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Pumpkin Head Ale
Its time to brew a Fall beer.
Cut up pumpkin (make sure you use a cooking pumpkin {smaller}and not a carving one) removing skin and seeds.
Dice up flesh and cook 4 lbs at 325° in oven for an hour. Mash into pulp set aside 1 tbs of pulp
| Brewer: | Muzzlehead | Email: | muzzlects@<remove>yahoo.com | |||||
| Beer: | Pumpkin Head Ale | Style: | English Pale Ale | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 9 IBU | |||||
| OG: | 1.068 | FG: | 1.012 | |||||
| Alcohol: | 7.2% v/v (5.7% w/w) | |||||||
| Grain: | 1 lb. Belgian Pilsner 1 lb. German Munich 4.0 oz. American crystal 60L 8 oz. Rolled oats 4 lb. Cooked Pumpkin |
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| Mash: | 60% efficiency | |||||||
| I use 3 grain bags (2 for pumpkin pulp) thus a conservative efficiency Place all grains and pulp (room temp)in 2.5 gallons of water at 160° giving you 151° mash. Hold temp for on hour. Sparge each bag with 1.25 quarts of water. |
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| Boil: | 60 minutes | SG 1.107 | 3.5 gallons | |||||
| 6 lb. Light malt extract 1 lb. Brown sugar |
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| Add 1 tbs of pulp at last 15 min of boil. Add vanilla and spices at flame out. | ||||||||
| Hops: | 1 oz. Mt. Hood (4.5% AA, 60 min.) !!!.5 (each) oz. Nutmeg & Ginger (aroma) !!!.5 (each) oz. Cinnamon & Clove (aroma) !!!1 tsp oz. Vanilla (aroma) |
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| Yeast: | Burton White Labs with a starter I used a 1500 ml at 1.050 OG About 6 oz DME | |||||||
Recipe posted 09/20/05.
