Lower strength but big flavour, get hints of the pumpkin sweet fruitiness and finish smoky. Very sessionable.
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.
about a week Secondary Ferment:
Original Gravity: 1040
Final Gravity: 1010
Recipe Type: all-grain
Yield: 5.00 US Gallons
Mash the malt at 150-155F with the pumpkin, mix well. Sparge with ~160F water, draw out about 6 gallons. I tend to cover during the boil and don't lose too much.