Maple Pumpkin Ale (For Beginning Homebrewers) Recipe

1. 1

   Spread the pumpkin into a shallow pan and bake at 350u00b0F for 60 minutes.

2. 2

   Tie the crystal 20L and chocolate malt in a small mesh hop bag. Place the bag in 5.5 gallons of water in a 7.5 gallon pot and immerse the grain.

3. 3

   Begin to heat, making sure mesh bag isn't sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170u00b0F.

4. 4

   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.

5. 5

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

6. 6

   After total of 60 minutes of boil, remove from heat.

7. 7

   After wort cools below 180u00b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

8. 8

   Cool wort by placing pot in ice bath or by using a wort chiller until it is at 65u00b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket).

9. 9

   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 1.057. Cover fermentor with a sanitized stopper and airlock.

10. 10

    Agitate vigorously for at least 5 minutes or aerate using pure oxygen for 1 minute. Add 1 package of Safale US-05

11. 11

    Ferment for at least 14 days at 64-68u00b0F

12. 12

    Bottle after conditioning is complete,

* Per serving · 4 servings · Values may vary.