Recipe culled from several variants. Using Pumpkin Pie Spice is a shortcut and makes things easier all around. I added an extra dash of nutmeg to let that flavor be a bit more pronounced.
10542/1603, 5835/10550, 10547, 10605, 10555, 1511, 10089
Fermentables
68% - 2-Row - US
9
37
1
Mash
11% - Caramel/Crystal 60 - US
1.5
36
60
Mash
4% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
4% - Belgian Aromatic - BE
0.5
37
32
Mash
4% - Victory Malt - US
0.5
34
28
Mash
4% - Vienna - US
0.5
36
4
Mash
4% - Flaked Oats - US
0.5
37
1
Mash
2% - Honey - US
0.25
35
1
Late
Hops
Magnum
1
Pellet
Boil
60 min(s)
11.3
33.2
Hallertauer Aroma
0.25
Pellet
Boil
10 min(s)
3.8
1.0
Yeast
White Labs California Ale WLP001
70%
Other Stuff
Pumpkin (Canned)
3
lb
Boil
Pumpkin Pie Spice
2
tbsp
Boil
Whirfloc Tablets
1
each
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.2-stage mash. Use 3 gal @ 158 degs to get 142 degs. Rest for 30 min. Add 2 gal @ 188 degs to get 158 degs. Rest for 30 min.
2.(Optional) While mashing, bake pumpkin at 350 for 30-45 minutes
3.Add baked pumpkin at start of boil
4.After 30 minutes, introduce hops as normal
5.Add honey and spice(s) with 10 minutes left in boil
I personally really liked this beer. The pumpkin spice flavor was clearly there without being at all overwhelming. Nice smooth mouth feel, and great aroma. Most folks that gave it a try thought it was better than most commercial attempts at a pumpkin spice ale.
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