Smashing-Pumpkin-Ale_Norther-Brewer.md

Smashing Pumpkin Ale (Northern Brewer)

Original Gravity: 1.054

Ingredients

• 0.5 lb Briess Carmel 40
• 3.5 lbs Amber malt syrup (60 min)
• 1.0 lb Pilsen dried malt extract (60 min)
• 3.15 lbs Amber malt syrup (15 min)
• 1 oz Cluster hops (60 min)
• 1 tsp Pumpkin Pie Spice
• Wyeast 1056 (American Ale) or Safale US-05 (Ale Yeast)

Directions

1. Remove the Wyeast pack and "smack" as instructed, or hydrate the dry yeast
2. Collect and heat 2.5 gallons of water
3. Steep crushed grain in mesh bag for 20 minutes (or until water reaches 170 F)
4. Bring to a boil. Remove kettle from burner and add the 3.15 lbs Amber malt syrup and 1 lb Pilsen dried malt extract.
5. Return wort to boil. Add 1 oz of Cluster hops and boil for 60 minutes.
6. Add 3.15 lbs Amber malt syrup after 45 minutes (15 minutes before the end of the boil)
7. Add 1 tsp of Pumpkin Pie Spice at the end of the boil
8. When the 60-minute boil is finished, quickly cool the wort to approximately 100 F.
9. Sanitize fermenting equipment (bucket, lock, funnel) and yeast pack.
10. Fill primary fermenter with 2 gallons of cold water, then pour in the cooled wort. Leave thick sluge in the kettle if possible (or use a strainer).
11. Add more cold water to bring volume to 5 gallons.
12. Add yeast once the temperature of the wort is less than 80 F.
13. Seal the fermenter and add the fermentation lock. Store in a dark, cool spot.
14. Leave to ferment for 1-2 weeks. Transfer to secondary fermenter.
15. Leave beer to condition in secondary fermenter for about 2 weeks.