Once again the Jack O'Lantern season is upon us, and that means making some pumpkin beer. This year I thought I would try for an ale as opposed to a stout. I also decided to throw in some of my smoked malt to try and give it a subtle smoky flavour under the spices and pumpkin. I guess we will see how it turns out.
Roasted 3.5 pounds of pumpkin "meat" at 400 degrees for 20 minutes (note - next time, roast longer)
Steeped in 5.5 litres of water at 150 degrees for 30 minutes:
- the pumpkin
- 2 oz. crystal malt (40L)
- 5.5 oz pale malt
- 2 oz smoked malt (see my smoked porter recipe)
Bring to boil:
- added back some of the pumpkin
- 2.8 kg amber malt extract
- 1 oz Willamette hop pellets (4.7% AA)
After 50 minutes:
- 1 tsp Irish Moss
- .5 oz Willamette hop pellets
After 55 minutes:
- spices: 1 tsp nutmeg, 1 tsp cinnamon, 3 allspice berries, 1 clove
fill to 19 .5 litres (approx 5 gallons)
Pitch Wyeast American Ale II (1272)
I will let it ferment for a week then rack to the carbuoy for another week or so
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