It was ten years ago this autumn while brewing at IncrediBREW in Nashua, NH that I formulated my first ever brewing recipe, Pumpkin Pie Stout. So with the harvest season upon us and the dreaded thought of brewing the traditional old pumpkin ale I went back to my Hall of Beer Records and dug up my virgin brew. Ten years gone things are bound to change including tweaking this recipe slightly to marry a more modern approach to brewing as well as increasing the batch size from 15 gallons to 310! This recipe was quite fun to create and brew, but not to cleanup after. For those of you in the know the first attempt at brewing this beer was met with a bit of disaster. While trying to bring the wort to a boil in the kettle I had some mechanical issues with the brew house and couldn't generate steam flow into the kettle to bring it to a boil. This resulted in the infamous home brew Stout giveaway....more on that story to follow. So with a few repairs made we were back up running the following week and the results can now be tasted for yourself here at Franklin's. The recipe utilizes English Maris Otter malt for a rich malt profile,along with Crystal,Roasted and Chocolate malts giving this beer a rich black color,tan head and full body. The nose is a blend of pumpkin,spices(cinamon/nutmeg) and roasted malt. Sipping through the creamy nitro pour you'll be awakened by liquid pumpkin pie, minus the whipped cream. Roasted malts balance the sweetness as the pumpkin coats and your tongue sizzle with the dazzling of seasonal spices. Enjoy it now bef0re your Mom gives your relatives the leftovers to take home.
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