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 collaborative’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 Head’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, today’s session marked our first brew day not using the kitchen stove as the main source of heat to warm water and boil wort. We’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.