I received this recipe for a pumpkin spice brew, but you see I am brand new this will be my second batch. The first one I did was a home brew kit which turned out all right, but my buddy and I want to try something that’s not in a box, and experiment a bit.
• 6-10 pounds of pumpkin
• 1 pound of Vienna malt, 4L
• ˝ pound crystal malt, 40L
• ˝ pound malted wheat
• 6 pounds light or amber malt extract
• 1 cup brown suger (optional)
• ˝ cup molasses (optional)
• 1 ounce Mt. Hood hops (boiling)
• ˝ ounce Hallertauer hops (finishing)
• ˝ teaspoon vanilla
• ˝ to 1 teaspon pumpkin pie spices (see below)
• Wyeast 1056, American Ale
The first thing to say is do not use canned pumpkin! Real pumpkin is the only way to go here, otherwise you'll be dealing with a huge mess. You've been warned.
You'll first need to roast the pumpkin in the oven, similar to cooking squash. This softens the pumpkin and begins breaking it down. Cut the pumpkin into manageable pieces (should be cleaned, of course—old jack-o'lanterns work great), place in a shallow baking pan and add a bit of water to the pan. Roast in a 325°-ish oven for about an hour, or until soft. Or check a cookbook
My question is how do I know when to boil the hops and add in all the other stuff? In the do it yourself kit it gives you a step by step direction. Can anyone help me with this please?