Thirsty Mallard Brewing – The Blog

All the updates from Thirsty Mallard Brewing

Holiday Pumpkin Spice Ale

Posted by Jeff on December 8, 2009

It’s like drinking pumpkin pie!  If pumpkin pie kind of tasted like beer.  And had 7.5% ABV.  And was carbonated.   But I digress…

This is my second year to brew this annual treat.  Last year it was really well received and, quite frankly, it was one of the best beers I have ever made.  It’s a surefire holiday hit!  Oh, and this beer is best when fresh… I’m talking within 2 weeks of bottling.  So it’s a good one to make around Thanksgiving and have ready for Christmas!

I brewed this beer on Black Friday and will have it ready to drink on Christmas Eve.  The only thing I need to make it complete would be a catchy name.  Let me know if you have any ideas.  Here’s the recipe:

Holiday Pumpkin Spiced Ale
Thirsty Mallard Brewing
5.5 gallons, 90 min Boil
Est. OG – 1.070 (65% eff.)

Fermentables:
9 lbs – Maris Otter
4 lbs – Munich Malt (20L)
2 lbs – Aromatic Malt
10 oz. – CaraMunich (55L)
5 lbs – Cooked Butternut Squash (peeled) – 90 Min
0.5 lb – Dark Brown Sugar – 15 min

Hops:
1.25 oz. – Fuggles (UK) 4.6%AA – 60 min

Spices:
1 Tbsp – Ginger Root (Fresh ground) – 5 min
1 Tsp – Nutmeg – 5 min
3 Tsp – Saigon Cinammon – 5 min
4 Tsp – Vanilla Extract – Secondary

Yeast: White Labs WLP002 English Ale (starter made)

Mash: Single-Infusion, 154F for 60 min.

To prepare squash:  Day before, cut into cubes, sprinkle with brown sugar and cook in oven at 300F for 2-3 hours or until soft.  Peel away skins and put pulp in a bowl.  (DO NOT ADD ANY SKINS) Store in fridge until brewday.

Notes:  Ferment at 68F for 10 days, move to secondary and add vanilla and any additional spices (to taste).  Bottle and carbonate on the low end to allow rich flavors to come through.

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