The Most Serene Republic of Pumpkin is safely in bottles now. FIRST: PICTURES!
Here’s a quick recipe post-mortem.
- Definite squashy/pumpkin flavor. Total success there. Huzzah!
- Pleasantly spicy. Hops blend in with spice. May settle down during bottle-conditioning…more spice required? Probably more ginger.
- Moderate breadiness. I like the yeast choice. No tartness.
- Minimal sweetness. As usual, I underestimated how much malt/adjunct would be required. I need to tape a sign over the stove that reads DROWN THE YEASTS IN THEIR OWN URINE. That’ll put me in the proper spirit.
- Keep yeast. Use more malt in general, especially dextrin and Crystal. Try Maris Otter next time?
- Use kabocha, rather than pumpkin, for even more pronounced pumpkin flavor.
- Don’t forget the ginger in the boil, geez.
And that’s pretty much that! This was my first recipe built from scratch, and I thank everybody who biffed their batches before me so I knew what not to do. If you like a pumpkin ale that has pronounced spice-bread flavor without tasting like dessert, stick with the original recipe. For a sweeter pumpkin-bread ale, you’ll want to tweak it with some of the suggestions above. Either way, IT’S PUMPKIN and that’s the important thing.
(incidentally, a note to Seattle-area folks. Sound Homebrew Supply is a sweet new joint and it’s about time a homebrew shop opened in the Georgetown/Sodo area given how many craft breweries, like Two Beers, Georgetown Brewing, Schooner Exact, Epic Ales, etc etc, are there already. I have no doubt they’ll do fine. They certainly don’t need me to boost their signal and they haven’t recompensed me in any way for this, but I did stop in yesterday and they were super-cool. It’s early days still and smells a bit of new carpet. 🙂 Check out the solid array of specialty grains. I want to see them stick around so I can keep having a brewshop so ridiculously close to home.)