Immerse yourself in all things beer
So after looking through my first post and what I gathered as the basic guidelines for a Pumpkin Beer I had some thinking to do.  First off I needed to decide on the style.  My initial thought was a stout or a porter but neither are my girlfiends favorite style so in the end I decided on going with English Style Brown Ale.  My recipe is going to come out somewhat of a hybrid between the Northern Brown and the Southern Brown in that it will be more lightly hopped like the Southern version although the gravity and color will fall in line closer to that of a Northern Brown Ale.  Each uses similar malts, hops and yesat so that wasn't an issue.

69.2% Maris Otter
15.4% Crystal 80
7.7% Flaked Wheat
3.8% Chocolate malt
3.8% Amber Malt
One pound baked and skinned pumpkin cubes

16 IBUs EKG at 60 minutes
8 IBUs EKG at 15 minutes

1/2 teaspoon Cinnamon, 1/4 teaspoon Ginger, 1/8 teaspoon, Nutmeg, 1/8 teaspoon Clove.
After it is all thoroughly mixed use half at the end of the boil and reserve the rest to add later depending on how much flavor/aroma you want.

London ESB Wyeast 1968

Est SG 1.057
Est ABV 5.6%
22 IBUs
25 SRM

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