Beer Recipe (Finally)
Sorry to have taken so long to post this but any time I create a good sized file
I crash, proving if you want to screw things up good use a computer!
I had planned to give complete directions on equipment and procedures but that
creates a long post and I loose it(besides this one will be long enough,I'm
sure you'll agree), so I will refer you to "THE COMPLETE JOY OF HOMEBREWING"
By Charles Papazian, the "Bible" on homebrewing,any homebrew store and most
libraries have it. The section on beginning brews will show you how easy it
is to do.The folks at a good homebrew store are more than happy to help you
get started just like most pumpkin folks are, just ask for their help.
Adding a couple of personal notes to what you find in the book I prefer a 6-1/2
gal glass carbouy to ferment 5gal the amount you will be making,and as far as
bottles go you can use plastic 16 or 20oz screw top pop bottles just fine with
the origional cap just make sure they are washed and sanitized and you remove
cap ring from the neck of the bottle(this saves buying a capper and caps) or
if your going to use glass get empty champagne bottles from a resturant that
has a brunch they will be happy to give them to you, they hold about two beers
and cut down on the number of bottles you need to wash and fill by 1/2 *. Note
5gal = 640 oz your yeild may be a little less, you will need about 53-12oz beer
bottles or about 29 champagne bottles (I use 24 (two cases) and plan to fill
some smaller bottles to use as "testers"*)
**Giant Pumpkin Ale**
5lb Dry unhopped light-amber Malt extract- (Reserve 1cup for bottling)
2oz Cascade Hopp Pellets- devided (1/2 added at beginning of boil,1/2 added
at end of boil)
1 teaspoon Pumpkin Pie Spice added at end of boil with hopps (optional but commonly
added, and would be typical of a brew made by
the pilgrims)
2 teaspoons Irish Moss- added 15 min before end of boil (helps beer clear) *Pumpkin
Beer may be hazy when finished due to the pumpkin, if
this bothers you serve it in stoneware mugs ;)
1 Package Liquid Ale yeast- ask for something that finishes dry and adds minimum
flavor of it's own DO NOT USE DRY!
2 or 3lb Pumpkin- peel dice and boil just covered with water till soft and mash
well
Brewers Gelatine-very optional but may help clear the beer when bottling
***********************************************************************************************
To the brew pot add 2gal water and start heating, add the pumpkin and mix well,add
the malt mix Very well,and additional water needed to make 3gal and bring to
a boil.*Watch out for boil over!! a new spray bottle of cold clean water will
knock the foam down.
When you get a good boil add the first hopps (bittering) and boil not simmer
for 45 min then add the Irish Moss, at 1hour turn off the heat and add the second
hopps(finishing or aroma)and also the pumpkin pie spice if using, give a stir,cover.
Let sit for 30 min to settle undisturbed, fill siphon hose with water and siphon
the wert (unfermented beer) into your fermenter that has 3 gal of COLD water,
splashing to aireate,when cooled to 72 degrees F add yeast prepared according
to package directions.
Ferment at where it is about 70 deg and dark or wrap the fermenter to exclude
light, and keep out of sunlight (sun will cause beer to be skunky) till fininished
usually 4-7 days and if using glass you will see the beer start to clear at
the top another reason I like glass.
Boil the 1cup Dry Malt extract you saved, in a pint of water for 5 min cover
let cool a bit,if using Gelatine prepare according to directions, add both to
bucket and with NO splashing siphon the beer into the bucket,gently stir with
sanitized spoon and then siphon into bottles.(see book and follow directions
for bottling) leaving about 1/2 inch headspace regardless of what type bottle
your using.store in the same warm dark place for 2 weeks.
You can then chill and drink one(carefully pour all but the last bit leaving
the yeast in the bottle) to check that it is carbonating, if bubbly all is well
and resist drinking it all. It will taste much better and I advise you to leave
it for 2 more weeks. After 4 weeks if you chill the beer to about 35F and leave
it in the fridge for 2 or 3 more weeks it may help the beer to clear what it
called chill haze but this is up to you it is ready hazy or not to drink in
4 weeks! Always be careful not to stir up the yeast in the bottom of the bottles
it detracts from the taste.
I hope you try brewing some beer, pumpkin or not,any questions you have can
be answered by your homebrew store (they are used to frantic calls),"The Complete
Joy",or a little slower I will help all I can.
Enjoy!
Rick
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