On Nov 8, 11:39 am, Bill Velek <billve...@[EMAIL PROTECTED]
> wrote:
>
> In fact I might even give your recipe a try. Was that for a 5-gallon
> batch? ... and what style of beer did you use as a base?
>
I have brewed a pumpkin ****ter for about 4 years now and I am on the
side of adding pumpkin to the mash ... I add a LOT of pumpkin to the
mash, here's my recipe (most recently brewed 9-15-2007):
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. You can (obviously) leave out the pumpkin if you like. I am going
to apply an abriged version of this spice mixture to a darkish English
style pale ale along with coriander and orange peel in an attempt to
make something akin to Old Fezziwig.
_Randal
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