jgod4520
Member
I'm planning on making a pumpkin ale fairly soon. Since I've never really come up with my own recipe before, I figured I'd post it and hope to get some guidance:
Steeping Caramel 10L and 2 row, 1/2 pound each
6.6 Pounds LME (3.3 pale and 3.3 munich)
1.5 oz. Styrian Goldings pellets at 60 minutes
1 pound dark candi sugar at 30 minutes
.5 oz. Styrian Goldings pellets at 10 minutes
1.5-2 teaspoons of pumpkin pie spice at 10 minutes
5 pounds of cubed, baked pumpkin in a large grain bag at 40 minutes
White Labs British Ale Yeast
My main concern is the hopping rate. LHBS suggested the goldings and the amount, but is 1.5 oz. for 60 minutes a lot? It seems a little bit more bitter than I'm shooting for when I type it into my--admittedly cheap--homebrew software.
Also, for anybody who's made a pumpkin ale before, do you have any experience with baking vs. carving pumpkins? I bought a big, cheap carving pumpkin, but I noticed some recipes calling for "sugar" or "baking" pumpkins...
Anyways, answers to these and any other suggestions you all could give me would be greatly appreciated.
Steeping Caramel 10L and 2 row, 1/2 pound each
6.6 Pounds LME (3.3 pale and 3.3 munich)
1.5 oz. Styrian Goldings pellets at 60 minutes
1 pound dark candi sugar at 30 minutes
.5 oz. Styrian Goldings pellets at 10 minutes
1.5-2 teaspoons of pumpkin pie spice at 10 minutes
5 pounds of cubed, baked pumpkin in a large grain bag at 40 minutes
White Labs British Ale Yeast
My main concern is the hopping rate. LHBS suggested the goldings and the amount, but is 1.5 oz. for 60 minutes a lot? It seems a little bit more bitter than I'm shooting for when I type it into my--admittedly cheap--homebrew software.
Also, for anybody who's made a pumpkin ale before, do you have any experience with baking vs. carving pumpkins? I bought a big, cheap carving pumpkin, but I noticed some recipes calling for "sugar" or "baking" pumpkins...
Anyways, answers to these and any other suggestions you all could give me would be greatly appreciated.
