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Punkin Head
Spice, Herb, or Vegetable Beer • All Grain • 5 gal
This was my first attempt at a pumpkin ale and it came out well. You get it all- Malt- Slight hop bitterness and the pumpkin and spice. The Spalt works well since they tend to have a little spice. Tettnanger would also be a good substitute or even Mt. Hood.
October 15, 2011 am 07:48am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 lbs
Standard 2-Row; Rahr
Standard 2-Row; Rahr
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
- 3 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .25 lbs
Victory® Malt; Briess
Victory® Malt; Briess
Biscuity, baking bread, nutty flavors. Characteristics & Applications: • With an aroma of baking bread, Victory® Malt is great in Nut Brown Ales and other dark beers. • Special processing develops the biscuity, baking bread, nutty flavors that are distinctive in Victory® Malt. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .5 lbs
2-Row Caramel Malt 60L; Briess
2-Row Caramel Malt 60L; Briess
Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .25 lbs
2-Row Caramel Malt 80L; Briess
2-Row Caramel Malt 80L; Briess
Pronounced Caramel, Slight Burnt Sugar, Raisiny, Prune. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 80L is a roasted caramel malt that imparts red to deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 1.25 oz
Spalt Spalter - 3.2 AA% pellets; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- .25 oz
Spalt Spalter - 3.2 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
Wyeast 1099 Whitbread Ale™
Wyeast 1099 Whitbread Ale™
A mildly malty and slightly fruity fermentation profile; not as tart and dry as 1098 and much more flocculant. Clears well without filtration.
Notes
Use 4-5 15 oz cans of organic pumpkin(not pumpkin with spice), spread on a sheet pan and bake for 20 min @ 350- cool then and add this to your mash. If your tun is known to stick you better add some rice hulls(1/2 to 1# works well)- Add 1 tsp of pumpkin pie spice in the mash- Then add 1 tsp of pie spice at 10 min and 1 tsp at flame out. This will be a total of 1 tbsp added. You can adjust to your taste but I found this to be just the right amount. Added 3 oz of pale chocolate malt as well to the grain bill Dough in to obtain mash temp of 152 and hold here at 1 hr- raise to 168 for 10 min Rinse with 170 water Collect total of 6.5 gal or enough to obtain a 5 to 5.25 gal of wort at the end of a 90 min boil 1.5 L of starter was used for yeast When serving my wife loves to take cinnamon sugar with a little added pie spice and round the rim of a pint glass with this mixture. It's good but I'm fine without it.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 14.1 SRM | 1 - 50 | |
| Alcohol: | 5.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 21.7 IBU | 0 - 100 | |
Discussion
Making round #2 as we speak
2011-10-16 8:44am
Modification- Added 1/4 cup light brown sugar at 10 min.
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