Author Topic: Pumpkin Ale  (Read 5718 times)

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 1900
  • Karma: 43
    • Blue Ribbon Brews
Pumpkin Ale
« on: August 17, 2010, 07:44:44 PM »
Someone asked me about pumpkin ale, and I have brewed one, so here is the recipe.  It's actually the Zymurgy cover article/recipe from a couple Autumn's ago.  The author likes a bigger maltier pumpkin and it turned out just like that. 

My gravity was lower cuz I made a bigger batch to share with a friend. 

Offline UselessBrewing

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 1115
  • Karma: 19
  • Useless Brewing
    • Useless Brewing
Re: Pumpkin Ale
« Reply #1 on: August 18, 2010, 07:03:24 AM »
Thanks for posting the recipe.

Cheers
Preston
The woodpecker pecks, Not to annoy, But to survive!

Offline Ziggybrew

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 162
  • Karma: 2
Re: Pumpkin Ale
« Reply #2 on: August 24, 2010, 09:40:29 PM »
Wow! Thanks dude. I'm all about pumpkin ales this week. ;D

Offline Ziggybrew

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 162
  • Karma: 2
Re: Pumpkin Ale
« Reply #3 on: August 28, 2010, 07:55:43 PM »
What is Aromatic Malt? That's a new one to me. Will it make a noticable difference if I can't find that? --Thanks

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 1900
  • Karma: 43
    • Blue Ribbon Brews
Re: Pumpkin Ale
« Reply #4 on: August 29, 2010, 11:39:12 AM »
A 19 Lov Belgian malt, kilned and toasted for a malty effect.  Roughly between a Munich 10L and Weyermann's Melanoidin.  More dark munich or some melanoidin would be similar if you can't get ARomatic.  Melanoidin will redden the color somewhat.

http://www.northernbrewer.com/brewing/belgian-aromatic-malt-1.html

Offline crimsonwine

  • BeerSmith Apprentice Brewer
  • **
  • Posts: 10
  • Karma: 0
Re: Pumpkin Ale
« Reply #5 on: October 27, 2010, 07:05:25 PM »
What exactly is pumpkin meat?  and how much?

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 1900
  • Karma: 43
    • Blue Ribbon Brews
Re: Pumpkin Ale
« Reply #6 on: October 27, 2010, 07:50:38 PM »
I grew it in garden.  Cut up the pumpkin into cubes without rind, layout on baking sheet, drizzle with brown sugar, bake in oven medium until soft, add to boil long enough to get fully broken up.

If you buy, look for pumpkin bred for eating/baking and not Halloween.

Offline Wanderer

  • BeerSmith Apprentice Brewer
  • **
  • Posts: 3
  • Karma: 0
Re: Pumpkin Ale
« Reply #7 on: November 05, 2010, 10:21:42 AM »
I recently brewed up a batch from this recipe: http://www.kegerators.com/articles/pumpkin-spice-ale.php

I neglected to add spices during the boil however because I intend to create a vodka tincture to add to the secondary.

I intend to add ginger, cinnamon sticks, cloves, allspice, and vanilla bean. I just need to determine the amounts. Any advice on that front?

I don't want the spices to be very subtle but I don't want them to be too overwhelming either...

Offline Ziggybrew

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 162
  • Karma: 2
Re: Pumpkin Ale
« Reply #8 on: November 05, 2010, 10:58:15 AM »
My best advice would be to go easy on the spices, you can always add later. Especially clove, I use a quarter of what is stated in some recipes.
This was my most recent attempt at pumpkin ale. It tasted like pumpkin pie smoothie before fermenting, and the pumpkin taste faded a little after fermenting but the spice balance was where I liked it. A few days before Thanksgiving I'll check the taste and carbonation to get ready for Turkey Day:

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 73.46 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 6.89 %
0.38 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.49 %
0.38 lb Carapils (Briess) (1.5 SRM) Grain 3.49 %
0.19 lb Honey Malt (25.0 SRM) Grain 1.74 %
0.19 lb Victory Malt (biscuit) (Briess) (28.0 SRM) Grain 1.74 %
1.00 oz Williamette [4.80 %] (60 min) Hops 14.4 IBU
1.00 oz First Gold [8.20 %] (15 min) (Aroma Hop-Steep) Hops - 
0.50 tsp Clove, powdered (Boil 5.0 min) Misc 
1.00 lb Malto-Dextrine (Boil 15.0 min) Misc 
2.00 tsp Ginger, Ground (Boil 5.0 min) Misc 
2.50 lb Pumpkin, Roasted (Mash 60.0 min) Misc 
4.00 tsp Cinnamon, Ground (Boil 5.0 min) Misc
1 Pkgs London Ale (Wyeast Labs #1028) [Starter 125 ml] [Cultured] Yeast-Ale

Offline Ziggybrew

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 162
  • Karma: 2
Re: Pumpkin Ale
« Reply #9 on: December 15, 2010, 03:32:01 PM »
Just an update:

Everyone loved it on Thanksgiving. I didn't. I didn't like the strong clove "punch" and may skip adding it next year. However, today (12/15) it keeps getting better. It is freaking awesome now. The clove faded and blended and it was a very smooth pumpkin pie taste. My suggestion would be -- brew this in Late July or August and let it age a few months. If you want pumpkin, you may have to go with canned unless the crop comes in early. I wouldn't be scared to use yams either. Or nothing but just spices.

Offline MaltLicker

  • Global Moderator
  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 1900
  • Karma: 43
    • Blue Ribbon Brews
Re: Pumpkin Ale
« Reply #10 on: December 15, 2010, 04:09:38 PM »
Great news.  Amazing how beers change over time.  I still have a couple bottles (13 months) and will try one tonight. 

 

modification