Pumpkin ale: pumpkin necessary?

[flagman]

The spices are nutmeg, mace, cinnimon and sweet orange peel. My plan was to add the spices in the last ten minutes of the boil. I have not done anything like this before so I was not sure how far the spice would go as fas as how pronouced or strong it would be when finished. I read a review on their website where someone urges to double the spices so that is where i got the idea. I got two cans of pumpkin that i am going to spread out on a cookie sheet and bake for 30 minutes first.

Any other suggestions greatly appreciated.

 

[wildwest450]

The spices are nutmeg, mace, cinnimon and sweet orange peel. My plan was to add the spices in the last ten minutes of the boil. I have not done anything like this before so I was not sure how far the spice would go as fas as how pronouced or strong it would be when finished. I read a review on their website where someone urges to double the spices so that is where i got the idea. I got two cans of pumpkin that i am going to spread out on a cookie sheet and bake for 30 minutes first.

Any other suggestions greatly appreciated.

I would stick with the recipe. If it need more spices they can be boiled in a small amount of water and added at bottling or kegging. You can't take them out if their to strong.

 

[flagman]

That is very true!

 

[g13092]

Did any of you who tried using real pumpkin in the mash have any issues hitting your temps due to the mass of the pumpkin?

I'm using ~90oz of canned pumpkin with another 12# or so of grain in a 6 gallon batch. Brewsmith doesn't seem to adjust strike temp for the mass of the pumpkin. Starter is bubbling, I plan to brew in a few hours...

 

[golfguy819]

Did any of you who tried using real pumpkin in the mash have any issues hitting your temps due to the mass of the pumpkin?

I'm using ~90oz of canned pumpkin with another 12# or so of grain in a 6 gallon batch. Brewsmith doesn't seem to adjust strike temp for the mass of the pumpkin. Starter is bubbling, I plan to brew in a few hours...

I used real pumpkin in my mash and had no problems hitting my temps. I aimed for 154 and hit 153.5, so not off by much at all.

 

[g13092]

Well, I was about 7 low, but I think the grain and tun was colder than I told Beersmith. I had left it out in the garage since Friday and it's been in the low 30s overnight, 50 during the day. I had to add another 3 qts of water to bring things up to temp. I added the pumpkin as it was still warm and it didn't bring down the water temp more than a few degrees. That was an opportunity to adjust before adding grains and I dumbed out. Oh well, RDWHAHB I suppose.

 

[Wild Duk]

I had the same question. I brewed mine today as well and put the pumpkin in my pot as I heated it up to strike temp.....There will be no heat loss because the pumpkin is already in the mash....

 

[passedpawn]

IMO, Pumpkin is not necessary in a pumpkin beer. But you might have trouble explaining it later if you don't put a little in.

There. Voted again. Didn't know if it was OK to vote twice, but meh.

My Beer Formerly Known as Pumpkin Beer tastes great with no pumpkin whatsoever. Just the spices, and malts to build up the body of the beer.

 

[OLDBREW]

A true pumpkin ale/beer has pumpkin in it. Pumpkin spice ale has no pumpkin in it, only the spices commonly use in pumpkin pie.

 

[g13092]

Pumpkin is not necessary in a pumpkin beer

Now you tell me!

Fortunately, that was not what I was after. I tend to side with the crowd that feels a pumpkin beer should use some pumpkin somehow. IMO, if it just used the spices, it's just a holiday spiced beer. Whether or not I can taste a difference is immaterial, it was a fun experiment and in the spirit.

I read up and down on the subject before digging in today, so I knew what I was in for. In reality, the pumpkin wasn't that much more trouble than normal. I did end up with a stuck sparge due to the pumpkin pulp at one point, but was able to break things up. The pound of rice hulls helped, but didn't prevent the inevitable. I think I just had too much pumpkin for the given amount of grain, I used three 29oz cans for 6 gallons. Next time I'll go for 2 cans.

All I know is that I am beat! I have got to get my setup more streamlined or something. Too much lugging kettles and burners and buckets and etc from the basement to the garage and back. I suppose if I didn't actually park cars in my garage, I could build a rig... I'm debating the next moves, but that's for another thread.

 

[flagman]

I used two large cans of pumpkin that I baked and added to the mash. I didnt have any problems with the temps I think I missed by 1 degree so I just went with it around 154. I did however decide to double the spice and added to the last 5 minutes of boil. I moved mine to a carboy today after two weeks in the primary to age and clear a few weeks before I bottle it. Hit the gravity right on and it tastes wonderful. It is a very pretty orange and the aroma is unreal. The pumkin and the spice are very subtle even after doubling the spices. You can for sure taste the pumkin at the back end. I vote for pumpkin in pumpkin ale, I dont think it will have the mouth feel and the great color without it.

 

[PuckX]

I personally believe a pumpking ales should have pumpkin it...And being a fan of them I can tell the difference between a pumpkin ale and a "pumpkin spice" ale....

Remember with real pumpkin, especially if you roast or caramelize (roast the whole, carmelize the canned) you are getting a mallard reaction AND some conversion of the starches to sugars, and fermentation from it. And I swear there is a difference in body and taste because of it.

I don't agree with the others that the contribution is minimal, I don't think they have tried as many varieties both homebrewed and commercial as I have. I'm a pumpkin ale freak. I am pretty sure now that I have tried every one available in the state of Michigan over the last few years...Hell I tired three different ones last saturday alone...and found that they all sucked, and only mixing two of them at 50/50 made for something that didn't make you wanna hurl.

I also think that priming it with brown sugar over corn or table makes a big difference as well.

I couldn't agree more. I have tried multiple Pumpkin Beers and Pumpkin Spice Beers as well, and there is a distinct difference. Mine was made with real Pumpkin and I will guarantee it is better than any "Pumpkin Spice" beer out there. Didn't use brown sugar for priming though..... next time.

 

[Scut_Monkey]

Decided last night that a pumkin ale or pumpkin spice ale is next on my list to brew. Would anyone mind posting their recipes as I have nothing to go by. Thanks!

 

[g13092]

I used Yuri's Thunderstruck Pumpkin Ale in the Spice/Herb/Vegetable section of the Recipe database.

 

[midfielder5]

+1 w/ Revvy.
Mine is just in primary right now, but there is an awesome smell and pretty orange color. The hydro sample also gave me a pumpkin mouthfeel.

I made a small 1.25 Gal batch. I split a small pie pumpkin into quarters, scooped out the seeds, added spices and roasted in oven at 350 degrees for 75 minutes until super soft and caramelized. I scooped out the meat and put 1 pound, 4 ounces in boil for last 10 minutes. It is worth it, IMO.

 

[stlhops]

Well pumpkin ales still have all the spices...I just think the pumpkin is necessary for body, mouthfeel and even umami.

You are going to barely make it then buddy. I brewed last year's Pumpkin ales (the partyguile) on labor day and it wasn't ready by Halloween....I couldn't get a brew in time this year, so it's gonna be commercial for me this year.

More than likely O'fallon's from Kansas.

IIRC it's the best of the lot I have tried.

You better aim for a lowish grave ale then, don't go for a porter or big ale if you want it ready in time for the ghosties and goblins.

O'fallon is right outside of St. Louis MO and not in Kansas. I live right down the street from them and their pumpkin ale is the best I have had... I love it