redleaves
Member
- Joined
- Jul 24, 2012
- Messages
- 21
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- 4
So I'm thinking about making Pompion ale. I'm sure you've all seen this recipe
http://www.houseof1000beers.com/blog/2012/10/05/old-school-pumpkin-ale/
So the the thought is to make something the way the colonials would have. Using what they had access to. So any thoughts? This is what I plan to do. 1 gal, mash a sugar pumpkin, mash at 150? I don't know if that will yield any sugar. If it doesn't i'm going to at molasses. Boil with spruce tips, maybe a small hand full, boil down to 1 gal. Then use fleischmans bread yeast. As that's probably what they would have used from a bread starter? I wonder if the would have put a bit of raised dough in there? Brings a new meaning to dough-in.
Any thoughts? Anyone try anything like this?
http://www.houseof1000beers.com/blog/2012/10/05/old-school-pumpkin-ale/
So the the thought is to make something the way the colonials would have. Using what they had access to. So any thoughts? This is what I plan to do. 1 gal, mash a sugar pumpkin, mash at 150? I don't know if that will yield any sugar. If it doesn't i'm going to at molasses. Boil with spruce tips, maybe a small hand full, boil down to 1 gal. Then use fleischmans bread yeast. As that's probably what they would have used from a bread starter? I wonder if the would have put a bit of raised dough in there? Brings a new meaning to dough-in.
Any thoughts? Anyone try anything like this?
