November 6, 2011

Pumpkin Beer

Every year we brew a pumpkin ale. For the last 5-ish years we served it at the world's largest outdoor cocktail party - the Florida/Georgia game. This year I was in DC for work that weekend so the pumpkin ale had to wait until now. Each year we tweak the recipe slightly to play with spices, ABV, hops, etc.... Here is this years recipe. Should be ready in time for turkey day.

29oz can Libby Canned Pumpkin (make sure it is 100% pumpkin, not pie filling or anything added)
.5 lb carapils
1 lb amber candi sugar
1 oz cascade hops
1 oz hallertau
16 oz molasses
6.4 lbs golden light malt extract
Wyeast American Ale 1056
2.5 tsp cinnamon
1 1/2 tsp allspice
1 1/2 tsp nutmeg
1/2 tsp Irish moss

Steep grains in grain bag to 180. Turn off burner and steep 15 extra minutes. Bring water to boil. Add malt. Return to boil. 60 min - add cascade. 30 min - add pumpkin, .5oz hallertau & sandy sugar. 15 min - add spices, molasses and irish moss. 5 min- add .5 oz hallertau. Move to fermenting bucket. Pitch yeast when cool. Ferment at least 2 weeks.

OG - 1.050

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