Recipe
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Pumpkin Ale
the first-ever pumpkin ale for the annual squash potluck |
| Starting Gravity:
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1.081 |
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| Final Gravity: | 1.022 | |||||
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| Ingredients: |
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Fermentable 1: |
3.3 lbs Hierkellar unhopped light malt syrup | |||||
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Fermentable 2: |
3 lbs spray-dried malt extract | |||||
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Fermentable 3: |
1.4 lbs Alexander's Amber Kicker | |||||
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Fermentable 4: |
1 lb crushed english 2-row pale ale malt | |||||
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Fermentable 5: |
12 oz Dark Brown Sugar | |||||
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Fermentable 6: |
12 oz Grandma's dark molasses | |||||
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Fermentable 7: |
58 oz pureed pumpkin | |||||
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Flavoring 1: |
1 whole nutmeg, ground | |||||
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Flavoring 2: |
2. 5 tsp ground cinnamon | |||||
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Flavoring 3: |
1 tsp ground ginger | |||||
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| Hops 1: |
1 oz Northern Brewer | Alpha: |
7.5% | Time: |
20 minutes | |
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| Yeast: |
1 pkt Munton & Fison dried yeast | |||||
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| Process: |
In 1 gallon of water, mashed crushed malt and pumpkin to convert pumpkin starches: 60 mins @ 150 degrees F. Sparged mash with 1/2 gallon hot water. Add extract to runoff and added enough water to make 3.5 gallons. Brought wort to boil. At 40 minutes, added hops. At 45 minutes, added irish moss. Crushed whole spices. At 60 minutes, removed wort from heat and added spices. Added water to make 5 gallons. Cooled and pitched yeast. | |||||
| Notes: | primary fermentation: 21 days at 65F in glass |
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