prepare the pumpkin a few days in advance of the brew day.
Halve the pumpkin, remove the seeds, and cut the halves into pieces about 10cm long and sprinkle them liberally with brown sugar on a cooking sheet.
Roast in the oven at 375F until soft (2-3 hours).
Remove the pumpkin from the oven and let cool. Then peel off the pumpkin skin, dice into large cubes (being sure to save the juice for its colour and flavor), and store in a covered bowl in the fridge.
On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil.
Fermentables
30% - Liquid Malt Extract - Amber - US
3
35
10
Extract
5% - Maple Syrup - US
0.5
30
35
Late
10% - Honey Malt - CA
1
37
25
Steep
5% - Brown Sugar - US
0.5
46
10
Mash
50% - 2-Row - US
5
37
1
Steep
Hops
Cascade
1
Pellet
Boil
15 min(s)
5.8
11.0
Yeast
Fermentis Safale US-05
81%
Other Stuff
5lb Pumpkin
1
each
Boil
Nutmeg
1
tsp
Boil
Cinnamon
5
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.(0.5lb) dark brown sugar at 90 minutes
2.(3-5lb) pumpkin at 90 minutes
3.5 tsp cinnamon at 5 minutes
4.1 tsp ground nutmeg at 5 minutes
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Just coming up with a recipe for an upcoming brew. The pumpkin preparation was found on another forum, and i just modified it a little bit
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Just coming up with a recipe for an upcoming brew. The pumpkin preparation was found on another forum, and i just modified it a little bit
9/13/2020 4:53:55 PM