I’d say everything went really smoothly which could be due partly to the fact that I did a three gallon BIAB batch so I didn’t need to worry about sparging which I have repeatedly seen people online complaining about. So, having avoided that mess I pretty much nailed this one right on the head. I added two pounds of pumpkin for a 3 gallon batch which went off without a hitch and the pumpkin spices I added in the last five minutes smelled excellent the second I dropped them in. Guess we got a ways to go before any tasting notes come through but the hydrometer sample tasted just like I would want it too; pretty much a English style Brown Ale with a hint of pumpkin spice.
This started off as a project for the girlfriend but now that it’s bubbling away I’m honestly pretty curious about this beer so I’m anticipating the day it is ready to be sampled cold and carbonated.
Marris Otter (3 SRM) 76.9%
C-80 (80SRM) 15.4%
Amber Malt (22 SRM) 3.8%
Briess Organic Chocolate Malt (350 SRM)3.8
Two Pounds of Pumpkin in the mash
60 minutes: 16.5 IBUsEast Kent Goldings
10 minutes: 6 IBUs East Kent Goldings
5minutes: 1/2ts cinnamon, 1/4ts ginger, 1/8 teaspoon nutmeg, 1/8 ts clove
British Ale Wyeast 1098