Imperial pumpkin ale. We roasted 2x 9″ pumpkins with golden syrup and dark muscovado sugar for 2 hours at 190°C the day before and removed the skin. The pumpkin flesh was then used at the start of the boil.
MALT:
Crisp Extra Pale Malt (EBC 2.5-3.5) – 6kg
Crisp Vienna Malt (EBC 5.0-9.0) – 1kg
Weyermann CaraRye Malt (EBC 150 – 200) – 800g
Weyermann CaraWheat Malt (EBC 100 – 140) – 600g
Crisp Chocolate Malt (EBC 820-1000) – 350g
HOPS:
Columbus – 30g / 90 minutes
Willamette – 15g / 30 minutes
Cascade – 15g / 5 minutes
Cinnamon Sticks x3 / 5 minutes
Star Anise x4 / 5 minutes
Nutmeg x2 / 5 minutes
TARGET VOLUME: 20 litres
STRIKE VOLUME: 32 litres @ 69°C
SPARGE VOLUME: 0 litres
FERMENTER VOLUME: 17.5 litres
PACKAGED VOLUME: 38x 330ml bottles
ADJUNCTS: 1x Campden tablet, 1x Protofloc tablet
MASH: 67°C / 90 minutes
BOIL: 90 minutes
YEAST: 1x Mangrove Jacks M42 New World
OG: 1.092
FG: 1.020
ABV: 9.6%
CARBONATION: 2.0 units
INGREDIENT COST: £22.09 + spices
BOTTLE COST: 58p + spices
BREWING NOTES: Roasted some of the pumpkins a little too much. Colour was perfect. OG was perfect. Fermenter volume was a little low. Originally planned on using 2x US-05 but on the day realised I only had one so used a single Mangrove Jacks M42 instead. Fermenter got too hot in the kitchen on day 1.