| Ron Rahe (uncron1@hotmail.com) |
Cincinnati,OH
|
I made some pumpkin beer. This is my variation thats heavy on the pumpkin and light on the spices. It'll give you a good buzz too!
Ron's Pumpkin Ale (5 gallons)
5 Gallons of refrigerated water
6 lbs. Plain light malt extract
½ lbs. Crystal malt (crushed)
1/8 lb. Roasted barley malt (crushed)
2/3 ou. Cascade hops (bittering)
½ ou. Willamette hops (finishing)
10 lbs. Pumpkin
2 Whole Allspice
2 Whole Cloves
1 Cinnamon stick
½ teaspoon Ground Ginger
1/8 teaspoon Ground Nutmeg
1 Packet Ale yeast
Muslin bag (for grains)
¾ Cup corn sugar (priming)
Directions:
Cut up pumpkin meat into 2 inch cubes (roughly). Boil in water 30 minutes.
Add 2 ½ gallons of cold water to your brew pot. Add the crushed grains to the muslin bag. Tie the bag and add it to the pot. Add boiled pumpkin meat (but not the water) to the brew pot. Bring the mixture (wort) up to 150* F. for 2 hours.
Bring the wort up to 170* F. for 10 minutes. Remove the grains and discard.
Bring the water to a boil then add the malt extract and bittering hops. Boil 1 hour. Add finishing hops, allspice, cloves, cinnamon stick, ginger and nutmeg and boil 5 more minutes.
Fill your kitchen sink with ice cold water. Set the covered brew pot into the sink for about 10 minutes (or until wort reaches about 145* F.)
Add 2 1/2 gallons of refrigerated water to your primary fermenter first.
Add the wort to the fermenter.
Stir and check the temperature. Add the yeast @ 90* F. (at least 80* but not over 100*)
Ferment 2 weeks between 55*- 75* F.
Ferment an additional 2 weeks in glass carboy (Optional)
Siphon the beer into your bottling bucket. Boil the priming sugar with 1 pint of water for 5 minutes. Add that to the beer and stir.
Bottle the beer.
Wait at least 2 weeks before drinking.
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12/4/2004 12:18:23 PM
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