Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > pumpkin ale
Reply
 
LinkBack Thread Tools
Old 09-18-2010, 05:02 AM   #1
bigjoe62
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: bellefontaine, ohio
Posts: 10
Default pumpkin ale

i baught a pumpkin ale kit and i want to use pumpkin in it how much pumpkin should i use

__________________
bigjoe62 is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2010, 05:10 AM   #2
RDWHAHB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Denver
Posts: 834
Liked 13 Times on 11 Posts
Likes Given: 1

Default

People seem use anywhere from 0-60oz of canned.

__________________
RDWHAHB is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2010, 05:23 AM   #3
bigjoe62
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: bellefontaine, ohio
Posts: 10
Default

i got a fresh pumpkin i will be using it just not sure of how much of it to use

__________________
bigjoe62 is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2010, 05:40 AM   #4
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,520
Liked 119 Times on 108 Posts
Likes Given: 15

Default

fresh? use 60 oz of baked mush in it

__________________

Taps:
1: Honey Malt APA
2: Roasted ESB (mistake by the LHBS in recipe)
3: Skeeter Pee

Fermenting: Hoegarden Saison, German Pilsner

lumpher is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2010, 08:30 AM   #5
munklunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Chicago, IL
Posts: 278
Liked 4 Times on 4 Posts
Likes Given: 18

Default

Quote:
Originally Posted by lumpher View Post
fresh? use 60 oz of baked mush in it
+1. Fresh is way too much work just to get where the canned pumpkin starts. Go to whole foods and grab some unspiced pumpkin cans. Then make this recipe: http://www.homebrewtalk.com/f76/samh...in-ale-140674/ I just put it in the secondary, and oh my god.
__________________

"Dad always thought laughter was the best medicine, which I guess is why several of us died of tuberculosis"

Quote:
Originally Posted by Suthrncomfrt1884 View Post

I know one thing... if there's a depression and beer companies go out of business... I'm selling my homebrew.
Huckleberry Brewing

Pride of the Northside
munklunk is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2010, 12:32 PM   #6
TonyR
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Cleveland, Ohio
Posts: 224
Liked 3 Times on 3 Posts
Likes Given: 3

Default

I'm about to make a Pumpkin Porter, will be adding 30oz canned pumpkin @ 15 min before end of boil.

__________________
TonyR is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2010, 01:57 PM   #7
Tdawg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Nashville,TN
Posts: 57
Default

I used canned yams. At the time I couldnt find any pumpkin, but I used two of the large cans, baked them for one hour at 350 and added them to my boil with 30 min. left.

It has been bottled for two weeks now. I think I will crack one open tonight and give it a try!

__________________
Tdawg is offline
 
Reply With Quote Quick reply to this message
Old 09-18-2010, 03:28 PM   #8
barrooze
Feedback Score: 7 reviews
Recipes 
 
Join Date: Jan 2009
Location: Pearland, TX
Posts: 2,328
Liked 110 Times on 92 Posts
Likes Given: 140

Default

Quote:
Originally Posted by TonyR View Post
I'm about to make a Pumpkin Porter, will be adding 30oz canned pumpkin @ 15 min before end of boil.
I just made a pumpkin porter and put 75oz in the boil at 60 minutes. I put the roasted pumpkin in my fine mesh hop bags to help ease transfer into the carboy. Oddly enough, the pumpkin doesn't really come through! Next time I'd avoid the bags and deal with a slow funneling process. Just an FYI.

If you really want to use a fresh pumpkin, skin it, take the guts out, dice the meat, mash it with a potato masher, roast it at 350*F for 90 minutes, dump into boil. Use it all! You're doing a pumpkin ale! For me, more pumpkin = more tastiness!
__________________
Kegged: Flanders Blonde, Saison (Belle Saison), Festbier (ECY15), BOSON Prime (Brett Oaked saiSON), Night Howl Pumpkin Ale Primary: None Souring: Sour Brown (ECY01), BOSON on Rhubarb On Deck: Pale ale, Ginger Beer On the Horizon: Epic Pale ale clone, Zombie Dust clone Updated: 2014/11/18
Untappd: barrooze
barrooze is offline
 
Reply With Quote Quick reply to this message
Old 09-20-2010, 06:42 PM   #9
TonyR
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Cleveland, Ohio
Posts: 224
Liked 3 Times on 3 Posts
Likes Given: 3

Default

Quote:
Originally Posted by barrooze View Post
You're doing a pumpkin ale! For me, more pumpkin = more tastiness!
I'm not going for a big pumpkin taste, my goal is just a hint of pumpkin. I'll be adding nutmeg and cinnamon with the pumpkin as well, which should help the taste.
__________________
TonyR 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
Pumpkin Ale minus the Pumpkin? Havoc Extract Brewing 12 09-22-2010 07:27 AM
When to add pumpkin taa800 Extract Brewing 16 09-10-2010 01:09 AM
NB Smasking Pumpkin or AHS Pumpkin Ale? Breck09 Extract Brewing 6 08-24-2010 05:06 PM
Pumpkin Beer, hey how much pumpkin? Aleforge Extract Brewing 26 11-10-2008 03:20 PM
when to add pumpkin? bperlmu Extract Brewing 27 09-19-2007 05:16 AM



Newest Threads

LATEST SPONSOR DEALS