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Two Witches Pumpkin ale
Specialty Beer • All Grain • 6.5 gal
Great holiday brew! Good pumpkin flavor without making pumpkin cider
October 3, 2007 pm 03:17pm
0.0/5.0 0 ratings
Ingredients (All Grain, 6.5 gal)
- 16 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .5 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- .5 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Golden Naked Oats
Golden Naked Oats
Huskless oat crystal malt. Exotic ingredient for subtle nutty difference. This malt lends a sweet berry-nut flavor. Use at a rate of 4-15% of the total grist to deliver a deep golden hue with light caramel flavors as well as a creamy, satin finish.
- .5 oz
Cascade - 5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 0.65 oz
Willamette - 5.0 AA% pellets; boiled 45 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .25 oz
Cascade - 5.5 AA% whole; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
Treated water with Gypsum Used PH balancer Clean and chop pumpkin(~5lbs) into small cubes and bake for 75 to 90 minutes or until caramelized, mash pumpkin up a bit then add it to the grains- mash for 90 minutes at 152 degrees PS- If you gotta have more pumpkin flavor, add half a pound of uncooked pumpkin chunks to the boil With 10 minutes left on the boil add: 1 tsp Cinnamon .5 tsp Nutmeg .5 tsp Ginger In secondary: Chop one whole Vanilla bean into very small pieces, drop into secondary- ferment 2 more days
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 13.2 SRM | 1 - 50 | |
| Alcohol: | 7.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 21.2 IBU | 0 - 100 | |
Discussion
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