As a new brewer I have not learned yeast pairing yet.
I am going to make a 10G batch of the following. I have a Belgian sitting on a Wyeast 3944 yeast cake. I would like to use this yeast for my pumpkin ale. Good choice??
15 Gallon All Grain Recipe
Recipe current as of 14 Aug 2011
This recipe has been changed to reflect improvements over the years.
21.00 lb Pale Malt (2 Row)
5.00 lb Caramel/Crystal Malt - 60L
2.50 lb Biscuit Malt
1.00 lb Wheat, Flaked
180.00 oz Pumpkin, Canned (a dozen 15oz cans - baked on a sheet as described in the extract recipe, cooled, and added to the mash)
2.25 oz Goldings, East Kent [5.00 %] (60 min)
3 Tablets Whirlfloc (Boil 10.0 min)
Yeast - English Ale (White Labs #WLP002) or Fermentis S-04
Single infusion mash at 158° F for 45-60 mins
Mash out at 168°F
Sparge with 178°F water to collect 17.5g of wort
Boil 60 mins
Est OG: 1.057
Est FG: 1.018
Est ABV: 4.99 %
Bitterness: 13.0 IBU
Est Color: 14.2 SRM
During clearing stage, add a spice tea of 1/2 tbsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.
There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 15 gallons.
I am going to make a 10G batch of the following. I have a Belgian sitting on a Wyeast 3944 yeast cake. I would like to use this yeast for my pumpkin ale. Good choice??
15 Gallon All Grain Recipe
Recipe current as of 14 Aug 2011
This recipe has been changed to reflect improvements over the years.
21.00 lb Pale Malt (2 Row)
5.00 lb Caramel/Crystal Malt - 60L
2.50 lb Biscuit Malt
1.00 lb Wheat, Flaked
180.00 oz Pumpkin, Canned (a dozen 15oz cans - baked on a sheet as described in the extract recipe, cooled, and added to the mash)
2.25 oz Goldings, East Kent [5.00 %] (60 min)
3 Tablets Whirlfloc (Boil 10.0 min)
Yeast - English Ale (White Labs #WLP002) or Fermentis S-04
Single infusion mash at 158° F for 45-60 mins
Mash out at 168°F
Sparge with 178°F water to collect 17.5g of wort
Boil 60 mins
Est OG: 1.057
Est FG: 1.018
Est ABV: 4.99 %
Bitterness: 13.0 IBU
Est Color: 14.2 SRM
During clearing stage, add a spice tea of 1/2 tbsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.
There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 15 gallons.