We are going for a sweet, full bodied beer that brings back memories of Halloweens past. Hence the additions of real pumpkin, sweet potato and oats.
The morning of the brew, we roast 2lbs pie pumpkin and 2lbs of sweet potatoes for 1 hour at 325°. This is enough to cook it 95% of the way. It does not need be burnt, or completely soft. 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 during the primary fermentation.
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)