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Spotted Tongue Wedding Pumpkin Beer
Seasonal/Winter Specialty Spiced Beer • All Grain • 5.5 gal
For Jill and Jon's Halloween wedding.
October 1, 2013 am 01:09am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5 lbs
Premium 2-Row Malt; Great Western
Premium 2-Row Malt; Great Western
Our most popular base malt, perfect for all beer styles, especially American ales and lagers. With moderate protein and enzyme levels and a very clean, smooth finish, our Premium 2-Row Malt is ideal for all-malt beers and for mashes containing moderate levels of adjunct.
- 3 lbs
Munich TYPE I; Weyermann®
Munich TYPE I; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1 lbs
Caramel Amber Malt; Malteries Franco-Belges
Caramel Amber Malt; Malteries Franco-Belges
This malt strengthens the color and increases the mellowness of all beer styles while also providing a fine aroma and taste.
- 1 lbs
Caramel Wheat Malt
Caramel Wheat Malt
For dark ales, hefeweizen, dunkelweizen, wheat bocks and double bocks.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.5 oz
Czech Saaz - 10.0 AA% pellets; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- 1 tsp
Pumpkin Pie Spice - at end of boil (omitted from calculations)
Pumpkin Pie Spice
Often contains cinnamon, ginger, nutmeg, and cloves.
- 1 lb
Pumpkin (canned) - added to mash (omitted from calculations)
Pumpkin (canned)
Mild earth spicy flavor. Pumpkins are fruits from the gourd family.
-
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
White Labs WLP568 Belgian Style Saison Ale Yeast Blend
This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
Notes
SS mash @ 150, spices at end of boil. Hops are actually Bohemie. 1 can pumpkin added to mash. Honey malt is actually Abbey malt.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: B - Seasonal/Winter Specialty Spiced Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 16.9 SRM | 1 - 50 | |
| Alcohol: | 5.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 22.9 IBU | 0 - 100 | |
Discussion
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