Just finished brewing my "Act of Gourd" Pumpkin Ale...

5 lbs of pumpkin, a variety of malts (Maris Otter, Munich, Aromatic and Caramunich) partial mash, just a half ounce of Northern Brewer (boiling only), dark brown sugar and lactose, tons of cinnamon, and nutmeg, ginger, allspice and just two cloves. Complicated brew, but it's done and in the fermenter.

After a while in secondary, and maybe 3 days before bottling, I plan on adding some vanilla extract, and possibly a tea of additional spices and maybe some more lactose, depending on how it tastes at that point.

It will condition in bottles for a couple weeks, most likely. I'm even considering buying a whiskey cask and conditioning in that... (Rum might be better, but I doubt rum is conditioned in casks?)

Initial Krausen...

#Pumpkin