Frost on the Pumpkin Ale (09.18.2005)
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Ingredients (10 gallon batch)
| 14 lb |
- |
2-row |
| 2 lb |
- |
munich |
| 2 lb |
- |
4° vieanna |
| 1 lb |
- |
carapils |
| 1 lb |
- |
70° cyrstal |
| 1 |
- |
1056 american ale wyeast |
| 2 oz |
- |
cascade 6.3% aa (boil) |
| 1 oz |
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willamette 4.9% aa (20 min) |
| 1 oz |
- |
willamette 4.9% aa (2 min) |
| ~15 lb |
- |
canned pumpkin |
| 2 tbsp |
- |
pumpkin pie spice (2 min) |
| 1 tsp |
- |
vanilla (1 min) |
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Brew schedule
| 11:28 |
start heating mash/sparge water |
| 12:13 |
mash starts at 152°F in 175°F water |
| 1:16 |
sparge starts with 182°F water
mash at 147°F |
| 2:18 |
sparge ends, mash at 140°F |
| 2:30 |
boil starts at 140°F |
| 3:00 |
hot break ends |
| 4:01 |
boil ends |
| 4:10 |
wort chill starts |
| 4:20 |
wort chill ends |
| 4:50 |
all cleaned up |
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Transfers
| 09.26.2005 |
secondary |
| 10.08.2005 |
spice added |
| 10.19.2005 |
kegged |
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Specs
Original gravity: 1.045
Secondary transfer: 1.006
Spice added: 1.004
Final gravity: 1.007
4.0% by weight
5.0% by volume
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Notes
Broil pumpkin on cookie sheet until brown.
~2 tbsp pumpkin pie spice boiled in 1½ qt water and added at 3 weeks.
20 oz malt extract added at 3 weeks.
Vegetable-ly tasting when first tapped, but aged well.
Could use more malt and spices and way less pumpkin.
Do not use premixed pie spices since they coagulate.
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