Halloween Special – Pumpkin Ale Recipe
Time to get out your freakshow guys and girls because its finally October – we all know what that means – Halloween!
This is the perfect opportunity for all those daring brewers to try something different this Halloween – Pumpkin Ale All Grain recipe (yes, I know it’s a winter/cold weather beer – but who cares!)
You would need the following:
- 3kg Belgian Pale Malt
- 5kg BEST Munich malt
- 1kg BEST Caramel Aroma
- 400g BEST Caramel Munich I
- 230g Dark brown sugar at about 90min
- 2 Kg of Pumpkin or even butternut squash would suffice
- 15g Northern Brewer Hops at 60 min
- 5tsp ground cinnamon at 5 min of boil
- 1 tsp fresh nutmeg at 5 min
- 1 tsp fresh ground ginger at 5 min
- 3 tsp vanilla extract
- Safale SO4 yeast
For the Pumpkin, make sure that you prepare it a few days in advance before the actually day of the brew. Halve the pumpkin and then remove all of the seeds (we won’t be needing those). Cut the pumpkin halves into smaller cubes. Cover some biscuit sheets with foil and place the pumpkin pieces onto the sheets. Sprinkle the brown sugar onto them. Place in the oven and allow them to roast at 180 degrees Celsius until they soften for about 3 hours. The sugar was used to caramelized and to add extra flavor the pumpkin. Allow the pumpkin to cool down before removing the pumpkin skin and then dice them into large cubes and store in a covered bowl in the fridge. On the day of your brew, let the pumpkin warm to room temperature and put in the kettle or grainfather for the duration of the boil. To avoid clogged valves or siphons, place the pumpkin into either a large fine-mesh bag or a hop spider.
Mash at about 68 degrees for 1 hour. Boil 90 minutes following when you need to add hops and spices.
Cheers and enjoy!!