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Old 09-02-2010, 05:25 PM   #1
Jun 2010
San Diego
Posts: 31

Plan to brew the Thunderstruck (Yuri) extract recipe this weekend. I read the entire 35 page thread so thanks to everyone (especially Yuri) for all the great info.

Seems consensus is to roast 100% canned pumpkin for 30- 60 minutes (60 minutes is better?) at 350* and let cool. Then add directly to pot for the entire 60 minute boil w\o using a grain bag. Anyone ever add some spices to the pumpkin prior to roasting?

Can I auto siphon the wort from pot to primary or do I really need to strain it? Same question goes for racking from primary to secondary.

Add preferred amount of "tea" to secondary and adjust to taste.

Thanks in advance for any info.

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Old 09-02-2010, 05:29 PM   #2
shecky's Avatar
May 2008
Watertown, CT
Posts: 40,045
Liked 3756 Times on 3587 Posts

Adding spices to the pumpkin and then boiling it would likely drive off all flavor and aroma. You can try using the autosiphon but I would secure a paint strainer or muslin bag around the bottom with an elastic band so it doesn't clog on you. It may just be better to strain it or just dump it all in the primary. If you dump it, keep in mind you'll have an immense amount of sediment, at least a gallon if not more.

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Old 09-02-2010, 05:41 PM   #3
EuBrew's Avatar
Apr 2009
Columbus, OH, Ohio
Posts: 610
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If You don't have your pumpkin yet you better start looking asap. Google pumpkin shortage and you'll find out why
Look for organic groceries in your area and start calling. Good luck!!

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Old 09-02-2010, 05:43 PM   #4
smakudwn's Avatar
Mar 2009
St.Charles, MO
Posts: 1,046
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2nd on the shortage of pumpkin, went to 5 stores.

I mashed the pumpkin on mine, still in the primary. But i would think that the grainbag would not hold the pumpkin.

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Old 09-02-2010, 05:48 PM   #5
Registered User
Nov 2009
Posts: 12,960
Liked 1672 Times on 1251 Posts

...........and I thought my SWMBO was crazy........

The last few months, for no reason at all, every third grocery trip she would buy a BIG ASSED can of pumpkin.....for pies of course!

No pie.

2 weeks another can.

We have about 5 huge cans of pumpkin at home lol.

Guess I better brew or you all will be pissed at me, lol.

What do I do with all of these frozen pie crusts? Mash them?

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Old 09-02-2010, 05:55 PM   #6
Boleslaus's Avatar
Aug 2010
Atlanta, Georgia
Posts: 1,287
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I made a variation on Yuri's recipe and it is fermenting right now so I can't comment on how it will turn out, but I wouldn't recommend trying to contain the pumpkin in a grain bag. I tested that out and while there was some left in the bag at the end (10-20%), most of it seeped through during the boil. It just kind of liquifies because there wasn't that much gunk to strain out.
Watch me leap through this hoop!

On Tap: Rocketsauce IPA, Party Ride Wheat
Fermenting: Meet Your Maker Stout, Big Ring DIPA

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Old 09-04-2010, 03:44 PM   #7
Jun 2010
San Diego
Posts: 31

My buddy checked a few chain grocery stores and they were all out of canned pumpkin.

Although, I was able to find plenty of organic canned pumpkin at Henry's Market (San Diego).

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Old 09-04-2010, 04:39 PM   #8
celticcolorado's Avatar
Dec 2009
Centennial, CO
Posts: 268
Liked 4 Times on 4 Posts

I just made a Pumpkin Ale and had to go to 6 stores before I found some. Make sure that you use a considerable amount of Rice Hulls. I used 10oz and still got a stuck sparge.

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Old 09-04-2010, 05:58 PM   #9
Strangebird's Avatar
Aug 2010
Arlington, MA
Posts: 147
Liked 2 Times on 2 Posts

First post here... I went to Trader Joes this morning looking for canned pumpkin. They didn't have any so I asked. The guy said he thought is was a seasonal item. He checked the computer and it said they'll carry it in Q4. So it may be a case where other markets don't carry it year-round either. I went to Whole Paycheck (Foods) and they did have it, but it was 100% organic pumpkin which might be more than you're looking to pay. They are having a "sale" where a 15oz can was $2.49.

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Old 09-06-2010, 03:07 PM   #10
Jun 2010
San Diego
Posts: 31

Brewed the Pumpkin Ale with a buddy last night. Followed the recipe almost exactly but we added 1oz of the hops versus 0.75oz and baked the pumpkin for 45 minutes.

Couple of things...

1. There was zero trub at bottom of pot. This seemed odd as everyone had stated there would be a couple of inches of it. We added directly to boil (no bag) for 60 minutes.

2. This is weird... we started with 2.5g of water for the boil. When finished we added 1.5g of water to primary and then poured wort on top and when finished pouring wort in we had a total of 5g of brew (but we only used 4g of water). We topped off with another 1/4g of water.

Tasted hydrometer sample and it tasted slightly sweet with a pumpkin undertone.

OG - 1.060

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