Back to Search
Back to Search
Beer Style: Spice, Herb, or Vegetable Beer (21A)
Recipe Type: all-grain
Yield: 6 US gallons
Description:
With only one hop addition at 60 minutes the pumpkin pie spice is prominent. It's a dark orange/brown pour from keg. It smells like pumpkin pie and tastes like it as well.
Ingredients:
- 8.00 lbs-2 Row Rahr
- 2.5 lbs-German Munich Malt
- .5 lbs-Briess 80
- .25 lbs-Briess 60
- .25-.5 lbs-American Chocolate (Here you can make this less or more "chocolatey." You could use Dark Chocolate if you prefer or .25 lbs-American Chocolate more for color than flhavor...it depends on what type of chocolate flavor you prefer. You could leave out the chocolate as well, it is still very good.)
- 2tsp-Pumpkin Pie Spice. I used McCormick but any will do.
- 1oz. Cascade Hops
- 8-10 lb pumpkin if you really want that pumpkin flavor. I used 8 an pounder.
- 8 oz-light brown sugar
- Optional-5 oz.'s Cocoa
Additional Instructions
Boil: 90 MinutesPrimary Ferment: 1-2 weeks
Secondary Ferment: 2 weeks
Beer Profile
Original Gravity: 1.060
Final Gravity: 1.012
Alcohol by Vol: 63%
Color SRM: 50 Color Sample
Bitterness IBU: 25
Recipe Type: all-grain
Yield: 6.00 US Gallons
Procedure:
90 minute boil.
Boil 1.3 quarts of water per pound of grain. (I used 4 gallons which was pretty dead on if you use .5 lbs of American Chocolate and Pumpkin.) 3.5 gallons is not enough water and will leave your mash around 148F.
Mash @ 152-154F for and hour. I like my beer drier so, 152F is the temperature I find just right.
If you are using an 8-10 lb pumpkin, cut up the gourd, discard the innards, and roast or microwave the pieces until soft and cooked through. Mash the peeled, cooked pumpkin flesh with the grains for the hour.
Heat water for sparging while waiting. I heated 8-9 gallons to 190F. It's amazing how quick the temperature drops when sparging with grain and pumpkin. Best temperature is 170F for about 10 minutes.
Boil wort 90 minutes
@90- 2 tsp's gypsum
@60- Hop pellets
@15- 1 tsp Irish Moss
@ Flame out- 2 tsp pumpkin pie spice
8 oz's Light brown sugar
5 oz's- Cocoa
(Optional Cocoa)
I ended with 6 gallons.
Use wort chiller and cool as fast as possible.
Dry yeast- Safale 05 or Safale 04 at 59-75F They both work nicely.
Liquid yeast- Wyeast 1056 American Ale.
Apparent attenuation: 73-77%. Flocculation: low-medium.
Optimum temperature with 1056: 60-72F
ABV-6.3
It's like drinking pumpkin pie!
Source: AndrewTattoo
