All equipment that comes in contact with your beer after the boil (liquid is called wort – pronounced wert) must be sanitized.
5.5 oz (~2 cups) GF oats (90 min)
6.6 lb sorghum extract/syrup (60 min)
3 oz molasses (60 min)
1 oz bittering hops (45 min) – Perle pellets, 7.5% acid
2 lb 2 oz pumpkin puree (30 min)
30 oz pumpkin pie filling (30 min)
1 oz finishing hops (15 min) – Centennial pellet hops, 10.3% acid
2 1/2 tsp pumpkin spice
1/2 tsp ginger (10 min)
1/2 cinnamon sticks (10 min)
2 tsp vanilla (10 min) – rehydrate yeast about now
1 oz aroma hops (5 min) – Centennial pellet hops, 10.3% acid
8 oz maltodextrin or dextrose (5 min)
13 oz honey (flameout)
1. Add 2.5 gallons distilled water to brew pot. Heat to approximately 150-180F. Soak oats for 30 minutes.
2. Add 6.6 lb sorghum extract and 3 oz molasses to pot. Tun heat to “7” and bring to a boil. Takes about 60 minutes to boil. Stir to prevent scorching.
3. Place bitter hops in large tea ball (don’t compress). Add to brew pot when mix boils. Boil for 45 minutes.
4. Add pumpkin puree and pie filling with 30 minutes remaining. Stir every 5 minutes.
5. At 15 minutes, add finishing hops.
6. At 10 minutes, add in all the spices.
7. At 5 minutes, add in the aroma hops and dextrose.
8. Remove brew pot from heat. Add in honey and stir.
9. Place brew pot in ice bath in kitchen sink.Gently stir the wort to cool.
10. Add 2.5 gallons ice cold distilled water into fermenting bucket. Pour wort into fermenter and add yeast. Pour between pot & fermenter 2-3 times.
11. Secure lid and shake or rock for 5 minutes to aerate.
12. Reopen fermenter and remove enough wort to fill 2 satellite fermenters. Use sanitized cup and avoid touching the wort.
13. Replace lid and place airlock, which has been sanitized and filled with alcohol.
14. Ferment at 60-70F. Fermentation typically beings in 12-36 hours and continue for 3-14 days. Actual fermentation time depends on temperature, yeast strain, amount and type of fermentable sugars, etc.
15. Now that the fermenter is sealed & set aside, take your wort sample from the satellite fermenters and pour it into the hydrometer test tube, leaving the hydrometer in it, until the hydrometer floats. Record the specific (original) gravity and the potential alcohol readings. Pour the sample into an old beer bottle (satellite fermenter). It is used to take hydrometer readings without opening the fermenter. If the satellite becomes infected, the readings are still accurate.
16. About 5-7 days after brewing, take a hydrometer reading & record it. If the readings stay the same for 2 days, your femerntation is complete. If you’re unsure, do not bottle, error on the side of caution. To determine the alcohol content, subtract the final alcohol percentage from the original potential alcohol (6.5% – 1.2% = 5.3%). Once you’re confident that fermentation is complete, you can 1) allow the beer to sit for a few days to settle, then bottle, 2) transfer to a secondary fermenter for at least 5 days and then bottle, or 3) bottle immediately.
When bottling time comes, I’ll post on that, too. It’s so hard to wait!!!