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St. Michael's Brewery Pumpkin Ale
Spice, Herb, or Vegetable Beer • All Grain • 23.00 L
Take the kids Jack-o-Lantern (or your own) and make some Pumpkin Spiced Ale.
October 23, 2010 pm 06:04pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23.00 L)
- 4.00 kg
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 0.50 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.50 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1.25 kg
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- 1.00 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.25 kg
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 28 g
Northern Brewer - 8.0 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 14 g
Northern Brewer - 8.0 AA% whole; boiled 15 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 14 g
Hallertau - 4.5 AA% whole; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1.00 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 2.00 kg
Pumpkin (fresh) - (omitted from calculations)
Pumpkin (fresh)
Mild earth spicy flavor. Pumpkins are fruits from the gourd family.
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
Add 2 tbps each of: Pumpkin Spice, Cinnamon, Ginger at flame-out.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.068 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 14.6 SRM | 1 - 50 | |
| Alcohol: | 7.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 26.6 IBU | 0 - 100 | |
Discussion
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