Collaboration Beer

My brother and I are doing a 10 gallon collaboration beer. Each of us is brewing 10 gallons, then taking 5 gallons of each and blending them. He suggested a pumpkin ale (which I’ve not done before). I suggested that we make it an Imperial weighing in about 8%. The idea is that we each do separate beers and combine them for a third version. He will be doing a pretty straight forward ale using WLP001. I was thinking of doing an English version using WLP007 and Lactose. Does anyone have a suggestion for an Imperial Pumpkin Cream Ale? I’m thinking of using the following:20 lbs Pale Ale Malt, Northwestern (Great Western) (3.0 SRM) Grain 3 77.7 %2 lbs Extra Special (Briess) (130.0 SRM) Grain 4 7.8 %2 lbs Oats, Flaked (1.0 SRM) Grain 5 7.8 %1.00 oz Goldings, East Kent [7.20 %] – First Wort 60.0 min Hop 6 12.6 IBUs1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7 3.9 %87.00 oz Pumpkin – 100% Puree (Boil 60.0 mins) Other 8 -2.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -1.00 oz Goldings, East Kent [7.20 %] – Boil 15.0 min Hop 10 5.7 IBUs5.00 tsp Pumpkin Pie Spice (Boil 10.0 mins) Spice 11 -12.0 oz Molasses [Boil for 10 min](80.0 SRM) Sugar 12 2.9 %1.00 tsp Vanilla Extract (Boil 0.0 mins) Flavor 13 -1.0 pkg Dry English Ale (White Labs #WLP007) [35.49 ml] Yeast 14 -2.00 tsp Yeast Nutrient (Primary 3.0 days)
__________________Mouse-=ô¿ô=-That which does not kill us makes us stronger. – Friedrich NietzschePrimary: 🙂 EMPTYSecondary: Dark Cherry Sour ’14Secondary: Pom-Cran Sour ’14Keg #1: Amarillo Pale AleKeg #2: California Honey AmberKeg #3: Dread Not Sweet StoutKeg #4: Chocolate Vanilla Imperial PorterBottled: Pom-Cran Sour ’13, Dad’s Apple Pie CiderOn-Deck: Golden Spike Belgian Rye, Amarillo Series Ales

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