6.04% ABV How is this calculated?
6 lbs Light LME
1 lb Vienna Malt (4L)
1/2 lb crystal malt (40L)
1/2 lb malted wheat
About 5 lbs roasted, skinned, and sliced pumpkin
1 cup packed brown sugar
1 cup molasses
1 oz Hallertauer hops
Safale-05 dry ale yeast
1 tsp irish moss
2 tsp ground ginger
2 tsp ground cloves
2 tsp ground nutmeg
1 tbsp ground ginger
1 tbsp vanilla extract
2 tsp McCormick "Pumpkin pie spice" mix
Add pumpkin to a grain bag and place in 3 gallons water.
Bring water up to 150° and add grains in a seperate grain bag. Steep for 1 hour.
Remove grains and all but 1/2 lb pumpkin. Add LME and bring to a boil.
Add hops and boil for 1 hour. In the last 5 minutes, add irish moss.
Cool to about 75°, strain residual pumpkin, and add enough water to make 5 gallons.
Add ginger, cloves, nutmeg, ginger and vanilla. Stir.
Add yeast and ferment for 1 week.
Add 2 tsp "pumpkin pie spice" when transferring to the secondary.
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