Southern Tier Pumking Clone

Note: This is similar to an existing clone recipe, I simply used fresh butternut squash instead of pumpkin due to seasonal availability of quality fresh ingredients, as well as more quantity. Butternut squash is said to have a truer 'pumpkin' flavor by many in the culinary world.. I also added more squash to both the mash and the boil (details below.) I mainly created this for record-keeping purposes.

  Peel and Cut Butternut Squash into one inch cubes. <br />

Roast Squash @ 375F for 40 minutes or until you can pierce with a fork. Mash squash, add 4 tbsp of brown sugar or honey, mix, and roast for another 30 minutes. Cool mash down to target mash temperature, 154F. I used brown sugar as I did no have honey available.

Weigh out 4 lbs of mashed squash mixture, add half to the mash along with grains, and put the other half into a mesh bag and add to the beginning of the boil.

Cut and scrape out the seeds of 3 vanilla beans. Add beans add pods to 4 oz. of high proof vodka, and soak in sealed container for two weeks. Shake container every so often to promote infusion. This vanilla bean solution will go into the secondary as noted above.