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: | 23 IBU | |||||
OG: | 1.071 | FG: | 1.013 | |||||
Alcohol: | 7.5% v/v (5.9% w/w) | |||||||
Water: | RO water, 3 tsp chalk was needed to achieve mash pH of 5.2. | |||||||
Grain: | 7 lb. American 2-row 2.30 lb. German Munich 16.4 oz. Belgian aromatic 13.3 oz. Melanoidin Malt 3.7 oz. Special Roast 5.5 oz. Flaked rye |
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Mash: | 87% efficiency | |||||||
Bake two 29 ounce cans worth of pure pumpkin in a uncovered dish at 350 for one hour, then broil it until spotty browning appears on the surface. Add to mash with strike water. Mash at 154 for 60 minutes. Decoction mashout. | ||||||||
Boil: | 60 minutes | SG 1.052 | 7.5 gallons | |||||
7.125 oz. Molasses | ||||||||
1 tsp pumpkin pie spice at flameout. 1 whirlfloc tab 15 mins prior to flameout. Yeast nutrients 5 mins prior to flameout. | ||||||||
Hops: | .625 oz. Galena (11% AA, 60 min.) | |||||||
Yeast: | US05, rehydrated. | |||||||
Carbonation: | Keg and slow carb to 2.2 volumes. Decide at kegging if the beer needs more spice character (if it needs more, add spice infused vodka to taste.) |
Recipe posted 10/04/12.