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HerbalJoe's Pumpkinator
Spice, Herb, or Vegetable Beer • All Grain • 7 gal
Just your basic Pumpkin Spice beer for the Holidays.
December 16, 2008 pm 06:49pm
0.0/5.0 0 ratings
Ingredients (All Grain, 7 gal)
- 5.75 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
- 5.5 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
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .25 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- .75 oz
Magnum - 13.0 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 2 lb
Small Pumpkin baked in the oven until caramelized and added to the mash. - (omitted from calculations)
Small Pumpkin baked in the oven until caramelized and added to the mash.
- 1 tsp
Cinnamon - (omitted from calculations)
Cinnamon
- .5 tsp
Ginger - (omitted from calculations)
Ginger
- .25 tsp
Nutmeg - (omitted from calculations)
Nutmeg
- .25 tsp
Allspice - (omitted from calculations)
Allspice
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
Mash at 152F. Boil 90 min. Ferment 66F raising to 72F by the end.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 12.3 SRM | 1 - 50 | |
| Alcohol: | 5.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 31.3 IBU | 0 - 100 | |
Discussion
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