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Pumpkin Harvest Ale
American Amber Ale • Partial Mash • 3 gal
Added Whole Fresh Roasted Pumpkin, Cinnamon, Nutmeg, Ginger, and Allspice
October 31, 2011 pm 09:30pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 3 gal)
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- .5 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- .5 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- .5 lbs
Wheat Dry; Brewferm
Wheat Dry; Brewferm
Highest quality malt extract powder. Does not contain any proteins.
- 1 lbs
English Light Extract (MoreBeer); Alexanders
English Light Extract (MoreBeer); Alexanders
Made to our specifications from 100% imported English Maris Otter malt (the premier English malt variety). Absolutely perfect for use as the base malt extract for any English style ales, from Pale Ale to Stouts. Has a drier(less residual sugar) finish than the ME10 extract with a classic, crisp English flavor profile. This malt replaces the John Bull that we used to carry. We recommend customer's to store there extract in the refrigerator if they do not plan on using it after 3-4 weeks. Make sure you thaw out your extract a week before you brew. Cheers!
- .5 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- .5 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- .5 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- .5 oz
Strisselspalter - 3.2 AA% pellets; boiled 60 min
Strisselspalter
French variety related to Hallertauer.
- .25 oz
Strisselspalter - 3.2 AA% pellets; boiled 20 min
Strisselspalter
French variety related to Hallertauer.
- .25 oz
Strisselspalter - 3.2 AA% pellets; boiled 3 min
Strisselspalter
French variety related to Hallertauer.
-
Wyeast 1187 Ringwood Ale™
Wyeast 1187 Ringwood Ale™
Notorious Yeast of European origin with unique fermentation and flavor charateristics. Distinct fruit ester and high flocculation provide a malty complex profile, which clears well. Thorough diacetyl rest is recommended after fermentation is complete.
Style (BJCP)
Category: 10 - American Ale
Subcategory: B - American Amber Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.045 - 1.060 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 13.2 SRM | 10 - 17 | |
| Alcohol: | 4.9% ABV | 4.5% - 6% | |
| Bitterness: | 16.1 IBU | 25 - 40 | |
Discussion
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