Well we took the kids to the pumpkin patch today and while at the farmer's market patch, really big spread and they grow a lot of their own, I spoke to the gentleman that handles the pumpkin stocking and sales. He recommended a breed called "Fairytale" for any and all cooking applications. He cut one open and showed me the insides of it. The rind is fairly thin, a very brown toned deep orange color, the meat of this thing is like 3 times as thick as a regular grocery store pumpkin and is a beautiful deep orange color, not yellow. He said he had cut one up and fried it like french fries in the deep fryer they have there and it was like eating fried sweet potatoes. So I bought a 20 pounder and decided I was going to make me a pumpkin ale and put it in the mash and maybe in the secondary as well. I have the pumpkin roasting right now and have the grains bought to make this recipe. I will do the pumpkin roasting tonight and brew this first thing in the morning, so any suggestions would be appreciated.
Fairytale Pumpkin Ale
10 lbs. Marris Otter Malt
2 lb. Munich
2 lb. Vienna
1 lb. Crystal 20
1 lb. Flaked Barley
2 lbs. Rice Hulls
One 20 lb. Fairytale pumpkin cut in half and roast in the oven skin side up at 350 for two hours with a little water in the bottom of the dish and some aluminum foil over it, not tightly. Scooped of the roasted meat and then pureed so that it can be added to the mash.
2 oz. Mt. Hood Hops (60 Min)
1 tbsp Pumpkin Pie Spice (30 Min)
1 oz. Mt. Hood Hops (10 Min)
1 tbsp Pumpkin Pie Spice (10 Min)
Irish Moss
Nottingham Dry Yeast
Fairytale Pumpkin Ale
10 lbs. Marris Otter Malt
2 lb. Munich
2 lb. Vienna
1 lb. Crystal 20
1 lb. Flaked Barley
2 lbs. Rice Hulls
One 20 lb. Fairytale pumpkin cut in half and roast in the oven skin side up at 350 for two hours with a little water in the bottom of the dish and some aluminum foil over it, not tightly. Scooped of the roasted meat and then pureed so that it can be added to the mash.
2 oz. Mt. Hood Hops (60 Min)
1 tbsp Pumpkin Pie Spice (30 Min)
1 oz. Mt. Hood Hops (10 Min)
1 tbsp Pumpkin Pie Spice (10 Min)
Irish Moss
Nottingham Dry Yeast