|Name:||Pumpkin Ale||Contributor:||Chris Denzler|
|Description:||What can you say about pumpkin beer?||Posted:||1994-11-04|
|Key words:||beer, pumpkin||Category:||Beverages|
|Ingredients:||1 7-10 lb pumpkin
6 lb. Amber malt extract
1 pkg Edme ale yeast
1 tsp gypsum
1-1/2 oz Cascade hops (boiling)
1 oz Styrian Goldings hops (boiling)
1 oz Saaz hops (finishing)
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp irish moss
|Preparation:||Cut the pumpkin in half, gut it, and bake for an hour at 350 degrees.
Scoop out about 5 lbs of the meat, and add to 1-1/2 gallons of water.
Boil everything except the finishing hops and irish moss for 1 to 1-1/2
hours, until the pumpkin is good and dead.
Add irish moss and finishing hops for the last 1-1/2 minutes of the boil.
|Notes:||My starting gravity was 1.025. I don't know if the pumpkin had something to
do with it being so low.
Why amber malt extract? It was on sale at the local brew supply store.
Why so much hops? Because thats what was in my freezer. This isn't rocket
science here... As my dad told me when I was an impressionable young child,
"They never *made* a bad bottle of beer."