I can't imagine Tom in the kitchen making beer. ;-)
I'd bet he had...uh...somone making it for him.
----- Original Message -----
From: "Hatcher, Brian" <brian_hatcher(a)xiotech.com>
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
a
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
water.
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
racked
once due to excessive trub. Bottle when fermentation
is complete. This
beer
benefits from extended aging.
Yields 5 gal.