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Recipe - AG - Pumpkin Beer

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Postby nigel_c » Mon Oct 20, 2014 5:39 pm

Brew day yesterday. A week or 2 later then i planned but its in the bucket chugging away now.

Pumpkin Beer.
21L
OG 1.070
IBU 24
Yeast WLP 036 Dusseldorf Alt
ABV aprox 7% if finishes at expected 1.018


Pale malt 3.00 Kg
Vienna malt 3.00 Kg
Flaked rye 0.50 Kg
Biscuit malt 0.25 kg
Special B 0.25 kg
cara pils 0.10 kg

2 small cooking pumpkins were quartered and roasted for 45 @ 140c then 30 @ 190c till soft and turning brown.
This gave me 1.5 Kg of flesh which was added to the mash with the rest of the grains.
Mash time was 90 mins @ 66

Very slow drain for mash ton.

Challanger 9.1% AA 24g @ 60 mins
Sorachi Ace 14.1% AA 10g @ 5 mins

Spices ground and added @ 5 min
1/2 teaspoon of ground ginger
12 cloves
16 all spice berries
1/4 teaspoon nutmeg
1/4 cinnamon


I'm really looking forward to tasting this one in a month or two. I love the clean maltiness the alt yeast brings and the spice blend tasted spot on at sample.
I hope the biscuit and rye add some nice complexity the the body and spicing of the beer and the Sorachi ace just adds a slight hint of lemon.

Will keep posted as it develops.
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nigel_c
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Postby sbillings » Mon Oct 20, 2014 5:52 pm

Make sure to bring this to a tasting session. I am curious.
Fermentor: Nothing :(
Conditioning: Export Stout (8% Vol.) & Porter (5% Vol.)
Serving: Ale (4.5% Vol.)
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Postby nigel_c » Mon Oct 20, 2014 7:59 pm

Will do. It'll be Jan or Feb though. Want to give the spices time to blend.
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Postby nigel_c » Fri Nov 07, 2014 11:12 pm

Bit of an update on this one. It's still fermenting away. Transfered to 2nd the other day and sample is very tasty. Spice level is just right. It's in a cool enough area so should be nice and clean with the alt yeast. Still a few points to go and then I'm going to keg and cool for a few weeks.
Will report back in a few weeks.
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