Description:

Lower strength but big flavour, get hints of the pumpkin sweet fruitiness and finish smoky. Very sessionable.

Ingredients:

• 5lbs 2 row pale malt
• 2lbs Weyermann smoked malt **
• 1lb Crystal 40L
• 2lbs roasted pumpkin (cut pumpkin quarters, roast at 350F for ~30 mins, scoop out flesh from skin)
• 1oz perle (~8% alpha) 60 mins
• 1/2 oz fuggle (~5% alpha) 10 mins
• 1/2 oz fuggle (~5% alpha
• I use Muntons English Ale yeast, dried, activated in a starter 12-36 hours prior.
• 1 stick cinnamon *** ) Add to final hot wort immediately
• Star anise (2 stars)*** ) before cooling and leave during fermentation.
• ** to substitute, about 0.5 lbs peat smoked will give a similar effect, or 2lbs cherrywood smoked from Breiss. I'm not sure how these other malts will change the fermentable sugar though.
• *** this will give a mild cinnamon hint, and the anise won't be too noticeable either. Allspice and ginger are other suitable additions, fresh ginger could be mashed too.

Additional Instructions

Primary Ferment: about a week
Secondary Ferment: as needed

Beer Profile

Original Gravity: 1040
Final Gravity: 1010
Recipe Type: all-grain
Yield: 5.00 US Gallons

Procedure:

Source: Simon