Toasted Pecan Pumpkin Brown Ale HomeBrew Recipe
All Grain Toasted Pecan Pumpkin Brown Ale Recipe
Profile: Rich and malty brown ale brewed with roasted pumpkin and toasted pecans. Flavors of sweet caramel, toasted pecan, pumpkin, and cinnamon spice. Smooth malty finish with medium hop bitterness.
10 lbs Maris Otter
2 lbs Munich Malt
10 oz. Flaked Oats
8 oz. Crystal 60
6 oz. Chocolate Malt
4 oz. Crystal 100
1 oz. Northern Brewer 9%a, 60 minutes
1 oz. East Kent Goldings 5%a, 30 minutes
1 oz. Mt. Hood 5%a, 20 minutes
Other: One medium sized pumpkin, 1 lb pecan halves, 1 tsp cinnamon
Cut top off pumpkin and quarter it. Clean out seeds and surrounding stringy strands. Dice into about a dozen pieces. Roast the pumpkin chunks at 325F for about 40-60 minutes. While warm scrape the roasted pumpkin off the skin. Mash the roasted pumpkin into a puree.
Toast the pecan halves on a baking sheet for 5-6 minutes at 350F (watch closely to avoid scorching them). Crush the hot pecans.
Mash all grains with the pumpkin and pecans for 75 minutes at 152 degrees.
Sparge at 170 degrees.
60 minute boil with hop regimen above. Add the cinnamon at flameout.
Primary ferment at 67 degrees.