woodsconsin81
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- Oct 23, 2008
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I've been doing some research on pumpkin ales, as I would like to make one for Thanksgiving. I've come up with a recipe based on other recipes, and advice from brewers, but I want to run it by others to get feedback:
6 lbs. Light DME
2 lbs. American 2-row
1 lbs. Crystal Malt, 40L
½ lbs. Carapils
1/3 lbs. canned pumpkin (roasted/carmelized)
(60 min.) 1 oz. Cascade
(30 min.) 1 oz. Fuggles
(5 min.)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves
½ tsp. vanilla extract
WLP005 British Ale Yeast
This is a partial mash recipe, and my question is what people think about using a fresh whole pumpkin and ingredients, such as cinnamon sticks, whole cloves, and vanilla beans, etc. versus using ground versions and extracts, and canned pumpkins. I don't know if anyone has some advice for this, but it would be much appreciated. Thank you!
6 lbs. Light DME
2 lbs. American 2-row
1 lbs. Crystal Malt, 40L
½ lbs. Carapils
1/3 lbs. canned pumpkin (roasted/carmelized)
(60 min.) 1 oz. Cascade
(30 min.) 1 oz. Fuggles
(5 min.)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves
½ tsp. vanilla extract
WLP005 British Ale Yeast
This is a partial mash recipe, and my question is what people think about using a fresh whole pumpkin and ingredients, such as cinnamon sticks, whole cloves, and vanilla beans, etc. versus using ground versions and extracts, and canned pumpkins. I don't know if anyone has some advice for this, but it would be much appreciated. Thank you!