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Drunken Pumpkin #1
My first stab at a pumpkin beer -- it's a borderline "imperial pumpkin".
| Brewer: | Matthew R. | Email: | mathstew@gmail.com | |||||
| Beer: | Drunken Pumpkin #1 | Style: | American Amber Ale | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 28 IBU | |||||
| OG: | 1.069 | FG: | 1.013 | |||||
| Alcohol: | 7.3% v/v (5.7% w/w) | |||||||
| Water: | RO water, gypsum added (if necessary) to achieve mash pH of 5.2. | |||||||
| Grain: | 7 lb. American 2-row 2.30 lb. German Munich 16.4 oz. Belgian aromatic 12 oz. Melanoidin Malt 3.7 oz. Special Roast 5.5 oz. Flaked rye 58 oz. Canned Pumpkin, baked |
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| Mash: | 85% efficiency | |||||||
| Bake two 29 ounce cans worth of pumpkin in a uncovered dish at 350 for one hour and add to mash with strike water. Mash at 152 for 60 minutes. Decoction mashout. | ||||||||
| Boil: | 60 minutes | SG 1.051 | 7.5 gallons | |||||
| 8 oz. Molasses | ||||||||
| 2 tsp pumpkin pie spice at flameout. 1 whirlfloc tab 15 mins prior to flameout. Yeast nutrients 5 mins prior to flameout. | ||||||||
| Hops: | .75 oz. Nugget (12% AA, 60 min.) | |||||||
| Yeast: | US05, rehydrated. | |||||||
| Carbonation: | Keg and slow carb to 2.2 volumes. | |||||||
Recipe posted 09/24/12.
