have made this recipe many times and its a great holiday favorite. I try to be sure that I have a get together planned and place this beer at the head of the table.
Locally there are a few Pumpkin Ales on the market every Halloween but many of them taste artificial. This one tastes very authentic, not over done at all.
Roast a 3 or 4 lb Pumpkin in the oven until it is soft and starting to carmelize. Scoop out the pumpkin and mix it in with the mash. I have never had problems with a stuck mash or slow sparging. Some people feel this part is not very important. You probably can create this beer without the pumpkin but it just wouldn't be the same.
13 lbs Hugh Bairds
2 lbs Crystal 60L
1 lb Munich
.33 oz Perle in boil
3 cinnamon sticks broken into pieces for 15 minutes
3 cloves for 15 minutes
1tsp nutmeg for 5 minutes
Mash at 148 for one hour
Locally there are a few Pumpkin Ales on the market every Halloween but many of them taste artificial. This one tastes very authentic, not over done at all.
Roast a 3 or 4 lb Pumpkin in the oven until it is soft and starting to carmelize. Scoop out the pumpkin and mix it in with the mash. I have never had problems with a stuck mash or slow sparging. Some people feel this part is not very important. You probably can create this beer without the pumpkin but it just wouldn't be the same.
13 lbs Hugh Bairds
2 lbs Crystal 60L
1 lb Munich
.33 oz Perle in boil
3 cinnamon sticks broken into pieces for 15 minutes
3 cloves for 15 minutes
1tsp nutmeg for 5 minutes
Mash at 148 for one hour