Acorn E. KWistmas Ale
Author:
Prep time:
Total time:
Serves: 5 gallons
Ingredients
  • 7 lbs Pilsner malt
  • 6 lbs local 2-Row malt
  • 1 lb Caramunich Malt
  • 1 lb Munich Malt
  • ¾ lb Melanoidin Malt
  • ½ lb Flaked Barley
  • ¼ lb Chocolate Malt
  • 1 Roasted Acorn Squash
  • 1 lb Honey – added at end of boil
  • 3 oz. Local Hallertau hops (60 minutes)
  • 1 oz. Local Hallertau hops (15 minutes)
  • Safbrew T-58 Belgian Ale Yeast
  • 1 Vanilla bean, cut down the middle
  • 1 Cinnamon stick
Instructions
  1. Add the roasted squash to the milled grains and mash at 152◦F for 1 hour. Sparge and collect 6.5 gallons of wort. Boil for 75 minutes, adding the hops according to their schedule above and the honey in the last 5 minutes. Chill to below 70◦F, pitch yeast and ferment around 68◦F, letting the temperature rise into mid-70s during fermentation.
  2. Optional – add more roasted squash to secondary fermenter (remove before adding spices). 3 days before bottling add vanilla bean and cinnamon stick.
  3. For bottling use 5.6 ounces of priming sugar.
Recipe by The Local Kitchener at https://localkitchener.ca/2014/12/malty-kwistmas-everyone/