hey guys. i'm going to make a pumpkin ale for the holidays. i've found some very interesting recipes, and have made my own "frankenstein" recipe. i'd like some of you gurus to have a look and tell me if i have the right idea.
Ingredients:
Partial Mash:
- ½ lb. 2-row malt
- ½ lb. Carapils malt (or wheat malt?)
- ½ lb. crystal malt (40L)
- 3 lbs. pumpkin in 1 cubes (seeds and skin removed)
Base:
- 3.3 lbs. light malt extract
- 3.3 lbs. amber malt extract
- Leftover maltodextrin from last batch (~4 oz.)
- 1 cup light brown sugar
Hops:
- Bittering: 1 oz. Mt. Hood (60 minutes)
- Flavoring: None
- Finishing: ½ oz. Cascade or Hallertauer (15 minutes)
Adjuncts:
- Cinnamon, Ginger, Cloves, Nutmeg
- 1 teaspoon Irish Moss
Yeast:
- Wyeast #1056 American Ale yeast
- Starter: Boil ½ quart water for 10 minutes, add ½ cup DME, boil for 10 minutes
Priming Sugar:
- ¾ cup corn sugar
Instructions:
1. Prepare yeast starter 72 hours in advance
2. Roast pumpkin cubes in oven for 30 minutes at 325 F
3. Boil as much water as possible for 15 minutes
4. Bring 1.5 gallons of boiled water to 155 F
5. Add crushed grains and prepared pumpkin (in straining bag) to water, rest 1 hour at 155 F
6. Remove bag, wash grain bag with 1 gallon of 160 F water
7. Bring grain/pumpkin tea to boil
8. Remove heat, stir in malt extracts, maltodextrin, and brown sugar
9. Bring back to boil for 2 minutes, add 1 oz. Mt. Hood hops
10. Boil for 30 minutes, add 1 teaspoon Irish Moss
11. Boil for 15 more minutes, add ½ oz. Cascade/Hallertauer hops
12. Boil for 13 more minutes, add spices, boil for 2 more minutes
13. Cool wort rapidly in water bath
14. Transfer wort to fermenter, bring volume to 5 gallons with water, aerating at the same time
15. Pitch yeast, stir, ferment at 68-72 F until done
16. Dissolve ¾ cup corn sugar in 2 cups of boiled water, add sugar water to bottling bucket
17. Siphon fermented wort from fermenter into bottling bucket without splashing
18. Bottle condition for 2-4 weeks
Ingredients:
Partial Mash:
- ½ lb. 2-row malt
- ½ lb. Carapils malt (or wheat malt?)
- ½ lb. crystal malt (40L)
- 3 lbs. pumpkin in 1 cubes (seeds and skin removed)
Base:
- 3.3 lbs. light malt extract
- 3.3 lbs. amber malt extract
- Leftover maltodextrin from last batch (~4 oz.)
- 1 cup light brown sugar
Hops:
- Bittering: 1 oz. Mt. Hood (60 minutes)
- Flavoring: None
- Finishing: ½ oz. Cascade or Hallertauer (15 minutes)
Adjuncts:
- Cinnamon, Ginger, Cloves, Nutmeg
- 1 teaspoon Irish Moss
Yeast:
- Wyeast #1056 American Ale yeast
- Starter: Boil ½ quart water for 10 minutes, add ½ cup DME, boil for 10 minutes
Priming Sugar:
- ¾ cup corn sugar
Instructions:
1. Prepare yeast starter 72 hours in advance
2. Roast pumpkin cubes in oven for 30 minutes at 325 F
3. Boil as much water as possible for 15 minutes
4. Bring 1.5 gallons of boiled water to 155 F
5. Add crushed grains and prepared pumpkin (in straining bag) to water, rest 1 hour at 155 F
6. Remove bag, wash grain bag with 1 gallon of 160 F water
7. Bring grain/pumpkin tea to boil
8. Remove heat, stir in malt extracts, maltodextrin, and brown sugar
9. Bring back to boil for 2 minutes, add 1 oz. Mt. Hood hops
10. Boil for 30 minutes, add 1 teaspoon Irish Moss
11. Boil for 15 more minutes, add ½ oz. Cascade/Hallertauer hops
12. Boil for 13 more minutes, add spices, boil for 2 more minutes
13. Cool wort rapidly in water bath
14. Transfer wort to fermenter, bring volume to 5 gallons with water, aerating at the same time
15. Pitch yeast, stir, ferment at 68-72 F until done
16. Dissolve ¾ cup corn sugar in 2 cups of boiled water, add sugar water to bottling bucket
17. Siphon fermented wort from fermenter into bottling bucket without splashing
18. Bottle condition for 2-4 weeks
