Making a 5 gallon full boil extract pumpkin amber tomorrow, from items picked off the shelf of my lhbs, and would appreciate any pointers if any of the ingredients may not be suitable. This is my first beer that hasn't been a kit!!
Heating 1 lb 2 row barley 20 mins then removing
3.3 lbs amber malt extract
3 lbs dme
30 oz Libby's pure pumpkin (have 60 oz on hand)
1 oz willamette
1 cup (or more) brown sugar
Boil 60 mins with .5 oz cascade at 50 mins.
Using wyeast 1056 yeast cake.
Going to add spices such as cinnamon, ginger allspice and nutmeg after fermentation is complete. Then cold crash.
Will these ingredients make a drinkable beer? Can I add more brown sugar for alcohol and what are the downsides? Do the hops work for this? Should I cook the canned pumpkin first?
I really appreciate any help with this before I brew tomorrow.
Heating 1 lb 2 row barley 20 mins then removing
3.3 lbs amber malt extract
3 lbs dme
30 oz Libby's pure pumpkin (have 60 oz on hand)
1 oz willamette
1 cup (or more) brown sugar
Boil 60 mins with .5 oz cascade at 50 mins.
Using wyeast 1056 yeast cake.
Going to add spices such as cinnamon, ginger allspice and nutmeg after fermentation is complete. Then cold crash.
Will these ingredients make a drinkable beer? Can I add more brown sugar for alcohol and what are the downsides? Do the hops work for this? Should I cook the canned pumpkin first?
I really appreciate any help with this before I brew tomorrow.