Ingredients

9# Pale Ale Malt
3# Crystal Malt, 20 Lovibond
1 can Durkee's dried pumpkin pie spice

Procedure

A single decoction mash was performed, to aim for a really malty finish.
Boiled for 70 minutes.
Hops: 0.5 oz Cascade pellets, at 7.7% AAU, for 60 minutes (about 20 IBU)
Yeast: Wyeast 2112, California Common Yeast
OG: 1.052
FG: unknown

When fermentation is complete and the ale is ready to keg,
take a can of Durkee's dried pumpkin pie spice and put it
in a coffee maker. Brew a batch of spice "tea" and add this
to the ale. Be careful when you do this because some water will
remain in the coffee filter/spice goop and it will be really hot.

Let it sit for a week to settle out, then all the ale after the first
mug or so will be quite clear and spicy. Don't drink all five gallons at once.

Recipe for October 2001
Pumpkin Pie Spice Ale

It's the time of year to add inappropriate ingredients to your brew
Ingredients 9# Pale Ale Malt 3# Crystal Malt, 20 Lovibond 1 can Durkee's dried pumpkin pie spice Procedure A single decoction mash was performed, to aim for a really malty finish. Boiled for 70 minutes. Hops: 0.5 oz Cascade pellets, at 7.7% AAU, for 60 minutes (about 20 IBU) Yeast: Wyeast 2112, California Common Yeast OG: 1.052 FG: unknown When fermentation is complete and the ale is ready to keg, take a can of Durkee's dried pumpkin pie spice and put it in a coffee maker. Brew a batch of spice "tea" and add this to the ale. Be careful when you do this because some water will remain in the coffee filter/spice goop and it will be really hot. Let it sit for a week to settle out, then all the ale after the first mug or so will be quite clear and spicy. Don't drink all five gallons at once.