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10-17-2012, 09:32 PM
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#1
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Feedback Score: 0 reviews
Join Date: Apr 2011
Location: Fairfax, VA
Posts: 56
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What makes your pumpkin beer special?
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I'm curious to see the different and unique methods and ingredients.....
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10-17-2012, 09:35 PM
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#2
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Read aloud: I'm a dumbass
Feedback Score: 0 reviews
Join Date: Jan 2012
Location: Lincoln, NE
Posts: 3,917
Liked 171 Times on 147 Posts
Likes Given: 8
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find Reno_eNVy's pumpkin ale recipe. Mash with pumpkin in the grist, add pumpkin pie spice to the boil, pretty easy, just strike a bit higher as the pumpkin will bring the initial mash temp down some.
Some people boil the pumpkin, others put it in secondary. You won't really taste it as much as get some squashiness to the mouthfeel.
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Skal!
Den Faaborg Bryggeri
Quote:
Originally Posted by davekippen
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!
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10-17-2012, 09:57 PM
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#3
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Registered User
Feedback Score: 0 reviews
Join Date: May 2011
Location: Cincinnati, Ohio
Posts: 105
Liked 17 Times on 11 Posts
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The fact that I made it.
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10-18-2012, 01:32 AM
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#4
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Feedback Score: 0 reviews
Join Date: Nov 2010
Location: Mahopac, NY
Posts: 2,119
Liked 52 Times on 45 Posts
Likes Given: 9
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I made a dark wheat version and used a saison yeast.
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Quote:
Originally Posted by Bobby_M
Simcoe smells like 10 cats pissing on a pine tree. It's awesome.
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10-18-2012, 02:16 AM
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#5
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Access the situation
Feedback Score: 0 reviews
Join Date: Nov 2010
Location: Massive High Fructose Corn Fortress/corn, High Fructose Corn Fortress, IA
Posts: 4,905
Liked 265 Times on 236 Posts
Likes Given: 445
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I like to mash and boil with it,but maybe I really preferr to just mash with it really. Also I havent tried fresh uncanned nor have I tried squash or sweet potato that people swear by either. Iwill try both sometime. I made a wheat brown which didnt turn out like I wished it had but was ok. Didnt care to use the t-58 yeast either,Ill stick with dry o5-04 probably. Honestly my best may have been my first which was sortof a two hearted ale base extract with amber/wheat extract but with a small amount of wheat and 04-06 yeast also.
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10-18-2012, 02:23 AM
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#6
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Feedback Score: 0 reviews
Join Date: Feb 2012
Location: BFE, Colorado
Posts: 118
Liked 5 Times on 4 Posts
Likes Given: 46
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I add maple
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Everyone dies. Few truly live.
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10-18-2012, 02:54 AM
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#7
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Feedback Score: 1 reviews
Join Date: Aug 2009
Location: Naples, Florida
Posts: 54
Liked 1 Times on 1 Posts
Likes Given: 1
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Key is to balance the spices properly. That and do black and tans with nitro stout.
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10-18-2012, 02:56 AM
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#8
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Feedback Score: 0 reviews
Join Date: Jul 2009
Location: texas
Posts: 4,289
Liked 88 Times on 81 Posts
Likes Given: 13
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Quote:
Originally Posted by crosamich
Key is to balance the spices properly
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this. i was given a tasty recipe. drinking it now 
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Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale
Kegged:
Fermenting: Belgian Saison, Berry wine
In the fermentation chamber:
Fermenting: Toasted IPA
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10-18-2012, 03:46 AM
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#9
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Feedback Score: 0 reviews
Join Date: Aug 2011
Location: Philadelphia, PA
Posts: 247
Liked 37 Times on 32 Posts
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Every year I brew a pumpkin, every year I don't enjoy it. This year I finally found something to make me like pumpkin beer, I drowned it in enough bourbon infused oak that I couldn't taste the pumpkin.
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10-18-2012, 03:59 AM
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#10
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Feedback Score: 0 reviews
Join Date: Nov 2006
Posts: 4,041
Liked 68 Times on 56 Posts
Likes Given: 19
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Mine is a Punkelweizen. The name alone is reason for it to be awesome. And it tastes good too!
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In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA
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