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Post by imaretiree on Dec 21, 2018 23:08:18 GMT -5
7 lb Maris Otter
3 lbs Munich 10
2 lb Aromatic
¾ lb Caramunich 1
1 large pie pumpkin (about 6 lbs)
½ lb brown sugar (90 min)
0.55 oz Northern Brewer (60 min)
1 tsp ginger pwdr (5 min)
1 tsp nutmeg (5 min)
5 tsp ground cinnamon (5min)
1 Whitlock tablet (15 min)
½ tsp yeast nutrient (10 min)
White Labs 002 English Ale yeast
2 medium pie pumpkins (about 4 lbs each)
1 TBSP vanilla extract (kegging).
Clean and cut the large pie pumpkin into 1 “ strips. Punt a layer of brown sugar on top of each piece and let it melt in. Roast in a 375 degree oven for 2.5 hours. Let cool, peel off the skin, chop into 1" pieces.
Mash the grains at 154 degrees for an hour. Sparge to collect 6.75 gallons of wort. Boil for 90 minutes with the roasted pumpkin in a paint strainer bag, and adding other ingredients as scheduled. Cool to 68 degrees. Transfer to a fermenter. Pitch yeast. Ferment at 67 degrees for 2 days. Let it warm to room temperature and ferment until terminal gravity reached---7 to 10 days.
Roast the medium pumpkins the same way. Put in a paint strainer bag. Rack the beer to secondary on top of the pumpkin. Ferment for 7 days.
Cold crash, add gelatin to fine. Add vanilla to bottling bucket or keg. Transfer and carbonate.
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