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Zooom101 10-08-2009 12:51 AM

Pumpkin preparation for pumpkin ale
 
So I have a recipe for a pumpkin ale that I'm going to brew pretty soon. It tells me to get an eight pound pumpkin, quarter it, bake it at 350 for two hours, cube it and add it to the boil.

Is this standard procedure for brewing with pumpkin? Am I supposed to scoop the guts out first or bake the guts too? If anyone has any insight please let me know.

Thanks.

RichBrewer 10-08-2009 01:15 AM

Buy canned pumpkin! It's easier and canned is just as good. :mug:

Zooom101 10-08-2009 02:09 AM

If my recipe calls for 8 pounds of fresh pumpkin, how many cans should I use?

BeerArchitect54 10-08-2009 02:42 AM

could you share the recipe?

Zooom101 10-08-2009 07:51 PM

It's from the Homebrewers Recipe Guide.

3 pounds amber malt extract
3 pounds light dry malt extract
1 pound crystal malt
.5 pound chocolate malt
1 TSP gypsum
2 oz kent goldings hops
1 oz fuggles hops
1 TSP Irish moss
8 pounds pumpkin (fresh)
1 package pumpkin pie spice
4 cinnamon sticks
3 whole nutmegs
6 whole allspice
1 package London ale yeast
.75 cup corn sugar

Quarter the pumpkin and sprinkle with pumpkin pie spice. Bake for 2 hours at 350 until tender. Remove from oven and cut into 1 inch cubes and mash slightly. Steep specialty grains at 15 for 30 min. Remove grains and add extracts, Kent goldings hops, pumpkin, cinnamon sticks, nutmeg, and allspice. Boil for 60 min. Remove whole spices and pumpkin. Cool wort and pitch yeast.


I haven't tried this recipe before. It'll be my first time brewing with anything other than grain, hops, water, and yeast.

Neonsilver 10-08-2009 07:53 PM

In the pumpkin ale I just made I used two large cans of Libby's that were 30 oz. each so just under 4 lbs total.

JLem 10-08-2009 08:13 PM

Seems like a lot of pumpkin to me. I just listened to the Jamil Show podcast on spice beers and he mentioned the Wild Goose Pumpkin Patch Ale that uses 1lb of pumpkin pulp for a 5 gallon batch. Not sure how much pulp you get out of an 8 lb pumpkin though.

It was also mentioned that the pumpkin pulp needs to be mashed, not added to the boil. As for your method of quartering and roasting, it sounds right - just like you would do for making a pumpkin pie from scratch. You should probably use the pie/cooking pumpkins for this though.

RichBrewer 10-09-2009 01:34 AM

Quote:

Originally Posted by JLem (Post 1597485)
Seems like a lot of pumpkin to me. I just listened to the Jamil Show podcast on spice beers and he mentioned the Wild Goose Pumpkin Patch Ale that uses 1lb of pumpkin pulp for a 5 gallon batch. Not sure how much pulp you get out of an 8 lb pumpkin though.

It was also mentioned that the pumpkin pulp needs to be mashed, not added to the boil. As for your method of quartering and roasting, it sounds right - just like you would do for making a pumpkin pie from scratch. You should probably use the pie/cooking pumpkins for this though.

I would be interested in knowing why Jamil says the pumpkin must be mashed. I did a bit of research on pumpkin and from what I read, there isn't much starch in pumpkin and it isn't worth mashing for the sugars. The pumpkin is added for flavor and mouth feel. It should be added to the boil.

Some things I know for sure: there must be 50 ways to make pumpkin ale. Everyone thinks their method is best. I make the best pumpkin ale of anyone here at HBT. ;)

JLem 10-09-2009 02:43 AM

Quote:

Originally Posted by RichBrewer (Post 1598141)
I would be interested in knowing why Jamil says the pumpkin must be mashed. I did a bit of research on pumpkin and from what I read, there isn't much starch in pumpkin and it isn't worth mashing for the sugars. The pumpkin is added for flavor and mouth feel. It should be added to the boil.

Not sure, but if you listen to the podcast, at about 21:00 he fields a question concerning baking or boiling the pumpkin first and in his answer he mentions that the pumpkin needs to be converted in the mash and that extract brewers can't go and grind up a bunch of pumpkin and just throw it in the boil.

yummybeer 10-10-2009 10:12 PM

a recipe that a friend shared with me said to use a 5 lb pumpkin. quater the pumpkin, clean off and decard the seeds, and bake the meat for an hour at 350 degrees. then take meat off rine and put the meat in the mash.


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