Beer, Chemistry, Fall, Pumpkins

Punkin’ Out.

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:

Everybody get to know each other.

That’s brown sugar and molasses. You’re welcome.

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.


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