Original Gravity: 1.048
Est. Alc/Vol: Approximately 5.1%
Color: 28 SRM
Bitterness: 14 IBU
Recipe ...
- 1 Can West Coast Pale Ale
- 1 Can Creamy Brown UME
- 1/2 Cup Brown Sugar
- 1 Can Cooked Pumpkin Puree
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Nutmeg
I don't want to dwell on the past too much, but seriously, the Pumpkin Lager last year was absolutely awful. It's the only brew that I've poured out to date, a positively harrowing experience, seeing all that time wasted. With that in mind, I made double-sure to follow this recipe completely, and thankfully, I succeeded.
All of that to say, I'm at least a little nervous about how this one will turn out. Even with the correct amount of spices, the cinnamon and nutmeg aroma was definitely detectable even after the beer mix, UME and pumpkin were added. I wouldn't describe it as overwhelming, but it was certainly pronounced. I'm now 4 days into this keg, and it's obvious that I'm brewing with spices when you open the small cabinet in which I store my kegs. I do expect proper conditioning to address this, but you can't know for sure until it's time to open a bottle.
Like with the OSNMA, I strictly followed the Mr.Beer kegging instructions, not boiling the wort as I have become accustomed too, and there are no wilsons to report. The recipe calls for 2-4 weeks of conditioning time, which puts me opening sometime in early to mid December. I was hoping to have it ready for Thanksgiving, so I may sneak a bottle or two then just for fun.
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