This is one of the most popular brews amongst friends and family of mine. All I hear from them is "When are you brewing your pumpkin ale again?" The brew day for this (even with just a mini-mash) is fairly long, mainly because of the extra work prepping the pumpkins. I haven't tried using canned pumpkin as of yet, only fresh ones. The extra time is worth the reactions this beer receives.
The beer comes out a beautiful dark amber color. The flavor is malty, with the spices at just the right amounts. One thing I noticed is that the spices are a bit more evident when I bottle this than when I keg it.
If any of you have tried Saranac's Pumpkin ale, it is similar to this.
Anyway, here it is:Scary Balz Pumpkin AleFermentables
6lbs Amber LME
1lb Caramel 60L
1lb Dark Munich Malt
8oz Flaked Barley
1 cup Brown SugarHops
1.5oz Mt Hood (6AAU) @ 60 min
.5oz Mt Hood @ 5 minAdjuncts/Spices
6-8 lbs of pumpkins
1 tbsp Cinnamon
1 tbsp Nutmeg
2 tsp Ginger
1 tsp Allspice
.5 tsp Cloves
1 tsp VanillaYeast
Gut the pumpkins and cut them in half. Place them in a baking dish rind side up and add a little water to the dish. Roast in 350 degree oven 1.5-2 hours. Pumpkins should carmelize a bit.
Scoop the pumpkin from the rinds and mush them up. Add to grains and mash at 155 degrees for an hour. Strain and sparge mash/pumpkin mixture, then proceed with boil.
Add the spices at flameout and let them steep for 15 minutes. Cool and transfer to fermenter. Pitch yeast and ferment for 3 weeks.
Add vanilla to secondary fermenter and rack beer over the vanilla. After a week or two, keg or bottle.
The beer tastes great on its own, but my wife and her friends love to coat the rim of their pint glasses with a cinnamon/sugar mixture the same way margaritas are served with salt. It does make the flavor jump out a bit more.