Pumpkin Spice Ale
Brew Day: 10/25/15
Bottle Day: 11/8/15
Original Gravity: 1.060
Final Gravity: 1.010
Estimated ABV: 6.77%
-1 lb 60L Carmel speciality grain
-0.5 lb Biscuit
-0.5 lb Victory
-3.3 lbs Amber Liquid Malt Extract
-3.3 lbs Extra Light Liquid Malt Extrat
-1 lb Light Dry Malt Extract
-3 oz Mt. Hood hop pellets
-1 packet Safale US-05 yeast
-1 lb dark brown sugar
-1/2 cup brown sugar
-pumpkins (2 small ones)
-1/2 oz ginger root
-1 cinnamon stick
-1/2 tsp nutmeg
-1 tsp Irish Moss
-1/2 tsp vanilla
-1/2 tsp allspice
-5 whole cloves
-1/2 cup vodka
1. Slice pumpkins and bake in oven for one hour at 350 degrees.
2. Scoop pumpkin innards into 5 gallons of water and place on the propane burner.
3. Bring water and pumpkin mixture to ~160 degrees. Add grain and steep for 50 minutes.
4. Sparge grain: pour partial mash wort over grain in a strainer.
5. Crank up the propane burner and get the mixture boiling.
6. When the wort is boiling, add all sugar (dry malt, liquid malt, and brown sugar).
7. Add hops: 1/2 ounce every 15 minutes, one ounce at the end of the boil.
8. At 45 minutes into the boil, add spices (ginger, nutmeg and cinnamon) along with Irish Moss (for clarity).
9. After boiling for one hour, remove from heat and start the wort chiller.
10. When the wort has cooled to below 90 degrees, pour through a strainer to the fermentor.
11. Take gravity reading.
12. Pitch yeast.
1. Empty yeast catch again and take some beer for gravity measure.
2. Start boiling about a cup of water. Add 1/2 cup brown sugar and dissolve to make carbonation primer.
3. Mix 1/2 tsp vanilla, 1/2 tsp allspice, and 1/2 cup vokda for extra seasoning mixture.
4. Add seasoning mixture and priming sugar to beer and mix it in.
5. Fill growlers and bottles.