Fall is officially here, though you’d be hard pressed to know it gauging by the thermometers here in south Louisiana. But soon enough the warm days and humid evenings will give way to pleasant afternoons and cool nights. And what better to have on a crisp autumn evening out on the front porch than a pumpkin beer? Soon enough, I’ll have 2 different pumpkin beers that I brewed myself to enjoy this October.
I finally decided to try my hand at homebrewing earlier this summer. I’ve brewed 3 different beers since mid-July, a bourbon oak aged IPA, a hopped up double IPA, and my favorite of the bunch, a basil wheat. A week ago, I brewed a pumpkin ale, which fermented nicely and is now in secondary fermentation awaiting bottling this weekend.
Tonight I brewed a pumpkin wheat. Like the pumpkin ale, I steeped canned pumpkin at the same time I steeped the grains. And with 5 minutes left in the boil, I added some pumpkin pie spice, allspice and a bit of cinnamon. I pitched the yeast and expect it to be fermenting away tomorrow morning.
It will be very interesting to compare the 2 pumpkin homebrews when they are ready. I’ll of course revisit this post when I do get to try them side by side next month.
The picture below shows my pumpkin wheat (left) and pumpkin ale. Names yet to be determined, but I have some ideas.