I have been kicking around the idea now about doing a partial mash. I have done 2 kits which i have a belgian white which tasted very good before the carbonation in bottles and is carbonating in the bottles now and a true pilsner beer (trying miller lite clone for the fiance') Now my question. I am thinking of doing this pumpkin spice beer for the october months when we have a halloween party? Do you think this is going to be too involved. Luckily i have a HBS about 15 minutes away. It should be perfect because my basement averages around 70degrees. Any tips for me to do this, I will be doing this coming up this weekend...
Pumpkin Beer
(5 gallons/19 L, extract with grains and pumpkin)
OG = 1.048 FG = 1.012 IBU = 19 SRM = 6 ABV = 4.6%
By modern standards, a pumpkin ale would hardly be considered that wild. But, it was the wildest recipe of 1995 (BYOs first year). The biggest key to brewing this beer is getting the spice blend right. If you use supermarket spices, these amounts should yield a subtly spicy beer. Decrease the amount if you grind your own whole spices.
Ingredients
1.25 lbs. (0.57 kg) Muntons Extra Light dried malt extract
3.5 lbs. (1.6 kg) Northwestern Gold liquid malt extract
1.0 lb. (0.45 kg) 2-row pale malt
1.0 lb. (0.45 kg) CaraPils malt
56 lbs. (2.32.7 kg) pumpkin (cubed)
5 AAU Cascade hops (60 mins)
(1.0 oz./28 g of 5% alpha acids)
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dried ale yeast
0.75 cup corn sugar (for priming)
Step by Step
Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 °F (73 °C). Place crushed grains in steeping bag and steep grains at 152 °F (67 °C) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 °F (67 °C) temperature). Combine grain and pumpkin "tea," dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 °F (21 °C).
Pumpkin Beer
(5 gallons/19 L, extract with grains and pumpkin)
OG = 1.048 FG = 1.012 IBU = 19 SRM = 6 ABV = 4.6%
By modern standards, a pumpkin ale would hardly be considered that wild. But, it was the wildest recipe of 1995 (BYOs first year). The biggest key to brewing this beer is getting the spice blend right. If you use supermarket spices, these amounts should yield a subtly spicy beer. Decrease the amount if you grind your own whole spices.
Ingredients
1.25 lbs. (0.57 kg) Muntons Extra Light dried malt extract
3.5 lbs. (1.6 kg) Northwestern Gold liquid malt extract
1.0 lb. (0.45 kg) 2-row pale malt
1.0 lb. (0.45 kg) CaraPils malt
56 lbs. (2.32.7 kg) pumpkin (cubed)
5 AAU Cascade hops (60 mins)
(1.0 oz./28 g of 5% alpha acids)
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dried ale yeast
0.75 cup corn sugar (for priming)
Step by Step
Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 °F (73 °C). Place crushed grains in steeping bag and steep grains at 152 °F (67 °C) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 °F (67 °C) temperature). Combine grain and pumpkin "tea," dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 °F (21 °C).
