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Harvest Pumpkin Ale
Specialty Beer • Extract • 5.0 gal
I've switched from using sweet fresh pumpkin to canned years ago (time saver) and still get rave reviews to this one
December 9, 2008 pm 09:06pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.0 gal)
- 0.80 lbs
British Crystal 55°L
British Crystal 55°L
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
- 0.40 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.40 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .80 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 3.3 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 1.0 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 2.0 lbs
Dry Wheat; Muntons
Dry Wheat; Muntons
Made with a preponderance of wheat malt (55%) for the production of wheat or Weiss beers. Contains no colored malts or hops.
- 1.0 oz
Saaz - 2.6 AA% pellets; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1.0 oz
Liberty - 4.5 AA% pellets; boiled 30 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 tsp
cinnamon - (omitted from calculations)
cinnamon
- 1 tsp
nutmeg (crushed) - (omitted from calculations)
nutmeg (crushed)
- 1 tsp
6-7 whole cloves - (omitted from calculations)
6-7 whole cloves
- 30 oz
canned pumpkin (not pie mix) - (omitted from calculations)
canned pumpkin (not pie mix)
- 2 tsp
cinnamon sticks (secondary) - (omitted from calculations)
cinnamon sticks (secondary)
-
Wyeast 1028 London Ale™
Wyeast 1028 London Ale™
Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness.
Notes
the cin sticks and whole cloves, 1/2 nutmeg were used in secondary.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.065 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 17.1 SRM | 1 - 50 | |
| Alcohol: | 6.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.1 IBU | 0 - 100 | |
Discussion
better with age
2009-01-08 10:45pm
This beer despite using canned pure pumpkin still has the caramel flavors I got when I used fresh pumpkin and caramelized it in the oven. However, let it mature in the keg for at least 3 weeks. It just gets better with age. The only thing I may do is cut back on the cloves (as these were somewhat old) and increase on the cinnamon in the secondary.
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