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2011pumpkin ale
Spice, Herb, or Vegetable Beer • Extract • 5.5 gal
making today
October 22, 2011 pm 01:18pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 1 lbs
2-Row Caramel Malt 40L; Briess
2-Row Caramel Malt 40L; Briess
Sweet, Caramel, Toffee. S 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 40L is a roasted caramel malt that imparts golden to light red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 6 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
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.
- 1.2 oz
Goldings - 5.0 AA% pellets; boiled 60 min
Goldings
Mild. Slightly flowery.
-
Wyeast 1007 German Ale™
Wyeast 1007 German Ale™
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Notes
Roast 5 pd pumpkin, mash soft meat with gains for 30 minutes. ADD: 1/2 tsp cinnamon, 1/4 tsp Ginger, 1/8 tsp Nutmeg, 1/8 tsp Allspice at end of boil.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 12.2 SRM | 1 - 50 | |
| Alcohol: | 6.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 24.2 IBU | 0 - 100 | |
Discussion
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