Al Phillips contributed this recipe. He says: "Heres a seasonal recipe I just made and it turned out great. It's slightly modified from a recipe from Cats Meow." #1 Spiced Pumpkin Ale
Malts: 7.50 lb. Bader 2-Row
0.50 lb. Crystal 40L
0.50 lb. Chocolate
0.50 lb. Belgian Wheat
Hops: 2.00 oz. Hallertauer 3.2% 60 min
Adjuncts:
1 lb Pumpkin (cubed) in mash
2 in cinnimon stick
1 lb baked* Pumpkin (cubed) boil 30 min (see notes)
1/2 tsp (1.5 g) nutmeg boil 15 min
1/4 tsp (1 g) ginger boil 15 min
Yeast: Wyeast American Ale
Starting Gravity: 1.042
Ending Gravity: 1.009
Hop IBUx: 28.8
Brewer's Notes: These spices were added to primary:
For the baked pumpkin bake 2 in cubes at 350 for 20 min. Mash grains and pumpkin for 1 hour. Allow rest at 130 for 30 min. Add boiling water. Mash for 1 hr Boil 1 hr in 2 vessels. Had to add 1+ gal water. Used tap water. Raise to boil, adding spice and pumpkin at approprate times. Place second spices in bag (or coffee filter,tied into ball), add to primary.
Tasting Notes:
Slightly sweet, some might like more hops. Great holiday flavor.
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