Description:

Pumpkin beer made with malted millet and buckwheat.

Ingredients:

• 4 lbs Malted Buckwheat, cracked (mash/sparge 1-2 hours @ 125-150 degrees)
• 4 lbs Malted Millet, cracked (mash/sparge 1-2 hours @ 125-150 degrees)
• 1 lb GF Oats (mash/sparge 1-2 hours @ 125-150 degrees)
• 2 tbs Amylase Enzyme (included in mash)
• 5 lbs Sorghum Syrup (90 min)
• 5-6 lbs Roasted Pumpkin (90 min) - Roast pumpkin at 350 degrees until soft and edges brown
• 1 oz Amarillo Hops (70 min)
• 1 oz Willamette Hops (50 min)
• 1 tsp Cinnamon; 3/8 tsp Nutmeg; 1/8 tsp Mace; 7 g Sweet Orange Peel (50 min)
• 1 cup Honey (15 min)
• 0.25 oz Amarillo Hops (10 min)
• 1 tsp Irish Moss (10 min)
• 1 tsp Yeast Nutrient (10 min)
• 1 pkg Wyeast 2206GF Bavarian Lager Yeast - May use Wyeast 1272GF American Ale II Yeast
• Secondary:
• 1 cup GF Whiskey soaked shredded Oak - Start soaking shredded Oak on brewing day or sooner

Additional Instructions

Primary Ferment: 21 days at 68 degrees
Secondary Ferment: 30 days at 53 degrees

Beer Profile

Alcohol by Vol: 0.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 6.0 Gallons

Procedure:

Source: Submitted to GFHB by Greg Tabor