Non spicy and light coloured pumpkin ale?

[Hanglow]

Has anyone made one, does it make a decent adjunct? I was thinking of a pale ale around 5%. I have 1.5kg of pumpkin that was scooped out and don't want to waste, plus I'm brewing tomorrow. Have a bunch of american hops or the likes of EKG, First Gold, Tett, magnum etc

It's currently roasting away to make it mashable


This might be best in another section, unless someone has a good recipe


I just tasted the liquor from baking it, it's a bit earthy and slightly astringent.

[Hanglow]

Well I'll guess we'll find out

I put 1.4kg of pumpkin to bake, got 1KG once some of the water had evaporated. . In a 18l batch,


recipe:

Maris otter: 79%
Pumpkin 19% (includes some extra water)
crystal medium 4%
amber 3%

Magnum 35 IBU 60mins

sorachi ace 10g 15 mins

EKG 20g 10mins
EKG 25g 5 mins

S04

OG 1.058

so aiming for around a 6% pale ale.

[timmydog]

Sounds interesting; not something that I would have chosen as an adjunct, but then I've used sweetcorn which made a few of my friends look at me like I was weird!

Let us know how it turns out.

Tim

[Hanglow]

Bottled it today. Seems fine, fairly light bodied considering it finished at around 1.014. Yeast tartness is the biggest flavour at the moment really, but I always get that with so4 when it's so young. touch of lemon and dill from the sorachi ace in the middle and a nice classic EKG finish. Hoping to pick up the malts a tad more once it's conditioned.

I also racked two demijohns worth over morello cherries that I bought from aldi, will be interesting to see how that turns out