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Notes

Adapted from Northern Brewer “Smashing Pumpkin Ale” * original recipe specified Cluster hops, which were not available. Used sufficient Galena to yield ~20 IBU based on other recipes * original recipe suggested 8-10# of pumpkin. went with ~10# (original weight) of mix: 2 pumpkins, 1 butternut squash, 1 acorn squash, and one sweet potato * all vegetables were seeded, cut into long strips, dusted with 1/2 c packed light brown sugar, and baked at 375F until started to get soft (65 min for butternut, 45 min for rest) * squash was cooled, removed from rind, and cut into chunks. chunks were added to the mash water in a sack, squeezed periodically, and then removed at strike temperature. mash then proceeded as normal. * pre-boil gravity = 1.050 vs. a predicted 1.045 so squash appears to have added 0.005 to gravity * added ~1c of liquid to the boil that came from deglazing the squash baking pans to capture caramelized sugar * add 1 tsp pumpkin pie spice 5 min before boil end, and will evaluate at primary whether 1 tsp more is needed before kegging. * chilled to 20C, aerated, and pitched White Labs tube yeast * OG = 14 plato (1.057 SG) * fermentation commenced <8 hrs after pitching, bubbling well on the 2nd day, slowing on days 3 and 4 * SG on day 4 = 7.4 plato (1.012 SG corrected) * checked gravity after 7-8 days and it was 7.1 plato * after 14 days, gravity is holding at 7.1 plato; 1.011 by hydrometer. mild aroma/flavor from spices. * added 1 tsp of spice to the fermenter and let it sit another week. Nice aroma developed - kegged.