Brewing a Pumpkin Ale this Sunday

[kenpotf]

All,

I'm doing a partial mash kit this Sunday. I've been reading about adding pumpkin to the boil. There are some recipes that call for upwards to 90 - 120oz of pumpkin. The question that I had is, does the pumpkin disintegrate in the boil or is it left when you pour your wort into the primary? I'm assuming that you dump everything into the primary - pumpkin chunks and all.

Then second question is when to add the spices. For this beer, I was going to leave it in the primary for 3 weeks because I wasn't going to use a secondary. Do I add the spices to the boil, or do I add the spices to the primary after a week?

Thanks!

 

[FREUNDOFBIER]

Hey bud,

Don't think you really want to add pumpkin directly to the boil. There are insoluble solids that will not go into solution no matter how longer your boil time. But that isn't the biggest concern. Most recipes call for mashing pumpkin that has already been cooked. Since it looks like you have some partial mash capabilities, I suggest you take this appraoch. Mash pumpkin puree with your base malts (2 row or pilsner, something with high diastatic power) for an hour, lauter/sparge/boil per your normal procedure.

If you are going canned pumpkin route, it probably makes the most sense to go organic to avoid preservatives. Not entirely sure if the low levels of preservatives in non-organic varieties would truly inhibit proper yeast growth. But I would error on the side of caution, who wants potassium sorbate in their homebrew any way?

As far as the spices go, think about it like hops. If you would like the flavor, try boiling for the last 10-15 minutes. If you are going for aroma, you could add to beer after primary fermentation is complete. Two additional suggestions, go for fresh spices that have not been sitting in your cupboard for two years. The flavor compounds in ground spices are highly volatile and lose a great deal of potency after 6 months of being opened. ALso, if this is your first experiment with spices, go easy. Try adding a teaspoon (or less of each), otherwise it might taste like you are drinking air freshener. Personally, i like the idea of throwing in a whole cinnamon stick or two after fermentation is complete to really deliver that pumpkin pie experience. Happy brewing and let us know how it turns out.

Freundofbier

 

[FREUNDOFBIER]

Forgot to add, there will be more abundant and different kinds of proteins that will enter the equation as a result of using pumpkin. A vigorous 60 min boil will help cause a thorough hot break but i also highly recommend the addition of 1 tsp of irish moss at the last 15 min of the boil. The contribution of 1sp of moss into 5 gallons of beer is awe inspiring, you will thank yourself later are you look through an amber-orange, crystal clear glass of liquid pie.

 

[kenpotf]

I've read in other areas on this site that you should add it to the boil and mash with your grains. I've also read in other recipes that people are bagging their pumpkin for the boil (I'm assuming much like grains?), but at the same time they're saying that the pumpkin sludge can still drip out. Maybe I'm not using the right terminology for "partial mash", but the kit that I have had grains and extract. Is that considered partial?

 

[flabyboy]

I've read in other areas on this site that you should add it to the boil and mash with your grains. I've also read in other recipes that people are bagging their pumpkin for the boil (I'm assuming much like grains?), but at the same time they're saying that the pumpkin sludge can still drip out. Maybe I'm not using the right terminology for "partial mash", but the kit that I have had grains and extract. Is that considered partial?

Everything I have read says mash only. Dogfish Head makes a good pumpkin ale and that's what they do. They also add brown sugar in the last 10 mins of the boil. I am making a pumpkin ale in the next few weeks. Not sure how much canned pumpkin to use. Thinking about using 2 cans of Libbys pumpkin with extra rice hulls in the mash, with a pound of brown sugar and some spices late in the boil

 

[ToastedPenguin]

I brewed an Imperial Pumpkin Ale last weekend using 8lbs of canned pumpkin which I added to the mash. I decided to add it to the mash because I wanted the flavor of the pumpkin not bits of it floating around in my brew that I'd have to deal with later. I mashed for 90 min and fermentation has been strong.

 

[Snotpoodle]

Pumpkin goes in the mash.

Bake it first to convert the starch's, then pop it in the mash to extract the sugars.

 

[kenpotf]

Okay, so here's what I'll be doing:

Baking canned pumpkin for about 1hr at 350 in baking dish.
Boiling grains and pumpkin (from can) together in the boil pot.
Adding hops for 60 min boil.
Adding spices and brown sugar last 10 minutes of the boil.
Cooling wort and transferring to primary.

Does that sound about right? Where do I use rice hulls? The only time I've ever seen anyone use rice is when they're doing their mash in a mash tun, which I'm not using. Also, what's the best way to strain the pumpkin from the wort, or do I pour it into the primary along with the wort and then leave it behind when I move it to a secondary?

 

[flabyboy]

Pumpkin goes in the mash.

Bake it first to convert the starch's, then pop it in the mash to extract the sugars.

do you really have to cook canned pumpkin? I know you are supposed to roast real pumpkin to help in getting it off the skin and mashed, but the video I saw from DogFishHead just showed them scooping it into the mash from an airsealed bag

 

[flabyboy]

Okay, so here's what I'll be doing:

Baking canned pumpkin for about 1hr at 350 in baking dish.
Boiling grains and pumpkin (from can) together in the boil pot.
Adding hops for 60 min boil.
Adding spices and brown sugar last 10 minutes of the boil.
Cooling wort and transferring to primary.

Does that sound about right? Where do I use rice hulls? The only time I've ever seen anyone use rice is when they're doing their mash in a mash tun, which I'm not using. Also, what's the best way to strain the pumpkin from the wort, or do I pour it into the primary along with the wort and then leave it behind when I move it to a secondary?

I really don't think boiling the pumpkin is a good idea. Why don't you do a partial mash and put the pumpkin in with your speciality grains and let it sit at 152 for an hour. Then you don't have to worry about filtering it later. Rice Hulls are to prevent stuck sparges that can happen with all that extra pumpkin in your mash. They are for full AG in a mash tun

 

[DarkUncle]

do you really have to cook canned pumpkin? I know you are supposed to roast real pumpkin to help in getting it off the skin and mashed, but the video I saw from DogFishHead just showed them scooping it into the mash from an airsealed bag

I do believe canned pumpkin is already cooked and pureed. Not sure what benefit, if any, there would be to baking it before throwing it into the mash. Unless of course you mix some spices up with the canned pumkin and bake it for a bit essentially making pumkin pie without the crust. That may impart some nice flavoring to the mash.

 

[kenpotf]

"Why don't you do a partial mash and put the pumpkin in with your speciality grains and let it sit at 152 for an hour."

Isn't that the same as boiling the pumpkin with the grain? I'm lost... Is this done during making the "tea" from the grain before putting the extract in?

 

[flabyboy]

"Why don't you do a partial mash and put the pumpkin in with your speciality grains and let it sit at 152 for an hour."

Isn't that the same as boiling the pumpkin with the grain? I'm lost... Is this done during making the "tea" from the grain before putting the extract in?

152 degrees isn't boiling. Yes it's done at steeping stage when doing an extract. Partial mash just incorporates some base grains with some specialty grains. You put it in a bag in the water for an hour and let the grains convert. Than you remove the bag and rinse off the grains with hot sparge water, while letting it all collect in you boil kettle. Than you start your boil and add hops, extract, etc. Partial mash adds a lot of different options that you wouldn't have with extract only. You should do some looking into it.

 

[OLDBREW]

Okay, so here's what I'll be doing:

Baking canned pumpkin for about 1hr at 350 in baking dish.
Boiling grains and pumpkin (from can) together in the boil pot.
Adding hops for 60 min boil.
Adding spices and brown sugar last 10 minutes of the boil.
Cooling wort and transferring to primary.

Does that sound about right? Where do I use rice hulls? The only time I've ever seen anyone use rice is when they're doing their mash in a mash tun, which I'm not using. Also, what's the best way to strain the pumpkin from the wort, or do I pour it into the primary along with the wort and then leave it behind when I move it to a secondary?

first.. if you use a cookie sheet and spread the pumpkin out, you can carmelize the pre-cooked pumpkin much better then putting in a baking dish. you want to brown the pumpkin so it actually starts making a sugary flavor. the broiler works well for this.

then you add it to your main mash and rest it just like you would your malts. then sparge.. there is no boiling the grains with the pumpkin as you describe. if you add rice hulls to the mash in the begining, it will make the sparge go easier.

collect your preboil volume, then start your boil. add bittering hops (something on the noble side) and total dosings of hops shouldn't be more then 20ibu's. I like more like 12-15 ibu's from the hops.

the boil should be a longer boil 90 mins., and add your spices with 30 minutes or less left in the boil. I like ginger, cinnamon, nutmeg, and cloves as the spices, added at 25 minutes left. some brewers just use the pre mixed pumpkin pie spice off the shelf.

 

[kenpotf]

"then you add it to your main mash and rest it just like you would your malts. then sparge.. there is no boiling the grains with the pumpkin as you describe. if you add rice hulls to the mash in the begining, it will make the sparge go easier."

This is the part that loses me. I'm apparently doing an extract. I understand sparging, but do I put the pumpkin in a muslin bag like I would the grains or do I dump the pumpkin into the water? If I bake puree, does it get stiff where it will float in the water and easier to strain out of the mash?

 

[OLDBREW]

It said you were doing a partial mash from a kit. who's and what kit is it (ingredients)?

If you are doing a extract. you would want to use fresh pumpkin if at all possible, then cut it in cubes and put those in the oven and cook them bringing the starches into sugar by carmelizing them. then add those chunks to you specialty grain water and do a psuedo mash by steeping at around 153*f for 45 minutes, strain all the pumpkin pulp and grains from the mash water (maybe a grain bag or paint strainer stretched over a colander, or slide the colander inside the bag, then pour the mash water through the colander into the boiler), then sparge with some fresh water at 170*f.

Bring the now pumpkin/specialty grain water close to a boil, flameout. Add your extract and stir it in real well. Fire the boiler back up, then once you have a rolling boil add your first dose of bittering hops. At 20-25 minutes left in the boil dose with your spices. Add Irish Moss, and the last dose of hops at 15 minutes left in the boil.

 

[flabyboy]

If you want to use real pumpkin to make a pumpkin ale you are going to need to do a partial mash or all grain process. There are lots of stickies in the the partial mash/all grain forum that will help you learn the process. That is the way I learned how to do it.

 

[tjcavitt]

I hope this doesn't sound stupid . . .

If you are adding canned pumpkin only for flavor, then why bake it to get more sugars? This would increase your OG in an unpredictable way. My personal favorite is Buffalo Bill's Pumpkin Ale which is like liquid pumpkin pie. The IBU's on it are only 11 so if this is what you are looking, be sure to hop sparingly.

I made a pumpkin ale last year and can only suggest, as FREUNDOFBEER said, add spices sparingly! I added 1 tablespoon of pumpkin pie spice and that was too much (5 gallon batch). It took 6 months before it mellowed enough to be palatable.

Good luck and please share how it comes out!

 

[kenpotf]

This would increase your OG in an unpredictable way.

You weren't kidding. The OG ended up at 1.081. Everything that I'd read made it seem like there weren't enough fermentable sugars in pumpkin to make that much of a difference. Although I did add an extra 1lb of DME and a 1lb of brown sugar :rockin: