Immerse yourself in all things beer
So I finally got around to brewing my Pumpkin Brown Ale recipe that I developed and detailed in Part One and Part Two about a month ago.  There were a few last minute changes I made to my recipe and the process.  Based on Northern Brewer’s video detailing how to add a pumpkin to your mash I changed up my methodology and instead of roasting the pumpkin in chunks and adding it to the mash as is I roasted it in quarters, pealed the skin off, smashed it up, added it to some hot water and then dumped it in the mash.   Overall, a pretty easy process and the kitchen smelled wonderful.

 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

10/13/2012 07:35:29 am

I recently went about the same procedure only added directly to the mash with rice hulls after smashing the pumpkin flesh. The runoff went well. I do the same using sweet potatoes as well...roasting them whole, peeling, smashing. Cheers.


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