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> Pumpkin Ale, PUMPKIN ALE
grubb
post Aug 30 2009, 06:41 PM
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Any good pumpkin ale reciped out there
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AleSmith29
post Aug 31 2009, 12:21 PM
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I'm brewin' this one up next week

Pumpy-Wumpkin (i know....the ol' lady's idea)
5.5 gal
OG 1.050
IBU's 29.3
mash @152*F sparge @170*F

7lbs 2-row
lb honey malt
lb 60*L crystal
lb belgian candi syrup, amber
1.25 oz cascade hops 60 min
10lbs cut up, roasted pumpkin tossed in with hop boil
1/2 tsp cinnamon,1/4 tsp nutmeg, 1/4 tsp allspice(all whole, then ground) 1oz ginger root and one split vanilla bean
added last 10 min. of boil.
wyeast1764 pacman yeast
add split vanilla bean, two cinnamon stix and 8 cloves to secondary for two weeks
prime with 1 1/4c pure maple syrup

This post has been edited by AleSmith29: Aug 31 2009, 12:26 PM
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Randal
post Sep 1 2009, 06:40 PM
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I make a pumpkin porter every year. As soon as I find fresh pie pumpkins at the store I'll brew this:

6 lbs biscuit
6 lbs 2 row
1 lbs chocolate
1 lbs special "b"
1 lbs 20 lovibond crystal

hops

60 mins - 1.75 oz Northern brewer
5 mins - 1 oz East Kent Goldings

Spices - this may look like a lot but after fermentation and a month conditioning it's perfect for my taste (and all my friends)

5 mins before flameout of boil:
1 tbs + 1 tsp cinnamon
1 tbs nutmeg
2 tsp ground ginger
1 tsp allspice
.5 tsp ground cloves

Pumpkin:
Cut up, seed and roast 10 - 12 lbs pie pumpkins. After roasting combine pumpkin, 4 qts water and 2 lbs 6 row malt in a large pot and slowly bring to saccharification rest at 150 degrees for 1 hour, then boil for 15 minutes and add to main mash. The main mash is usually around 150 - 153 degrees.

Yeast: I like American Ale 2 for this beer.

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jayb151
post Sep 1 2009, 08:21 PM
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I do think you would be better trowing the pumpkin in with the mash. atleast it will help convert some starches and leave a more clear beer. Otherwise you'll have a crazy starch haze!
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macado
post Sep 15 2009, 08:45 PM
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If you added the pumpkin to mash, how would you adjust the water for batch sparging?

This post has been edited by macado: Sep 15 2009, 08:46 PM
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jwjeep
post Sep 16 2009, 12:37 PM
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Not sure you need to adjust the sparge much if at all. The pumpkin's going to be wet when added to the mash, and won't really hold onto any extra water. so, dough in as normal with the grain and appropriate water volume and temp. Then add the pumpkin and mix it in. Sparge as normal. I've done this once with pumpkin in the past and didn't adjust my batch sparge without issue. I will say that other than possibly some color, you really don't get much of anything from the pumpkin, and I don't bother with actual pumpkin any more. I just make the base beer and add pumpkin pie spices.

Edit: I also don't spice beers in the boil any more. I make a "tea" out of alcohol and dose the secondary to taste with that. This way you can control how much flavor you're putting in more precisely and don't lose aroma to the primary fermentation either.

This post has been edited by jwjeep: Sep 16 2009, 12:38 PM
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AleSmith29
post Sep 22 2009, 02:26 PM
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ok, made the Pumpy-Wumpkin recipe i built with the help of promash, but instead of fresh i put the 5.25 lbs canned roasted pumpkin in with the mash (3-28oz cans) 152* 90min. sparge @ 170* for 10 min. put spices in the boil the last ten minutes. i got her in the primary now,at ten days at 65* moving to secondary tonight. if spices arent enough, i put spices in some vodka as a backup incase its too weak i'll add some of that. i'll leave in the secondary for two weeks and bottle with real maple syrup. if i think it needs still more spice, i can add more vodka/spice solution into the priming tank with the maple at bottling time. i'll post results after conditioning (IMG:style_emoticons/brewboard/cheers.gif)

This post has been edited by AleSmith29: Sep 22 2009, 02:30 PM
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macado
post Sep 22 2009, 07:20 PM
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If you don't get that many fermentables from the pumpkin, plus you run the risk of gunking up your mash, why not add the canned pumpkin to the boil?
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AleSmith29
post Sep 23 2009, 12:04 AM
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QUOTE(macado @ Sep 22 2009, 08:20 PM) *
If you don't get that many fermentables from the pumpkin, plus you run the risk of gunking up your mash, why not add the canned pumpkin to the boil?


i've read that if you add to the boil, you'll have a protein haze. whereas if you add to the mash, you wont. makes sence because my last batch i added to the boil and got the haze, and this time added to the mash and did not. also, the grain bed pretty much filters out all the pumpkin goo. i also used a pound of rice hulls just in case....worked great
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jwjeep
post Sep 24 2009, 03:17 PM
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I personally avoid the pumpkin altogether now, and just add the spice. I couldn't tell that there was really much of anything coming from the pumpkin itself. The majority of what you're looking for in a pumpkin beer comes from the spices.
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AleSmith29
post Sep 24 2009, 11:41 PM
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transferred "pumpy-wumpkin" to secondary yesterday, the spice flavor wasnt enough so i added a vodka/spice mix i made by soaking cinnamon, nutmeg, allspice and vanilla bean($$$$) in some vodka incase the spice wasnt where i wanted it.
the base beer and pumpkin flavor was exelent! i cant wait to drink this beer while carving jack O lanterns
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rastafishman
post Sep 27 2009, 11:43 AM
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QUOTE(macado @ Sep 22 2009, 08:20 PM) *
If you don't get that many fermentables from the pumpkin, plus you run the risk of gunking up your mash, why not add the canned pumpkin to the boil?


I have done both - and unless you mash with rice hulls - go luck with the sparge.
I found better flavor from the boil and never found the beer bad from the protein haze.
It has the homebrew feel.

Either way I think the biggest step that can be taken to improve your pumpkin flavor is to roast the pumkin to give a crystal flavor.
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macado
post Sep 27 2009, 06:46 PM
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QUOTE(rastafishman @ Sep 27 2009, 12:43 PM) *
I have done both - and unless you mash with rice hulls - go luck with the sparge.
I found better flavor from the boil and never found the beer bad from the protein haze.
It has the homebrew feel.

Either way I think the biggest step that can be taken to improve your pumpkin flavor is to roast the pumkin to give a crystal flavor.



What about sweet potato instead of pumpkin? (IMG:style_emoticons/brewboard/scratch.gif)
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chadm75
post Sep 29 2009, 09:18 AM
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QUOTE(grubb @ Aug 30 2009, 06:41 PM) *
Any good pumpkin ale reciped out there


Here is my Spooky Spiced Pumpkin Ale recipe. Getting ready to brew another batch this coming weekend!

OG - 1.060
FG - 1.012
SRM - 16
IBU - 23
ABV - 6.5%

12.5 lbs. - 2-Row
10 oz. - Crystal 120L
8 oz. - Belgian CaraPils
1 oz. - Chocolate Malt
1 oz. - Black Roasted Barley
1 lb. - Rice Hulls
1.5 oz - Willamette (5.0%AAU) (60 mins)
WYeast 1056 american ale
30 oz. - Canned Pumpkin (added to mash)
1 tbsp - Pumpkin Pie Spice (10 mins)
2 tsp - Pumpkin Pie Spice (secondary)

- Mash at 152 for 60 mins.
- Mix secondary spice addition with vanilla vodka to make an extract and then rack beer on top to mix well
- Ferment at 66-68


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