Pumpkin Pie Ale

This recipe is intended to be "pumpkin pie in a glass." The combination of malts provides the sweet, crackery crust; butternut squash provides more "pumpkin" flavor in beer than canned or even fresh pumpkin; the spices give classic pumpkin-pie flavor; and lactose and vanilla supply body, subtle sweetness, and the perception of the whipped cream on top.

Cube and roast 5lb. butternut squash sprinkled with a few tablespoons of brown sugar at 350 F until caramelized and soft, about 1 hour.

Treat water with lactic acid to achieve a 5.2 mash pH.

Mash at 155 F for 60 minutes.

Run off and sparge as usual, Add butternut squash to the boil in a nylon bag and boil for 60 min. At the end boil, remove squash and add kettle spices, lactose, and Whirlfloc.

Chill, aerate well, and ferment in low 60s F.

At kegging, add the remaining spices and the split, scraped vanilla bean - vanilla and spices are added directly to the keg, so use a bag or a dip tube screen if needed.

The keys to making a standout beer are to use fresh spices, a high-quality vanilla bean, and a larger pitch of yeast than you think you will need.