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Old 09-06-2008, 10:30 PM   #1
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Default Pumpkin Ale

Well I am in the middle of trying a pumpkin ale after reading many other recipes. This is an extract version, so it is easy and hopefully tasty!

3 lbs Muntons Light DME
8oz 20L crystal malt
4 oz chocolate malt
30oz pumpkin- 2 cans (baked at 350 for 20 mins with 1 1/2 tsp pumpkin spice)
.75oz Kent Golding 60min
.25oz Kent Golding 15min
1 tsp pumpkin spice 15 min
1 tsp Irish moss 15 min
Muntons' Gold yeast

This is a 2.5 gallon batch just to test out how it will go. Great I hope!



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Old 09-08-2008, 11:45 AM   #2
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Might consider upping the pumpkin spice amount a little. The spices will subside given time. Also, the only other thing that strikes me is that the pumpkin needs to be mashed. Otherwise there's no point in puting it into an extract recipe.



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Old 09-08-2008, 11:47 AM   #3
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Quote:
Also, the only other thing that strikes me is that the pumpkin needs to be mashed. Otherwise there's no point in puting it into an extract recipe.
It can be boiled. When I did my AG pumpkin ale, I added pumpkin to the boil, not wanting to deal with the slop in my MLT.
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Old 09-08-2008, 05:15 PM   #4
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Boiling kills the enzymes, which won't allow for the starch conversion, though. You can do it, but IMHO adding pumpkin to the boil doesn't contribut much, if anything perceptible to the beer.

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Old 09-08-2008, 11:01 PM   #5
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I appreciate the advice. I will try it sometime in the future with a partial mash. I wasn't looking to get enzymes out of it as much as I was flavor. I was thinking that I might add spice to the secondary or even at bottling, although, bottling would be hard to get the spices mixed in without much stirring and agitation. Spices in the secondary might just be the way to go!

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Old 09-09-2008, 12:08 PM   #6
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Pumpkin imparts very little flavor to a beer in the first place, and in my opinion the least when boiled. The majority of commercial brews' flavor comes from the spice load, and i'll go out on a limb to say the majority don't even use pumpkin in the brewing process for that reason.

That said, I spice with 5-10min left in the boil and my pumpkins turn out fine. "Dry-spicing" in the secondary or bottling bucket is feasible, too, as this will exhibit the least flavor loss (vs. adding during the boiling process). Good luck.

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Old 09-09-2008, 07:53 PM   #7
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I'm doing a pumpkin ale tonight with English Ale ingredients... I have 2 cans of pumpkin WITH spice and 2 actual little pumpkins (finally in season, sorta)

I'm not sure yet if I should boil the pumpkin or not ... it seems everyone does it differently. Maybe 1 can/1 pumpkin in the boil, and the rest add with cooled wort?

Anyone have suggestions? Anyone? ... Bueller?

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Old 09-09-2008, 08:39 PM   #8
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I have never done it before, so the way I did it is the only way I know. Who knows how it will turn out, but it is beer!

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Old 09-10-2008, 05:27 AM   #9
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Here's tonight's result ... I scooped 20% of the pumpkin into the boil every 10 minutes:

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Old 09-10-2008, 11:45 AM   #10
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Quote:
Originally Posted by beergorila View Post
...and the rest add with cooled wort?
Like i mentioned above, if you don't mash at sacc temps, you're just getting starches in your beer, and no conversion. So, there'd be little point in adding pumpkin directly into the mash.

The color looks amazing, if it hangs around. I've had a lot of batches look different once the yeast flocc out (including my pumpkin beers). Did you take a sample prior to transferring to the fermenter? I'm predicting little pumpkin flavor, since you added to the boil.


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