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Old 11-19-2009, 02:24 AM   #1
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Default Extract - Gluten Free Pumpkin Spice Ale

Ingredients:
------------

3 lbs Sorghum Syrup (60 min)
1 lb Sorghum, roasted (20 SRM)
1 oz East Kent Goldings, pellet 4.5% (60 min)
.5 tsp Irish Moss (10 min)
.5 tsp McCormick Pumpkin Pie Spice (10 min)
4 oz Malto-Dextrine (5 min)
8 oz Honey (flameout)
1 pkg Nottingham

Roast sorghum at 350 for 30 minutes to an hour. Let waft in a paper bag for 1 week.

Carbed with 2.5 oz of corn sugar. Be sure to age this for at least 3 weeks. If you taste before it will have an extreme bite from the spices, but around 21 days it really mellows out, the sorghum isn't detectable and it has a slight sweetness to it.




For those of you who want to use pumpkin, I also tried that out, the reason the batch size is 2.5

Everything above is the same, just add:

14.5 oz Pumpkin Puree (30 min)
14.5 oz Pumpkin Pie Filling (30 min)

I roasted the 29 oz of pumpkin at 350 for an hour to carmelize the sugars. Caution- if you pour/rack over a funnel with a filter it will clog up after about 5 seconds. Either put it all into the carboy and lose a bit to the trub OR be super patient.

Here's a picture in the glass, it's cloudier.



-I'll probably make one of these on an annual basis for October/November

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Last edited by Lcasanova; 11-24-2009 at 09:05 PM. Reason: Clarification
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Old 11-24-2009, 07:32 PM   #2
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The pics look good. A question though.

Quote:
Everything above is the same, just add:

14.5 oz Pumpkin Puree (30 min)
14.5 oz Pumpkin Pie Filling (30 min)
I am a bit confused on this part. Both, for a total of 29 ounces? thanks!
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Old 11-24-2009, 07:39 PM   #3
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You got it!

EDIT: I updated the OP to reflect that.

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Old 09-21-2010, 07:50 PM   #4
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About that time again, I'm planning to brew a 5.5 gallon version of the Pumpkin Ale this weekend. Hopefully I'll have pictures.

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Old 09-23-2010, 02:52 AM   #5
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How do you think this might come out out using buckwheat or millet instead of the sorghum. I can find sorghum grain where I'm at.

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Old 09-23-2010, 02:55 AM   #6
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To be honest, the grain doesn't really come through- I'm using it to get some color right off the bat. I think buckwheat would add slight nuttiness but I'm not sure what millet would add. I don't think the grain component is as crucial to this beer as the spice and pumpkin are.

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Old 09-23-2010, 02:58 AM   #7
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So which I'll prolly roast up some buckwheat and do a steep. Do be honest I can stand sorghum and I really need to get rid of the 2 tubs I got. So this weekend I'll brew up one of these and prolly another one of yours. So are the purees the way to go? And would you cut th sorghum with rice syrup solids

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Old 09-23-2010, 03:19 AM   #8
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Pumpkin puree is more efficient than using regular pumpkin itself- but to each his own. And lately I have been trying to use rice syrup solids or BRS in place of sorghum syrup but thats still in the experimental stage.

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Old 09-23-2010, 03:23 AM   #9
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Ok well see what happens this weekend thou. Did you like the flavor more from the batch just using pumpkin spice or with the carmelized pumpkin

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Old 09-23-2010, 03:25 AM   #10
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I liked them both but I think i'll keep using the pumpkin puree in the future.

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