Just in time for Halloween comes this remarkable brew from Hopdog – they call it All Hallowed, a “pumpkinated” Belgian strong ale… and with the addition of roasted, caramelised pumpkins (skin and all!) to the brew, it’s bound to be more treat than trick!
Size: 25.0 L
Efficiency: 75.0%
Original Gravity: 1.065
Terminal Gravity: 1.008
Colour: 25.87 EBC
Alcohol: 7.3% abv
Bitterness: 37 IBUs
Ingredients:
5.68 kg Barret Burston Ale Malt
0.75 kg Weyermann Munich TYPE I
0.05 kg Weyermann Melanoidin Malt
0.6 kg Roast Pumpkin
0.5 kg Dark Brown Sugar – added during boil
20 g Chinook (13.0%) – boiled 60 m
0.7 g Whirlfloc Tablets (Irish moss) – boiled 15 m
25 g (50.0%) NZ Motueka (5.9%) – added at flame out
5 g Coriander crushed – added at flame out
5 g Nutmeg (ground) – added at flame out
5 g Cinnamon (ground) – added at flame out
WYeast 3522 Belgian Ardennes™
1. Roast pumpkins with skin on until caramelised, add these to the mash with grains.
2. Mash for 45 to 60 mins at 68C with 18 L of foundation water.
(Soundtrack: Down, VI Part I)
3. Run off and sparge with 13 L of water at 80C. Add brown sugar in at first wort to kettle.
(Soundtrack: Queens of the Stoneage, … Like Clockwork.)
4. Boil for an hour, adding hops at times given.Cool and ferment at 24 degrees C for massive amounts of esters and funk. Bottle or keg, preferably naturally carbed, leave to condition for 2 weeks, then consume!
(Soundtrack: Anthrax, Worship Music – especially “Fight ‘Em Til You Can’t”)