Pumpkin Patch Ale
five gallons, all-grain; SG: 1.047-1.050; OG: 1.018-1.020; IBU: 22 ABV: 4%
- 6.5 lbs. pale malt
- 1 pumpkin (about 10 pounds)
- 1 lb. crystal malt (60° L)
- 1 tsp. nutmeg
- 1 tbsp. whole cloves
- 1 cinnamon stick
- 1/2 lb. clover honey
- 1 oz. Willamette hops (5.5% alpha acid) (bittering)
- 1 oz. Willamette hops (5.5% alpha acid) (finishing)
- 1 tsp. Irish moss
- Wyeast 1056 (American Ale)
Cook the pumpkin until it is soft (this takes approximately 45 to 60 minutes). Cut and mash the cooked pumpkin into little bits.
Steep the crystal malt and the mashed pumpkin in 1.5 gallons of water at 150° F for about 90 minutes. Strain the pulp from the juice. Now bring the pumpkin juice to a boil.
When the juice is boiling, add the bittering hops and malt. Boil for 45 minutes. Add the nutmeg, cloves, honey, cinnamon, moss and finishing hops. Boil for 15 minutes. Cool the wort, add to fermenter and top off with water. When temperature is approximately 80° F, pitch the yeast.