recipe
Brewmutt's Pumpkin Breath Ale
February 16, 2010
Classification: Pumpkin
Description
This recipe is near and dear to my heart! The reason is, because my first brewing partner 20 years ago a yellow lab named Tye, (who has now passed but is with us in spirit every time a Brewmutt recipe is brewed) got into the pumpkin I baked for my recipe and ate half of it before I caught him, hence the name Brewmutt Pumpkin Breath Ale!
Ingredients
7 lbs Light Malt Extract
1 lb Crystal Malt 60L
1/2 lb Dextrin Malt (carapils)
1/4 lb Chocolate
1 1/2 oz Kent Golding hops 7 -9 HBU (bittering) (1hour)
1/2 oz Kent Golding hops finishing (last 3 mins.)
White Labs 013 London Ale liquid Yeast or 1 package Safale S04 dry English yeast
4 Cinnamon Sticks
3 whole nutmegs (or 1/2 teaspoon crushed)
6 whole allspice
1 large neck pumpkin (or 2 cans pumpkin pie filling)
Instructions
Peel pumpkin and cut into cubes one or two inch squares. Put in baking pan with about 1 inch of water and sprinkle 1 package of pumpkin pie spice on top. Cover with a lid or aluminum foil and bake at about 350 deg. or until pumpkin is soft. (approx. 1 1/2 - 2 hours) Set aside while starting brew water.
Put water in brew pot and turn heat on. Place the grains, crystal, dextrin, and chocolate in muslin bag and put in brew pot. Heat water just until it starts to slightly boil and remove grains. Stir in the 7 lbs light malt extract and bring back to a boil. Add 1 1/2 oz Kent Golding Hops, the 3 spices and the pumpkin. My method for prepping the pumpkin is to place the pumpkin in a muslin bag with the spices. I place the pumpkin bag in a pan and mash it with my hands or large spoon. Place the pumpkin bag and the juices in the brew pot. Boil for 1 hour along with the bittering hops. Add the finishing hops as usual the last 3 minutes. Remove Pumpkin bag and cool as usual and pitch yeast.
Note: There is no need to boil with a larger volume of water than you normally use but will need a large enough pot for all the pumpkin.