title
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Frost on the Pumpkin Ale (09.18.2005)
Ingredients (10 gallon batch)
14 lb - 2-row
2 lb - munich
2 lb - 4° vieanna
1 lb - carapils
1 lb - 70° cyrstal
1 - 1056 american ale wyeast
2 oz - cascade 6.3% aa (boil)
1 oz - willamette 4.9% aa (20 min)
1 oz - willamette 4.9% aa (2 min)
~15 lb - canned pumpkin
2 tbsp - pumpkin pie spice (2 min)
1 tsp - vanilla (1 min)
      
Brew schedule
11:28 start heating mash/sparge water
12:13 mash starts at 152°F in 175°F water
1:16 sparge starts with 182°F water
mash at 147°F
2:18 sparge ends, mash at 140°F
2:30 boil starts at 140°F
3:00 hot break ends
4:01 boil ends
4:10 wort chill starts
4:20 wort chill ends
4:50 all cleaned up
Transfers
09.26.2005 secondary
10.08.2005 spice added
10.19.2005 kegged
      
Specs
Original gravity: 1.045
Secondary transfer: 1.006
Spice added: 1.004
Final gravity: 1.007
4.0% by weight
5.0% by volume
Notes
Broil pumpkin on cookie sheet until brown.
~2 tbsp pumpkin pie spice boiled in 1½ qt water and added at 3 weeks.
20 oz malt extract added at 3 weeks.
Vegetable-ly tasting when first tapped, but aged well.
Could use more malt and spices and way less pumpkin.
Do not use premixed pie spices since they coagulate.