Description:

Pumpkin Ale made with Pumpkin Pie Purree and Pumpkin Pie Spice.

Ingredients:

• 3 lbs Brown Rice Syrup (2.0 SRM) Extract
• 1 lbs Candi Syrup, Amber D-45 (45.0 SRM) Extract
• 2.10 oz Goldings, East Kent [4.50 %] - Boil 60.0 min Hop 36.8 IBUs
• 8.00 oz Malto-Dextrine (Boil 60.0 mins)
• 64.00 oz Pumpkin Pie Purree (Boil 30.0 mins)
• 3 lbs Sorghum Liquid Extract - Briess [Boil for 15 min](1.5 SRM)
• 1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
• 0.50 tsp Yeast Nutrient (Boil 15.0 mins)
• 1.25 tsp Pumpkin Pie Spice (Boil 10.0 mins)
• 2.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml]
• 1 lbs 8.0 oz Honey (1.0 SRM)

Additional Instructions

Primary Ferment: 14 days at 66 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.014
Alcohol by Vol: 5.0%
Color SRM: 7.4
Bitterness IBU: 40.5
Recipe Type: extract
Yield: 5.5 Gallons

Procedure:

Source: Dale Carmack