On Oct 9, 2:36 am, Bill Velek <billve...@[EMAIL PROTECTED]
> wrote:
>
> Any help will be appreciated. Thanks.
>
Bill; I started out making the regular interpetation of a pumpkin ale
which I made for about 5 years (you know the one, middle of the road
English pale ale with pumpkin + spices). I first tried fresh pie
pumpkins, and one year tried canned. All were pretty good but
somewhere along the line I got the idea to change the base beer to a
****ter and things got magical from there. Also, I started moving the
volume of pumpkin in the mash *way* up and switched back to fresh pie
pumpkins. It's not a lot of extra work and I like the whole "fall"
feeling of it; it's sort of become an event around my house with lots
of people showing up to help out. If you use canned pumpkin, at least
be sure and bake it to get a little carmelization which will add a lot
of flavor.
You have probably already bought all your ingredients, but I'll post
my pumpkin ****ter recipe in the latest incarnation here. The spice
mixture I use came from Cook's magazine "Perfect Pumpkin Pie."
5 gallons:
16 pounds of fresh sweet pie pumpkins, cut up, seeded and roasted
until very soft and browned (roast cut-side up). Scrape the pumpkin
out of the shell, mush it up and add it to the mash tun with the
strike water.
10 lbs Marris Otter
2 lbs munich
1 lbs special B
1 lbs chocolate malt
1 lbs 20 lovibond crystal
Single infusion mash - 90 mins - @[EMAIL PROTECTED]
154.
1.5 oz northern brewer pellets @[EMAIL PROTECTED]
60
1.5 oz northern brewer pellets @[EMAIL PROTECTED]
20
Added spices with 3 minutes left of a 90 minute boil:
1tbs + 2tsp cinnamon
1tbs + 1tsp fresh ground nutmeg
1tsp ground ginger
1tsp ground mace
1tsp ground allspice
..5 tsp ground cloves
Yeast: white labs WLP051
Sparge takes a long time, I suppose it would go faster if I added some
rice hulls but it's never actually stuck on me yet so I've kept them
out.
_Randal
|
