Last Updated on Sunday, 4 April 2010 06:33 Written by admin Tuesday, 13 May 2008 08:39
Adapted from “In Search of the Great Pumpkin” by John Naleszkiewicz, November 1995, p. 32
(5 gallons/19 L, extract with grains and pumpkin) OG = 1.048 FG = 1.012 IBU = 19 SRM = 6 ABV = 4.6%
By modern standards, a pumpkin ale would hardly be considered that wild. But, it was the wildest recipe of 1995 (BYO?s first year). The biggest key to brewing this beer is getting the spice blend right. If you use ?supermarket spices,? these amounts should yield a subtly spicy beer. Decrease the amount if you grind your own whole spices.
Ingredients
Step by Step
Boil pumpkin cubes in water for 15 minutes. Heat 0.75 gallons (2.8 L) of water to 163 ?F (73 ?C). Place crushed grains in steeping bag and steep grains at 152 ?F (67 ?C) for 45 minutes. When pumpkin is ready, add chunks to grain bag and add cool water (to maintain 152 ?F (67 ?C) temperature). Combine grain and pumpkin “tea,” dried malt extract and water to make 2.5 gallons (9.5 L) of wort. Boil for 60 minutes, adding hops at the start of the boil. Add liquid malt extract and spices with 15 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with water. Aerate and pitch yeast. Ferment at 69 ?F (21 ?C).
All-grain option:
Replace malt extract and 1 lb. (0.45 kg) 2-row malt with 8.0 lbs. (3.6 kg) 2-row pale malt. Boil pumpkin cubes in water for 15 minutes. Mah grains and pumpkin chunks at 153 ?F (67 ?C) for 60 minutes, stirring occasionally. Boil for 90 minutes, adding hops with 60 minutes left. Add spices with 15 minutes left in boil. Ferment at 69 ?F (21 ?C).
Last Updated on Sunday, 4 April 2010 06:33 Written by admin Tuesday, 13 May 2008 08:38
Description:
I tried a Sam Adams Cherry Wheat and really enjoyed it and said to myself,self I think I would like to try and make a Cherry Wheat.So I did. I don’t know the results yet but what I’ve tasted when I racked this into the secondary it was good.It had just a hint of cherry taste that I hope will increase with time.Give it a try and see how you like it.This isn’t what I was hopping for but it will have to do for now.
Size:
- 2 1/2 gallons
Ingredients:
- 2 1/2 Lbs.American 2 row
- 2 Lbs. Wheat
- 1/4Lb. Vienna
- 1/4 Lb. Dextrine
- 1 1/2 oz. American blend hops(3/4 oz. Willamet 3/4oz.Cascades)
- 2Lb.4oz.frozen cherries
- 1/2 tsp. Irish Moss
- Wyeast 1056(american ale which I made a starter from)
- 2 tsp. Polyclar
- 2Tbs. corn sugar(priming)
Brewing Instructions:
Step mash all grains at 131f for 45min.Raise to 158f for 45min.Sparge untill you get 4 gallons of liquor.Keep running the liquor through the grain bed for about 45min. to extract all or most of the sugars.Boil this for 60 min adding 1/2 oz. of the hop blend at the beggining of the boil. With 20 min. left add another 1/2 oz. along with the irish moss.With 2 min. left add the remaining hops.Cool to 80 and pitch yeast starter.Ferment for one week.After a week thaw,crush,and steep the cherries in 175f water for 1 1/2 hours.Rack the wort into a glass carboy and add the cherries this will start to ferment again for about another week.When this is done rack into a secondary with the polyclar for one week.Then bottle with corn sugar and condition as you normally would.
Fermentation:
Last Updated on Sunday, 4 April 2010 06:33 Written by admin Tuesday, 13 May 2008 08:37
This recipe is by Bob on the Brewer’s Roundtable Forums.
Ingredients
Hops
Yeast
Procedure
Steep the Cara-Pils, and Crystal Malt for 25 min. in 2 gal. of 160 degree water. DO NOT BOIL!!! Top off to 3 gal and boil for 60 min. (I did a 5 gal. full boil) Add 3lbs of DME and .75oz Mt. Hood Hops at boil. After 30 min of boil, add remaining DME, and after 45 min, add .25oz of hops. Top off to 5 gal in your fermenter, chill wort, pitch yeast (use a starter), ferment for 7-10 days. transfer to secondary fermenter.
I used 4lbs of bing cherries. I crushed them, put them in a pot with a pint or so of water, and heated to 160. I let it sit at 160 for about 20 min. Add water and cherries to secondary fermenter when you rack from primary. Leave in secondary for 7-10 days.(looking back I probably could have used 5 or 6lbs of cherries…just depends on how much flavour you want.)
I racked to a tretiary fermenter for 3 days, leaving behind cherry chunks, etc. (you probably can bottle right from the secondary if you’d like to, but the tretiary did help with clarity) use 3/4 cup of corn sugar to prime. You want this to age at least 3 weeks in teh bottle if not more….cherry flavour won’t come out until then.
Enjoy!!!
Bob