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Discussion in 'Recipes for Feedback' started by BrewHop, Sep 6, 2012.
Anyone got a good recipe for this, either with real pumpkin and spices or just only spices?
Here is my recipe for this year's batch...has received pretty good reviews from my fellow beer drinkers.
http://www.brewersfriend.com/homebrew/r ... umpkin-ale
cool, thanks. so what did you do to sanitize the stuff before secondary?
I did not do anything to sanitize the pumpkin pie mix...it is canned so I considered that sanitary enough, but of course thoroughly cleaned and sanitized the receiving carboy.
A couple quick tips I found that are appropriate to my 3 can method of using pumpkin pie mix:
#1 - Use at least a 6 gallon carboy for your secondary. The 3 cans of pumpkin pie mix take up about 3/4 to 1 gallon of space and then 5 gallons of beer fills it up pretty close to the top.
#2 - Cold crash several days beforehand by any means available. The pumpkin pie mix is pretty fluid in the carboy so a nice period of cold crashing really compacts it down so it doesn't get all mixed into the beer.
Good luck and CHEERS!!
ya that makes sense... have you tried it in the boil before? I have seen a lot do it this way too
I have never done the pumpkin in the boil, only in secondary, so I cannot speak to how it works in the boil or which way is better. This way works really well for me so I'll probably stick with doing it this way.
The below recipe is what I will be brewing next weekend. It's based off a friend's recipe and I haven't brewed it before so it isn't shared.
I am especially excited about the bottling sequence that I have in there. Grabbed it from another recipe b/c i thought it was a good idea.
Just thought I would throw more ideas your way.
HOME BREW RECIPE:
Title: Pumpking Ale
Brew Method: Extract
Style Name: Holiday/Winter Special Spiced Beer
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 3 gallons
Original Gravity: 1.069
Final Gravity: 1.016
ABV (standard): 6.89%
IBU (tinseth): 11.7
SRM (morey): 25.94
7 lb - Liquid Malt Extract - Light (68.3%)
1 lb - Brown Sugar (9.8%)
1 lb - Caramel / Crystal 60L (9.8%)
0.5 lb - Carapils (Dextrine Malt) (4.9%)
0.25 lb - CaraVienne (2.4%)
0.5 lb - Chocolate (4.9%)
1 oz - Willamette (AA 4.5) for 60 min, Type: Pellet, Use: Boil
0.5 oz - Hallertau Hersbrucker (AA 4) for 15 min, Type: Pellet, Use: Boil
0.5 oz - Hallertau Hersbrucker (AA 4) for 0 min, Type: Pellet, Use: Aroma
58 oz - Pumpkin Puree, Type: Flavor, Use: Primary
3 oz - Pumpkin Pie Spice, Time: 5 min, Type: Spice, Use: Boil
1 tsp - Cinnamon, Type: Spice, Use: Bottling
0.5 tsp - Nutmeg, Type: Spice, Use: Bottling
0.5 tsp - Vanilla Extract, Type: Spice, Use: Bottling
0.25 tsp - cloves, Type: Spice, Use: Bottling
0.5 tsp - Mace, Type: Spice, Use: Bottling
White Labs - California Ale Yeast WLP001
Attenuation (avg): 76.5%
Optimum Temperature: 68 F - 73 F
Method: Corn Sugar
Amount: 3/4 cup
3 tsp Pumpkin pie spice @ 5 min of boil.
2 large cans of Pumpkin Puree to the primary.
For the bottling bring 3/4 cup of corn sugar and 1/4 cup of water to a boil with the following spices:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. mace
1/4 tsp. cloves
Add 1/2 tsp of vanilla extract to the cooled priming mixture.
After the mixture has cooled, add it to the bottling bucket(before racking!)
Bottle and condition for 2 weeks.
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Date: 2012-09-08 23:20 UTC
Recipe Last Updated: 2012-09-06 17:58 UTC