The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Pumpkin Ale Recipe? (extract/steeping)

Reply
 
LinkBack Thread Tools
Old 05-30-2012, 06:12 PM   #1
RiffMagnum
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Ft. Worth, Texas
Posts: 184
Liked 3 Times on 3 Posts

Default Pumpkin Ale Recipe? (extract/steeping)

Just wondering if anyone knows a really good extract recipe for a Pumpkin Ale? Wanna get one going soon so it will be ready for fall and all i see are all grain recipes. I don't really know how to go about converting them to extract.

__________________
RiffMagnum is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 06:35 PM   #2
bcgpete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Poulsbo, WA
Posts: 212
Liked 6 Times on 6 Posts
Likes Given: 12

Default

I've made this one the past few years. Always delicious. It's not completely extract, but shouldn't be too hard to alter for your system.

http://www.homebrewtalk.com/f76/mapl...kin-ale-24249/

__________________
bcgpete is offline
MarkInBuffalo Likes This 
Reply With Quote Quick reply to this message
Old 05-30-2012, 08:29 PM   #3
RiffMagnum
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Ft. Worth, Texas
Posts: 184
Liked 3 Times on 3 Posts

Default

cool. How much canned pumpkin did you end up using?

__________________
RiffMagnum is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 08:32 PM   #4
bcgpete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Poulsbo, WA
Posts: 212
Liked 6 Times on 6 Posts
Likes Given: 12

Default

I can't remember exactly, that was before I started taking notes on beers. I'm pretty sure I just followed the recipe.

Edit: sorry, just realized it doesn't say. Two of the larger cans (30-40oz?) The ones that are about 6" in diameter.

__________________
bcgpete is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 08:39 PM   #5
RiffMagnum
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Ft. Worth, Texas
Posts: 184
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by bcgpete View Post
I can't remember exactly, that was before I started taking notes on beers. I'm pretty sure I just followed the recipe.

Edit: sorry, just realized it doesn't say. Two of the larger cans (30-40oz?) The ones that are about 6" in diameter.
Did you just do the normal steeping for your grains? 30 min at 155 degrees.
__________________
RiffMagnum is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 08:42 PM   #6
bcgpete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Poulsbo, WA
Posts: 212
Liked 6 Times on 6 Posts
Likes Given: 12

Default

Recipe calls for 45min @ 158.

__________________
bcgpete is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 08:45 PM   #7
RiffMagnum
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Ft. Worth, Texas
Posts: 184
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by bcgpete View Post
Recipe calls for 45min @ 158.
ah yeah, sorry, didn't see that bit. Have you ever tried adding stuff to the pumpkin when it bakes? I've seen people sprinkle brown sugar on it to get more carmelization. Might give it a go.
__________________
RiffMagnum is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 08:46 PM   #8
bcgpete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Poulsbo, WA
Posts: 212
Liked 6 Times on 6 Posts
Likes Given: 12

Default

No, but that sounds like a good idea. You just might want to watch it a little more to make sure it doesn't burn the sugar. When I bake sweet potatoes for a stout, I just mush them up and bake them until the top layer burns, but I have a feeling burned brown sugar will taste kinda bad.

__________________
bcgpete is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 08:57 PM   #9
RiffMagnum
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Ft. Worth, Texas
Posts: 184
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by bcgpete View Post
No, but that sounds like a good idea. You just might want to watch it a little more to make sure it doesn't burn the sugar. When I bake sweet potatoes for a stout, I just mush them up and bake them until the top layer burns, but I have a feeling burned brown sugar will taste kinda bad.
Yeah, i guess i could sprinkle that on half way through the bake and maybe just keep an eye on it.
Someone in that original thread asked about the Maple syrup coming through in the taste or if it mostly fermented out? I'm also wondering about adding straight up pumpkin pie spice to the boil as well.
__________________
RiffMagnum is offline
 
Reply With Quote Quick reply to this message
Old 05-30-2012, 09:01 PM   #10
bcgpete
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Poulsbo, WA
Posts: 212
Liked 6 Times on 6 Posts
Likes Given: 12

Default

Since them I have changed a lot of my brewing methods. I'm sure pumpkin pie spice would be fine, as it's the same stuff essentially.

Now, I try to use only fresh ingredients. So I would use all fresh spices and pumpkin.
Also, I like to add my alternate sugars (maple syrup in this case) about 3 days into fermentation. I find that that helps keep the flavor more.

__________________
bcgpete is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
looking for pumpkin wheat recipe without pumpkin mcelrokj Recipes/Ingredients 1 08-30-2011 04:43 PM
I could use a little bit of help: Steeping grains for extract IPA... dfc Recipes/Ingredients 2 08-07-2011 04:43 PM
Steeping grains for my extract IPA TheMarquis Recipes/Ingredients 1 07-16-2010 04:57 PM
Wanted: Pumpkin Porter Extract Recipe JamesM Recipes/Ingredients 3 10-06-2009 01:09 PM
Steeping grains in an extract Fenster Recipes/Ingredients 1 07-01-2008 05:52 PM