Spooky Christmas is again almost here,
so it's time once more for our favorite beer.
Brewed with four pumpkins thrown into the mash,
we'll later add spices but, please, just a dash.
A fistful of caramel and another of chocolate,
a pound of roast malt to make a sweet stout of it.
Just enough fuggles for bittering hops,
we swear that you'll scream, 'this is the tops!'
8 lbs Maris Otter
1 lb British Roasted Barley
1 lb White Wheat Malt
6 oz British 70/80°L
4 oz British Pale Chocolate
6 lbs Pumpkin flesh (cooked, smushed)
8 oz Rice hulls
1.5 lbs Molasses (10m)
4 oz Lactose, 10m
1 oz Fuggles, 5.1%AA (60m)
1 oz Fuggles, 9.2%AA (20m)
1 tsp calcium chloride (mash)
1 tab whirlfloc (10m)
Safale US-05, 11.5g dry
Get up earlier than usual. Split, scrape out the seeds, and bake your pumpkins at 300F for an hour to 90m (want the skin to be a little saggy and the flesh to caramelize a bit). Pie pumpkins are best (sweet taste as opposed to just big). I had four pumpkins, weighing almost 17lbs total, to get the 6lbs of flesh (cooked weight). Once cooked, scrape out the flesh and save in a bowl for the mash.
Mashed in with 4 gal water (162F) to reach an initial infusion of 146F (difficult to calculate thanks to the pumpkin and rice hulls (pumpkin = starch, rice hulls = no stuck mash, please). Added tea kettles full of near-boiling water after 15m and 30m mash time to reach 150 and 153F, respectively. This was not my plan. I initially wanted a single infusion at 154F, but the pumpkin threw me off.
Boil 60m, adding hops and adjuncts as indicated. Cool to fermentation temp (I like 68F) and pitch yeast.