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Old 07-06-2011, 08:10 PM   #601
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When are people going to start brewing their pumpkin beers?
My pumpkin porter will be brewed in about 4 weeks or so.
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Old 07-07-2011, 02:10 AM   #602
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I will have to check the grocery stores for pumpkin.

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Old 07-07-2011, 02:28 AM   #603
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When are people going to start brewing their pumpkin beers?
Done, bottled this past weekend. I did my own Pumking recipe (3rd try). I think this one is THE ONE! (hint, lay off the cinnamon, heavy on vanilla and ginger).
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Old 07-07-2011, 01:18 PM   #604
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I will have to check the grocery stores for pumpkin.
Whatever you do, don't get Pumpkin Pie filling. Pure pumpkin puree.
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Old 07-07-2011, 08:53 PM   #605
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I will give this a go again this year. Hopefully the pumpkin I got last year is still good, don't see why it wouldn't be. Because it was recommended to drink this fairly fresh, I probably won't brew this up until mid August/early September. Going to do the all-grain this time, should be interesting.

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Old 07-08-2011, 03:38 PM   #606
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Does anyone have the updated recipe converted for a 5 gallon batch?

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Old 07-08-2011, 06:46 PM   #607
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I can't wait to brew the extract version of this.

Why do you not add the spices to the boil? Why wait until secondary to add them?

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Old 07-11-2011, 01:55 PM   #608
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I'm going to mash the pumpkin like my friend at Alt Platz Brewery does. I may also use a dry yeast like S-04 instead of the WLP002. Here's the recipe:

21.00 lb Pale Malt (2 Row)
5.00 lb Caramel/Crystal Malt - 60L
2.50 lb Biscuit Malt
1.00 lb Wheat, Flaked
180.00 oz Pumpkin, Canned (a dozen 15oz cans)

2.25 oz Goldings, East Kent [5.00 %] (60 min)

0.75 oz Ginger Root (Boil 12.0 min)
3 Tablets Whirlfloc (Boil 10.0 min)
1.50 tsp Cloves, Crushed (Boil 5.0 min)
1.50 tsp Nutmeg (Boil 5.0 min)
3.00 tsp Allspice (Boil 5.0 min)
3.00 tsp Cinnamon (Ground) (Boil 5.0 min)

Yeast - English Ale (White Labs #WLP002)

Single infusion mash at 158° F for 45-60 mins
Mash out at 168°F
Sparge with 178°F water to collect 17.5g of wort
Boil 60 mins

Est OG: 1.057
Est FG: 1.018
Est ABV: 4.99 %
Bitterness: 13.0 IBU
Est Color: 14.2 SRM

Consider omitting the spices on brew day and adding them as a "tea" during clearing. See the extract version above for notes.
What is the batch size for this recipe? 15 gal?
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Old 07-23-2011, 01:20 AM   #609
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Im working on a Pumpkin Lager which I plan on brewing soon. Tentatively, Im looking at this:

6 Gallons
70% Efficiency
154 Mash Temp at 75 Minutes
75 Minute Boil

OG: 1.066
FG: 1.015
IBU: 33
BU/GU Ratio: .500
SRM: 21.1
7.2% ABV

53.9% Golden Promise (7 Lbs 12 Oz)
22.6% Munich Type II (3 Lbs 4 Oz)
10.0% Light Brown Sugar (1 Lb 7 Oz)
8.20% Caramel 40 (1 Lb 3 Oz)
2.60% Chocolate Malt (6 Oz)
2.60% Special Roast (6 Oz)

.50 Oz Magnum 60 Mins – 21.4 IBU Tinseth
.85 Oz Horizon 20 Mins – 11.6 IBU Tinseth

Cinnamon, Allspice, Clove, Nutmeg, and Ginger

Wyeast #2633 Octoberfest Lager

Looking to do some more research on the proper amounts of spice to use, but I will definitely be doing a spice tea to add in secondary. Im pretty stoked to finish working on this recipe as well as an Oktoberfest recipe Im working on. Look like mid August this will go to the brewhouse. I just have this uncontrollable urge to make a Pumpkin Lager...I cant quite explain it...

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Old 07-23-2011, 03:41 AM   #610
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Serving suggestion:

prepare two dishes, one with honey, and one with cinnamon/sugar mix....

Take your pint glass and rim it in the honey (like you do with salting a Margarita glass), then rim it with the cinnamon/sugar and then pour your pumpkin ale in and serve....

Nice presentation and ohhhh so tasty!.... couple use pumpkin pie spice in place of cinnamon....

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