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Pumpkin Abbey
By hezron

This is technically a spiced/v
6lb Belgian Pale Ale
2lb 6-row
1.3lb Caramel Pils (Belgian) 20L
2.3lb Wheat malt
4lb Pumpkin (Libby’s 100% pumpkin) Backed at 350° for an hour.
1lb Rice hulls
2lb Jaggery Sugar

60 - .25oz Saaz
60 - .75oz Northern Brewer
10 - .5oz Saaz
0 - 14g Coriander (fresh, indian style)
0 - 7g Allspice
0 - 2g Pumpkin pie spice
0 - 2g Cinnamon
0 - 3g Nutmeg

Secondary: 14g whole coriander

Yeast: Wyeast 1214 Belgian Abbey
Spread the pumpkin out onto foil lined cookie sheets and bake it at 350° for an hour. Your house will smell very good. Add this to the mash, be sure to have lots of rice hulls. This was my first stuck mash: 4.5 gallons in, 2 gallons out. Second batch netted 4 gallons for a total of 6 gallons of wort. After collecting enough wort, start the boil and add the jaggery sugar. Finish as normal. Be careful with whole coriander in secondary, you may want to steep them in a bag as they clog up the bottle filler.

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