Re: Belgian & Alt recipe questions

FYI - Going to trying this one soon too PUMPKIN ALE Based on Thomas Jefferson's recipe. What a treat! The use of pumpkin, & spices in this makes it a flavorful experience. The recipe has been around

long time. Taste it and see why. Recipe price excludes Gypsum, Irish Moss, Pumpkin, & Spices. 6.6 lbs. Gold Malt Extract (Northwestern) 5 lbs. Fresh Pie Pumpkin Meat (7 lbs. pumpkin yields 5 lbs. meat) 1½ lbs. Pale Grain (cracked) 1 lb. British Crystal Grain (cracked) 2 oz. Willamette Hops 4 each 1/8" x 1/4" pieces Ginger (chopped) ½ tsp. Ground Cinnamon 1/8 tsp. Nutmeg 1 tsp. Gypsum 1 tsp. Irish Moss 1 pkg. Wyeast Liquid Yeast - British Ale (I will probably use White Labs 002 or 005 instead) Rinse pumpkin, leave skin on & cut into large sections. Bake in 350°F oven for 1 hour 15 min. or until caramelized on outside. Remove skin & crush meat. Place pumpkin, gypsum, & grains into a pot. Add 1½. gal. water. Mash at 150°F for 1 hour. Strain into a bucket & sparge with 1 gal. 170°F

Return to boil & add malt & 1 oz. Willamette. Boil for one hour. At 30 minute mark, add Irish Moss. At 50 minute mark, add remaining oz. Willamette. At 55 minute mark, add spices. Remove from heat & steep 5 min. Pour through strainer into carboy with enough cold water to make 5 gal. Pitch yeast when temperature is 80°F or below. After rapid fermentation is complete, rack to another carboy & allow to finish. This beer must be

once due to excessive trub. Bottle when fermentation is complete. This

benefits from extended aging. Yields 5 gal.