Recipe

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 Jacqui Pumpkinhead label

Jacqui Pumpkinhead
2001

my apologies to Dave Stevens for co-opting his cover art from "Seduction of the Innocent"

 

The only differences from last year's are that I steeped the crushed grains and pumpkin only for the intended hour and I added some Hallertauer hops to round out the flavor.

 
Starting Gravity:
1.080
    Final Gravity: 1.020
Ingredients:
            
Fermentable 1:
 6.6 lbs Munton's Light Malt Extract Syrup
Fermentable 2:
 2.5 lbs Pale 6-row, crushed
Fermentable 3:
 1 lb Crystal 40L
Fermentable 4:
 1 lb Crushed wheat malt
Fermentable 5:
 1 lb Orange blossom honey
Fermentable 6: 7 lbs fresh pumpkin
Flavoring 1:
 4 tsp whole allspice
Flavoring 2:
 5 tsp ground cinnamon
Flavoring 3:
 2 1/2 tsp ground ginger
Flavoring 4:
 1/2 tsp whole cloves
Other 1:
 1/2 tsp irish moss
Other 2:
  3/4 C corn sugar for priming
Hops 1:
 2 oz Hallertauer
Alpha:
 4.2%
Time:
 15 minutes
Yeast:
 2 pkt Edme Active Dried Yeast (11.5g) rehydrated
Process:
  • Cut pumpkin into pieces approximately 1 1/2 inches square and trim off rind.
  • Roast pumpkin pieces under broiler until toasted
  • Place pumpkin pieces in 3 gallons water at 140(F) - return to 140(F)
  • Add crushed grains - return heat to 135(F) - hold at this temp for 1 hour.
  • Grains removed and rinsed with boiling water
  • Remove water from heat and add malt & honey
  • At 45 minutes, add Irish Moss and hops
  • Crush whole spices
  • At 60 minutes, remove wort from heat and add spices
  • Add water to make 5 gallons
  • Cool and pitch yeast