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Pumpkin-Butt Brew
Specialty Beer • Extract • 5 gal
This is a New England style pumpkin ale. Nice spice, good pumpkin flavor. I usually add some additional whole spices to a hop bag and add to fermenter for more spice. Depends on you taste preference
August 12, 2009 am 12:38am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 7 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 oz
Fuggle - 4.8 AA% whole; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Hersbrucker - 4.0 AA% whole; boiled 10 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
- 3 lb
pumpkin - (omitted from calculations)
pumpkin
- 3 tbsp
brown sugar - (omitted from calculations)
brown sugar
- 1 tbsp
each nutmeg, allspice, dried ginger, cinnamon - (omitted from calculations)
each nutmeg, allspice, dried ginger, cinnamon
-
White Labs WLP008 East Coast Ale
White Labs WLP008 East Coast Ale
Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, and a little tartness. Very
Notes
Skin and cube one medium sugar pumpkin (kind used for pies) Sprinkle with brown sugar and roast at 350 for 45 minutes. Steep specialty grains and pumpkin at 150 degrees for 30 minutes. Remove from steeping liquid. Pumpkin can be put in a grain bag and added back to wort for the last 10 minutes of boil, then add to fermenter, this will add more pumkin flavor, but make racking a pain. Add spices with 10 minutes left in the boil
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.072 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 14.7 SRM | 1 - 50 | |
| Alcohol: | 7.6% ABV | 2.5% - 14.5% | |
| Bitterness: | 18.1 IBU | 0 - 100 | |
Discussion
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