BeerSmith™ Recipe Cloud

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Recipe From homebrewtalk user ISUBrew79 Mash at 152.0 °F for 90 minutes Fly sparged to collect ~8 gallons of wort pre-boil Pumpkin - I used two whole pie pumpkins - the small kind, not the Jack o' Lantern variety. I removed the tops, scooped out the seeds, and baked the pumpkins at 350 degrees F for about 45 minutes until the flesh was very soft. I scooped out the cooked pumpkin flesh, broke it down with a potato masher, and added it to the mash with the grain bill. This yielded about 3 pounds of cooked pumpkin flesh. Dark Rum Spice Extract - Added to keg to taste 6 oz Myers Jamaican Dark Rum 1 tsp fresh ground Ceylon (true) Cinnamon 1/4 tsp fresh ground Cassia (common) Cinnamon 1/2 tsp fresh ground nutmeg 1 Vanilla Bean - split, chopped, and scraped 3 tsp chopped fresh ginger root I combined all ingredients in a clean Mason Jar. I prepared my spice extract a couple weeks in advance of brew day and let it steep for a good month or so until the beer was kegged. I filtered the rum mixture through a coffee filter to remove the spices and leave only the flavored liquid. I poured several measured samples of the beer and dosed them with various amounts of the spiced rum (measured 1/4 tsp at a time) until I got the right level of spicing. I then scaled the ideal dosage rate up to the full 5 gallon volume and added the rum to the keg. I added about 3 oz (90 mL) of the spiced rum to the keg.