Killing A Pumpkin For Beer

The pumpkin ale has been re-created this year. I began with the same recipe Bill and I used the last time and ended up modifying it to use more pumpkin which was spiced while baking, more fresh spices (instead of powdered), the Craft-grown hops, and a different yeast (East Coast Ale from White Labs).

For the first time I cooked this batch outside in the chilly night instead of the comfort of the stovetop. I used a propane cooker and it seemed to work out nicely. The hardest part of it was hauling the cooked wort inside the house to run it thru the counter-flow chiller when it was all done.

It smells incredible so far and should be ready to make an appearance at the annual Thanksgiving festivities this year. I wish I could have made 10 gallons of this brew instead of only 5, but if it rocks as much as I think it will, I'll make another batch next month.