onipar
Well-Known Member
EDIT: I changed quite a bit with this. The specialty grains have been reduced and I added some different types. I also added to the base grains and changed the yeast. Thoughts on the recipe are very much appreciated.
Also, I'm torn between two names: Moon Hill Pumpkin Ale, or Spiced Midnight Pumpkin Ale. Or any other suggestions?
EDIT EDIT: This is the final version of the recipe. I'll post it in the recipe database very soon.
Moon Hill Pumpkin Ale
Partial Mash / BIAB / 5 gallon
OG: 1.052-1.056
FG: 1.014
IBU: 18
Color: 11 SRM
ABV: 5.1%-5.5%
Ingredients
Extract
3 lbs Pale LME
1 lb light DME
1/2 lb brown sugar
(optional) 8 oz wheat DME (this brings the OG up to 1.056).
Base Grains
2 lbs pale 2-row malt
3/4 pound Maris Otter
Specialty Grains
6 oz Caramel Munich
4 oz Briess Victory
4 oz Biscuit Malt
8 oz Briess 2 Row Caramel 80
Hops
.75 oz Mt Hood Hops (60 mins)
.5 oz Hallertauer Hops (30 mins)
Extras
2 29 oz cans or ~3-4 lbs fresh pumpkin (probably 2 pie pumpkins).
1.5 tsp pumpkin pie spice (5 mins) [consider mixing your own instead of using pre-mixed]
Safale US-05
Secondary (optional)
.5 tsp cinnamon, .25 tsp nutmeg, .25 allspice (make an 8 oz. spice tea and add to secondary. Do this to taste.).
Instructions
This is just the quick look at my plans of how to brew this.
Caramelize pumpkin in the oven (350 for an hour). I really would like to use fresh, but I'm pretty sure I'll have to use canned.
Add 2 quarts of water per pound of grain (to make up for the pumpkin addition) for total of 2 gallons strike water. I'll have to figure out temps later.
Sparge with 2 gallons. (I'm figuring roughly a gallon of lost water to absorption)
Add water to bring to 3 gallons after mash and sparge (if needed). Bring to boil. Add light DME and first hop addition.
At 30 mins add second hop addition.
At 15 add whilrflock tab
At 5 mins add the LME, wheat DME, Brown sugar, and spice mixture
Chill, add top off water to fermenter, pitch yeast, aerate, etc.
Ferment for 3-4 weeks (You can secondary if necessary to get off pumpkin trub).
Bottle and condition at least 6-8 weeks, or more if needed.
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Also, I'm torn between two names: Moon Hill Pumpkin Ale, or Spiced Midnight Pumpkin Ale. Or any other suggestions?
EDIT EDIT: This is the final version of the recipe. I'll post it in the recipe database very soon.
Moon Hill Pumpkin Ale
Partial Mash / BIAB / 5 gallon
OG: 1.052-1.056
FG: 1.014
IBU: 18
Color: 11 SRM
ABV: 5.1%-5.5%
Ingredients
Extract
3 lbs Pale LME
1 lb light DME
1/2 lb brown sugar
(optional) 8 oz wheat DME (this brings the OG up to 1.056).
Base Grains
2 lbs pale 2-row malt
3/4 pound Maris Otter
Specialty Grains
6 oz Caramel Munich
4 oz Briess Victory
4 oz Biscuit Malt
8 oz Briess 2 Row Caramel 80
Hops
.75 oz Mt Hood Hops (60 mins)
.5 oz Hallertauer Hops (30 mins)
Extras
2 29 oz cans or ~3-4 lbs fresh pumpkin (probably 2 pie pumpkins).
1.5 tsp pumpkin pie spice (5 mins) [consider mixing your own instead of using pre-mixed]
Safale US-05
Secondary (optional)
.5 tsp cinnamon, .25 tsp nutmeg, .25 allspice (make an 8 oz. spice tea and add to secondary. Do this to taste.).
Instructions
This is just the quick look at my plans of how to brew this.
Caramelize pumpkin in the oven (350 for an hour). I really would like to use fresh, but I'm pretty sure I'll have to use canned.
Add 2 quarts of water per pound of grain (to make up for the pumpkin addition) for total of 2 gallons strike water. I'll have to figure out temps later.
Sparge with 2 gallons. (I'm figuring roughly a gallon of lost water to absorption)
Add water to bring to 3 gallons after mash and sparge (if needed). Bring to boil. Add light DME and first hop addition.
At 30 mins add second hop addition.
At 15 add whilrflock tab
At 5 mins add the LME, wheat DME, Brown sugar, and spice mixture
Chill, add top off water to fermenter, pitch yeast, aerate, etc.
Ferment for 3-4 weeks (You can secondary if necessary to get off pumpkin trub).
Bottle and condition at least 6-8 weeks, or more if needed.
----------------------------------------------------------