More than three years ago, my husband started home brewing. After a handful of successful and palate gratifying batches, home brewing became far more than just a hobby in our house — it became a full production.
Creating his own recipes, growing five varieties of hops and making his own yeast starters has turned our backyard and garage into an ongoing science project. Luckily, the beer is always good and gone pretty fast — just in time for the next batch to begin.
The following recipe has turned family friends’ excitement for a succulent turkey dinner over to full mouth-watering anticipation for Chris’ annual Thanksgiving beer.
To fellow brewers or beer enthusiasts, here is the winning recipe that we bring to the table every Thanksgiving.
— Brittany Arnold
This specific recipe is a work in progress. I haven’t tried this as an all-grain recipe yet, but plan to in the future. I used my own starter yeast, which is encouraged to use, but not required.
Brewers Notes: With the spices added at bottling, there is going to be some sediment; this recipe just has a hint of pumpkin and is heavier on the spice.
Regarding the hops, brewers will want enough bitterness to balance the sweetness because of the malt. Therefore, in your hop choice, choose a bittering hop for the beginning and a more neutral hop for the end of the boil. You don’t want hops to stand out, but need enough to balance the sweetness.
Some things to try: Have the pumpkin in for the whole boil and/or puree your pumpkin and put it in the primary or secondary fermenter.
— Chris Arnold
Chris Arnold is a logging administrator at Lone Rock Timber and is married to Brittany Arnold, columnist for The News-Review and Douglas County Moms editor. They live in Green with their two daughters.