Recipe
 |
 |
Pumpkin Ale 1998 |
| |
||||||
| Ingredients: |
||||||
|
Fermentable 1: |
3 kilograms Ireks Original Bavarian Malt Extract - Munich Light Unhopped | |||||
|
Fermentable 2: |
2 pounds crushed english 2-row pale ale malt - 2.25L (Munton & Fison) | |||||
|
Fermentable 3: |
1 can processed pumpkin | |||||
|
Fermentable 4: |
1/2 cup blackstrap molasses | |||||
| |
||||||
|
Flavoring 1: |
4 tsp whole allspice | |||||
|
Flavoring 2: |
5 tsp ground cinnamon | |||||
|
Flavoring 3: |
2 1/2 tsp ground ginger | |||||
|
Flavoring 4: |
1/2 tsp whole cloves | |||||
| |
||||||
| Other 1: |
1/2 tsp irish moss | |||||
| |
||||||
| Hops 1: |
2 oz Northern Brewer | Alpha: |
6.9% | Time: |
30 minutes | |
| |
||||||
| Yeast: |
1 pkt Wyeast American Ale liquid yeast starter | |||||
| |
||||||
| Process: |
In 1 1/2 gallons of water, mash crushed malt and pumpkin to convert pumpkin starches: 30 mins @ 122 degrees F, 10 mins @ 150 degrees F, 15 mins @ 158 degrees F. Sparge mash with 1/2 gallon hot water. Add extract and enough water to make 4 gallons. Bring wort to boil. Add molasses. At 30 minutes, add hops. At 45 minutes, add irish moss. Crush whole spices. At 60 minutes, remove wort from heat and add spices. Add water to make 5 gallons. Cool and pitch yeast. | |||||