I really want to make a Pumpkin Ale with a real whole pumpkin pie in the brew! I cant find anyone online that has tried it. I mean just throw a whole pie in the wort. Is there maybe an issue with some of the pie ingredients (milk, eggs, etc)? I would have to do additional spices to taste in secondary, I guess, as you couldnt define how much was really in the pie already. Thoughts?
Whole Pumpkin Pie in brew
- Thread starter rob4jc
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formula2fast
Well-Known Member
I have no idea, but if you need someone to sample this experiment, I can give you my address to ship a few bottles. I think your biggest hurdle will be figuring out how much fermentable sugars are in the pie and then compensating for that in your recipe. I don't think the milk/eggs will be an issue since it is cooked during the baking of the pie, and the alcohol will prevent other bad things from happening with it (just like Irish Creme). I say give it a go!
TzeentchPlayer
Well-Known Member
Yeah, I'm not sure how the shortening/oils from the pie crust could work out.
What you maybe could do would be to use wax/parchment paper in place of the pie crust? Basically make a pie without a crust, then throw it in the boil.
One thing I always do is add a pound of lactose to my pumpkin ale to give it that milky/creamy flavor/sensation that mimics the texture of the pie, and, of course, the whipped cream.
whichever way you do it be sure to tell us the results!
What you maybe could do would be to use wax/parchment paper in place of the pie crust? Basically make a pie without a crust, then throw it in the boil.
One thing I always do is add a pound of lactose to my pumpkin ale to give it that milky/creamy flavor/sensation that mimics the texture of the pie, and, of course, the whipped cream.
whichever way you do it be sure to tell us the results!
I'm definitely gonna try it! Working with my LHBS, Brock's, to figure out fermentables. Planning on a Harpoon UFO clone as my base. Look at clones on this site and let me know what you think if you have time. On my phone, so hard to paste links. Thanks for the advise!
kinkothecarp
Well-Known Member
No offense, but this sounds like a really terrible idea. I mean, go for it...I'm curious to hear how it goes. But I know if one of my friends asked me, in person, what I thought of this idea, I don't know if I could respond seriously to it.
This is a hilarious idea. I say go for it!
The worst that could happen is it turns out awful and you've wasted the time and ingredients.
The worst that could happen is it turns out awful and you've wasted the time and ingredients.
would probably cause a mess in the boil for straining.. you could just throw it in the mash, though i wouldn't think that the crust would really impact the profile much at all
MisterTipsy
Well-Known Member
Believe it or not, I was thinking of trying the same thing, but didn't want to make a thread about it unless I did it.
My plan was to buy a big pumpkin pie or two, cut it into one inch cubes, drop it in paint strainer bag and then rack the mostly fermented beer on it. I would add some spices too.
Then I said to myself, "why stop there?" Put the pumpkin pie inside a pumpkin and rack on that!
I was thinking of making a non-spiced base beer and splitting the batch in half for the pumpkin stuff. I may never get around to actually doing this, but I want to.
bigdaddybrew
Well-Known Member
Shortening will melt then reform on the top of the fermentor? Might want to use a bucket to skim it off?
TyTanium
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Except make for a hot, sticky mash that burns like napalm.
MisterTipsy
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Do it !!!
Still moving forward! Buying supplies from my LHBS (Brocks Homebrew Supply) tomorrow and plan to brew Sunday. He said he had a guy put an entire birthday cake in a brew and it turned out great! This is very encouraging.
RoughandReadyRanch
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You have to do it. With all the concern of fat you could at least step things down a bit by utilizing applesauce where ever possible. Might help reduce the oil slick potential. I would highly advise you make the pie from scratch though. Avoid not knowing what is in you brew and what preservative might harm your yeast. You might also want to use a campden tablet with you wort+ the pie and an airlock for a day like the wine guys do to reduce the risk of inoculating your wort with something from your pie. Might want to refrigerate it during that period as well. I am no expert but I think I might just do this myself as soon as the sugar pumpkins start popping up in the markets. Good luck and please keep us posted!
Do it!
I was going to suggest, why not just assemble the ingredients for a pumpkin pie, minus the crust and minus anything with fat, and put them into your boil. But then I realized this suggestion sounds exactly like the hundreds of pumpkin ale recipes already out there. And where's the fun in that? Half the point is being able to say you threw an entire pie into your brew.
I was going to suggest, why not just assemble the ingredients for a pumpkin pie, minus the crust and minus anything with fat, and put them into your boil. But then I realized this suggestion sounds exactly like the hundreds of pumpkin ale recipes already out there. And where's the fun in that? Half the point is being able to say you threw an entire pie into your brew.
Whattawort
Well-Known Member
Do it in the name of SCIENCE! And all of us that don't have the yarbles to do it ourselves. I'll be watching this thread like a hawk. Wonder what it would do in the mash?
one8tvw
Well-Known Member
you can throw pie filling in, i would steer clear of the crust
So -- did you do it?
Do not be troubled my friends, brewing this beast tomorrow morning! I am making the pie tonight. Store bought crust. I found that Graham crackers have all the same ingredients as the crust, so no risk reduced by making my own. I will make my own filling. Using organic canned pumpkin. Omitting the eggs. That just leaves cream, sugar and spices. I will report once it is in primary tomorrow with a YouTube link of pie submersion!
AndrewD
Well-Known Member
YES!!! This is great.
I'm thinking of other possibilities:
Banana Bread Abbey Ale
Baguette Brown
Twinkie Cream Ale
Chocolate Eclair Stout
Urinal Cake Adjunct Lager
I'm thinking of other possibilities:
Banana Bread Abbey Ale
Baguette Brown
Twinkie Cream Ale
Chocolate Eclair Stout
Urinal Cake Adjunct Lager
bigbeergeek
Well-Known Member
Standing by for this...
Hamsterbite
Well-Known Member
Um, I believe that last one is not a new idea. King of beers...hello?
Hamsterbite
Well-Known Member
This does open up a whole new realm of confectionary matchups though.
International series:
Flantastico-Modelo Especial brewed with Flan
Peronolli- Peroni & Canolli
Struedelsteiner
Regional Series:
Clam Adams- Sam Adams and Clam cakes...what? Oyster Stout is legit. Why not clams?
International series:
Flantastico-Modelo Especial brewed with Flan
Peronolli- Peroni & Canolli
Struedelsteiner
Regional Series:
Clam Adams- Sam Adams and Clam cakes...what? Oyster Stout is legit. Why not clams?
Patro
Well-Known Member
This gives some new ideas for the GaP thread. How about making a brew exclusively out of pie or other desserts?
https://www.homebrewtalk.com/f12/gap-grocery-produce-beer-experiment-69313/index30.html
https://www.homebrewtalk.com/f12/gap-grocery-produce-beer-experiment-69313/index30.html
JeffoC6
Well-Known Member
Annnnnnnd....Subscribed.
Oh my God, you guys are crackin' me up.
I made a pumpkin ale using real pumpkin a few years ago. Cut up the pumpkin, scrape out the seeds, sprinkle some pumpkin pie spice on it, bake it, put it in a mesh bag, let it steep with specialty grains if using, and allow pumpkin in bag to remain in boil kettle. Make sure you use pellet hops; they will stick to the bag/pumpkin a bit. When you use the pumpkin to make the pie AFTER brewing, it will be the best danged pie you ever ate IN YOUR LIFE!!!
Anyway, good luck with your experiment. And your pie looks delish!
I made a pumpkin ale using real pumpkin a few years ago. Cut up the pumpkin, scrape out the seeds, sprinkle some pumpkin pie spice on it, bake it, put it in a mesh bag, let it steep with specialty grains if using, and allow pumpkin in bag to remain in boil kettle. Make sure you use pellet hops; they will stick to the bag/pumpkin a bit. When you use the pumpkin to make the pie AFTER brewing, it will be the best danged pie you ever ate IN YOUR LIFE!!!
Anyway, good luck with your experiment. And your pie looks delish!
