Cap'n Jewbeard
Well-Known Member
Well, as I say, I'm back on HBT and alive. Those who remember me remember I have a penchant for odd beers (the thinking being, if I love a commercial brew I may as well buy it while I experiment at home).
So - every year, I make a pumpkin beer in September. Past styles have included IPAs, british bitters, a "pumpkin-pie" type, etc.
I have also, in the past, done a Sweet Potato beer that was quite delicious. I am saving my very last bottle of it, which is probably no good anymore!
This year I want to do a Belgian Dubbel which will be sort of true to form, except for one thing: Caramelized pumpkin and sweet potato in the (partial) mash, which will give it that delightful color and extra awesome.
So:
(I have an "eval" copy of ProMash, can't print from it...)
Dei Gratia Thanksgiving Dubbel
2.5 gallon batch - small storage requirement
Partial Mash - 40 mins at 150F:
2 lb Caramelized pumpkin (canned is desirable for even consistency - but NOT sweetened, has to be natural)
2 lb caramelized sweet potato (ditto)
.5 lb Pale 6-row (to try to convert the pumpkin/s.p. starches)
.25 lb Crystal 20
.25 lb Toasted Malt
.5 lb flaked oats
Boil - 30 mins:
3 lb Amber DME
.25 amber candi sugar
.5 oz Fuggle
.5 oz Kent Golding
.25 oz Czech Saaz - 4 mins (I have a crush on Saaz when combined w/ pumpkin)
Yeast: Belgian Abbey
-------------
Comments, suggestions, dire warnings - all are welcome!
So - every year, I make a pumpkin beer in September. Past styles have included IPAs, british bitters, a "pumpkin-pie" type, etc.
I have also, in the past, done a Sweet Potato beer that was quite delicious. I am saving my very last bottle of it, which is probably no good anymore!
This year I want to do a Belgian Dubbel which will be sort of true to form, except for one thing: Caramelized pumpkin and sweet potato in the (partial) mash, which will give it that delightful color and extra awesome.
So:
(I have an "eval" copy of ProMash, can't print from it...)
Dei Gratia Thanksgiving Dubbel
2.5 gallon batch - small storage requirement
Partial Mash - 40 mins at 150F:
2 lb Caramelized pumpkin (canned is desirable for even consistency - but NOT sweetened, has to be natural)
2 lb caramelized sweet potato (ditto)
.5 lb Pale 6-row (to try to convert the pumpkin/s.p. starches)
.25 lb Crystal 20
.25 lb Toasted Malt
.5 lb flaked oats
Boil - 30 mins:
3 lb Amber DME
.25 amber candi sugar
.5 oz Fuggle
.5 oz Kent Golding
.25 oz Czech Saaz - 4 mins (I have a crush on Saaz when combined w/ pumpkin)
Yeast: Belgian Abbey
-------------
Comments, suggestions, dire warnings - all are welcome!