To celebrate the day of labor and a welcomed escape from work and the computer, we brewed up two batches of beer to mark the bittersweet departure of summer and the arrival of fall. Marking our collaborativeâ€™s 12th and 13th beers of the year, the makings of a Dunkelweizen and a Pumpkin Ale were set along their merry ways with the goal of having them mature into two delectable brews to complement the mid-fall season.
While pumpkin and beers containing said fruit are not usually a style of beer I find myself drinking more than one of, aside from Dogfish Headâ€™s Punkin Ale, I am genuinely excited to see where it ends up. Six pounds of organic pumpkin puree was added to our grain bill during mashing and a generous amount of spice and sugar was introduced to the wort during the latter portion of the boil. Hopefully that combination will make for a nice fall beer that will be a hit amongst the lovely Miss Erin, friends, family and perhaps my palate. As for the Dunkelweizen, I hope nothing bad comes its way, because the coffee and chocolate aromas exuded from the hot wort were exquisite.
Aside from a clogged lauter-tun, the day went off without a hitch. Additionally, todayâ€™s session marked our first brew day not using the kitchen stove as the main source of heat to warm water and boil wort. Weâ€™re now letting a turkey fryer do the heavy lifting as our heat source which exponentially decreases the amount of time required to heat water for our mash tun and to boil the wort.