BrewMeister49
Well-Known Member
I tried a recipe for the first time using pumpkin puree. I have used regular pumpkin baked, but since its early for that, puree worked well. This actually tasted like pumpkin pie as it went into the fermenter! Pretty excited to get this one fermented out and into a keg!
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 4.4 %
7 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 66.7 %
2 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 3 22.2 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 4.4 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.2 %
1.00 oz Cluster [7.00 %] - Boil 60.0 min Hop 6 21.6 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast
1 tsp pumpkin pie spice at 0 mins
10 pounds pumpkin puree (mash)
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 4.4 %
7 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 66.7 %
2 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 3 22.2 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 4.4 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 2.2 %
1.00 oz Cluster [7.00 %] - Boil 60.0 min Hop 6 21.6 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast
1 tsp pumpkin pie spice at 0 mins
10 pounds pumpkin puree (mash)