Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Spice/Herb/Vegetable Beer > All-Grain - Samhain Pumpkin Ale

Reply
 
Thread Tools
Old 09-20-2012, 03:10 AM   #431
WarrantedFED
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Seattle
Posts: 146
Liked 4 Times on 4 Posts
Likes Given: 2

Default


Quote:
Originally Posted by KingBrianI

Yeah, I know. Everytime I hear someone say that pumpkin doesn't add anything to a beer I figure they either haven't tried it or have a really crappy palate. Either way, I've stopped wasting my time responding to them. I'm glad you like the beer, despite its high FG.
I second that! I've made 3 pumpkin brews all using pumpkin, and I wouldn't have it any other way!!!
WarrantedFED is offline  
 
Reply With Quote
Old 09-24-2012, 04:36 PM   #432
Mountainlivin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Colorado Springs
Posts: 14
Default


Anyone use fresh pumpkin? I did a 10 gal batch on Saturday with 10 lbs of fresh pumpkin that my sister inlaw grew. I made a few other modifications and came out to 1.067 OG. I hope it turns out good. Thanks for the recipe.
Mountainlivin is offline  
 
Reply With Quote
Old 09-26-2012, 11:05 PM   #433
idigg
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: West Allis
Posts: 397
Liked 12 Times on 11 Posts

Default


Bottling this tonight, smells delicious!
idigg is offline  
 
Reply With Quote
Old 09-27-2012, 01:24 AM   #434
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: Ukiah
Posts: 14,326
Liked 2716 Times on 2101 Posts
Likes Given: 372

Default


Quote:
Originally Posted by Mountainlivin
Anyone use fresh pumpkin? I did a 10 gal batch on Saturday with 10 lbs of fresh pumpkin that my sister inlaw grew. I made a few other modifications and came out to 1.067 OG. I hope it turns out good. Thanks for the recipe.
What kind of pumpkin? Any kind of Jack'o lantern pumpkin is going to have watery flesh and a very poor flavor. Only specific pumpkins are suitable for eating. Actually butternut squash does better than pumpkin in most recipes calling for the former. Hopefully it does turn out good being that you have 10 gallons of if.
bottlebomber is offline  
 
Reply With Quote
Old 09-28-2012, 01:04 PM   #435
Mountainlivin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Colorado Springs
Posts: 14
Default


It is a beautiful food specific pumpkin. The type that when you cut it open a wonderful aroma fills the room. The fermentation is complete. FG is 1.020 with a 6.7ish% abv. The sample is very cloudy even after cold crash. The spice is very prominent in its uncarbed state. I think it will be tasty with a little age and bubbles 
Click image for larger version

Name:	pumpkin.JPG
Views:	216
Size:	35.2 KB
ID:	77381  
Mountainlivin is offline  
 
Reply With Quote
Old 09-29-2012, 05:00 AM   #436
Paramecium
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Long Beach
Posts: 251
Liked 12 Times on 10 Posts
Likes Given: 4

Default


Brewed this up last week. Pulled a sample after 6 days. Looking pretty nice.
Click image for larger version

Name:	380163_10151406378741679_1207585363_n.jpg
Views:	237
Size:	56.4 KB
ID:	77490  
__________________
Primary~ Empty

Secondary~ Mosaic IPA

Kegged~

Ransack Port Oak Aged RIS

Blood Orange Hefe

Bonne Nuit Saison
Paramecium is offline  
 
Reply With Quote
Old 09-29-2012, 01:29 PM   #437
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default


I really have to brew this again, knee problems have slowed me down and I'm behind schedule. This was easily one if the best beers I've brewed as well as being one of the few beers I stayed true to recipe. A year after brewing this it has still been on my mind. again great job KbrianI !!
__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline  
 
Reply With Quote
Old 10-01-2012, 09:29 PM   #438
jscovill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Waterloo
Posts: 15
Default


I did this one up as my fourth ever all-grain batch. I have to say it has turned out to be my best so far! Just the right a amount of spicyness and a bitterness that doesn't linger for too long. Beautiful color!
jscovill is offline  
 
Reply With Quote
Old 10-01-2012, 11:34 PM   #439
weesm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 18
Default


I just racked my batch over to a keg, chilled, fined, and tasted a sample pint. Great biscuity malt flavor but it's really clovey right now. I hope the spice level drops a bit more in the next few weeks. I used a tbsp of premixed pumpkin spice that included clove, ginger, etc.

Has anyone else experienced this to and how long did it take to drop off. Also, is it better to age a beer at cellar temps? 50-55F? Maybe it would speed up the process or should I keep it colder?
weesm is offline  
 
Reply With Quote
Old 10-01-2012, 11:49 PM   #440
KingBrianI
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Durham, NC
Posts: 3,491
Liked 90 Times on 62 Posts
Likes Given: 17

Default


Quote:
Originally Posted by weesm View Post
I just racked my batch over to a keg, chilled, fined, and tasted a sample pint. Great biscuity malt flavor but it's really clovey right now. I hope the spice level drops a bit more in the next few weeks. I used a tbsp of premixed pumpkin spice that included clove, ginger, etc.

Has anyone else experienced this to and how long did it take to drop off. Also, is it better to age a beer at cellar temps? 50-55F? Maybe it would speed up the process or should I keep it colder?
Aging should definitely reduce the spice level and a cooler aging may help speed the process. I don't recommend using those premixed spices for just this reason, you can't be sure what kind of ratios you're getting. But I can understand not wanting to buy 5 different bottles of spices just to brew a beer. Give it a couple weeks and I bet the clove will have dropped down some. Hopefully, it's enough to make the beer enjoyable.
__________________
I'm too lazy and have too many beers going to keep updating this!
KingBrianI is offline  
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Article: How To Brew Pumpkin Beer in a Pumpkin, in 20 Easy Steps Picobrew All Grain & Partial Mash Brewing 7 08-09-2014 03:54 PM
Converting canned pumpkin recipes for fresh pumpkin? jmmoxey Recipes/Ingredients 1 09-29-2009 03:34 AM
Chocolate Maple Pumpkin Ale & mash effiency of canned pumpkin? sea2summit3 Recipes/Ingredients 1 09-01-2009 04:51 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS