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1993-07-10
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Duncan Pumpkin Ale Jim Nolan, Albany,NY 76176,1732
SKINNY PUPPY PUMPKIN ALE (for 5 gallons) Steve Stroud/Boston 76177,111
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#: 140985 S15/Beer Recipes/Styles
05-Oct-92 17:27:37
Sb: #140903-Pumpkin Spice
Fm: Jim Nolan, Albany,NY 76176,1732
To: M. Story 70474,774
I just found this in "Ale Street News", Vol 1, number 2 Fall 92.
---------------------------------------------------------------------Dick
Duncan Pumpkin Ale 4.5 Gal - partial mash.
Ingredients in the mash : 0.5 lb Ireks dark crystal grain 1 lb larger malt
grain 1.5 C. oatmeal 3 lbs pale grain 4 C. choped pumpkin
mashed at 147F for 5 hours. Sparged at 170F.
Ingredients in the boil (1 hour): 3.3 lbs (1 can) Premier Malt Extract 3 lbs
amber dry malt 0.5 tsp coriander 0.5 tsp anise 0.5 tsp nutmeg 0.5 tsp
cinnamon 1 oz Kent Goldings for 55 minutes 1 oz Clusters for 25 minutes
0.5 oz Cascade at end of boil plus 1 tsp vanilla extract Edme dry ale yeast OG
1.096 FG 1.029 IBUs 40.3 Note : Roasting the pumpkin in an oven really brings
out the flavor. (This pumpkin ale brewed by Wendell Choinsky won a third place
in the herb beer catorgy at the AHA conference.)
------------------------------------------------------------------------------
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Fm: Steve Stroud/Boston 76177,111
I dug up an extract-based pumpkin beer recipe from my files. It was brewed by
Dave Ruggiero (a Wort Processor), owner of Barleymalt & Vine, a local homebrew
supply store. I remember tasting this beer and enjoying it thoroughly.
SKINNY PUPPY PUMPKIN ALE (for 5 gallons)
3 lb M&F light malt extract
2.5 lb M&F Amber malt extract
1.5 oz Fuggles leaf hops (60 minute boil)
2 lb. pumpkin (chopped into 1 inch cubes)
1 Tbsp. nutmeg
1/2 Tbsp. cinnamon.
1/2 Tbsp. ginger
Ale yeast
SG 1.042
FG 1.014
Boil the malt and hops in an appropriate amount of water for 1 hour. During
the final 5 minutes of the boil, add the pumpkin to soften and sterilize, then
add the spices. Remove the chunks of pumpkin from the hot wort and place them
in the fermenter (I guess that a plastic one was used). Cool the wort and
strain it into the fermenter. Top up to 5 gallons with boiled, cooled water
and pitch the yeast.
Rack into a secondary fermenter when the beer has fermented out, leaving the
pumpkin behind. If the ale is very cloudy when racking, fine with 1 Tbsp. of
gelatin. Prime with 3/4 cup of corn sugar at bottling.