An in depth look at making my fall seasonal: Butternut Squash Ale

Hello my 1 or 2 readers. You still checking out my blog? Good, because this time I have a special VIDEO blog for you. I filmed myself every step of the way when it comes to making my delicious Butternut Squash Ale. This is a behind the scenes look at my brew day.

Enjoy

Part 1:

Part 2:

Ingredients for 10 gallons
12 lbs butternut squash (processed weight)
18 pounds pale ale malt
1 lb carapils malt
2 lb Vienna malt
1 lb 75L dark crystal grain
2 lb light Munich malt
2.5 oz williamette whole leaf hops (60 minute boil)

1 .2 oz of williamette whole leaf hops (last 15 minutes)
1 oz saaz hop pellets (last 5 minutes)
2 cup brown sugar
1 lb flaked oatmeal
2/3 lb Ginger root peeled & chunked (1/2 at 6o minutes boil, 1/2 at 15 minutes)
2 Whirlfloc Tablets (last 15 minutes of boil)
2 1/3 tsp nutmeg
4 tsp ground cinnamon
2 tsp crushed coriander seed
1 tsp yeast nutrient
4 packages of Whitbread dry yeast
Directions:
Peel butternut squash & bake it until caramelized on the outside
Mash crushed grains at 152 degrees for 60 minutes in 8 gallons of water (put Flaked oats in a mesh bag)
Sparge with 7 gallons 170 water. Add squash, gypsum, 2.5 oz
of Williamette hops & 1/2 the ginger.  IMPORTANT: Squash and Ginger Must be in fine mesh bags, or clogging will occur.
Bring to a boil for 40 minutes. Add the brown sugar, whirlfloc Tablets, coriander seed, 1 oz of Saaz hops & rest of ginger boil 20 minutes. At 5 minutes add remaining 1 oz of saaz & 1 tsp of yeast nutrient & remaining spices. Cool rapidly to 70 degrees pitch yeast. After a 2 weeks rack to secondary.

On another note, I am SUPER EXCITED about the KINGSPORT OKTOBERFEST this Saturday!!! I’m like a kid on Christmas, I can’t wait! I’ll be in charge of setting up the randal (that’s an infuser, for all those not down with the beer lingo) on to various microbrews around the festival. We’ll be infusing a porter with coca nibs (raw chocolate), a kolsh with fresh strawberrys and other yummy beers with other yummy stuff. If you want to know when and where each infusion will take place, make sure to follow both myself ( @RatchetBrews ) and @KPTOktoberfest  on twitter. We’ll announce each one there. Plus I’m sure the tweets will get more entertaining as the day progresses and more beer is drank.

You are a sucka if you miss this.

You are a sucka if you miss this.

-CHEERS,

Ratchet

5 Responses to An in depth look at making my fall seasonal: Butternut Squash Ale

  1. Richard Hahn says:

    Nice meeting you and sampling your Butternut Squash Ale. It’s much better than any punkin ale I’ve had in the past. I appreciate the link to your blog and recipe. I plan to brew a batch later this year and se if I can at least match your mastery.

    Rick

  2. […] be ripe. Huh.  Well this enthusiasm to brew this style lead me to my end of summer seasonal, my butternut squash Ale. I had plently of ripe squash in my garden. After more research, I changed my recipe and brewed my […]

  3. […] to bake minature butternut squash pies and mini cupcake sized pies. I am going to try to infuse my Butternut Squash Ale with mini-pie slices. I honestly don’t think it’s going to add anything to this beer, I […]

  4. Andrew Mason says:

    Great brew man we just tried to replicate. What was your initial gravity? Ours was 1046.

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