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%

Ingredients:

-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

Brew Day–10/25/15

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.

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3. Bring water and pumpkin mixture to ~160 degrees. Add grain and steep for 50 minutes.

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4. Sparge grain: pour partial mash wort over grain in a strainer.

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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).

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7. Add hops: 1/2 ounce every 15 minutes, one ounce at the end of the boil.

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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.

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10. When the wort has cooled to below 90 degrees, pour through a strainer to the fermentor.

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11. Take gravity reading.

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12. Pitch yeast.

Flush yeast–11/5/15

Bottle Day–11/8/15

1. Empty yeast catch again and take some beer for gravity measure.

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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.

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5. Fill growlers and bottles.

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