Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Pumpkin ale Q

Reply
 
LinkBack Thread Tools
Old 10-09-2013, 04:59 AM   #1
ElJefeBrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 2,207
Liked 21 Times on 21 Posts

Default Pumpkin ale Q

For my second brew I want to make a pumpkin ale, using a blonde ale kit I have as a base. I brew 1 gallon using all grain, and I was going to add the pumpkin to the mash, and maybe add spices like cinnamon and nutmeg either at the end of the boil or into the primary after fermentation. The problem is that I don't know how much to use. Does anybody have any advice or suggestions for me? I want a medium body, maybe light-medium, and a decent amount of pumpkin/spice flavor, but not overpowering. And also, how I can calculate estimated OG of this brew

__________________
ElJefeBrews is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2013, 05:21 AM   #2
kh54s10
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Tiverton, Rhode Island
Posts: 6,497
Liked 573 Times on 488 Posts
Likes Given: 156

Default

I am going by instructions on Northern Brewer's Smashing Pumpkin I have roasted a 12 lb pumpkin and scooped out the "meat". I am also going to add about 1 teaspoon of a combination of nutmeg, cinnamon and a touch of allspice. I read about ginger but I am out so I substituted allspice.

I have no idea how it is going to turn out though. I would go with mostly the OG of everything else. Maybe a point or 3 from the pumpkin.

USAFSooner gave me this for Beersmith: I added it as an adjunct. 3.0 SRM, 1.005 SG potential, 120 diastatic power, Protien 11.7

__________________
kh54s10 is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 01:54 PM   #3
ElJefeBrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 2,207
Liked 21 Times on 21 Posts

Default

Would I need to add more hops to this if I add pumpkin? Or should I just add spices to it? The closest brew shop is an hour away so it's not easy for me to get supplies

__________________
ElJefeBrews is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 02:20 PM   #4
vnzjunk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Flint, Mi
Posts: 135
Liked 10 Times on 8 Posts
Likes Given: 16

Default

I don't remember exactly where I read it but somewhere they said that the pumpkin gives minimal boost in the form of fermentables to the Pumpkin Ale. My guess is that it acts more like steeping grains........flavor and color but not much in the form of alcohol potential fermentables. And many complain that they don't get the flavor that they desire from the pumpkin. But if you taste canned pumpkin, there is not a lot of flavor so to speak. You get the expected pumpkin pie flavors from the spices and sweetness from the added sugar sugar probably in a pumpkin pie recipe. The pumpkin provides color, substance but the spices give you more of the taste than the pumpkin itself.........at least that is my take.

__________________
vnzjunk is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 02:28 PM   #5
Kozzer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 68
Liked 10 Times on 8 Posts
Likes Given: 39

Default

I did a partial mash pumpkin ale, 5 gallon batch, and I used a total of 1 teaspoon of spices (0.5 tsp cinnamon, 0.25 fresh ginger, 0.125 allspice, 0.125 nutmeg) and it's a little weak. You can sorta taste the spices, but that's about it. I would say going to about 2 total teaspoons would be good for a 5 gallon batch. So if you're doing 1 gallon, 1/2 teaspoon probably wouldn't be too bad.

As far as the pumpkin itself goes, make sure you caramelize it in the oven before mashing, I did mine for about 1 hour at 350*.

__________________
Batch #22 ~ Mosaic SMaSH [AG] ~ Brewed 5/4 ~ consuming

Batch #23 ~ Summer Solstice IPA (Centennial/Amarillo/Mosaic) [AG] ~ Brewed 5/18 ~ bottle conditioning

Batch #24 ~ Nutty Brunette Nut Brown Ale [AG] ~ Brewed 6/7 ~ primary fermentation
Kozzer is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 04:08 PM   #6
pluchar
HBT_SUPPORTER.png
Feedback Score: 14 reviews
Recipes 
 
Join Date: Sep 2013
Location: Chicago, Illinois
Posts: 314
Liked 28 Times on 21 Posts

Default

I just bottled my pumpkin ale. I added an additional 1/2 tsp cinn, 1/2 tsp cloves., and 1/2 tsp pumpkin spice to the 1 tsp they included. In addition, I used two cans of Libby's pumpkin. From tasting it uncarbed, it's not bad. Will be interesting to see how it changes in a few weeks. All I read on was that there is a danger of over slicing and running it, so I hope I didn't go too far

__________________
pluchar is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 04:39 PM   #7
bobeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Couch Sufer, VA
Posts: 529
Liked 34 Times on 30 Posts
Likes Given: 19

Default

Quote:
Originally Posted by ElJefeBrews View Post
For my second brew I want to make a pumpkin ale, using a blonde ale kit I have as a base. I brew 1 gallon using all grain, and I was going to add the pumpkin to the mash, and maybe add spices like cinnamon and nutmeg either at the end of the boil or into the primary after fermentation. The problem is that I don't know how much to use. Does anybody have any advice or suggestions for me? I want a medium body, maybe light-medium, and a decent amount of pumpkin/spice flavor, but not overpowering. And also, how I can calculate estimated OG of this brew
I cooked a can of pumpkin on 350 for an hour and added about a heaping tsp of pumpkin pie spice in the last 5 minutes of the boil and about tsp of the same pumpkin pie spice to my priming solution and it came out perfect. It was a 3 gallon batch.

I added a tad bit more hops to each drop in the boil. Idk why, I had about 1/4 oz left over so I just figured I'd add a little more to each addition. I dig the additional bitterness but I think it would have been just as good if I didn't add it. So, you could go either way. All the pumpkin does is give it a nice smooth mouth feel. You wont get much flavor or sweetness from it. All that will come from your spices. I suggest just using pumpkin and the pie spice so you're sure to get the pumpkin flavor you're looking for.

Best way to calculate the OG is to use a homebrew calculator or download the 30 day trial of beersmith. Plug in your recipe, batch size, etc and it'll give you all the info you need.
__________________
Camp Brew Co.

"If you've heard this story before, don't stop me, because I'd like to hear it again."
-Groucho Marx

I'm couch surfing in the middle of moving. Will brew soon!
Keg 1: Empty
Keg 2: Empty
Bottled: Bourbon Oak Brolic Strong ale
Primary: Empty
On Deck: Ava ale, Red Ryes ale, Priceless Pup Brown,
bobeer is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2013, 04:45 PM   #8
bzwyatt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: SoCal
Posts: 420
Liked 27 Times on 21 Posts

Default

The starch in pumpkin is not fermentable. Most all-grain recipes call for 6-row malt, which has diastatic power to convert itself and the starches in the pumpkin during the mash.

If you want to convert the pumpkin starches to fermentable sugars without 6-row, you can add amylaze enzyme.

__________________
bzwyatt is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2013, 12:04 AM   #9
ElJefeBrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Posts: 2,207
Liked 21 Times on 21 Posts

Default

Thanks for the info everyone. I read that adding pumpkin will more change the mouthfeel and that's what I'm looking for. I've had 2 or 3 pumpkin ales so far this season and they were rather light bodied and I'd rather have a medium body. Do you think it would be better to add the pumpkin straight into the mash, or steep it in the wort post-sparge?

__________________
ElJefeBrews is offline
 
Reply With Quote Quick reply to this message
Old 10-11-2013, 01:44 PM   #10
bobeer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Couch Sufer, VA
Posts: 529
Liked 34 Times on 30 Posts
Likes Given: 19

Default

Quote:
Originally Posted by ElJefeBrews View Post
Thanks for the info everyone. I read that adding pumpkin will more change the mouthfeel and that's what I'm looking for. I've had 2 or 3 pumpkin ales so far this season and they were rather light bodied and I'd rather have a medium body. Do you think it would be better to add the pumpkin straight into the mash, or steep it in the wort post-sparge?
If you want the mouth feel i'd but it in the mash but I think you'd the get mouth feel out of either way. I put it in the boil last year with a porter I did. Turned out good but I dig it in the mash better this year. I was also playing around with adding some rolled oats to get an even smoother mouth-feel. Maybe next year I'll make a pumpkin oatmeal stout. mmmm.....
__________________
Camp Brew Co.

"If you've heard this story before, don't stop me, because I'd like to hear it again."
-Groucho Marx

I'm couch surfing in the middle of moving. Will brew soon!
Keg 1: Empty
Keg 2: Empty
Bottled: Bourbon Oak Brolic Strong ale
Primary: Empty
On Deck: Ava ale, Red Ryes ale, Priceless Pup Brown,
bobeer 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
Trippel Pumpkin Ale - read and weep pumpkin tears crawkraut All Grain & Partial Mash Brewing 23 07-24-2014 07:08 PM
Pumpkin/Fall Spice Ale - First time mashing with pumpkin/squash thamajam Recipes/Ingredients 4 10-17-2012 03:57 AM
Article: How To Brew Pumpkin Beer in a Pumpkin, in 20 Easy Steps Picobrew All Grain & Partial Mash Brewing 6 10-09-2010 06:52 PM
Ageing my Pumpkin Ale inside an actual Pumpkin….. imaguitargod General Beer Discussion 7 11-10-2009 11:50 PM
Chocolate Maple Pumpkin Ale & mash effiency of canned pumpkin? sea2summit3 Recipes/Ingredients 1 09-01-2009 04:51 PM