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Old 05-20-2010, 11:51 PM   #1
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Location: Seattle
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Default Spicy Pumpkin Beer

Recipe: Pumpkin Ale Beer
Brewer: Adam Korby
Asst Brewer:
Style: Specialty Beer
TYPE: Partial Mash
Taste: (42.0) One of the better tasting beers have ever made. The cinnamon and cloves really come through and a nice subtle hint of pumpkin from the mash. Next time I would back off the cloves at boil out adding .50 tbsp rather than 1. But overall great holiday beer,

Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 2.50 gal
Estimated OG: 1.069 SG
Estimated Color: 11.6 SRM
Estimated IBU: 23.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
7.00 lb Light Dry Extract (8.0 SRM) Dry Extract 84.85 %
0.50 lb Biscuit Malt (23.0 SRM) Grain 6.06 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.06 %
1.00 oz Nugget [13.00 %] (60 min) Hops 19.2 IBU
0.50 oz Pearle [8.00 %] (30 min) Hops 4.5 IBU
0.50 oz Pearle [8.00 %] (0 min) Hops -
-1.00 lb Pumpkin (Mash 0.0 min) Misc
0.50 tbsp Cinnamon (Boil 20.0 min) Misc
0.50 tbsp Cinnamon (Boil 60.0 min) Misc
0.50 tsp Nutmeg (Boil 20.0 min) Misc
0.50 tsp Nutmeg (Boil 60.0 min) Misc
1.00 tbsp Cinnamon (Boil 0.0 min) Misc
1.00 tbsp Cloves (Boil 0.0 min) Misc
1.00 tbsp Nutmeg (Boil 0.0 min) Misc
0.25 lb Brown Sugar, Dark (50.0 SRM) Sugar 3.03 %
5.00 gal Seattle, WA Water
1 Pkgs US-05 (DCL Yeast #US-05) Yeast-Ale

Mash Schedule: My Mash
Total Grain Weight: 1.00 lb
My Mash
Step Time Name Description Step Temp
30 min Step Heat to 155.0 F over 2 min 155.0 F

Took large pumpkin and gutted the inside. Used 5-6lbs worth of pumpkin and roasted it at 375 F for 40 minutes or until soft. Steeped 6lbs of pumpkin in 2.5 gallons of water at 155 F with .50lbs of crystal 40L and .50 lbs Biscut Malt for 30 minutes. Brought to boil and added 7lbs of light malt extract 1oz nugget hops 1 tbsp cinnamon, .50 tbsp nutmeg and 1/2 cup of dark brown sugar. 30 minutes added .50oz Pearle and at 20 minutes added .50 tsp cinnamon, .50tsp nutmeg. Boil out added 1 tbsp cinnamon, 1 tbsp nutmeg, 1 tbsp cloves, .50oz Pearle.


Primary Dusseldorf Alt
Secondary Russian Imperial Stout
Bottle Conditioning Janet Brown, Russian Imperial Stout.
On Deck Ryed Up Kolsch
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Old 05-21-2010, 02:42 PM   #2
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Location: DC, Washington DC
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Looks tasty, although I'm a fan of a bit subtler spicing (3 tbls of spice at flameout is a lot). I've had good luck adding spices to the fermenter after primary fermentation, a lot more bang for your buck since the spices aren't damaged by the heat of the boil or scrubbed out by the CO2 during primary fermentation.
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!
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