In preparation for Halloween I thought I'd do a small batch of the recipe below since I noticed that butternut squash were on offer in my local Asda: I didn't want to wait until October for pumpkins to come into season!
12.5l batch
90 minute mash
2600g Maris Otter
250g Crystal 60
28g Chocolate malt
3.1kg roasted pumpkin flesh
90 minute boil
28g Brambling Cross, 90 mins
10g Cascade, 90 mins
20g Hallertau Mittelfruh, flame-out
1 x Cinnamon Stick
1 tsp vanilla, 10 min
¼ tsp ginger, 10 min
¼ tsp nutmeg, 10 min
¼ tsp allspice, 10 min
5g Irish Moss, 10 min
Safale S04 yeast
First of all, I had to peel, clean and roughly chop the squash before roasting it for roughly 30 minutes.
Grain all weighed out:
...and the spices were also prepared:
I took too long preparing the squash while the mashtun was heating so the pumpkin pieces were added for 60 minutes:
The initial mash is complete and the vorlauf for the sparge begins:
Very hazy picture of the boil!
And the final gravity, finishing on 1050:
Annoyingly, adding 3.1kg of freshly roasted pumpkin flesh to a 67° mash defied the laws of thermodynamics, dropping the mashtun to just under 63°! I had to top up with a couple of litres of boiling water and deduct a small amount from the sparge. Strangely, this left me 1.5 litresshort at the end, even accounting for deadspace in the boiler as I finished with just over 11 litres.
Oh well, I'm still calling this one a success so we'll see how yeast and time treat it.
12.5l batch
90 minute mash
2600g Maris Otter
250g Crystal 60
28g Chocolate malt
3.1kg roasted pumpkin flesh
90 minute boil
28g Brambling Cross, 90 mins
10g Cascade, 90 mins
20g Hallertau Mittelfruh, flame-out
1 x Cinnamon Stick
1 tsp vanilla, 10 min
¼ tsp ginger, 10 min
¼ tsp nutmeg, 10 min
¼ tsp allspice, 10 min
5g Irish Moss, 10 min
Safale S04 yeast
First of all, I had to peel, clean and roughly chop the squash before roasting it for roughly 30 minutes.
Grain all weighed out:
...and the spices were also prepared:
I took too long preparing the squash while the mashtun was heating so the pumpkin pieces were added for 60 minutes:
The initial mash is complete and the vorlauf for the sparge begins:
Very hazy picture of the boil!
And the final gravity, finishing on 1050:
Annoyingly, adding 3.1kg of freshly roasted pumpkin flesh to a 67° mash defied the laws of thermodynamics, dropping the mashtun to just under 63°! I had to top up with a couple of litres of boiling water and deduct a small amount from the sparge. Strangely, this left me 1.5 litresshort at the end, even accounting for deadspace in the boiler as I finished with just over 11 litres.
Oh well, I'm still calling this one a success so we'll see how yeast and time treat it.
