Diesel48
Well-Known Member
I will have to check the grocery stores for pumpkin.
When are people going to start brewing their pumpkin beers?
I will have to check the grocery stores for pumpkin.
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.
Crimsonwine said: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....
mhenry41h said: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...
emjay said:That looks more like a *PUMPKIN PIE SPICE* lager than an actual pumpkin lager, unless I'm missing something.
To each his own, but personally, I'm not really a fan of the "pumpkin" beers that don't actually include pumpkin and just focus on emulating pumpkin pie. Not that I don't like the spices - I even make a french toast with those. To your credit though, you got all the right spices there - it's weird how pumpkin pie spice is actually pretty clearly defined, and yet the only two constituent spices I never see omitted are cinammon and nutmeg.
Yuri_Rage said:I always use pumpkin. Someone sent me a bottle from a batch using my recipe without the pumpkin. It was good, but in a side by side comparison, I felt it was missing something. Of course it wasn't a completely objective experiment, but it was enough to convince me that adding pumpkin is the way to go.
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).
Is this the recipe that won a gold medal? If not, do you mind sharing this recipe?
6 Gallon Extract + Steeping Grains Recipe
Recipe current as of 14 Aug 2011
This recipe has been changed to reflect improvements over the years.
The final volume should be 6 gallons, not 5 as the data above indicates.
The IBUs should be 12-14, not 32.1 as the data above indicates.
6.25 lbs light DME
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Biscuit Malt
4.0 oz Wheat, Flaked
60.00 oz Pumpkin, Canned (Boil 60.0 min)
.75 oz Goldings (5.0% AA 60.0 min) 13 IBU
0.25 tsp Irish Moss (Boil 10.0 min) or one Whirlfloc tablet
Yeast - English Ale (White Labs #WLP002) or Fermentis S-04
Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew.
Steep the grains for 20-30 minutes at about 155°F.
During clearing stage, add a spice tea of 1 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.
There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons.
Steep them as written. Biscuit works great as a steeping grain in small quantities. The flaked wheat will add protein and some head retention.Yuri, regarding the biscuit and wheat grains. Can those be steeped even though they're usually mashed? I'm assuming we're steeping them just to get body/complexity/etc. instead of fermentables. Is this right or am I missing something. A few of the different malt resources I've read say that biscuit and wheat are to be mashed only.
Thanks. I'm planning on brewing this this week!
Steep them as written. Biscuit works great as a steeping grain in small quantities. The flaked wheat will add protein and some head retention.
If you're worried about starch/conversion, substitute a few ounces of Vienna or 6-row for a bit of the biscuit malt. I've never had a problem with this beer clearing.
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