Thought since I don't believe I have ever started a thread or really said much of anything, more of listener/reader type I guess, might as well share something that I've really come to look forward to this time of year. Also I do believe there are some other home brewers out there that may want to give this a try. This is an old pumpkin ale recipe I started making several years ago, thought it would be a good fall/ Thanksgiving type brew. Over time I have adjusted it quite a bit adding things here and there. As a matter of fact the recipe has not been stable since I started making it, always have a new idea about what to do. This recipe is what I started with and is quite good, but if I may say so it has got a lot better since. As a matter of fact, if I may toot my own horn here a little, it is so good that more friends, co-workers and family of my wife and I have come to expect it every year and I have not been given a bad review yet. Now I have to make 10 gallons of it just so we can have some at the house , however this recipe is only written for 5 so if you need bigger just adjust some. Some of my calculations may be off especailly figuring out the gravity and alcohol content.
Nothing like Turkey, football and some good brew.
Any other fall treats folks out there like to make?
Batch Size: 5gls
Alcohol: About 5.4% v/v (4.3% w/w)
9lbs American 2 row.
1lbs Briess Caramel Malt 90L
8oz Detrine Malt Cara pils (for head retention)
4oz Belgian Cara Vienne
84% efficiency I used 2 small pie pumpkins which yielded about 2 lbs of pumpkin. Cleaned and cut into 3 inch cubes. Baked in oven at 350° for 90 min. or until outside is caramelized, cool and mash slightly with potato masher. Add to MLT with grain.
Single step infusion @ 156° for 60 min or iodine test shows conversion complete.
Batch sparge to get 6 gal. Use 1 to 2 tsp of lactic acid in the sparge to bring the ph balance of the mash in to the acid range.
70 minutes SG 1.054 7 gallons 8 oz. Honey Add 1/2 teaspoon Irish Moss with 15 min. to go.
Add 1 tsp Cinnamin, 1 tsp Nutmeg, 1/2 tsp Ginger with 5 min. to go.
1/4oz. Cascade (5.3% AA, 60 min.)
2 oz. Willamette (4.7% AA, 60 min.)
1/4 oz. Cascade (5.3% AA, 30 min.)
1/2 oz. Cascade (5.3% AA, 15 min.)
WL051 California Ale pitchable tube bumped up to a 1 pint starter.
Ferment 7 days @ 65° in primary.
Rack, ferment 7 days @ 65° then bottle.
2.2 volumes Corn Sugar: 3.95 oz. for 5.5 gallons @ 68°F and 1 to 2 tsp of Vanilla extract in the bottling bucket