Punkin Ale

Classification: fruit beer, pumpkin, extract

Source: Philip J DiFalc (sxupjd@anubis), rec.crafts.brewing, 10/22/93

The following Punkin Ale Recipe was fowarded to me by Dana Encarnacao (uunet!ftp.com!DANAE).

I reccomend that you leave the clove out of the recipie. When I drank my first bottle, and almost to my last bottle there was a strong taste of clove. I think it would have tasted better without it. My opinion.

Ingredients:

2 cans light malt extract (your choice)
6 pounds pumpkin meat (skin off)
1--1/2 ounces Mount Hood hops (boiling)
1 pack burton salts
1 teaspoon Irish Moss
1/2 ounce Tennanger hops (finishing)
1 package liquid yeast #1007
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon mace
1/2 teaspoon clove
1 teaspoon vanilla extract

Procedure:

Bring to a boil 1 gallon and 1/2 water and pumkin meat. Add 2 cans of malt, 1 and 1/2 oz. Mount Hood hops, and Burton Salts. Boil for 45 mins. then add Irish Moss, and finishing hops. Boil for another 15 min. Sparge into 3 and 1/2 gallons of water. Let cool and pitch yeast. Transfer to secondary fermenter at same time add all of your spices. When fermentation is complete shipon, carbonate, and bottle. (After you siphon give a gentle shake to mix spices around)