|Pumpkin Ale Update
||[Nov. 16th, 2006|12:00 am]
I Brew, Therefore I Am: Brew Beer, Wine, and Meade
I (finally) bottled the Pumpkin Ale yesterday, now I just have to wait for it to carbonate. I hope to be able to open it for Thanksgiving. In any case, I'm quite satisfied with the result. It has a deep reddish amber color. The flavor is very malty with undertones of the pumpkin and other spices. I will admit that the original recipe came out a little on the hoppy side, so I doctored it going into the second fermentation. Another gallon and a half of water, a can of the Amber extract syrup, a tablespoon of pumpkin pie spice, a can of pumpkin, and 8 oz. of brown sugar later, I got the result I was after. I'll let everyone know the verdict once I break it open next week.