- Caramelize pumpkin in cookie sheets @ 350 degrees F for 1 hour (pumpkin will turn a dark brown on the top layer)
- Meanwhile, mash grain in 3.75 qts of 172.5 degree water (will stabilize at 158) for 45 minutes
- Sparge with 2.25 gallons of water at 168
- Add pumpkin, DME, 90 min spices, maple syrup & bittering hops & boil for 70 minutes
- Add 20 min spices & flavor hops & boil for 5 minutes
- Add 1 tbsp irish moss & boil for 13 minutes
- Add 2 min spices & aroma hops & boil for 2 more minutes
- Cool wort & rack to primary
- Let ferment for approx 4 days & then rack off the trub to secondary
- Let it sit in secondary for 1 week and rack off the trub to tertiary
- Let it sit in tertiary for 2 weeks & after fermentation is complete, prime & keg
This beer turned out really well. The only thing I might change would be to add another can or two of pumpkin. Caramelizing the pumpkin reduces the volume quite a bit.
Last edited by edost; 08-05-2009 at 01:53 AM.
Reason: Clarified Recipe
So you added the pumpkin to the boil at 70 min? I wonder could you just rack ontop of the pumpkin, or does boiling it infuse more pumpkin flavor?
No, the pumpkin goes in right away. It's boiled for a total of 90 minutes, but after 70 minutes you do the next step which is add the 20 minute spices. 5 minutes after that, add the irish moss, etc, etc.
You could try racking it on top, only one way to see what happens if you do
I am planning on making this again today, we'll see how many more cans of pumpkin I add. I'll update this post again after I brew.
I am planning on making this again today, we'll see how many more cans of pumpkin I add. I'll update this post again after I brew.
Have you tasted yet? Did the maple come through? I'm creating a recipe for a maple pumpkin ale (maybe with some chocolate), but have read that maple syrup can ferment out, leaving no maple taste.
__________________
"A bar is better than a newspaper for public discussion."
-Jim Parker
Primary:-
Secondary:IPA, just "IPA"
Bottled: Applewood Smoked Porter, Windy Bridge Stout, Maple Chocolate Pumpkin Ale, Maple Pumpkin Ale, California Steam, Black Cat Porter, Irish Coffee Stout
Kegged: Blackberry Stout, Nut Brown, Sweet Cider, Apfelwein #2, IPA, SNCA Clone
I'm wanting to do a similar recipe, yet none of my local grocery stores carry pumpkin in a can right now (they all say its out of season and supply is too low to carry it).
Any substitutes for the pumpkin? Have any of you tried pumpkin pie spice instead?
I'm wanting to do a similar recipe, yet none of my local grocery stores carry pumpkin in a can right now (they all say its out of season and supply is too low to carry it).
Any substitutes for the pumpkin? Have any of you tried pumpkin pie spice instead?
Its the spice that makes pumpkin pie or pumpkin beer taste like what we expect. I haven't tried it, but I imagine you'd be able to make the beer without using the squash. You might even be able to substitute butternut for pumpkin, if you're willing to prep the butternut from scratch. Either way, buy a fresh, quality pumpkin pie spice and give it a go. Let me know how it turns out!
__________________
"A bar is better than a newspaper for public discussion."
-Jim Parker
Primary:-
Secondary:IPA, just "IPA"
Bottled: Applewood Smoked Porter, Windy Bridge Stout, Maple Chocolate Pumpkin Ale, Maple Pumpkin Ale, California Steam, Black Cat Porter, Irish Coffee Stout
Kegged: Blackberry Stout, Nut Brown, Sweet Cider, Apfelwein #2, IPA, SNCA Clone
Partial - Maple Pumpkin Ale
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