Here was my brew day last weekend. Not really sure what to call it...Pumpkin Ale, Winter Warmer Pumpkin Ale, Pumpkin Double, Belgian-Style Winter Warmer Pumpkin Spice Double???
3.3lbs Briess Light LME (one can)
3lbs Light DME
.5lb Crystal 40L
.5lb Wheat malt
1 ounce Cascade
1 ounce Saaz
3 cans all natural pumpkin (29oz each)
.5oz pumpkin spice (put inside empty tea bag)
1 3 inch cinnamon stick
1 tsp irish moss
white labs trappist ale yeast
soaked grain 155 degrees 30 minutes, removed grains
added extract while bring up to boil
established good boil, added 1oz cascade and 1 can pumpkin for 60 min
after 35 minutes added 1oz Saaz and another can pumpkin
at knockout added third can pumpkin, cinnamon stick, and pumpkin spice
I let it sit in an ice bath for an hour until cool
poured through a colander to remove hop excess, cinnamon stick and spices
pitched yeast put in basement to ferment at 65 degrees.
when I added the pumpkin to the wort I dumped it into a coarse grain bag in order to remove after the brewing session hoping to avoid excess trub.
I placed the pumpkin spice inside of a tea bag I empties out. I hear spice that remain in beer can get too strong so I wanted to be able to remove it before I pitched yeast.
I hope the pumpkin and spice come through...
I wonder how the trappist yeast will taste with this combination?
What do you guys think?
BOTTLED: Wild Strawberry Blonde, Oatmeal Stout, Amber Ale
KEGGED: Nut Brown, Smoked Porter, Blue Moon Clone 1, Blue Moon Clone 2, Something Red Amber Clone
CONTEMPLATING: Flanders Red, English IPA, Sack Mead
The elusive Beer Baron continues to thumb his nose at the authorities. Swaggering about in a garish new hat, he seemed to say "Look at me, Rex Banner! I have a new hat!" - The Simpsons