Brewing season is among us in the south finally. Well, finally for those of us without controlled fermentation space like a basement or a keezer. If you’ve been paying attention I finally put the investment into all grain brewing and this will be my second brew. The first didn’t turn out so well, but no worries it was built as a test batch with very little money involved, or so I thought. This batch was built to succeed and didn’t cost much more than the last. So I guess it’s true, all grain brewing is less expensive AFTER the initial investment in hardware.
I brewed this during last year’s Bumpkin Fest at Gratis Brewing. The biggest difference was there it was IN a pumpkin, here not so much. Also I left out the dry ingredients to make graham crackers, along with nutmeg and cloves. I had a sugar pumpkin, also known as a baking pumpkin that weighed around 7 pounds. I roasted it in the oven covered in cinnamon then added half of it to the mash and the rest towards the end of the boil. Also in the boil was 2 pounds of brown sugar, 2 ounces of peeled fresh ginger root and an ounce of cinnamon sticks.
I once again was busy with work and other stuff so I wasn’t able to rack this to secondary after a couple of weeks. So instead it went straight from fermentation to bottling after a month. Just to be cautious I didn’t add any spices to the bottling bucket after last year’s were carbonated bottle rockets. Which probably came from me adding too much priming sugar. I opened one of last year’s on Halloween and after the carbonation died down and I let it settle for about 15-20 minutes it was still very good.
I’m happy to report that this year’s is amazing too. I finally opened a bottle after being away on work for a week, then instantly loading the fridge with four more bottles. I’m calling it Big Ginger Pumpkin Porter. The ginger shines through with some cinnamon poking it’s stick in at times (see what I did there, cinnamon sticks) and the pumpkin is ever-present in the silky smoothness on the tongue.
The plan is to have a ‘bottle release’ paired with Sarah’s pumpkin cheesecake along with the next brew, a chocolate porter, which will be paired with chocolate pie. Keep an ear open for your invite, it’s soon I hope.