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Old 07-15-2009, 02:46 AM   #1
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Default Pursuing Pumpkin Perfection.

I have decided to brewa pumpkin beer for the holodays. I am fairly confident as my first fruit beer (blackberry) was a hit with friends and family, I wish I would have made more.

Having said that, I am still extract brewing and from what I understand pumpkin contains a high amount of starch which requires mashing for conversion.

My idea would be to make some maple or jaggery sugar pumpkin butter and add that to the brew.

However this is where the questions begin.

1. The "butter" will obviously have all of the spices cooked into it, so when sould I add the "butter"? (most of the recipes that I have seen call for adding pumpkin either to the boil or the mash.)

2. Do I add to the boil or the secondary?

3. How much "butter" should I use?
(most of the recipes I have seen call for about 3-5 lbs of pumpkin.)

4. Since the "butter" will have all of the spices in it, will these flavors be driven off during fermentation, if so, should I reserve some of the "butter" for secondary, or extended primary?

5. Or should I just add spice "tea" to adjust the flavor.

My first thoughts were to add the "butter" to the boil for 60 minutes, and add additional "butter" to adjust the flavor.

I want to take some of this to Boston at Christmas/New Year's for family and friends there, and I would like it to be decent if not great!

Any advice and suggestions are greatly appreciated.

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Old 07-15-2009, 03:01 AM   #2
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Thank's for starting this thread, I too am thinking of making a pumpkin ale. I have 4 good sized sweet pumpkins in my garden and want to use them in an ale.

I have not decided if i will cook the pumpkin as if I was going in to a pie, then add that to the primary, or to add the pumpkin in to the boil, and the spiced in to the fermenter? or add the cooked pumpkin to the mash?

I'm leaning to adding the pumpkin to the boil, about 30min in, then use a bag to add the spices to the fermenter.


I'm thinking I'll modify a Wit recipe, because they handle spices well.

When you say, butter, do you mean actual butter? I guess you can do a cold break after the boil, and skim the wort before you pitch the yeast, to mitigate the loss of head from added lipids in the beer.

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Old 07-15-2009, 03:07 AM   #3
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Quote:
Originally Posted by Bsquared View Post
When you say, butter, do you mean actual butter? I guess you can do a cold break after the boil, and skim the wort before you pitch the yeast, to mitigate the loss of head from added lipids in the beer.
No, not butter such as for your toast, but like Apple Butter.

Something like this: Pumpkin Butter Recipe: Recipes: RecipeTips.com
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Old 07-15-2009, 03:13 AM   #4
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richbrewer's

I can tell you first hand this is the way to go. Let it age for a few months. Luck
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Old 07-15-2009, 05:17 AM   #5
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Originally Posted by Sean View Post
richbrewer's

I can tell you first hand this is the way to go. Let it age for a few months. Luck
Thanks for the input!

I'm working on formulating the recipe, I will post it here when I make my final decisions.
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Old 07-15-2009, 02:59 PM   #6
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I also made Richbrewer's recipe and it was awsome. There are also several other threads out there that have beat the mash vs boil of pumpkin to death. Yuri has also made a pumpkin beer that has recieved great reviews http://www.homebrewtalk.com/f76/thunderstruck-pumpkin-ale-ag-extract-versions-26699/. Here is another one with a wealth of knowledge.
Enjoy!

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Old 07-15-2009, 02:59 PM   #7
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http://www.homebrewtalk.com/f36/lets-partyyyy-gyle-pumpkin-porter-ale-one-mash-74927/
Forgot the link.
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Old 07-15-2009, 03:00 PM   #8
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The pumpkin in a can works pretty well, I've done it before. I think I used the Thunderstruck one mentioned to help me formulate a recipe.

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Old 07-15-2009, 03:06 PM   #9
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Aww I was linked to!!! Yay!!!!

I really like your idea, buddy....I gotta make arraingments to brew mine soon. I think I'm going to partygile again, but would like to make 2 5 gallon batches.
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Old 07-15-2009, 04:04 PM   #10
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this is DEFINATELY on my to-brew list...

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