Maple Pumpkin Ale (For Beginning Homebrewers)

Name: Maple Pumpkin Ale (For Beginning Homebrewers)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 14 grams Northern Brewer Hops - 60 minutes; 85 grams chocolate malt, crushed; 2 kilograms light dry malt extract; 340 grams crystal 20L malt, crushed; 14 fluid ounces 14 fluid ounces grade B dark maple syrup; 850 grams 100% natural canned pumpkin; 1 teaspoon McCormicks pumpkin spice

Maple Pumpkin Ale (For Beginning Homebrewers) is a vegetarian beverage. One serving contains 347 calories, 10g of protein, and 7g of fat. This recipe serves 36. A mixture of chocolate malt, northern brewer hops - 60 minutes, mccormick's pumpkin spice, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Spread the pumpkin into a shallow pan and bake at 350°F for 60 minutes.

Ingredients you will need

Pumpkin

Spread

Equipment you will use

Oven

Frying Pan

Tie the crystal 20L and chocolate malt in a small mesh hop bag.

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Chocolate Malt Powder

Place the bag in 5.5 gallons of water in a 7.5 gallon pot and immerse the grain.

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Grains

Water

Equipment you will use

Pot

Begin to heat, making sure mesh bag isn’t sitting directly on the bottom of the pot.

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Pot

Remove the grain bag when the temperature reaches 170°F.

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Grains

Bring wort to a vigorous boil. As water is heating, slowly add 4.8 pounds of light dry malt extract and the baked pumpkin, stirring constantly until completely dissolved. When the boil begins, add 1/2 ounce Northern Brewer hops in a mesh bag.

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Malt Syrup

Pumpkin

Water

After a total of 55 minutes has passed, add the maple syrup and the pumpkin pie spice.

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Pumpkin Pie Spice

Maple Syrup

After total of 60 minutes of boil, remove from heat. Warning: After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

Cool wort by placing pot in ice bath or by using a wort chiller until it is at 65°F.

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Ice

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Pot

Transfer to sanitized fermentor (either a carboy or a fermentation bucket).

Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.05

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Alcohol