Modified version of my original brown ale, this should have a nutty, raisin, toffee caramel flavor and crystal will provide a wonderful color and head retention. *NOTES* The pumpkin is freshly cooked in oven, pulp is taken out and baked for another 10-15 minutes at 400+ to get a small degree of browning and caramelization, and then added to mash. First Wort Hop the 20 minute hop addition, carry the 60 minute boil addition as usual. It will blend beautifully if bottled with either brown sugar or maple syrup (grade B).
Fermentables
50% - Maris Otter Pale - UK
3
38
3
Mash
2% - Special B - BE
0.125
30
147
Mash
33% - Fresh Pumpkin, cooked
2
5
0
Mash
4% - Brown Malt - UK
0.25
33
65
Mash
4% - Caramel/Crystal 40 - US
0.25
35
40
Mash
4% - Rice Hulls - US
0.25
0
0
Mash
2% - Caramel/Crystal 80 - US
0.125
35
80
Mash
Hops
Fuggles
0.4
Pellet
Boil
60 min(s)
4.9
19.4
Fuggles
0.1
Pellet
Boil
20 min(s)
4.9
2.9
Yeast
Wyeast London Ale 1028
75%
Other Stuff
Cinnamon
0.375
tsp
Boil
Allspice
0.125
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Have you brewed this yet? I'm considering a darker version of a pumpkin ale.
9/5/2013 10:38:57 PM
Yes I have ctorx, however this version is modified with a bit of different ingredients, I used canned pumpkin in the boil previously and it came out great! This time I'm using fresh cooked pumpkin in the mash!
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Have you brewed this yet? I'm considering a darker version of a pumpkin ale.
9/5/2013 10:38:57 PMYes I have ctorx, however this version is modified with a bit of different ingredients, I used canned pumpkin in the boil previously and it came out great! This time I'm using fresh cooked pumpkin in the mash!
9/6/2013 7:22:09 AM