We are going for a sweet, full bodied beer that brings back memories of Halloweens past. Hence the additions of real pumpkin and oats.
Roast 2+ of pie pumpkin until it starts to caramelize. Make sure not to burn it. Dice and add to the top of the mash. Rice hulls will keep things from getting stuck. Mash at 156-157 (with more water than normal) to create lots of un-fermentable sugars.
Add about 3tbsp of dark, unsulfured molasses to boil.
After fermentation is complete, add to taste:
- Create a tincture of pie spices (soaked in grain alcohol), or a tea – if you use pre-made make sure that it does not contain sulfides. Or, make your own:
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp clove
- 1/8 tsp nutmeg or 1/8 tsp allspice
- Vanilla extract
- Lactose (if needed)