H&B Pumpkin Ale - Home Brew Forums
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Old 11-26-2008, 04:19 AM   #1
mannish
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Nov 2008
Fort Collins, CO
Posts: 12

Recipe Type: Extract   
Yeast: European Ale   
Batch Size (Gallons): 5   
Original Gravity: 1.050   
Final Gravity: 1.012   
IBU: 20   
Boiling Time (Minutes): 60   
Color: 18   
Primary Fermentation (# of Days & Temp): 10 days @ ~68 F   
Secondary Fermentation (# of Days & Temp): 10 days @ ~68 F   
Tasting Notes: A rich, nicely spiced, holiday treat.   

Recipe courtesy Hops & Berries

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Recipe: Pumpkin Ale
Style: Spice, Herb, or Vegetable Beer
TYPE: Extract
Taste: A rich, nicely spiced, holiday treat.

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 18.3 SRM
Estimated IBU: 20.4 IBU
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.75 lb Pale Liquid Extract (8.0 SRM) Extract 84.38 %
0.75 lb Special B Malt (180.0 SRM) Grain 9.38 %
0.50 lb Crystal Malt - 10L (10.0 SRM) Grain 6.25 %
0.50 oz Magnum [13.00 %] (60 min) Hops 17.7 IBU
0.50 oz Sterling [4.00 %] (15 min) Hops 2.7 IBU
0.50 oz Sterling [4.00 %] (0 min) Hops -
0.50 oz Ginger Root (Boil 12.0 min) Misc
1.00 items Cinnamon Stick (Boil 12.0 min) Misc
2.00 items Clove (Boil 12.0 min) Misc
5.00 lb Pumpkin (Boil 15.0 min) Misc
1 Pkgs European Ale (Wyeast Labs #1338) Yeast-Ale

Notes:
------
Steep grains for 30 minutes at 160 degrees. If using fresh pumpkin, cut into quarters, seed and bake in oven at 350 degrees for 45 minutes. Scoop pumpkin from skin. Add baked pumpkin or canned pumpkin to boil for last 15 minutes.



Reason: Just highlighting the credit of this recipe to Hops & Berries

 
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Old 09-23-2009, 11:20 PM   #2
thisisxxmyIPA
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Apr 2009
Manchester, NH
Posts: 46

Not sure if I'll get a reply since this thread is so old, but what are your recommendations when it comes to canned pumpkin? I really don't want to go through so much trouble with a real one if possible...



 
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Old 11-12-2009, 05:12 PM   #3
MarcJWaters
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Mar 2009
Indianapolis, IN
Posts: 122
Liked 1 Times on 1 Posts


Add a canned pumpkin to the boil in the last 15 minutes.
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Old 12-28-2010, 02:45 PM   #4
MJoyner
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Oct 2010
Bossier City, Louisiana
Posts: 14
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How much canned pumpkin? Do you have to bake the canned pumpkin? Do you need to put is in a grain bag or dump it in, and if you dump it in will there be a big mess when you transfer it to the primary?

 
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Old 12-28-2010, 03:29 PM   #5
TheWeeb
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May 2010
Denver, Colorado
Posts: 1,125
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just to jump in here, I will post my own recipe for a Pumpkin Rum ale I made a few months ago and just now am enjoying; but to answer your questions, some have just added the pumpkin to the boil right from the can. Me, I used two large cans of pumpkin (58 oz) baked for an hour at 300 with a drizzle of molasses and some pumpkin spice on top. This was added to the boil at 60 minutes. Yes, no matter what you do, it will be a mess; I let it sit on the stuff during primary rather than try and get it out.
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Old 12-28-2010, 03:57 PM   #6
MJoyner
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Oct 2010
Bossier City, Louisiana
Posts: 14
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Thanks Weeb!! Just curious why bake it?

 
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Old 12-28-2010, 10:55 PM   #7
TheWeeb
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May 2010
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Quote:
Originally Posted by MJoyner View Post
Thanks Weeb!! Just curious why bake it?
I read that some of the sugars in the pumpkin would caramelize and add a bit of depth (like a baked pumpkin pie) and it did come out of the oven with a light brown crust over the top. Since this is my first pumpkin ale, I have no idea if it added anything or not, just seemed like the thing to do.
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"I would Rather Have a Keg of Delirium Tremens than a Case of It"

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Old 12-29-2010, 01:23 AM   #8
MJoyner
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Oct 2010
Bossier City, Louisiana
Posts: 14
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Sounds sensiable thats what im going to do plan on brewing tomorrow. Thanks!

 
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Old 04-15-2011, 09:46 AM   #9
subninja10
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Feb 2011
Norfolk, VA
Posts: 2

Planning on making this soon. Has anyone finished a batch?

 
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Old 06-08-2011, 06:58 AM   #10
kmac666
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Jan 2011
NJ, NJ
Posts: 38


Please, anyone comment on this beer? Looks great



 
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