njohnsoncs
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I want to brew a 1 gallon pumpkin ale (partial mash BIAB) as an experiment to see whether I like it and how I should adjust the recipe before I brew a full 5 gallon batch for the fall season. I've looked around and found a number of recipes. The one I'm using as a reference is http://www.greatfermentations.com/downloads/instructions/beerkits/PumpkinAle-AllGrain.pdf.
I would like to do a partial mash so I need to convert this recipe. Here is what I have so far. Please give me some advice. Note, this is a 5 gallon recipe so for my 1 gallon batch I will just divide everything by 5.
3.6 lbs. Golden Light DME
3.0 lbs. 2-Row Brewers Malt
0.50 lb. Carapils Malt
0.38 lb. Crystal 20L Malt
0.19 lb. Crystal 40L Malt
15 oz. Canned Pumpkin
0.80 oz. Glacier hops
0.50 tsp. Cinnamon
0.50 tsp. Vanilla
0.50 tsp. Pumpkin pie spice
0.25 tsp. Nutmeg
0.25 tsp. Ground ginger
Mash at 152 F for 60 minutes with canned pumpkin. 60 minute boil with Glacier added at 60 minutes, DME added at 15 minutes, and spices added at 10 minutes.
The recipe is almost the same but I've used 3.6 lbs of DME instead of 6 lbs of grain to get the partial mash. I'm also considering using Cluster instead of Glacier hops. I want an ale that isn't too malty, is easy to drink, with ~5 ABV. They recommend the following yeast: Wyeast #1335 British Ale II, Wyeast #1099 Whitbread Ale, or Nottingham dry yeast. I've never used any of these so I'm not sure which to go with (or use something else entirely).
Thoughts?
I would like to do a partial mash so I need to convert this recipe. Here is what I have so far. Please give me some advice. Note, this is a 5 gallon recipe so for my 1 gallon batch I will just divide everything by 5.
3.6 lbs. Golden Light DME
3.0 lbs. 2-Row Brewers Malt
0.50 lb. Carapils Malt
0.38 lb. Crystal 20L Malt
0.19 lb. Crystal 40L Malt
15 oz. Canned Pumpkin
0.80 oz. Glacier hops
0.50 tsp. Cinnamon
0.50 tsp. Vanilla
0.50 tsp. Pumpkin pie spice
0.25 tsp. Nutmeg
0.25 tsp. Ground ginger
Mash at 152 F for 60 minutes with canned pumpkin. 60 minute boil with Glacier added at 60 minutes, DME added at 15 minutes, and spices added at 10 minutes.
The recipe is almost the same but I've used 3.6 lbs of DME instead of 6 lbs of grain to get the partial mash. I'm also considering using Cluster instead of Glacier hops. I want an ale that isn't too malty, is easy to drink, with ~5 ABV. They recommend the following yeast: Wyeast #1335 British Ale II, Wyeast #1099 Whitbread Ale, or Nottingham dry yeast. I've never used any of these so I'm not sure which to go with (or use something else entirely).
Thoughts?