Saturday, October 3, 2009


It's October, and there are pumpkins aplenty. Two pie pumpkins are used in this bottom of the grain bucket amber (hence the odd quantities on a couple of the grains). Spice should be fairly restrained. I'll likely add a little vanilla extract at kegging.

Batch #47
Pumpkin Beer
--8.5lbs 2-Row (RAHR)
--0.5lb Crystal 75L
--2oz Brit Pale Chocolate
--6.75oz Melanoidin
--7.62oz Crystal 40L
--1 fresh pumpkin, ~3lbs pre-cooked weight (15min)
--1 fresh pumpkin, ~3lbs pre-cooked weight (mash)
--1 oz Kent Goldings 6.1% AA (65min)
--1 oz Kent Goldings 6.1% AA (20min)
--1/4 tsp supermoss (15min)
--0.75 tsp pie spice (15min)
--1 tsp vanilla extract in keg
--1/4 tsp gypsum (mash water)
--Safale US-05 Ale Yeast, 11.5g
OG: 1.048
FG: 1.012
ABV: 4.7%
IBU: ~30

Cut, cleaned, and cooked both pumpkins. Removed the skin, and mashed into a paste. Mashed one of the pumpkins and grains for 60m at 152F. Collected 7 gallons wort. Boiled for 65m (I've got my reasons...reheat time after adding pumpkin and such), adding rest of ingredients as indicated. Chilled and pitched yeast (without rehydrate).

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