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Spotted Tongue Dia de la Muerta Pumpkin Ale
Spice, Herb, or Vegetable Beer • All Grain • 6 gal
My traditional pumpkin beer for 2006. In honor of Mexico's Day of the Dead celebration, this beer was brewed on Nov.1, 2006
November 2, 2006 am 12:53am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 10 lbs
American 2-row
American 2-row
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
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Vanguard - 5.1 AA% pellets; boiled 60 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- 0.5 oz
Vanguard - 5.1 AA% pellets; boiled 30 min
Vanguard
Still being tested and looked at by micro & craft breweries.
- 0.5 oz
Vanguard - 5.1 AA% pellets; boiled 15 min
Vanguard
Still being tested and looked at by micro & craft breweries.
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
Peeled, shredded and steamed most of the Halloween jack-o-lantern, and added to the mash, which was sitting at 130 protein rest. Had to do small decoction to get mash up to 150. Added 8 Mexican cinnamon sticks, thumb-sized piece of ginger, sliced, 1 tsp ground nutmeg, and 1/2 tsp ground cloves, 5 minutes before end of boil. Sugar was actually Mexican piloncillo sugar "cones".
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 12.1 SRM | 1 - 50 | |
| Alcohol: | 5.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 30.0 IBU | 0 - 100 | |
Discussion
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