The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Poop Diddy R.P.A. (Rye Pumpkin Ale)

Bake sugar pie pumpkin @ 350 °F for 1hour, collect 2lbs of pumpkin "meat" and cube. Make spice tea with 1 cup boiling water. Allow to soak 10 minutes. Add to wort at 15min with Irish Moss.

Brewer: Ophiodon Email: -
Beer: Poop Diddy R.P.A. (Rye Pumpkin Ale) Style: American Pale Ale
Type: All grain Size: 1 gallons
Color:
9 HCU (~7 SRM)
Bitterness: 26 IBU
OG: 1.057 FG: 1.025
Alcohol: 4.1% v/v (3.2% w/w)
Water: a dash of Gypsum
Grain: 2 lb. American 2-row
5 oz. American Munich
1 oz. Dextrine malt (Cara-Pils)
.75 lb. Rye (raw)
Mash: 50% efficiency
Combine grains and cubed pumpkin
1) Protein rest @ 122°F for 30min in 3q water
2) Starch Conversion @154°F 1hour
3) Mash out 170°F 10min
4) Sparge with 3q water @ 175°F
Boil: 60 minutes SG 1.071 .80 gallons
Spice tea ingredients:
.2oz sweet orange peel,
.2oz toasted/crushed corriander.
.5 tsp Cinnamon
.5 tsp Ginger

Irish moss
Hops: .22 oz. Saaz (3.75% AA, 60 min.)
.1 oz. Saaz (3.75% AA, 45 min.)
.1 oz. Styrian Goldings (5.5% AA, 30 min.)
.1 oz. Tettnanger (4.5% AA, 15 min.)
.1 oz. Tettnanger (aroma)
Yeast: Wyeast 1056 smack pack
Tasting: Very Pumpkiny! Great malty mouth feel to beer. Next time add more hops.

Recipe posted 12/13/02.