Hey everybody! This is my first NR post, and I am PUMP(kin)’d! A little seasonal word play there…
It’s October, my bibbles, and you know what I lurve about October? Fall beers, foorball, pumpkin beers, pumpkins, cooler weather (I hope) and all the beers.
For my third attempt at brewing (which is basically delicious synthetic chemistry) I decided to do a pumpkin beer…with REAL pumpkin AND FRESH ginger and cinnamon…and other goodness.
I used this recipe with these modifications/specifications:
1. 8.5 lbs of organic pie pumpkin
2. 6.6 lbs of liquid amber malt extract
3. I used mexican vanilla
4. Instead of the half-to-full teaspoon of pumpkin pie spices, I used 1/2 a tsp of cinnamon, 1/8 of a tsp of nutmeg and allspice each, and 1.5 ounces of freshly grated ginger. BAM. We take it up a notch.
It’s important not to use canned pumpkin as: a) It’s hard to remove a puree from boiling wort, and b) canned pumpkin usually has preservatives. Real pumpkin requires roasting, but really, roasting is easy.
Here’s some more pictures, bibbles:
Gotta cool that bitch off.
So that’s it, cats and kittens. We’re currently fermenting. I’ll let you know when we bottle.
Just hangin’ with some whole grains, ya’ll.