Jamil’s Classic Pumpkin Spiced Ale
Named for the recipe found in Jamil Zainasheff & John Palmer’s book: “Brewing Classic Styles.” (This book is available at The Red Salamander!) I use this book a lot for recipe inspiration and guidance. This particular recipe is an extract batch with specialty grains and no pumpkin addition.
Brew Date: August 20, 2011
Brewers: Mitch Keesler
OG: 1.066
Est. FG: 1.017
Est ABV:6.44%
Malt/Grains:
6 lbs Pale LME
3 lbs Munich LME
.5 lb Aromatic Malt
.5 lb Crystal 40
.5 lb Crystal 120
.25 lb Special Roast
Hops: Times are minutes remaining in 60 minute boil.
1 oz MT Hood (5.5% AA) pellets – 60 minutes
Extras: Times are minutes remaining in 60 minute boil.
½ tsp Ground Cinnamon – 1 minute
¼ tsp Ground Ginger – 1 minute
⅛ tsp Ground Nutmeg – 1 minute
⅛ tsp Allspice- 1 minute
Yeast:
2 pks Fermentis Safale S-04
MISC:
1 Whirflock Tablet – 15 minutes remaining in boil
Water:
Ice Mountain Spring Water
Notes:
Steep grains at 155 – 160 degrees for 30 minutes. Discard grains. Pour all LME into wort and stir, bring wort to a boil. Begin 60 minute boil by adding MT Hood bittering hops. Stir boiling wort frequently. Add Whirflock at 15 minutes remaining. Add all spices with 1 minute remaining in boil. Finish boil.
Use wort chiller or cold water bath in sink to chill wort down quickly. Strain wort into fermenter, discard used hops. Top up fermenter with cool water to roughly 5.5 gallons. Take a sample for hydrometer reading. Should be approx 1.066.
Pitch yeast and seal fermenter.
Ferment at 65 to 75 degrees for 7 days. Transfer to secondary fermenter. Secondary ferment for another 7 days. Bottle or keg.
Cheers!
