mwmclelland15
Member
- Joined
- Jul 22, 2016
- Messages
- 21
- Reaction score
- 3
Hi all,
New to the forums and only a few batches into home brewing. My kit I have allows me to do full 5.25gal boils and cool them. I have only done extract so far and plan to until I settle into a new house later next year.
Anyways! I am preparing for this fall season to have a pumpkin ale on the go and ready to drink. I have somewhat configured it by looking at various recipes and using BeerSmith 2 to help me out.
Below is the ingredients and instructions as well as a few pictures of it all entered in BeerSmith.
Any ideas or tips are much appreciated!
Ingredients
6 lbs. (2.7 kg) light malt extract
1 lbs. (0.45 kg) brown sugar
3-4 16-oz. (448-g) cans of pumpkin
1 lb. (0.45 kg) crystal malt
1/2 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon allspice
4 teaspoons cinnamon
1 oz. (28 g) fresh grated ginger root
1/4 tsp. amylase enzyme
Germany - Hallertau Hop Pellets (60 mins)
(1 oz./28 g of 4.8% alpha acids)
5 AAU Cascade hops (5 mins)
(0.75 oz./21 g of 6.4% alpha acids)
1 teaspoon Irish moss (15 minutes)
Safale - US-05 Dry yeast
3/4 cup dextrose for priming
Steps
1. Bake 3-4 cans of pure pumpkin at 350F for 1 hour (until top is golden)
2. Mix the 3-4 cans of baked pumpkin, crystal malt, amylase and brown sugar into 2 gallons (7.6 kg) of water and add amylase.
2. Bring the mixture to 155 °F (68 °C) and let stand for 35 minutes.
3. Bring heat up to 170 °F (77 °C), turn off and allow to settle for 45 minutes.
4. Strain the liquid into the brew pot, leaving as much of the pumpkin pulp behind as practical.
5. Add 1 gallon (3.8 L) of water, bittering hops (Hallertau) and malt extract and boil for 60 minutes.
6. Add Irish moss during the last 15 minutes of boil.
7. Add finishing hops (Cascade) and all of the spices (cinnamon, vanilla, nutmeg, allspice, ginger root) during the last 5 minutes of boil.
8. Add water to make 5 gallons (19 L), pitch yeast at appropriate temperature. Ferment for approximately 10 days at 6670 °F (1921 °C).
9. Prime with dextrose for bottling or force carbonate in the keg. Enjoy!
Screenshots of BeerSmith:
- https://gyazo.com/9a28c15956455b21f5532b5825696cbb
Thanks,
Mark
New to the forums and only a few batches into home brewing. My kit I have allows me to do full 5.25gal boils and cool them. I have only done extract so far and plan to until I settle into a new house later next year.
Anyways! I am preparing for this fall season to have a pumpkin ale on the go and ready to drink. I have somewhat configured it by looking at various recipes and using BeerSmith 2 to help me out.
Below is the ingredients and instructions as well as a few pictures of it all entered in BeerSmith.
Any ideas or tips are much appreciated!
Ingredients
6 lbs. (2.7 kg) light malt extract
1 lbs. (0.45 kg) brown sugar
3-4 16-oz. (448-g) cans of pumpkin
1 lb. (0.45 kg) crystal malt
1/2 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon allspice
4 teaspoons cinnamon
1 oz. (28 g) fresh grated ginger root
1/4 tsp. amylase enzyme
Germany - Hallertau Hop Pellets (60 mins)
(1 oz./28 g of 4.8% alpha acids)
5 AAU Cascade hops (5 mins)
(0.75 oz./21 g of 6.4% alpha acids)
1 teaspoon Irish moss (15 minutes)
Safale - US-05 Dry yeast
3/4 cup dextrose for priming
Steps
1. Bake 3-4 cans of pure pumpkin at 350F for 1 hour (until top is golden)
2. Mix the 3-4 cans of baked pumpkin, crystal malt, amylase and brown sugar into 2 gallons (7.6 kg) of water and add amylase.
2. Bring the mixture to 155 °F (68 °C) and let stand for 35 minutes.
3. Bring heat up to 170 °F (77 °C), turn off and allow to settle for 45 minutes.
4. Strain the liquid into the brew pot, leaving as much of the pumpkin pulp behind as practical.
5. Add 1 gallon (3.8 L) of water, bittering hops (Hallertau) and malt extract and boil for 60 minutes.
6. Add Irish moss during the last 15 minutes of boil.
7. Add finishing hops (Cascade) and all of the spices (cinnamon, vanilla, nutmeg, allspice, ginger root) during the last 5 minutes of boil.
8. Add water to make 5 gallons (19 L), pitch yeast at appropriate temperature. Ferment for approximately 10 days at 6670 °F (1921 °C).
9. Prime with dextrose for bottling or force carbonate in the keg. Enjoy!
Screenshots of BeerSmith:
- https://gyazo.com/9a28c15956455b21f5532b5825696cbb
Thanks,
Mark