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berts recipes


Pumpkin Ale

7# Plain amber malt extract
1# 60L crystal malt
1/2# Cara-pils dextarine
3/4 oz Yakima hops (bittering)
1/2 oz Mt. Hood hops (finishing)
29 oz Canned pumpkin
6 3 inch cinnamon sticks
1 tsp Freshly grated ginger
1/2 tsp Freshly grated nutmeg
1/4 tsp Anise seed
1/2 tsp Allspice
1 tsp Gypsum
1 tsp Irish moss
1 pkg Wyeast American Ale II yeast

Add gypsum to 4 gal cold water. Steep grains at 158 degrees for 15 minutes; then bring water to boil and remove grain
bag. Add bittering hops, malt extract. At 30 minutes, add 4 cinnamon sticks. At 45 minutes, add finishing hops, spices,
and moss. At 1 hour, turn off heat, add last two cinnamon sticks, and cool to 170 degrees. Slowly stir in pumpkin, making
sure it all gets dissolved. Strain, cool, pitch yeast.

Original gravity=1.040

Alcohol=?(still fermenting)