Wednesday, November 20, 2013

Hot Squash

Hot Squash, is my other pumpkin beer, a savory pumpkin ale. This is my second beer that I brewed with my own unique recipe. Christian, at BrewCamp, helped recommend which malts would go best with this type of ale.

My homemade sweet-potato curry mash. I love sweet-potatoes and one of my favorite ways to cook and eat them is mashed. I usually bake sliced sweet-potatoes with a bit of coconut oil and crushed fresh pepper. When they are soft and edges are crisp I puree them in my Cuisinart with sweet and hot curries, yum! I wanted to take these flavors and translate them into a pumpkin beer. A savory pumpkin beer that isn't too sweet and has some spicy kick.
I'm a big fan of spices and I think fresh is the best. One of my favorite spice shops is The Spice House in Old Town. They have a great selection and helpful staff. The majority of my dried spices are from this store. However, I've just discovered another great spice shop that opened earlier this year in my neighborhood, it's called Savory Spice Shop. I'm sure I'll be venturing there soon to spice up some of my winter stouts.  

Lessons Learned:
After brewing with chunky fruits and oily nuts, this beer was a breeze and made my kitchen smell like a warm and toasty Indian restaurant, yum! I would definitely make this beer again.
  • Extract: Golden Light
  • Malts: Caramel and Rye
  • Hops: New Zealand Pacific Jade & UK First Gold
  • Yeast: Belle Saison Yeast
  • (2) 15 oz cans of organic sweet-potato puree
  • (1) 29oz can of puree pure pumpkin (do not use pumpkin pie mix)
  • Various spices to enhance the pumpkin pie flavor with a kick
    (fresh ginger, cinnamon sticks, cloves, nutmeg, sweet and hot curries)

Final Brew notes: Spicy pumpkin curry give this beer some heat and flavor, it would pair amazing with some Indian food like naan and palak paneer.

Hot Squash  |  Sweet-potato pumpkin curry ale  | ABV 6%

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