All Grain Spice, Herb, or Vegetable Mead homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Victory Malt - US, Dark Crystal 80L - UK, Magnum Hops, Sterling Hops, Fermentis Safale US-05 Homebrew Yeast, Pumpkin Fruit (1.8 lb can), Demarara Sugar, Light Brown Sugar, Cinnamon Sticks, Lactose, Clove, Nutmeg, Yeast Nutrient, Allspice, Vanilla beans, Candied Ginger, Pumpkin Pie Spice, Graham cracker extract.
Fermentables
89% - 2-Row - US
14
37
1
Mash
6% - Victory Malt - US
1
34
28
Mash
5% - Dark Crystal 80L - UK
0.75
33
80
Mash
Hops
Magnum
0.75
Pellet
Boil
60 min(s)
12
24.6
Sterling
0.25
Pellet
Boil
60 min(s)
7.5
5.1
Yeast
Fermentis Safale US-05
81%
Fermentis Safale US-05
81%
Other Stuff
Pumpkin Fruit (1.8 lb can)
2
lb
Mash
Demarara Sugar
0.75
lb
Boil
Light Brown Sugar
0.25
lb
Boil
Cinnamon Sticks
3
each
Boil
Lactose
0.5
lb
Boil
Clove
0.5
tsp
Mash
Nutmeg
0.5
tsp
Boil
Yeast Nutrient
0.5
tsp
Primary
Allspice
0.5
tsp
Boil
Vanilla beans
2
each
Boil
Candied Ginger
2
tbsp
Boil
Pumpkin Pie Spice
1
tsp
Boil
Graham cracker extract
1
tsp
Boil
Mash Steps
Saccharification Rest
Infusion
154
90 min
Special Instructions
1.Skin small Cinderella pumpkin, cube it and bake it for 45 minutes at 350 degrees. Then mash it, coat it with honey and cook for another 45 minutes at 350 degrees. Cool it to 154 degrees and put in mash.
2.Cut vanilla beans in half, soak them in 4oz of vodka for 2 weeks.
3.Bring water to 154 degrees and mash for 90 minutes with 2-Row American Pale, Victory, Crystal 80L and pumpkin.
4.Bring to a boil At first boil, add Demerara and Brown sugar, 3/4oz Magnum Hops
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