I’m making this beer a little later than I should, but I had to wait for the pumpkins to ripen. This year’s crop is of the Cinderella variety- the skin is deep and burnished orange, with a flattened top and bottom that look like carriage material.
I’m making the beer in two parts. The first and strongest runnings of wort from the grain will go on to become a oak-aged vanilla bourbon porter to serve at Christmastime. After I started that beer, I added a couple pounds of grain to the mash and ran off wort for a second porter. Most importantly, I added roast pumpkin puree to the mash, and spices to the boil. By Thanksgiving, I’ll have a spiced pumpkin pie porter.