~Bishop's HomeBrewery~ Bishop's Great Pumpkin
Spice, Herb, or Vegetable Beer - Partial Mash
• Makes 5 Gallons @ 75% Efficiency
|Briess Pilsen Extra Light Liquid Extract||3 lbs, 0 oz|
|Briess 6-Row Malt||2 lbs, 0 oz|
|Briess 2-Row Brewer's Malt||1 lbs, 0 oz|
|Briess Golden Light Dry Extract||1 lbs, 0 oz|
|Crisp Maris Otter||0 lbs, 12 oz|
|Briess Bavarian Wheat Dry Extract||0 lbs, 8 oz|
|Briess 2 Row Caramel 80||0 lbs, 8 oz|
|Caramel Munich||0 lbs, 6 oz|
|Biscuit||0 lbs, 4 oz|
|Briess Victory||0 lbs, 4 oz|
|Mt. Hood Pellets||.75 oz @ 60 mins|
|Hallertau Pellets, German||.5 oz @ 30 mins|
|SAFALE US-05 American Ale||2 ea|
|1.000 - 1.290||1.000 - 1.290||0 - 120||0 - 40||0.00 - 20.00|
*2 29 oz cans or ~3-4 lbs fresh pumpkin (probably 2 pie pumpkins).
*1.5 tsp pumpkin pie spice (5 mins) [consider mixing your own instead of using pre-mixed]
*.5 lb brown sugar (this will add some flavor and kick up the ABV a bit
*.5 tsp cinnamon, .25 tsp nutmeg, .25 allspice (make an 8 oz. spice tea and add to secondary. Do this to taste.).
Caramelize pumpkin in the oven (350 for an hour/15 minutes broiled).
Boil pumpkin for 30 minutes in 2gal water for 30 minutes.
Add cold water increase volume to 2gal - mash grains at 155 for 45 minutes.
Sparge grains with 1gal hot water. (I'm figuring roughly a gallon of lost water to absorption)
Add water to bring to 3 gallons after mash and sparge (if needed).
Bring to boil. Add light DME and first hop addition (.75 oz Mt. Hood)
At 30 mins add second hop addition. (.5 oz Hallertau)
At 15 add a pinch of Irish Moss
At 10 mins add the LME, wheat DME, brown sugar, and spice mixture
Chill, add top off water to fermenter, pitch yeast, aerate, etc.
Ferment for 3-4 weeks (You can secondary if necessary to get off pumpkin trub). Add additional spice tea to taste.
Bottle and condition at least 6-8 weeks, or more if needed.
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