- Ingredients:
- 4 pounds of pumpkin pulp (roasted @ 375 Fahrenheit for 45 minutes)
- 6.6 pounds Munich LME
- 2 pounds Pilsen DME
- 4 oz. Aromatic Malt
- 2 oz. Vienna Malt
- 8 oz. Caramel 10L
- 4 oz. Munich 10L
- 1 oz. Bittering Hops
- 5 oz. Flavoring.
- 3 sticks of cinnamon (20 min)
- 1.5 tbsp pumpkin pie spice (20 min boil)
- 1 whole nutmeg (20 min boil)
- 1.5 tsp vanilla extract (20 min boil)
- Windsor Ale Yeast
(45 min)
(10 min)
OG: 1.86
Steep the pumpkin pulp with the specialty malts for 30 minutes before adding the malt extract and starting the one-hour boil.