Today … I brewed an Espresso Pumpkin Stout.

This fall I was really excited about trying various pumpkin brews. I especially loved trying some local brews.

 I grew my own batch of pumpkins especially for the purpose of making my own pumpkin beer.

I think that Rogue made my favorite one this year. But I tried many!

 For my Espresso Pumpkin Stout this is what I used

Ingredients

§  4# Dark Malt Extract

§  3# Light Malt Extract

§  5 oz Dark Malt Extract (for priming)

§  1# Crystal Malt 90L (Whole Grain, Crushed)

§  1/8# Roasted Barley (Whole Grain, Crushed)

§  1/8# Black Patent Malt (Whole Grain, Crushed)

§  1/4# Chocolate Malt (Whole Grain, Crushed)

§  2 oz Northern Brewer Hops

§  .5 oz Willamette Hops

§  16 shots Fresh Brewed Espresso (http://stumptowncoffee.com/) one of my local favorites.

§  Irish Ale liquid Yeast

Plus: use 30oz pumpkin, 1 1/2 tsp cinnamon, 3/4 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp clove last 5 min of boil. Ferment at 65-70F.

At kegging (and bottling) I will add:

1/2 tsp cinnamon, 1/4 tsp pumpkin pie spice, 1/8 tsp ginger, 1/8 tsp clove, 1 tsp real vanilla extract.

Right now, It smells really good. Great dark color… I’m really excited about this batch!!

Here are some shots of my brew process