All Grain Yeast:
1098 Yeast Starter:
Yes Batch Size (Gallons):
5.25 Original Gravity:
1.057 Final Gravity:
25 Boiling Time (Minutes):
40 Primary Fermentation (# of Days & Temp):
10 @ 67 Secondary Fermentation (# of Days & Temp):
21 @ 70 Tasting Notes:
Very balanced flavor and aroma of pumpkin pie spices, with an oatmeal cream stout.
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 156° F for 60 minutes
Mashout: 168° F for 10 minutes
Yeast to be pitched at 67 degrees
After reaching FG of around 1.020 to 1.018, these additions will be added when transferring to secondary to create the pumpkin taste.
1/2-Tablespoon of ground Pumpkin Pie Spice
1/2-teaspoon of ground Allspice
1/8 teaspoon ground nutmeg
Either 1/2 vanilla bean or you can use 1/2 Tablespoon of pure vanilla extract.
Here are more notes from Tallgrass head brewer Andrew Hood:
"I primed that beer with brown sugar. What you can also do is add in a roasted 4lbs Heirloom pumpkin. To prepare it all you would do is cut it in half. Get all the snot and seeds out. Take a cookie sheet and layer it with tinfoil. Put the pumpkin half’s face down. Bake the pumpkin for 60-90min at 300-320F. You want the starches in the pumpkin to convert over to sugar just like in the Mash Tun. A great indication is seeing the top of the pumpkin start to collapse and making sure its soft from the outside in. You can either boil with the pumpkin, use it in fermentation or mash in with it. I’ve used it in all parts of the brewing process."
I personally did not add the whole pumpkin, but instead used the spices which is what Andrew Hood did.
I have brewed this once and it was fantastic. This is very much a crowd pleaser around the holidays, craft beer drinker or not. The spices make this beer very complex, but not overwhelming. There is a link at the bottom to my original brew and others who have brewed this. Let us know how it turns out and if you have any questions! Cheers