Love2brew pumpkin milk (extract – 2.5 Gallon)

Tired of the same old pumpkin ? Our Pumpkin Milk Stout is a unique take on a pumpkin that will add needed variety to your favorite ! This creamy, black brew has big aromatics of cinnamon, nutmeg, and a slight toast. Mouthfeel is thick and creamy from our lactose addition which complements the feeling and experience of this stout. A mix of cinnamon, nutmeg, and slight caramel and toast notes make this beer taste like a rich pumpkin pie in a glass. Slight roasty notes will linger on your palate sip after delicious sip. Malty and spicy this is sure to be a favorite for pumpkin lovers. KIT STATISTICS Homebrew kit contents - 2 Weeks Primary Malts & Specialty Grains Yeast Choices Fermentation - 4 lb. Dark Malt Extract - Safale S-04 - 3 Weeks Bottle Conditioning - 6 oz. Caramel 80L - Danstar Windsor Ale Yeast - Original Gravity: 1.064 - 4 oz. Victory Malt - English Ale Yeast (WLP002) - 5.9% ABV (Estimated) - 4 oz. Black Malt - London ESB Ale Yeast (1968) - IBUs: 22.1 - SRM: 33.6 Hops Other - 60 Minute Boil - 1/4 oz. Warrior (Bittering) - 2 oz. Priming Sugar - 6 oz. Lactose - 3/4 tsp. Pumpkin Pie Spice - Mesh Grain Bag

Equipment: Getting Started: - Brew Kettle (5 gallon capacity) - If you haven’t already done so read the - Clean and Sanitize all equipment - Thermometer & Hydrometer “Basic of Brewing” guide included in your thoroughly; poor sanitization could ruin - Fermentation Vessel equipment kit. an otherwise perfect batch. - Stirring Spoon - Airlock - Read over the entire contents of this - Crush grains: Many of our grains come - Blow off tubing recipe before you brew. This will help avoid pre-crushed; however it never hurts to - Bottles any errors. You are adding the malt extract examine your specialty grains first. If un- - Racking Equipment in two separate additions for this batch. crushed simply using a rolling pin to crush - Sanitizer grains. - Upon receiving your kit refrigerate your yeast. One day before your brew day - You’ll need approximately 3 hours to remove your yeast from your refrigerator complete this brew. Schedule and allow it reach room temperature. accordingly. (~70°F)

Notes If you’re interested in using actual pumpkin in this recipe you may use one 16 ounce can of Pumpkin Puree.

- Pumpkin Puree: Spread pumpkin puree into baking pan. If you would like to add any additional spices (aside from the included) do so now. Bake for 30 – 60 minutes at 350°F. At 10 minutes add the baked pumpkin puree directly to boil directly or use a large straining bag (STR012) to help to prevent additional trub from the pumpkin puree.

BREW your beer 1. Add 2.5 gallons of water to your boil 6. At this point your mixture is now 10. 0 Minutes: Add 3/4 tsp. Pumpkin Pie kettle. Bring the water to 155°F. (pronounced “wert”; defined as Spice unfermented beer). Allow your wort to 2. Pour specialty grains into the mesh bag return to a boil. Be sure to observe 11. After your wort is done boiling it is very and steep for 30 minutes. We your boil so as to avoid a messy boil- important you cool it as quickly as recommend turning the heat a little lower over. possible to avoid potential infections. during this phase; you do not want the Create an ice bath (ice and water) in water to heat over 170°F. 7. Once the foaming subsides begin your your sink and set the brew kettle in it. 60 minute boil process. Timing is You need to cool your wort down to 3. After 30 minutes remove steeping grains referred to by minutes left in the boil. 62°F - 70°F. from water. Allow grains to drain but do not squeeze or press bag to wring out 8. 60 Minutes: Add 1/4 oz. Warrior for excess water. bittering.

4. Bring water to a boil. 9. 15 Minutes: Add 6 oz. Lactose

5. Add 4 lb. Dark Malt Extract. Stir.

Cooling / transferring fermenting Bottling / carbonating 1. By now all of your equipment should be 1. Move fermenting vessel to a room 1. Sanitize your bottles, bottle caps, already sanitized; if not sanitize your temperature dark spot (approximately bottling bucket, siphon tubing, siphon, screw cap, fermenting vessel, airlock, 68°F). and bottling wand. siphon, and tubing. 2. You will observe active fermentation 2. Add priming sugar to 8 oz. of water and 2. Fill your primary fermentor with 1 gallon within about 48 hours. You want to bring the mixture to a boil using your of cold water. maintain the temperature of stove. Let cool and add to your approximately 68°F. bottling bucket. 3. Pour your cooled wort into the primary fermentor. Avoid dumping the sludge on 3. After about 1-2 weeks your active 3. Gently siphon beer into bottling the bottom into your fermentor. fermentation will stop. At this point if bucket; avoid splashing. you have a blow off tube attached you 4. Seal the fermentor and aerate the wort by may remove it and add an airlock to the 4. Fill and cap bottles. rocking the fermenting vessel back and vessel. forth a bit. Other options include using an 5. Condition bottles for 3 weeks at room aeration system or diffusion stone. 4. After 2 weeks of primary fermentation temperature. you are ready to bottle or keg your 5. Measure Specific Gravity of the wort with beer. 6. After 3 weeks you may store the your hydrometer and record. bottles in a cool/cold location if carbonated. 6. Add yeast to fermenting vessel. It is important that the wort temperature not Enjoy! be above 70°F when adding the yeast. 1. Pour your homebrew into a clean glass. For aesthetic reasons many people 7. Seal the fermentor. Add an airlock or avoid pouring the yeast in but it won’t blow-off tube. hurt you!

2. Smell the beer, a few short sniffs. Taste. Allow beer to cover the tongue, swallow. Smile. Life is good.

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