Pumpkin Ale - Beer Recipe Kit

Original Gravity: 1.0839 Final Gravity: 1.0210 Alcohol by Volume: 8.248%

Based on Thomas Jefferson's recipe. What a treat! The use of pumpkin & spices in this makes it a flavorful experience. The recipe has been around a long time. Taste it and see why.

Recipe price excludes Pumpkin & Spices.

6.6 lbs. Gold Malt Extract

5 lbs. Fresh Pie Pumpkin Meat (7 lbs. pumpkin yields 5 lbs. meat) (Not included in recipe)

1 1/2 lbs. Pale Grain (cracked)

1 lb. British Crystal Grain (cracked)

2 oz. (10.2 AAU) Willamette Hops

4 each 1/8" x 1/4" pieces Ginger (chopped) (Not included in recipe)

1/2 tsp. Ground Cinnamon (Not included in recipe)

1/8 tsp. Nutmeg (Not included in recipe)

1 tsp. Gypsum

1 tsp. Irish Moss

1 pkg. White Labs WLP005 British Ale Yeast Next Generation

4 oz. Crown Caps (approx. 55 caps)

5 oz. Priming Sugar (approx. 3/4 cup)

Rinse pumpkin leave skin on & cut into large sections. Bake in 350^oF oven for 1 hour 15 min. or until caramelized on outside. Remove skin & crush meat. Place pumpkin and gypsum & grains into a pot. Add 1 1/2. gal. water. Mash at 150^oF for 1 hour. Strain into a bucket & sparge with 1 gal. 170^oF water. Return to boil & add malt & 1 oz. Willamette. Boil for one hour. At 30 minute mark add Irish Moss. At 50 minute mark add remaining oz. Willamette. At 55 minute mark add spices. Remove from heat & steep 5 min. Pour through strainer into carboy with enough cold water to make 5 gal. Pitch yeast when temperature is 80^oF or below. After rapid fermentation is complete rack to another carboy & allow to finish. This beer must be racked once due to excessive trub. Bottle when fermentation is complete. This beer benefits from extended aging.

Yields 5 gal.

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