Re: Beer Recipe (Finally) OOPS A CORRECTION!
- To: pumpkins@mallorn.com
- Subject: Re: Beer Recipe (Finally) OOPS A CORRECTION!
- From: t*@wa.freei.net
- Date: Tue, 7 Sep 1999 16:31:21 +700
- List-Archive: <http://www.mallorn.com/lists/pumpkins/> (Web Archive)
There should be 2 gallons of cold water in the fermenter NOT 3! Sorry,gee I even
proof read it too.
Rick
>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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