Last time I did this, I put the pumpkin in the boil. This time, I’m trying the pumpkin in the mash. All else should be equal regarding ingredients! I broke my hydrometer brewing batch 25, so I couldn’t measure the final gravity of this delicious beer, but I’m assuming it’s around 8-8.5% ABV
Brewed September 28th
Recipe Type: All-Grain
Yeast: Safale-04
Yeast Starter: No (2 packets of Safale-04 used)
Batch Size (Gallons): 5
Original Gravity: 1.075
Final Gravity: UNKNOWN
IBU: 17
Boiling Time (Minutes): 60
Color: 22
Primary Fermentation (# of Days & Temp): a month at ~73*F
10# 2-row
1# crystal 60L
1# Special B
1# cane sugar
60oz carmelized pumpkin
1oz Hallertauer, 60 minutes
1oz Hallertauer, 5 minutes
1.5Tbsp pumpkin pie spice, 15 minutes
strike with 4 gallons of 165*F water, to reach 152*F mash
sparge with 4 gallons of 180*F water
should bottle with 2/3c brown sugar dissolved in 2c water
I spread the pumpkin in a very thin layer on a series of baking sheets and was able to carmelize all of the pumpkin at 350*F in the oven for 1 hour.
I need to bottle this baby!! If it finishes around 1.015, it will yield roughly an 8% beer 🙂
11/3/13 – bottled (with 2/3c brown sugar in 2c water)! It is tasty, can’t wait to see what it’s like carbed. I couldn’t measure FG since I broke my hydrometer on Batch 25, and I haven’t gotten a new one … but the sample made me a little warm and toasty, so I am imagining it is up there. I was able to bottle in 2 hours, from beginning to boil the priming water to putting away the last clean piece of equipment. I call that a “win”.
11/23/13 – this ale, as well as Batch 22, received high praise by colleagues at a pre-thanksgiving party! strong endorsements from a few people who don’t typically enjoy beer, and one endorsement of the “best pumpkin beer [they’ve] ever tasted” … nice 🙂