Brewed to be ready just before Thanksgiving for family and friends, this California Ale was brewed with a very heavy load of pumpkin and pumpkin pie spice. I tripled the amount of each ingredient from some pumpkin ale recipes… for some ingredients… even more.
If you’ve had some of this, leave a comment below with your thoughts.
Update: As our inventory for this beer dwindles, I thought I’d share my thoughts on the recipe. I’ll do a pumpkin beer again next fall, and here is what I’d do different if it was all the same otherwise: I’d back off a bit on the nutmeg. I liked that you could tell it was there, but I feel like it was too prominent. Also, I’m going to switch out some of the pumpkin for butternut squash. Sounds weird I know, but if you take a look at some pumpkin pie recipes, some chefs suggest using butternut squash with the pumpkin to get more pumpkin flavor. Pumpkin is so light, some ‘pumpkin beers’ don’t use any pumpkin at all, just the spice combination. So next year, some of that will be happening. Let me know it you’d like to be on the list for the upcoming beer club, and you’ll be able to get some.