WarrantedFED
Well-Known Member
I've been chasing the perfect pumpkin brew for awhile now, so while gazing upon my ingredients that were scattered around from previous brews, It was an easy decision at 2AM to make a Spiced Pumpkin Braggot. Maybe I just wanted to go to sleep, maybe it was the right thing to do, but when I woke up this morning it still seemed like a good idea...so I love it when a plan comes together.
(From Brew Pal):
Spiced Pumpkin Braggot
Batch size 5 gallons
Original gravity 1.094
Final gravity 1.021 (est)
Alcohol (by volume) 9.5% (est)
Bitterness (IBU) 10
Color (SRM) 13.7°L
Yeast Dry -- Danstar Nottingham Ale
Grains/Extracts/Sugars:
16.02 pounds
Liquid Sugar - Honey
40ppg, 1°L 9.2 pounds
57.4%
Pumpkin
10ppg, 20°L 5.4 pounds
33.7%
Dry Malt - Light
43ppg, 5°L 0.82 pounds
5.1%
Dry Malt - Amber
43ppg, 10°L 0.6 pounds
3.7%
Hops:
1 ounce
Crystal hops
4.6%, Whole 1 ounce
Carmelize Pumpkin Starches:
350°F in oven
60 minutes
Pumpkin Mash:
Strike
Target 155°F 1.2 gallons
156°F
15 minutes
Sparge
Target 170°F 1.2 gallons
165°F
Boil
60 minutes, 4 gallons
3 t. Gypsum
3t. Yeast nutrient
Crystal hops
4.6%, Whole 1 ounce
65 minutes (+-15)
Wort chiller 7 minutes
Spices at flameout:
1 t. Ceylon cinnamon
1/2 t. Allspice
1/2 t. Ginger root
1/4 t. Nutmeg
1/4 t. Cloves
Ferment:
Primary 21 days @ 57-70°F
Secondary 14 days @ 57-70°F
Tertiary 45 days 57-70°F
Just thought I'd share. We shall see how this turns out, but it certainly tasted nice going into the primary fermentor.
(From Brew Pal):
Spiced Pumpkin Braggot
Batch size 5 gallons
Original gravity 1.094
Final gravity 1.021 (est)
Alcohol (by volume) 9.5% (est)
Bitterness (IBU) 10
Color (SRM) 13.7°L
Yeast Dry -- Danstar Nottingham Ale
Grains/Extracts/Sugars:
16.02 pounds
Liquid Sugar - Honey
40ppg, 1°L 9.2 pounds
57.4%
Pumpkin
10ppg, 20°L 5.4 pounds
33.7%
Dry Malt - Light
43ppg, 5°L 0.82 pounds
5.1%
Dry Malt - Amber
43ppg, 10°L 0.6 pounds
3.7%
Hops:
1 ounce
Crystal hops
4.6%, Whole 1 ounce
Carmelize Pumpkin Starches:
350°F in oven
60 minutes
Pumpkin Mash:
Strike
Target 155°F 1.2 gallons
156°F
15 minutes
Sparge
Target 170°F 1.2 gallons
165°F
Boil
60 minutes, 4 gallons
3 t. Gypsum
3t. Yeast nutrient
Crystal hops
4.6%, Whole 1 ounce
65 minutes (+-15)
Wort chiller 7 minutes
Spices at flameout:
1 t. Ceylon cinnamon
1/2 t. Allspice
1/2 t. Ginger root
1/4 t. Nutmeg
1/4 t. Cloves
Ferment:
Primary 21 days @ 57-70°F
Secondary 14 days @ 57-70°F
Tertiary 45 days 57-70°F
Just thought I'd share. We shall see how this turns out, but it certainly tasted nice going into the primary fermentor.