Pumpkin Stout

gothmog · 09-23-2010, 04:00 PM

All this talk of pumpkin brews lately, and them starting to show up in local bars got me thinking. I've always loved pumpkin spice beers, and I much prefer DARK beers. I've only done 6 or 7 batches now, but thought I could handle a little experimentation. My favorite batch to this point, as well as that of my friends, was an Irish Milk Stout. Mouth watering now typeing it. Anyway, decided to go with the same recipe I used to make that one, and roasted 2- 29oz cans of libbys real pumpkin, covered with 1 cup brown suger, for 35 min at 350 deg. Prepared wort as normal, but added roasted pumpkin in a large grain bag for entire boil. When I removed the grain bag at the end of the boil there was less than a cup of "material" left in it. I added 2 tsp pumpkin pie spice at flameout, and another 2 tsp in primary. Its bubbling happily away now, and smells AMAZING! I think when I rack it to secondary I'll add another can of pumpkin for good measure, that Irish Stout is a strong flavor to punch through. Cannot wait to try this. Prob gonna wait to crack a bottle until thanksgiving. Looks very much like "true blood" of the series by the same name in my glass carboy.

bdupree · 09-23-2010, 11:19 PM

make sure you reply to this thread and let us know how it turns out. I'm bottling my pumpkin ale tomorrow. I was having an irish stout reading this post.

AwesomeSquad · 09-25-2010, 09:58 PM

I am trying the same thing tomorrow. The guy I was talking to at the brew shop suggested that I omit the hops, but I was thinking that it would be too sweet. What did you do?

gothmog · 09-25-2010, 11:28 PM

Hopped it same as normal for an Irish stout.

AwesomeSquad · 09-25-2010, 11:42 PM

Awesome, thanks.

upperNY01brewer · 09-26-2010, 11:42 PM

Quote:

Originally Posted by gothmog

All this talk of pumpkin brews lately, and them starting to show up in local bars got me thinking. I've always loved pumpkin spice beers, and I much prefer DARK beers. I've only done 6 or 7 batches now, but thought I could handle a little experimentation. My favorite batch to this point, as well as that of my friends, was an Irish Milk Stout. Mouth watering now typeing it. Anyway, decided to go with the same recipe I used to make that one, and roasted 2- 29oz cans of libbys real pumpkin, covered with 1 cup brown suger, for 35 min at 350 deg. Prepared wort as normal, but added roasted pumpkin in a large grain bag for entire boil. When I removed the grain bag at the end of the boil there was less than a cup of "material" left in it. I added 2 tsp pumpkin pie spice at flameout, and another 2 tsp in primary. Its bubbling happily away now, and smells AMAZING! I think when I rack it to secondary I'll add another can of pumpkin for good measure, that Irish Stout is a strong flavor to punch through. Cannot wait to try this. Prob gonna wait to crack a bottle until thanksgiving. Looks very much like "true blood" of the series by the same name in my glass carboy.

Would like to see your recipe for this. Im on the same kick I love pumpkin spice beers and actually just bottled a AHS Pumpkin Ale today and cant wait to taste it. Yours sounds interesting.

molson · 09-27-2010, 12:33 AM

Brewers Best has a pumpkin spice porter kit:

http://www.southernhomebrew.com/brbepuspposb.html

I haven't tried any of their kits yet but I picked up the holiday ale kit from my LHBS a few weeks ago, probably will brew it this weekend.

hopgoddess · 11-05-2010, 04:26 PM

I'm planning on doing a parti-gyle and make a RIS and pumpkin stout. I was leaning toward adding oatmeal for the second batch but now considering lactose after reading your recipe. Maybe I'll use both. : )

bknifefight · 11-05-2010, 04:35 PM

I don't think adding more pumpkin to the secondary will do anything unless you roast it again. That's what brings out the flavor.

802VermontHomebrew · 11-07-2010, 09:11 PM

I bought a midwest supplies golden wheat extract kit and think of turning it into either a pumpkin wheat by adding 4ounces pumpkin and maple brown sugar instead of using priming sugar.... Or just making it a maple wheat beer instead using maple brown sugar and 4 ounces of REAL VT maple syrup. I am undecided, but your recipe is making my mouth water right now lol.