First, a brewer and his partner gather up ingredients to brew a pumpkin spice beer - a beer with no pumpkin in the mash or the boil; there is simply pumpkin pie spices added at flame out. Nutmeg, cinnamon, allspice... you can already smell the flavors, can't you?
|Actual pumpkin in a can.|
Brew day arrives. Water is heated. Grains are crushed. Pumpkin cans are open. All into the mash. Where it turns into a big, goopy, stuck, gelatinous mess. The day is ruined. The grains wasted. Time spent. No beer. And still all the cleanup. That is what adding nearly 16 pounds of canned pumpkin can do to a mash tun.
|Our pumpkin seemed to rise to the top.|
Brew day arrives. Water is heated. Grains are crushed. Pumpkin is cooked and ready. All into the mash. Where the temperatures are steady, flow is maintained, and gravity levels are hit spot on. The brew day, by all accounts, is a resounding success. That is what preparation can do for a brew day.
|Runnings into the boil kettle. |
Good color for a pumpkin beer.
Preparation can mean the difference in having beer and not having beer. Please, do some research on any new ingredients or processes before going whole hog. In hindsight, using one or two cans of pumpkin would have been fine. Eight was too much. Way, way, way too much.
I hope you learned something from my mistakes. If you want some more info on the process, check out Northern Brewer's video below where they talk about using pumpkin in your beer. Wish I would've run across this a couple of weeks ago.
Finally, a shout out to Billy for picking up our ingredients spur of the moment. That was a huge help!
Until next time, people.