So the first attempt died of neglect. Bad brewer, bad! <swats self with rolled up newspaper and orders self to sit in the corner to think it over>.
I took a jack-o-lantern pumpkin that had been frozen (surprise cold snap!) and thawed, I cut it into sections, scraped out the seeds, rubbed the open sides of the pumpkin meat with pumpkin spice mix and brown sugar, mashed them face to face in roasting pans, and slow-roasted them for a couple hours yesterday.
I scraped all the skin off just now, and am currently boiling my brew bag (it had some questionable contents, has been washed, now I'm just making sure). I will pour out the boiling water, pour the pumpkin into the bag, add a gallon of water and the pumpkin roasting juice and simmer it a bit just because the pumpkin sat around for a while before it was cooked and a while after it was cooked.
Then I shall remove the bag to my sanitized brew bucket, add another gallon of water and a full container of liquid malt extract, which I will bring to the boil along with spices to be determined, and I will add some Fuggles hops after I take it off the heat. Once it's cooled, I'll check the SG and the volume and adjust with honey and boiled water. I think I'm aiming for a 3 gallon batch. It might end up a 5. Who knows.
I'm going to try to keep it under 5% so I'm going to do my absolute best with the sanitation AND I'm going to make sure I don't leave the fruit bag in... for a year... More details to follow as the spirit moves me. I think I'm actually going to dig out the beer yeast I bought last year. And I've been addicted to this lovely chai pumpkin latte recipe a friend gave me so I'm going to add a little cardamom too.
I took a jack-o-lantern pumpkin that had been frozen (surprise cold snap!) and thawed, I cut it into sections, scraped out the seeds, rubbed the open sides of the pumpkin meat with pumpkin spice mix and brown sugar, mashed them face to face in roasting pans, and slow-roasted them for a couple hours yesterday.
I scraped all the skin off just now, and am currently boiling my brew bag (it had some questionable contents, has been washed, now I'm just making sure). I will pour out the boiling water, pour the pumpkin into the bag, add a gallon of water and the pumpkin roasting juice and simmer it a bit just because the pumpkin sat around for a while before it was cooked and a while after it was cooked.
Then I shall remove the bag to my sanitized brew bucket, add another gallon of water and a full container of liquid malt extract, which I will bring to the boil along with spices to be determined, and I will add some Fuggles hops after I take it off the heat. Once it's cooled, I'll check the SG and the volume and adjust with honey and boiled water. I think I'm aiming for a 3 gallon batch. It might end up a 5. Who knows.
I'm going to try to keep it under 5% so I'm going to do my absolute best with the sanitation AND I'm going to make sure I don't leave the fruit bag in... for a year... More details to follow as the spirit moves me. I think I'm actually going to dig out the beer yeast I bought last year. And I've been addicted to this lovely chai pumpkin latte recipe a friend gave me so I'm going to add a little cardamom too.