|Finest Maris Otter Ale Malt Crisp||11.0 lb||–||38|
|Munich Malt 20L Briess||5.0 lb||–||34|
|2-Row Caramel Malt 40L Briess||2.0 lb||–||34|
|Brown Sugar, Dark||0.5 lb||–||46|
|Chinook United States||1.0 oz||60 min||Boil||Pellet||13.0%|
|Chinook United States||0.5 oz||15 min||Boil||Pellet||13.0%|
|Cascade United States||0.5 oz||5 min||Boil||Pellet||5.8%|
|Safale S-04 S-04||Fermentis||75.0%||60°F – 60°F|
|Irish Moss||1.0 tsp||15.0 min||Boil|
I use about 4 pounds of small pie pumpkins, cut into wedges (about 8 wedges per pumpkin), with the stems and seeds removed. Place these in a roasting pan with about a cup of water; this will keep the pumpkin from burning while roasting.
Roast pumpkin at 450F for 15 minutes, then lower oven temp to 350F and roast until tender. Deglaze roasting pan w/2 cups water and reserve. Add warm pumpkin to mash, along with 1-2 pounds of rice hulls to avoid stuck sparge.
In the boil, I actually used 12.75 ounces of maple syrup, not brown sugar, but BrewToad doesn't have that ingredient yet.
Also, I used Calypso hops (12.8% AA) and not Chinook, but BrewToad doesn't have Calypso yet.
Add the reserved pumpkin-flavored jus immediately after flameout.
Cool, pitch, and ferment at 68F.
After primary fermentation, rack to secondary and add the following spices:
- half an ounce of cinnamon stick, broken into pieces
- 2 vanilla beans, roughly chopped
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground allspice
- 1/2 tsp ground ginger
"Dry spice" for at least a week. Carbonate to 2.2 volumes CO2, and condition for at least 2 weeks prior to drinking. This is a big beer that will improve with age.