6 replies to this topic

[Seagis]

A fellow posted this recipe on another forum I'm a member of:7 lbs. light malt extract1/2 lb crystal malt 40 L1/2 lb Munich malt1/4 lb toasted malt1 oz Galena hops (at first boil)1/2 oz Mt. Hood (w/ 25 min left)1 oz Tettnang (w/ 5 min left)1 pkg Witbread ale yeast1.5 tsp Nutmeg1.5 tsp Allspice.5 tsp Cinnamon1 whole clove5 lbs "sugar/cooking" pumpkin (cut into fourths, scoop out seed & stuff,bakeon a cookie sheet for 20 minutes at 450 to soften, peel, and chunk)After 60 min boil (standard beer process) remove kettle from heat and addcooked pumpkin. Let steep with cover on for 20 minutes. Strain pumpkin fromkettle and sparge in fermenter with 4 gallons of cold water.Ferment 7-10 days.Bottle and condition 7-10 daysand asked for anyone with knowledge to post recommendations and suggestions on how he could make it better. I thought I'd toss it out here for you fine folk.Any takers?Thanks!Chris

[cavman]

Your a couple months late first off , as for the recipe more spice than I'd prefer by a lot.

[Seagis]

Your a couple months late first off , as for the recipe more spice than I'd prefer by a lot.

Well, like I said, it isn't my recipe. I'm just trying to help a guy out.

[ncbeerbrewer]

I think you can brew this beer anytime you want, call it a holiday spiced ale if you don't wanna say pumpkin. As for the recipe itself I think it looks fine and the process sounds good. The only suggestion I would say is drop the final addition of Tett hops. That will add more flavor and I say you are better to let the spices come through than to have hop flavor in this type of beer. Cheers.

[DaBearSox]

I agree with dropping the last addition. You want the pumpkin to shine through if you can get it. I have made a few pumpkins and my process that seem to impart the best flavor was using the canned stuff. I baked it at 350, If you have the sugar pumpkins already it should work too.)While I heated up my sparge water I added my pumpkin to it and let it steep for 15-20 minutes. Then dumped into the tun, the grain bed will filter out the pumpkin jumk but it will impart a slight pumpkin flavor. This year I used s-04 because that is what I had on hand. I am pretty sure this is the Whitbread yeast...It came out very fruity I want to say it was a combination of the pumpkin and the yeast because other ESBs and such that I have used S-04 (fermenting at the same temp) have not come out this fruity. Sort of apple like but not green apple so I dont think it is acetaldehyde, although it might be because palmer describes it as green apple and/or a freshly cut pumpkin flavor. With some age it has turned into quite the fine brew...everyone i shared it with seemed to love it, subtle spice flavor with a fruityness. Problem now is I only have about 6 bottles left. If you look in the recipes area I believe my recipe is under "Have you pie and drink it to"

[ncbeerbrewer]

I too posted a recipe and brewed my Pumpkin Ale back in October. Here is a link if you wanna use it as a guide and reference as well. Mine has subtle spices and it taste good and pumpkin like also. Cheers Recipe

[Seagis]

Thanks for the responses so far, everyone. I appreciate it.