Recipe

Pumpkin Ale Recipe

	Mellian / All my dishes 2 years, 2 months ago If you like homebrew and pumpkin pie, you'll be lovin' this recipe. Prep:30m Cook:60m Servings:5	Mellian
	ale pumpkin pie

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Ingredients

6.6 lbs. Gold Malt Extract

5 lbs. Fresh Pie Pumpkin Meat (7 lbs. pumpkin yields 5 lbs. meat) or

equivalent cans of Libby's pumpkin

1½ lbs. Pale Grain (cracked)

1 lb. British Crystal Grain (cracked)

2 oz. Willamette Hops

8 each 1/8" x 1/4" pieces Ginger (chopped)

2 tsp. Ground Cinnamon

1 tsp. Nutmeg

1 tsp. Gypsum

1 tsp. Irish Moss

1 pkg. Wyeast Liquid Yeast - British Ale

Directions

Rinse pumpkin, leave skin on & cut into large sections. Bake in 350°F oven for 1 hour 15 min. or until caramelized on outside. Remove skin & crush meat. Or use equivalent cans of Libby's pumpkin.

Place pumpkin, gypsum, & grains into a pot. Add 1½. gal. water. Mash at 150°F for 1 hour. Strain into a bucket & sparge with 1 gal. 170°F water. Return to boil & add malt & 1 oz. Willamette. Boil for one hour. At 30 minute mark, add Irish Moss. At 50 minute mark, add remaining oz. Willamette. At 55 minute mark, add spices. Remove from heat & steep 5 min. Pour through strainer into carboy with enough cold water to make 5 gal. Pitch yeast when temperature is 80°F or below. After rapid fermentation is complete, rack to another carboy & allow to finish. This beer must be racked once due to excessive trub. Bottle when fermentation is complete. This beer benefits from extended aging.

Yields 5 gal.

Based on Thomas Jefferson’s recipe. What a treat! The use of pumpkin, & spices in this makes it a flavorful experience. The recipe has been around a long time. Taste it and see why.

Recipe price excludes Gypsum, Irish Moss, Pumpkin, & Spices.

<http://www.heartshomebrew.com/home_brew_beer.cgi?cart_id=3011853.28930*cK4zX7&p_id=R10&xm=on&ppinc=dave2full>

Mel's notes: Good Stuff! But I changed the amount of spices to increasethe flavor. I also left the spices in the fermenter and took them out at the first rack.

The first time we made it we did it with the fresh pumpkin. It was just as good (if not better) with the canned pumpkin without all the fuss.

October 2005 and October 2006

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