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Angry Pumkin

Angry Pumkin

Specialty Beer • Extract • 2.5 gal

angry pumkin

I am not gold.... :-( so limited on what i can put into the calculator. Haven't brewed yet but did some research and this is what i came up with. The pumpkin spice is going to be. 2 cin sticks at 30 min and one dry in secondary. Also .5 tsp nutmeg, .5 tsp ginger, .5 tsp clove all those at 15 min. Was going to be 4 lbs of light dme but brought down to 3 cause I accidentally got hammered on one of my higher grav brews. threw up, what a mess.

March 13, 2011 pm 07:26pm

0.0/5.0 0 ratings

Ingredients (Extract, 2.5 gal)

  • .5 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • .5 lbs Dry Wheat; Muntons

    Dry Wheat; Muntons

    Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.

  • 3 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • .5 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • .5 oz Willamette - 5.0 AA% pellets; boiled 60 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • .5 oz Willamette - 5.0 AA% whole; boiled 10 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1.75 lb Pumpkin (canned) - (omitted from calculations)

    Pumpkin (canned)

    Mild earth spicy flavor. Pumpkins are fruits from the gourd family.

  • 1.5 tsp Pumpkin Pie Spice - (omitted from calculations)

    Pumpkin Pie Spice

    Often contains cinnamon, ginger, nutmeg, and cloves.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.075 1.026 - 1.120
Terminal Gravity: 1.015 0.995 - 1.035
Color: 14.7 SRM 1 - 50
Alcohol: 8.0% ABV 2.5% - 14.5%
Bitterness: 27.4 IBU 0 - 100

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