gothmog
Member
All this talk of pumpkin brews lately, and them starting to show up in local bars got me thinking. I've always loved pumpkin spice beers, and I much prefer DARK beers. I've only done 6 or 7 batches now, but thought I could handle a little experimentation. My favorite batch to this point, as well as that of my friends, was an Irish Milk Stout. Mouth watering now typeing it. Anyway, decided to go with the same recipe I used to make that one, and roasted 2- 29oz cans of libbys real pumpkin, covered with 1 cup brown suger, for 35 min at 350 deg. Prepared wort as normal, but added roasted pumpkin in a large grain bag for entire boil. When I removed the grain bag at the end of the boil there was less than a cup of "material" left in it. I added 2 tsp pumpkin pie spice at flameout, and another 2 tsp in primary. Its bubbling happily away now, and smells AMAZING! I think when I rack it to secondary I'll add another can of pumpkin for good measure, that Irish Stout is a strong flavor to punch through. Cannot wait to try this. Prob gonna wait to crack a bottle until thanksgiving. Looks very much like "true blood" of the series by the same name in my glass carboy.