The grist bill was fairly simple with three malts. Pale malt, Munich malt, and Aromatic mashed warm at 152*f for a malty balance for the squash. Six pounds of assorted winter squash (three pounds cooked) added with five minutes left in boil. Bittered with super galena hops and spiced with Chinese Five spice at end of boil. Fermented with US-05.
Autumnal Squash Ale
The grist bill was fairly simple with three malts. Pale malt, Munich malt, and Aromatic mashed warm at 152*f for a malty balance for the squash. Six pounds of assorted winter squash (three pounds cooked) added with five minutes left in boil. Bittered with super galena hops and spiced with Chinese Five spice at end of boil. Fermented with US-05.
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I did a mixed squash saison two years ago, with no spices. I did the half mash half boil method as well. The beer got infected with brett and I decided to add some souring bugs and dregs of sours. The beer finally came around and lost its diacetyl and has turned into the a beautiful golden colored sour beer.
ReplyDeleteI like your idea of a more neutral yeast profile to let the squash shine, the Chinese 5 spice is also interesting, how did that flavor come out in the finished beer?
Jeff,
ReplyDeleteThe flavor from the squash in the finished beer tasted like melon rind. It was good.