Dark Mild 5 Gallons 1.043 O.G. 34 IBU's 4.5# 2-Row Pale Malt 2# Pilsener Malt (Gambrinus) 1/2# Carastan 1/4# 80L Crystal 1/4# Roasted Barley 1/2 oz Chinook @120min 1 Oz Amarillo @10min Windsor Ale Yeast. Est F.G. 1.016 Est ABV 3.5-3.6%
I recently brewed a mild with pumpkin in the mash and spiced at FO. A perfect fall beer designed for drinking mass quantities watching football.
I brewed a mild on Friday, 1.052 OG, that should be ready by this weekend. 10 gallons: 16 pounds Maris Otter 1 pound Crystal 60 1 pound malted wheat Mash at 152 for about an hour in 7.5 gallons water Willammette hops(4.6 AA): 2.5 oz for 60 minutes 2 ozs at 20, 2 ozs at flameout Nottingham yeast fermenting at 63F(internal temp)
Hefeweizen is probably the fastest style to produce. I wouldn't advise any hop-centered beers as to me they aren't great when rushed.
Did you pick up any additional mouthfeel/thickness from the pumpkin? Never brewed a beer with pumpkin (always sweet potatos/yams for my holiday beers).
Not too much, just a hint of squash character. I can't bring myself to brew a pumpkin/yam/squash beer without any gourds, despite the fact that it doesn't really contribute much.
