Definitely! Mine turned out ok, but it was my first batch ever. ( And is still a bit young). A friend of mine who me into brewing made this last fall and it was the best pumpkin ale I had tasted (I have had about 5 commercial varieties).thiessenace said:Good to hear. I am contemplating making this soon. And I would crush my own spices. Worth while to make?
Absolutely! This beer seriously benefits from aging and doing so in bulk does it faster. If I could make a suggestion, skip the secondary. Leaving it on the yeast in primary will allow them to clean up and age faster. Also just using a single vessel is easier and prevents infection/oxidation due to exposure to new surfaces and potential splashing.Looking forward to it! Can it sit in the secondary for awhile waiting to keg it? I was considering brewing it mid may and then kegging early to mid june. I am ordering all of my supplies for kegging soon. So cant wait to brew and keg!!
Huh that's interesting. I've never heard anybody say there's too much spice... everyone who wants to change the spice amount says there isn't enough. But that's the great thing about homebrewing, you can make it your own!the only thing i would back down from this recipe is the pumpkin spice a little bit, a tiny bit of cinnamon (which is in the pumpkin pie spice) goes a long way, and this is an awesome beer, just heavy heavy on the spices... i like my spices to be a little more subtle in a pumpkin beer...
i may up the roasted pumpkin next time and decrease the pie spice, but all in all an awesome brew!
Well I waited patiently for 2 months from brew day to start drinking my first and only batch. Unfortunately I can't say any of it made it until the 4 month markI just bottled this last night, sample tasted good. I was going to make another batch for October but now I'm thinking just hold onto it till then. Anyone age this for 4+ months?
I found a single bottle of this in my basement that was over 6 months old and it tasted phenomenal. I stuck to this recipe and while it was a good beer at 1-2 months it was a great beer at 6 months. I plan to make another batch soon to give out at Christmas this year.I just bottled this last night, sample tasted good. I was going to make another batch for October but now I'm thinking just hold onto it till then. Anyone age this for 4+ months?
I've done an extract version of a pumpkin ale and added the puree (after baking it with brown sugar) to the boil. It turned out great.I'm going to brew this in the next few weeks and let it age all summer until late October. Now I haven't read all 118 pages, but I'm wondering if anyone has added the pumpkin puree to the boil rather than the mash?
According to the Libby pumpkin label each 29oz. can has 28 grams of sugar. I'm wondering just how much sugar is being extracted from the pumpkin by adding it to the mash? Would you get more pumpkin flavor and more sugar by adding the pumpkin to the boil? Has anyone tried brewing it this way? Just curious........
Yup, when you steep your specialty grains, you steep the pumpkin.Sorry to ask a dumb question but I'm still fairly new to brewing. This pertains to the extract version of this recipe.
When exactly in the process do I add the pumpkin? Do I add it to the grain bag with the specialty grains? I've never made a beer that had something other than specialty grains so I am confused here.
I wouldn't; and here's why:funnycreature said:THIS will be the base for a pumpkin beer that SWMBO will get for the fall Thanks for sharing Reno!
I did a search and read over half of all the posts but couldn't find if anyone tried a decoction for this baby. Since decoction adds some biscuity/toasty aroma and color to the beer I was thinking to give it a try. Based on Braukaiser's tutorial it might also help with thinning out the mash a bit. Any input on this?
Very good points, thanks! When I did my first decoction I noticed the nice protein layer on top of the grain bed so I was hoping that the pumpkin "gunk" might get trapped up there as well... I'm happy to learn!I wouldn't; and here's why:
This is a spiced beer with pumpkin "paste" added to the mash. Any subtlety added from boiling the decoctions will be hiding behind the spice. Also, and perhaps more important to me, decoctions are hard enough to run off by them selfs. Add the pumpkin to it and you could use the mash to repair leaks in your roof! In other words, your asking
For a stuck mash.
Tablespoons. A lot of the flavor and aroma gets scrubbed out during fermentation. I'm not a fan of heavily spiced beers so I made sure this one is just right.Is that spice amount teaspoons or tablespoons? It shows tablespoons but is that too much?
Follow the directions, use rice hulls, and RDWHAHBThinking of brewing this one soon so that it's ready when fall comes around. Any key suggestions?
Quite welcome. I hope it turns out well.Making a batch of this right now. I forgot rice hulls so I put the pumpkin into strainer bags and made sure they kinda laid on top of the grains during the mash. I then took out the bags and steeped them in the heating sparge water. Currently draining the second runnings. It's slower than the first but there's much more pumpkin incorporated into the grains (the bag didn't keep it all contained). It's a consistent flow at least so I'm ok with that. Also raised the spices to 1.75 tbsp. turning out great so far. Thanks for the recipe!
I'm really not sure you could. The pumpkin takes up a lot of volume and I don't think Green Bay Rackers has a calculator that can take pumpkin puree into account.I'm going to do this recipe next however I only have 5 gallon mash tun. Do you think if I scale to 4 gallons I could make it? I want to make as much as I can!
Ill try and do a 3 gallon batch and if its good ill invest in a bigger cooler! Thanks.Reno_eNVy said:Tablespoons. A lot of the flavor and aroma gets scrubbed out during fermentation. I'm not a fan of heavily spiced beers so I made sure this one is just right.
Follow the directions, use rice hulls, and RDWHAHB
Quite welcome. I hope it turns out well.
I'm really not sure you could. The pumpkin takes up a lot of volume and I don't think Green Bay Rackers has a calculator that can take pumpkin puree into account.