SabresBrewer
Member
9 pounds American 2-row malt (90% of the grains)
0.5 pounds 40°L Crystal malt (5%)
0.5 pounds wheat malt (5%)
6-10 pounds roasted pumpkin
6 ounces molasses (about ½ cup) (optional)
Hops and Spices
1 ounce Mt. Hood (4.6% alpha acid) for 60 minutes (bittering)
0.5 ounces Mt. Hood for 15 minutes (aroma)
1 teaspoon Irish Moss for 15 minutes
Pumpkin pie spices for 5 minutes/steeping
Yeast
Wyeast 1272 American Ale II
Process
Single infusion mash with a target of 152°F for 1 hour or until conversion
Mashing grains and pumpkin together
Sparge and boil for 60 minutes, with 1 ounce of Mt. Hood hops the full duration for bittering
After 45 minutes, add the remaining 0.5 ounces of hops for aroma, and the Irish Moss
Add the spices when there are 5 minutes (or less) left
Chill, transfer to your primary fermenter, aerate thoroughly and pitch yeast
Notes
0.5 pounds 40°L Crystal malt (5%)
0.5 pounds wheat malt (5%)
6-10 pounds roasted pumpkin
6 ounces molasses (about ½ cup) (optional)
Hops and Spices
1 ounce Mt. Hood (4.6% alpha acid) for 60 minutes (bittering)
0.5 ounces Mt. Hood for 15 minutes (aroma)
1 teaspoon Irish Moss for 15 minutes
Pumpkin pie spices for 5 minutes/steeping
Yeast
Wyeast 1272 American Ale II
Process
Single infusion mash with a target of 152°F for 1 hour or until conversion
Mashing grains and pumpkin together
Sparge and boil for 60 minutes, with 1 ounce of Mt. Hood hops the full duration for bittering
After 45 minutes, add the remaining 0.5 ounces of hops for aroma, and the Irish Moss
Add the spices when there are 5 minutes (or less) left
Chill, transfer to your primary fermenter, aerate thoroughly and pitch yeast
Notes