edost
Well-Known Member
- Recipe Type
- Extract
- Yeast
- Wyeast 1056
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.073
- Final Gravity
- 1.017
- Boiling Time (Minutes)
- 90
- IBU
- 9.7
- Color
- 12.9
- Primary Fermentation (# of Days & Temp)
- 4-7 @ 70 F
- Secondary Fermentation (# of Days & Temp)
- 7 @ 70 F
- Additional Fermentation
- 14 @ 70 F
6 lbs Extra Light DME
1 lb Munich Malt
1 lb Vienna Malt
8 oz Cara-Pils
8 oz Crystal 60L
8 oz Maple Syrup (90 mins)
2 large cans of carmelized pumpkin (90 mins)
1 oz Crystal Hops (90 mins)
1 tbsp Cinnamon (90 mins)
.5 tbsp nutmeg (90 mins)
1 oz Fuggles Hops (20 mins)
1 tbsp Cinnamon (20 mins)
.5 tbsp nutmeg (20 mins)
1 tbsp Irish Moss (15 mins)
1 tbsp Cinnamon (2 mins)
1 tbsp nutmeg (2 mins)
1 tbsp Corriander Seeds (2 mins)
Wyeast 1056
- Caramelize pumpkin in cookie sheets @ 350 degrees F for 1 hour (pumpkin will turn a dark brown on the top layer)
- Meanwhile, mash grain in 3.75 qts of 172.5 degree water (will stabilize at 158) for 45 minutes
- Sparge with 2.25 gallons of water at 168
- Add pumpkin, DME, 90 min spices, maple syrup & bittering hops & boil for 70 minutes
- Add 20 min spices & flavor hops & boil for 5 minutes
- Add 1 tbsp irish moss & boil for 13 minutes
- Add 2 min spices & aroma hops & boil for 2 more minutes
- Cool wort & rack to primary
- Let ferment for approx 4 days & then rack off the trub to secondary
- Let it sit in secondary for 1 week and rack off the trub to tertiary
- Let it sit in tertiary for 2 weeks & after fermentation is complete, prime & keg
This beer turned out really well. The only thing I might change would be to add another can or two of pumpkin. Caramelizing the pumpkin reduces the volume quite a bit.
1 lb Munich Malt
1 lb Vienna Malt
8 oz Cara-Pils
8 oz Crystal 60L
8 oz Maple Syrup (90 mins)
2 large cans of carmelized pumpkin (90 mins)
1 oz Crystal Hops (90 mins)
1 tbsp Cinnamon (90 mins)
.5 tbsp nutmeg (90 mins)
1 oz Fuggles Hops (20 mins)
1 tbsp Cinnamon (20 mins)
.5 tbsp nutmeg (20 mins)
1 tbsp Irish Moss (15 mins)
1 tbsp Cinnamon (2 mins)
1 tbsp nutmeg (2 mins)
1 tbsp Corriander Seeds (2 mins)
Wyeast 1056
- Caramelize pumpkin in cookie sheets @ 350 degrees F for 1 hour (pumpkin will turn a dark brown on the top layer)
- Meanwhile, mash grain in 3.75 qts of 172.5 degree water (will stabilize at 158) for 45 minutes
- Sparge with 2.25 gallons of water at 168
- Add pumpkin, DME, 90 min spices, maple syrup & bittering hops & boil for 70 minutes
- Add 20 min spices & flavor hops & boil for 5 minutes
- Add 1 tbsp irish moss & boil for 13 minutes
- Add 2 min spices & aroma hops & boil for 2 more minutes
- Cool wort & rack to primary
- Let ferment for approx 4 days & then rack off the trub to secondary
- Let it sit in secondary for 1 week and rack off the trub to tertiary
- Let it sit in tertiary for 2 weeks & after fermentation is complete, prime & keg
This beer turned out really well. The only thing I might change would be to add another can or two of pumpkin. Caramelizing the pumpkin reduces the volume quite a bit.