I'm all geared up to make some Pumpkin Ale...Ive got my grains, malt, hops, pumpkin, and yeast. I just need to bottle the Chianti before I get started so I have the fermenter ready.
This is a basic recipe:
4½ lb Pumpkin
2¼ lb malt extract (Im using a light dried malt extract)
2oz dried hops (optional, but i am going to throw in about an ounce of some Hallertau)
1½lb sugar or pale dried malt extract (Since my ex
26 pints of water
Ale yeast
My alterations to the recipe to bump it to 5gal and to fit what I have:
4½ lb Pie Pumpkin (roasted for 30min - 1hr)
6 lb malt extract (Im using a light dried malt extract)
1oz dried hops - Hallertau
1 lb briess creamy malted red wheat (steeped, this will give me some good color and flavor too, hopefully)
1/2 lb brown sugar
1 tbsp pumpkin pie spice mix
Ale yeast
This should do pretty well for a 5 gallon batch. I may be about a pound short for the grain bill, but I am not sure. I will have to bust out a calculator
From the research I have been doing, people usually over do it on the spices. they put in cloves, ginger, all spice, etc and use too much. So I am just going to stick with 1 tbsp and see how it goes.
I will post some pics and whatnot when I get this going
If you have any tips on pumpkin ale, I am all ears!
