Brewhouse effectivity: 75%
7 lb (three.18 kg) Maris Otter
three lb (1.36 kg) Mild Munich
2 lb (907 g) Fragrant malt
14 oz (400 g) Caramunich malt
ADJUNCT, HOPS, AND SPICE SCHEDULE
eight oz (230 g) darkish brown sugar at 90 minutes
5 lb (2.27 kg) pumpkin or butternut squash (see preparation under) at 90 minutes
zero.55 oz (16 g) Northern Brewer hops (pellet) at 60 minutes
5 tsp floor Saigon cinnamon at 5 minutes
1 tsp recent floor nutmeg at 5 minutes
1 tsp recent floor ginger (or 1 tsp dry) at 5 minutes
three tsp vanilla extract at secondary
It is advisable to put together the pumpkin a couple of days upfront of the brew day. Utilizing a big knife, halve the pumpkin, take away the seeds, and minimize the halves into items about 6 inches (15 cm) lengthy. Cowl some cookie sheets with aluminum foil, prepare the pumpkin items on the cookie sheets, and sprinkle them liberally with brown sugar. Roast within the oven at 375°F (190°C) till comfortable. This normally takes two to a few hours. Throughout roasting, the brown sugar will soften and caramelize onto the pumpkin, offering further taste. Take away the pumpkin from the oven and let cool. Then peel off the pumpkin pores and skin, cube the flesh into giant cubes (being positive to avoid wasting the juice for its colour and taste), and retailer in a lined bowl within the fridge. On brew day, let the pumpkin heat to room temperature and put it within the kettle at some point of the boil. (As an apart, for many who are into sustainable brewing, the boiled pumpkin flesh makes glorious pies.) To keep away from a multitude within the kettle and clogged valves or siphons, put the pumpkin into both a big fine-mesh bag designed for fruit or a hop spider geared up with a paint-straining bag.
White Labs WLP002 English Ale yeast—1.5 liter starter
Mash at 155°F (68°C) for 60 minutes. Boil 90 minutes, following the schedule for including adjuncts, hops, and spices. If wanted, add extra spices within the type of a hot “tea” throughout secondary conditioning.
Substitute 7 lb, 10 oz (three.46 kg) of Maris Otter liquid extract and a pair of lb (907 g) of Munich liquid extract for the bottom grains. Steep the specialty grains for 20 minutes at about 155°F (68°C).