Tuesday, October 10, 2006
That time of the year to start thinking about making a batch of pumpkin ale for your Halloween party. If you never tried pumpkin beer your in for a treat. It's like drinking your pumpkin pie but with a little kick.
(5 gallons/19 L, extract with grains and pumpkin)
OG = 1.048 FG = 1.012 IBU = 19 SRM = 6 ABV = 4.6%
1.25 lbs. (0.57 kg) Muntons Extra Light dried malt extract
3.5 lbs. (1.6 kg) Northwestern Gold liquid malt extract
1.0 lb. (0.45 kg) 2-row pale malt
1.0 lb. (0.45 kg) CaraPils malt
56 lbs. (2.32.7 kg) pumpkin (cubed)
5 AAU Cascade hops (60 mins)
(1.0 oz./28 g of 5% alpha acids)
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
Dried ale yeast
0.75 cup corn sugar (for priming)
Step by Step
Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 °F (73 °C). Place crushed grains in steeping bag and steep grains at 152 °F (67 °C) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 °F (67 °C) temperature). Combine grain and pumpkin "tea," dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 °F (21 °C).
Replace malt extract and 1 lb. (0.45 kg) 2-row malt with 8.0 lbs. (3.6 kg) 2-row pale malt. Boil pumpkin cubes in water for 15 minutes. Mah grains and pumpkin chunks at 153 °F (67 °C) for 60 minutes, stirring occasionally. Boil for 90 minutes, adding hops with 60 minutes left. Add spices with 15 minutes left in boil. Ferment at 69 °F (21 °C).
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