This is my first attempt at creating a recipe from scratch (all the other times I've brewed have been partial mashes from kits made by my local brew store). I welcome any and all criticism and would appreciate it if anyone can point out any potential problems I may have.
2-3 lb Pumpkin Flesh
6.6 lb John Bull Amber Malt Extract (Unhopped) ½ lb English Crystal Malt ½ lb German Wheat Light Malt ½ lb American 2-Row Malt
1 oz Mt. Hood Hops ½ oz Fuggles/Williamette Hops (Finishing)
1 cu Light Brown Sugar ½ cu Molasses ½ oz Total Pie Spices
- Nutmeg
- Cinnamon
- Clove
- Ginger
- Cardamom
- All-Spice ½ tsp Vanilla
East Coast Ale Yeast
The Goal is to make a strong pumpkin ale with a heavier taste than that of Smuttynose. I'm hoping for something in which you can drink more than 1 or 2 bottles in a night, but that can also pass as a dessert beer around Thanksgiving.
Instructions: Cut in half and clean the pumpkin of all seeds and stringy parts. Bake Pumpkin in oven for approximately 1 hour at 325°, just as though you were going to make a fresh pumpkin pie. Scoop out the soft flesh and puree using a food processor or beaters.
Crush all grains and place in mouslin bag. Place bag and approximately ½ of the pumpkin puree into about 2 gallons of cold water and slowly heat up to 154°. Let sit for ½ hour and then remove all pumpkin and grains.
Return to a boil and add in Brown Sugar, Molasses, Malt Extract, and Mt. Hood Hops, continue boil for about 1 hour. Add Fuggles/Williamette Hops (in mouslin bag) and boil for another 15 minutes. Remove finishing hops and discard. Add Spices, Vanilla, and remaining pumpkin puree and boil for approximately 5 minutes. Cool wort down and combine with 3 gallons of cold water into primary fermentor.
After primary fermentation is completely, transfer into the secondary fermentor and allow it to mellow for about 2 weeks. Bottle and again let it rest for about 2 weeks.
Thanks in advance, Monox