Quick Brewing Instructions R-
For HBH 5 Gallon Pumpkin Ale Beer
Ingredient Kit - Ales (60 minute boil)
General Note: It
is best to cook your entire batch of beer (6 - 6.25 gallons starting volume of
water for a finished batch volume of 5 gallons after evaporation & trub
removal). If your brewpot is not big enough, you can do a "concentrated boil"
using 3 - 4 gallons of water to start with, adding the balance of (cooled)
water volume to the primary fermenter before pitching the yeast. In
other word, boil as much water as possible to start with. We recommend using at
least 3 gallons.
OPTION #1 - (canned pumpkin
pie filling; 3 - 4 cans)
as many cans of pie filling as desired. We recommend 4.
each into the cheesecloth sock & tie a knot at the top. Leave enough
between the pumpkin and the knot to allow the water adequate space to
all of the pumpkin.
the bag of pie filling to the water in the brewpot. See step #4 below.
out cans with a little hot water & add to brewpot when bringing to a boil.
#2 - (fresh pumpkin; 8 - 12 pounds after cleaning & skinning)
the top off the pumpkin & clean all seeds out.
oven to 325º F.
the pumpkin into manageable sized pieces and place in shallow baking
along with a little bit of water.
in oven for about 1 hour or until softened, to caramelize.
from oven & allow to cool before proceeding.
cooling, cut, or scrape all of the pumpkin pulp off the skins & place into
the cheesecloth sock provided. Discard the skins.
the bag of fresh, caramelized pumpkin along with the grains, to the water
the brewpot. See Step #4 below.
1. Bring approximately
3 - 6.25 gallons of water to 160°F. Turn off heat and steep grains in grain sock
and pumpkin in pumpkin sock, for 30 minutes. Maintain 150°-155° F.
2. In a
separate pot, heat ½ gallon of water to 170° F. This
will be used to rinse, or sparge your grains after steeping.
the grains, and while still in sock, rinse into brewpot with ½ gallon of 170° F
water. A colander works well for this. Drain into brewpot, toss away (or compost)
the spent grains. Reserve the bag of pumpkin and put in primary fermentor.
4. Add the Dry, or Liquid malt extracts, as well
as the bittering hops. Stir thoroughly until dissolved.
5. Bring to
a rolling boil for 60 minutes, and start timing when rolling boil is achieved.
6. Add hops
and miscellaneous additions at intervals listed above.
7. At the
end of the boil, turn heat off, cool wort to 75° F - 80° F, and place into primary fermenter along with
the bag of pumpkin. If you boiled less than 5 ¾ gallons, top up fermenter as
needed to reach approximately 5 ¼ gallons.
Starting Gravity measurement using Hydrometer. Record above.
vigorously for a few minutes, and then pitch yeast.
for 3 - 5 days, and then check gravity. When gravity is 1.025 or lower, transfer
to secondary. Record gravity at transfer above.
11. When fermentation
has completed *, transfer to bottling vessel and add priming
sugar, mix thoroughly and bottle.
12. Store bottles at 65° F - 70° F for 2 weeks minimum to
carbonate. Store carbonated bottles at cool temperature and enjoy!
* To determine, check that the Target Ending
Gravity remains unchanged for 2-3 days. Record above.