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Author Topic: Pumpkin Ale  (Read 1107 times)

Black Dog Brewery

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Pumpkin Ale
« on: August 31, 2016, 09:16:37 PM »
Black Dog Brewery - Pumpkin Ale

Specs:
Batch size:     5.5 gallons
Estimated OG:     1.077
Estimated ABV:     9
Target IBUs:     16

Grains:
12lb  Domestic 2-row
1lb  Briess Special Roast or Baird Brown Malt
1lb  Crystal 60L
2lb  Rice Hulls (to avoid a stuck mash because of the pumpkin filling)

Hops:
4 oz German Hallertauer Hops

Other ingredients:
3.75lb of Libby’s pumpkin pie filling (sold as two 30oz cans).  Add directly to MLT without baking)
1lb brown sugar
1.5 tsp of Pumpkin Pie Spice
1 tsp Allspice
1 tsp Cinnamon
1 tsp Nutmeg
Whirlfloc table
Yeast, US-05

Yeast Starter:
Begin to create a 1000ml yeast starter 3 days before brew day.

Mashing:
Mash at 149’f for 90 minutes.  Stir every 15 minutes to primarily break up the pumpkin during the recirculation or even if you mash in a cooler because the pumpkin pie filling causes the mash to become very thick like paste.

Boil Kettle Additions:
-  2 oz German Hallertauer hops - Beginning of the 60 min boil
-  1lb brown sugar - Beginning of the 60 min boil
-  1.5 tsp of Pumpkin Pie Spice - Last 15 min of boil
-  Whirlfloc table - Last 10 min of boil
-  2 oz German Hallertauer hops - Last 5 min of boil
-  1 tsp Allspice - Last 5 min of boil
-  1 tsp Cinnamon - Last 5 min of boil
-  1 tsp Nutmeg at - Last 5 min of boil

Fermentation:
-  Pitch the yeast starter.

Dry Hops:
-  1 oz German Hallertauer Hops pitched into the fermenter around day 7.

Bottle Conditioning:
Prime with 5oz of corn sugar for a 5 gallon batch

Cheers & 17 !

« Last Edit: August 05, 2018, 08:08:46 PM by Black Dog Brewery »
Cheers & 17,

Jim,
Long Island, New York
My Youtube Channel

FERMS:
- Sour Beer For Beginners
- Barley Wine
- Bourbon Barrel Vanilla Bean Porter

SERVING:
- Pumpkin Ale
- Dead Ringer IPA
- Black IPA

 

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