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Matilda's Pumpkin Ale
Specialty Beer • Partial Mash • 5 gal
I used 3 teaspoons of pumpkin pie spice, and 3 ounces of fresh clementine orange peel at the end of the boil. The recipe is for a partial mash.
October 14, 1999 am 05:22am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 3.5 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
American Caramel 20°L
American Caramel 20°L
Provides color, body, and contributes to foam retention and beer stability.
- 6 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1.5 oz
Styrian Goldings - 6.0 AA% whole; boiled 45 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Hallertau - 4.5 AA% whole; boiled 10 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.085 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.018 | 0.995 - 1.035 | |
| Color: | 9.9 SRM | 1 - 50 | |
| Alcohol: | 8.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 21.1 IBU | 0 - 100 | |
Discussion
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