Kristy's Pumpkin Pie

Brewer:	Carl Hansen		Email:	carsbycarl@att.net
Beer:	Kristy's Pumpkin Pie		Style:	American Amber Ale
Type:	Extract		Size:	5 gallons
Color:	13 HCU (~8 SRM)		Bitterness:	21 IBU
OG:	1.060		FG:	1.010
Alcohol:	6.4% v/v (5.0% w/w)
Water:	Boil volume of 2 gallons (tap water plus extract) Add wort to 3 gallons of cold tap water (if you have high quality tap water).
Boil:	30 minutes	SG 1.149	2 gallons
	2 lb. Amber malt extract 5 lb. Light dry malt extract
	30 minutes: 1 can un-spiced pumpkin 5 minutes: 1/2 pound lactose (for that whipped cream finish) 2 tbl Pumpkin pie spice 1/2 tsp vanilla extract
Hops:	2 oz. Northern Brewer (9.3% AA, 30 min.) 1 oz. Liberty (3.3% AA, 15 min.)
Yeast:	Pitch 1084 liquid yeast at 68 degrees.
Log:	5-10 days in the primary at 62-68 degrees 5-7 days in the secondary bottle condition with honey 7+ days
Carbonation:	2.5 volumes	Honey: 4.97 oz. for 5 gallons @ 68°F
Tasting:	The lactose provided the desired creamy finish, but can be a little too much if you plan to drink more than one or two of these at a time. Suggest excluding it if you want a super clean crisp finish.

Recipe posted 12/03/06.