PUMPKIN ALE
September 12, 2009
Brew day for the Pumpkin Ale was successful! After initial concerns regarding the acquisition of any pumpkin whatsoever (apparently even canned pumpkin is seasonal and not available this time of year at Publix), I was able to find some organic canned pumpkin at my local natural food store. I grated my own fresh cinnamon and nutmeg for the wort, and once the boil had finished, the whole house smelled wonderful. The beer is in secondary right now and I will bottle this weekend.
- 6 Gal. Water
- 4 lbs. Light LME
- 2 lbs. 2-Row Barley
- 0.5 lbs. Vienna Malt
- 0.5 lbs. Biscuit Malt
- 0.5 lbs. CaraMunich Malt
- 0.5 lbs. 40L Crystal Malt
- 1 lb. Canned Organic Pumpkin + 2 lbs. to secondary
- 1 oz. Hallertau hops @ 60 mins.
- 1 oz. Hallertau hops @ 10 mins.
- 1 oz. Hallertau hops @ 0 mins.
- 1 Tbsp. Ground Cinnamon + 0.25 tsp. to secondary
- 1 tsp. Ground Nutmeg + 0.25 tsp. to secondary
- 0.5 tsp. Ground Ginger
- 0.25 tsp. Allspice
- 1 tsp. Vanilla Extract
The pumpkin was roasted in the oven on a low broil till lightly browned, then added with the grains to the mash. Mashed at 155F for 45 mins. Full 60 min boil for extract and mash/hops. The spices were all added at 5 mins. till the end of the boil. Beer was racked to secondary on Day 10 and I added another 2 lbs of canned pumpkin along with an extra 1/4 tsp of ground cinnamon and nutmeg to boost the flavor.
Mactoberfest!
ReplyDeleteThanks for following my blog. I like the minimalistic aspect you have going to your blog here. Just recipes, labels, and descriptions, oh yeah, and little duckies in the lake.
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ReplyDeleteSanitation, attention to detail, special techniques; all of these things help separate me from other brewers. Someone else could take the recipe and not produce the same quality of beer, even with all the details I have supplied. Every brewer always has a couple of secrets he never shares...
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