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Great Pumpkin Ale
Specialty Beer • Partial Mash • 5.5 gal
Happy Halloween!
October 31, 2006 pm 04:33pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.5 gal)
- 1 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .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
Pale Liquid; Alexanders
Pale Liquid; Alexanders
Reportedly lightest colored malt extract available.
- 1 oz
Hallertau - 4.5 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 2 tsp
Cinnamon - (omitted from calculations)
Cinnamon
- .5 tsp
Nutmeg - (omitted from calculations)
Nutmeg
- 1 oz
fresh grated ginger - (omitted from calculations)
fresh grated ginger
- .5 tbsp
allspice - (omitted from calculations)
allspice
- .5 tsp
cloves - (omitted from calculations)
cloves
-
White Labs WLP008 East Coast Ale
White Labs WLP008 East Coast Ale
Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very
Notes
Carmalize 44 oz canned organic pumpkin in oven at 350 for 1 hr on cookie sheet. Mash in at 153F for 60 min. Sparge and boil for 60 min. Add pumpkin at start of boil. Add Irish Moss last 15 min of boil. Add spices last 10 min of boil.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.010 | 0.995 - 1.035 | |
| Color: | 11.1 SRM | 1 - 50 | |
| Alcohol: | 5.1% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.1 IBU | 0 - 100 | |
Discussion
Getting close!
2006-11-21 11:16am
Moved to secondary after 2 weeks in primary. Pumpkin retained a lot of wort, may wish to increase batch size by .5 gal to yield a full 5 gal batch. Allspice is very strong but expect to mellow with aging...will continue to track progress to see if amount should be decreased.
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