Chicken Mountain Brewers Scarecrow Jack's Pumpkin Ale
Spice, Herb, or Vegetable Beer - All Grain
• Makes 5 Gallons @ 72% Efficiency
|Belgian Pale Ale||8 lbs, 0 oz|
|Briess White Wheat||4 lbs, 0 oz|
|Amber Candi Sugar||1 lbs, 8 oz|
|Caramel Munich||1 lbs, 0 oz|
|Crisp Crystal Malt 45L||0 lbs, 8 oz|
|Weyermann Cara Hell ®||0 lbs, 8 oz|
|Caramel Vienne||0 lbs, 8 oz|
|Magnum Pellets, GR||.5 oz @ 60 mins|
|Saaz, Czech Pellets||.5 oz @ 60 mins|
|Rice Hulls||0 lbs, 8 oz|
|Wyeast Labs American Ale||1 ea|
|1.000 - 1.290||1.000 - 1.290||0 - 120||0 - 40||0.00 - 20.00|
Pale, Munich, Cara-Hell, Cara-Vienne, Cara-Munich and Crisp 45° L Crystal malts; bittered with Magnum and Saaz hops.
Roasted pumpkin and pumpkin seeds in the mash. 1.5 lbs. pumpkin in the mash with rice hulls; keep breaking the mash top during sparge. Remember the rice hulls during mash to prevent a gooey, stuck sparge.
Roast the pumpkin to the point where they’re kind of done—maybe a little brown around the edges, just when they are starting to caramelize but not mush. Since pumpkins come in all different sizes, cooking times will vary. Once they are ready we cut them open and pull out the seeds. Roasting converts some of the starch inside the pumpkin, and lets you extract sugars and flavoring better.
Spiced with 4 tablespoons Spice Islands Pumpkin Pie Spice for 10 minutes at the end of the boil: http://www.spiceislands.com/Spices_and_Herbs/Pumpkin_Pie_Spice
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