Pilsner and Pumpkin? Advice sought

[manowarfan1]

Hi all - been reading the forums for a year or two but just getting around to posting, Got a question for some of you knowledgeable folk, well actuallly a couple.

I have about 10 lbs of pilsner malt to use up - and it is hot as heck out here (moved to east coast form Colorado) so not thinking a kolsch or anything now as hopefully summer is more than halfway over, also I dont have a good ferm chamber yet (using coolers and mr beer lbks for 2.5 gallon batches and the occasional ale pale for 5 gallons) until I get a garage fridge and temp controller.

I was also thinking of doing a pumpkin ale and a jalapeno ale. Does anyone have any experience with pils malts? I know to do a 90 minute boil for DMS but has anyone used pils for a pumpkin ale or jalapeno? Maybe even a 50/50 mix with two row and a little crystal or something? Any recipes that anyone has tried before?

Thanks for any help
Cheers
jeff

 

[Beernik]

Sounds like perfect conditions for my Pumpkin-Citra Saison and it will use up 9lbs of your Pilsen.

 

[manowarfan1]

Thanks for the reply, as it happens I have most of those ingredients already available and since everything is going to be left unattended for a few days at the end of August for Ironman Louisville and then a few days later for my annual trek to Atlanta for ProgPower USA Metal Festival :rockin: this may be just the ticket. I know the garage out here stays in the 70s or higher.

Did you feel adding the actual cans of pumpkin added much? I know the discussion seems to be 50/50 for and against the pumpkin vs just the spices. I like how you were able to make this into a multi purpose drink, fall (pumpkin spice) AND a winter warmer which I am definitely looking forward to making. Thinking of grabbing some good bourbon while in KY to use for making some winter warmers.

Cheers
jeff

 

[Beernik]

I agree with the sentiment that if there is no pumpkin in it, it's a "spice beer" not a "pumpkin beer".

I also agree that the pumpkin doesn't add a whole lot of flavor. That's why I think it requires at least 3lbs in the mash. What the pumpkin does is provide mouthfeel. It adds a destinctive creaminess. And don't forget about the color. If you don't have the pumpkin, you have a tight SRM window to hit to keep it orange.

I also agree that what really makes-or-breaks a pumpkin beer is the spices. It needs to be spiced aggressively enough to be readily apparent as pumpkin pie flavored but not so aggressively that it kills the grains, yeast, or hops. The cinnimon in mine was a little too aggressive for the first couple weeks. But I wanted to enjoy it over 5 or 6 months, so it needed to be.

Good luck. Let me know how it turns out.