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Poop Diddy R.P.A. (Rye Pumpkin Ale)
Bake sugar pie pumpkin @ 350 °F for 1hour, collect 2lbs of pumpkin "meat" and cube. Make spice tea with 1 cup boiling water. Allow to soak 10 minutes. Add to wort at 15min with Irish Moss.
| Brewer: | Ophiodon | Email: | - | |||||
| Beer: | Poop Diddy R.P.A. (Rye Pumpkin Ale) | Style: | American Pale Ale | |||||
| Type: | All grain | Size: | 1 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.057 | FG: | 1.025 | |||||
| Alcohol: | 4.1% v/v (3.2% w/w) | |||||||
| Water: | a dash of Gypsum | |||||||
| Grain: | 2 lb. American 2-row 5 oz. American Munich 1 oz. Dextrine malt (Cara-Pils) .75 lb. Rye (raw) |
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| Mash: | 50% efficiency | |||||||
| Combine grains and cubed pumpkin 1) Protein rest @ 122°F for 30min in 3q water 2) Starch Conversion @154°F 1hour 3) Mash out 170°F 10min 4) Sparge with 3q water @ 175°F |
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| Boil: | 60 minutes | SG 1.071 | .80 gallons | |||||
| Spice tea ingredients: .2oz sweet orange peel, .2oz toasted/crushed corriander. .5 tsp Cinnamon .5 tsp Ginger Irish moss |
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| Hops: | .22 oz. Saaz (3.75% AA, 60 min.) .1 oz. Saaz (3.75% AA, 45 min.) .1 oz. Styrian Goldings (5.5% AA, 30 min.) .1 oz. Tettnanger (4.5% AA, 15 min.) .1 oz. Tettnanger (aroma) |
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| Yeast: | Wyeast 1056 smack pack | |||||||
| Tasting: | Very Pumpkiny! Great malty mouth feel to beer. Next time add more hops. | |||||||
Recipe posted 12/13/02.
