Recipe all grain and + g Pumpkin beer - Pumpking beer

Recipe for all-grain beer and e + g for Pumpkin Beer. A beer with a ruby ​​color, refreshing but with an elegant and particular taste.

PUMPKIN PREPARATION

It is necessary to prepare the pumpkin a few days before the day of preparation. Using a large knife, halve the pumpkin, remove the seeds and cut the halves into pieces about 15 cm long. Put the pumpkin on the parchment paper, arrange the pumpkin pieces and sprinkle them freely with the brown sugar. Cover with aluminum foil and roast in oven at 190 ° C until it is soft. This usually takes two to three hours. During the roasting, the brown sugar will melt and caramelize on the pumpkin, providing an extra flavor. Remove the pumpkin from the oven and allow to cool. Then remove the pumpkin peel, cut into cubes (make sure to preserve the juice for its color and taste) and store in a covered bowl in the refrigerator. On the day of cooking, leave the pumpkin at room temperature and boil it for the duration of boiling. To avoid a mess in the pot and in the valves and to clog everything, put the pumpkin in a large mesh bag designed for fruit or a hop spider with gauze.

Liters 22

FG: about 1015

IBU 19

ABV: 5.9

Malt grist:

3.2 kg Pauls Maris Otter Pale Ale

1.5 kg Castle Malting Munich Light

900 gr Castle Malting Arome

350 gr Castle Malting CaraGold

Mash:

68 ° for 60 min

78 ° for 15 min

Boiling:

Boil the pumpkin and

15 gr of Luppolo Northern Brewer for 60 min

1 tablespoon of cinnamon 5 min

1 tablespoon of nutmeg to 5 min

15 g of ginger to 5 min

1 pod of vanilla at the end of boiling 0 min

Yeast Wlp001 or US05

For e + g, replace Maris Otter and Munich with 3 kg of Light liquid extract and 700 gr of light dry extract