Post it Again Pumpkin Ale :)

[Brewbirds]

Well hope this is legible(trouble posting it earlier). Well just hit paste and it still looks screwy to me.

@ FIT Here is a partial mash amber ale with roasted pie pumpkins and roasted seeds.


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: z3.1 Pumpkin Pie Amber Ale
Brewer: brewbirds
Asst Brewer:
Style: Fruit Beer
TYPE: Partial Mash
Taste: (45.0)




Recipe Specifications
--------------------------
Boil Size: 1.34 gal
Post Boil Volume: 0.73 gal
Batch Size (fermenter): 2.30 gal
Bottling Volume: 2.11 gal
Estimated OG: 1.071 SG
Estimated Color: 17.3 SRM
Estimated IBU: 16.7 IBUs
Brewhouse Efficiency: 43.59 %
Est Mash Efficiency: 43.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 1 12.6 %
9.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 2 9.5 %
6.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3 6.3 %
6.0 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 4 6.3 %
6.0 oz Munich Malt (9.0 SRM) Grain 5 6.3 %
1.0 oz Pumpkin Seed, Roasted (1.7 SRM) Grain 6 1.1 %
0.5 oz De-Bittered Black Malt (Dingemans) (550. Grain 7 0.5 %
0.12 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 16.7 IBUs
4.00 g Ginger Root (Boil 15.0 mins) Herb 9 -
3.50 g Pumkin Pie Spice (Boil 15.0 mins) Spice 10 -
2.50 g Cinnamon Stick (Boil 15.0 mins) Spice 11 -
2.00 g Orange Peel, Bitter (Boil 15.0 mins) Spice 12 -
1.00 g Nutmeg (Boil 15.0 mins) Spice 13 -
0.25 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 14 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 15 -
1.0 pkg Mauribrew Y514 - English Ale Yeast (AB M Yeast 16 -
6.4 oz Fruit - Pumpkin (8.0 SRM) Dry Extract 17 6.7 %
3 lbs Amber Liquid Extract [Boil for 15 min](1 Extract 18 50.6 %


Mash Schedule: My Mash
Total Grain Weight: 5 lbs 14.9 oz
----------------------------
Name Description Step Temperat Step Time
Mash Step Add 3.80 qt of water at 164.2 F 155.0 F 90 min

Sparge: Batch sparge with 1 steps (Drain mash tun, ) of 168.0 F water
Notes:
------

Instructions for 2.67 gal LBK (24 12oz bottles) assuming 71.7% efficiency.
Ignore Beersmith default mash notes above regarding batch sparge

PREPARING SEEDS Preheat oven to 250°F. Cut off top 3 to 4 inches of pumpkin then scoop out seeds onto a clean work surface. Discard stringy fiber from seeds along with any seeds that are split or cracked then transfer to a strainer and rinse well. In a medium pot, bring water to a boil. Add seeds, reduce heat and boil gently for 10 minutes. Drain well then transfer to a paper towel-lined sheet tray and pat dry, spread out in a single layer on a large baking sheet (I used parchment paper to prevent sticking). Roast seeds, stirring every 10 minutes or so, until just crisp and golden brown, about 1 hour total. (They will become crispier as they cool.) Lightly mill in food processor for mashing and dryseeding. Pumpkin seed wt. 67 g.

PREPARING PUMPKIN. Cut in half, clean out, and peal 2 pie pumpkins totaling approximately 5 lbs. Cut meat in one-inch squares, bake at 350F for one hour or until edges become brown and flesh becomes slightly mushy. Note that once cleaned we got 3.5 lbs of raw pumkin which weighed only 1.6 lbs after roasting.

Mash the grains and the 1.6 lbs pumpkin together in 2.5 qts. of water at 152° F for 55 minutes, then raise the temperature to 165° F for five minutes.

Note that the pumpkin has a lot of bulk and our grain bag was to small so we mashed loose and stirred everything together real good before the mash. Some may need to make adjustments to the way they drain and sparge if using small pots.

This is one of the beers we designed to make for my sister's Christmas Holiday beer collection. It is still in the fermentor but if any one has a question or comment feel free to post it.

FIT you may be able to do this as a fiver since you have a garden full of pumpkins and are set up for AG batches but be warned the grain bag is going to be heavy if you do BIAB.

Hope we are all sipping our pumpkin ales on turkey day.