Out of Pod Experience

Does anyone here have experience when it comes to sending beer to iceland, from within europe?

He probably figures that being on a rock in the middle of nowhere means you are being neglected with substandard local beer. However after drinking a few to many pints of Egils Sterkur ( think that was the name of it) I would have to disagree...

Pumpkin Ale

This beer is a seasonal favorite. It dates back to a time when real beer ingredients were rare and people played a game called “Will It Ferment”, and this one did. Surprisingly, this beer is pretty good, like Pumpkin Pie in a bottle.

7 lbs Light Malt Extract
6 lbs Pumpkin Meat
1 lbs Carapils Malt
1 oz Cascade Hops 7 HBUs (Boiling) 60 min
3/4 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg
Wyeast American Ale Yeast

For Bottling:
1 1/4 cup Dry Malt Extract Or 3/4 cup Corn sugar



Add the cracked Carapils Malt to 2 gals. of cold water and bring to a boil. Remove the Carapils Malt and add the LIght Malt Extract then bring back to a boil. Add 1 oz Cascade hops. Boil for 30 mins. Add 6 lbs of Pumpkin Meat. (see preperations below) Boil for 20 mins. Stir often. Add the Ground Cinnamon, Cloves, Ginger, and Nutmeg. Boil for 10 mins. Sparge out the hops and pumpkin (it will be messy) and add the wort to the fermenter with enough cold water to make five gallons. Add yeast when temp reaches 70º. After 7 days transfer to secondary. Let age in secondary for 1 week then bottle or keg.

For bottling, use 1 1/4 cup of dry malt extract or 3/4 cup of corn sugar boiled with 2 cups of water added in the bottling bucket. Age for 2 weeks.

Pumpkin preperation: Use an 8 lb pumpkin. Wash off the dirt, cut it in half, and remove the seeds and stringy muck. Peel the outer rind and cut the meat into 3” pieces. It’s now ready for the boil.