Thirsty Thursday – My Own Pumpkin Ale

My weekend was very, very busy, in terms of brewing.

Saturday, I finally bottled by Sam Adams Summer Ale clone. In two weeks, I’ll finally get to drink it!

47 bottles of cloned Sam Adam's Summer Ale, in the process of capping.

47 bottles of cloned Sam Adam’s Summer Ale, in the process of capping.

Once it was bottled, and all the carboys cleaned, it was time to start the Pumpkin Ale.

First, I gathered the ingredients. I started with a pumpkin beer clone recipe from the September 2014 issue of Brew Your Own Magazine. Then I made modifications, most important of which was the omission of cinnamon from the recipe as I am allergic.

The main ingredients for my pumpkin ale. Not pictured: Hops, yeast, and spices

The main ingredients for my pumpkin ale. Not pictured: Hops, yeast, and spices

From there, I moved into the ‘laboratory.’

My brewing room is really a boarded-up screened porch.

My brewing room is really a boarded-up screened porch.

I soaked the grains and the pumpkin puree in hot, but not boiling water for about an hour.

Bag of deliciousness

Bag of deliciousness

Then I added the liquid malt, and hops for a 60 minute boil.

When the boil was finished, I put the kettle in its usual spot to cool the wort.

Just chillin' in the tub.

Just chillin’ in the tub.

I put the wort into my 6 gallon carboy, topped it off to 5 gallons and pitched the yeast.

Yeast is pitched. Now the wait.

Yeast is pitched. Now the wait.

The yeast immediately went crazy.

Not even 24 hours later, the beer has a pretty good head.

Not even 24 hours later, the beer has a pretty good head.

It was so exciting, I even took a video of the active airlock:

Now the waiting begins. In two weeks I’ll rack it into my 5 gallon carboy, and see if it’ll clarify a bit. Two more weeks, and I’ll bottle, and two weeks after that, I’ll be drinking it!

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