“Packed with real pumpkin, hints of spice, and a gentle kiss of cacao to lighten the soul, Jolly Pumpkin Artisan Ales’ La Parcela ((Dexter, Michigan) is an every-day easy way to fill your squashy quotient. Only available for a few short months [unless you brew your own].”
ALL-GRAIN
OG: 1.050
FG: 1.006–1.008
IBUs: 22
ABV: 5.9%
MALT/GRAIN BILL
7 lb (3.2 kg) Pilsner malt
1 lb (454 g) Munich malt
1 lb (454 g) Vienna malt
4 oz (113 g) Crystal 75 malt
3 oz (85 g) Crystal 30 malt
0.5 oz (14 g) Black malt
8 oz (227 g) pumpkin
HOPS AND ADDITIONS SCHEDULE
0.25 oz (7 g) Perle [8.5% AA] at 60 minutes
1 oz (28 g) Hallertau [4.5% AA] at 30 minutes
2.5 oz (71 g) pumpkin pie spice at knockout
YEAST
Use your favorite Belgian yeast in primary. If you don’t have a favorite, Wyeast 3787 or White Labs 530 would both be excellent choices. Souring microbes in secondary.
DIRECTIONS
Mash the grains and pumpkin for 60 minutes at 152°F (67°C). Boil for 60 minutes, following the schedule for hops and other additions. Whirlpool and chill, then ferment at 68°F (20°C) with Belgian yeast. Transfer to secondary for oak aging (either in a barrel or on oak cubes) with the souring microorganisms of your choice. Bottle condition after the gravity falls to 1.006–1.008.