I really liked how the Stone/Nogne/Jolly Pumpin holiday ale turned out, so I am thinking of using it as the base for an insanely strong pumpkin winter warmer. I have tweaked a few things to make it work better with the pumpkin, but I am looking for thoughts and advice.
Instead of the usual pie pumpkin, I am going to buy a nice, big blue hubbard squash. I will clean it out and fill the cavity with .5 lbs of dark muscovado brown sugar and .5 lbs of pecans. I will roast it for several hours, until it is soft and caramelized. I will scoop out 3-4 lbs of flesh to add to the mash.
8.0 lb 2-Row Brewers Malt
2.75 lb Rye Malt
2.0 lb 6-Row Brewers Malt
2.0 lb Oat Malt
1.75 lb Munich Malt I
1.0 lb Oats, Flaked
1.0 lb Crystal 150
4.0 oz Special B® MD™
3.0 oz Chocolate Rye
8.0 oz Brown Sugar, Dark
1.5 oz of Columbus or Galena for 90 minutes
No aroma or flavor so not to distract from the pumpkin and spices?
A blend of nutmeg, cloves, cinnamon, mace, allspice, and a few others that suits my fancy.
I will be bold and try WLP070 Bourbon Yeast… assuming I can get my hands on it.
I am not sure what the gravity will be given the pumpkin and the sugar… but it will probably be well over 1.1000
Do I need 6 row to help convert the pumpkin?