16 replies to this topic

[chadm75]

Hi all...it's that time of year so I've decided to start the official Pumpkin Beer thread for 2012. List your techniques for brewing the Fall favorite!I'll start...mine is getting brewed Labor Day weekend and all my ingredients are ready to go. But I do have one question that I can't remember the answer to.I know some people add pure pumpkin to the mash and some don't. 99% of the pumpkin flavor comes from the spices, I know. But for tradition purposes, I like to throw in a can of pumpkin to the mash. That said and for those that do the same, are you using 100% pure pumpkin (i.e. Libby's) or the pumpkin pie mix, again from Libby's? Since I'll be adding spices at the end of the boil and again in the secondary, I'm leaning towards the pure pumpkin as the mix has the spices already added. But I could use the mix, taste the beer after primary fermentation and add any spices to adjust for more flavor. Thoughts?

Edited by chadm75, 23 August 2012 - 02:12 PM.

[SchwanzBrewer]

I added my pumpkin (15oz canned pumpkin) the last ten minutes of the boil last weekend because I forgot to put it in the mash. I put pie spice in the mash and in the boil late. I'll taste it and add some more if necessary after I keg some.I am going to cask condition some of it in a pumpkin this year and try to serve it from the pumpkin as well. Should be interesting. Cheers,Rich

[Mindblock]

I understand fully that this is likely to be of little to no help, but MY personal idea of the perfect "pumpkin beer" is enjoying a nice mug of fresh Oktoberfest while pondering the dancing flames of the flickering candle in a Jack-o-Lantern on a crisp autumn evening.....As always, YMMV <G>!!!

[Big Nake]

My Spiced Pumpkin ale is on my site (link below, go to RECIPES and scroll down). I also add canned pumpkin mush to the mash and pumpkin pie spice at flameout and then again to the secondary after letting it sit in some Bacardi Spice or Captain Morgan. Hop it up front only allowing the spice to take center stage. I have not made mine yet but I do have some fresh 1056 fermenting a pale ale at the moment so I suppose I should get on it. Thanks for the reminder.

[djinkc]

Not a fan, I would not want to have 5 or 10 gallons around. A pint every 3 years of so is fine. BTW, I vote for spices and no pumpkin. But people like it, so go for it.

[Big Nake]

Not a fan, I would not want to have 5 or 10 gallons around. A pint every 3 years of so is fine.

This is exactly how I feel about enough of the styles out there that I do not brew them. Hefe, Belgians, Stouts, Porters, most IPAs...

[Genesee Ted]

I too am a bit leery of Pumpkin Beers. They are quite popular and my SWMBO loves them, but in general, to my taste, they are wayyyyy over spiced. I would not be opposed to making one, but if I did, I would use a spicy yeast and use as little actual spices as possible and use more than what usually goes in as far as pumpkin additions go. Farmhouse Pumpkin Ale sounds pretty damn good to me, and authentic to our modern American ideal. Very light on the spice though. I don't even want to know they are there other than a pleasant background presence. Nothing kills a good beer for me more than too much spice. Blech!

[cavman]

I too am a bit leery of Pumpkin Beers. They are quite popular and my SWMBO loves them, but in general, to my taste, they are wayyyyy over spiced. I would not be opposed to making one, but if I did, I would use a spicy yeast and use as little actual spices as possible and use more than what usually goes in as far as pumpkin additions go. Farmhouse Pumpkin Ale sounds pretty damn good to me, and authentic to our modern American ideal. Very light on the spice though. I don't even want to know they are there other than a pleasant background presence. Nothing kills a good beer for me more than too much spice. Blech!

A local brewpub makes a farmouse pumpkin called Biere De Gourde. It uses a Belgian yeast and black pepper and is pretty good. They also use pumpkin in the mash. https://cambridgebre...ere-de-Gourde1/

[Deerslyr]

With a nod to Ken, I use his home run red ale grain bill, add pumpkin to the mash (usually roasted in the ovenwith brown sugar). It doesn't bring a lot to the party, but I can at least claim it to be a pumpkin ale. Standard pumpkin pie spices go in with 5 minutes left on the boil. I use three types of ginger... Candied, fresh grated an powder. Cinnamon, nutmeg and something else that escapes my mind right now. Lightly hopped beer.

[Mindblock]

I too am a bit leery of Pumpkin Beers. They are quite popular and my SWMBO loves them, but in general, to my taste, they are wayyyyy over spiced. I would not be opposed to making one, but if I did, I would use a spicy yeast and use as little actual spices as possible and use more than what usually goes in as far as pumpkin additions go. Farmhouse Pumpkin Ale sounds pretty damn good to me, and authentic to our modern American ideal. Very light on the spice though. I don't even want to know they are there other than a pleasant background presence. Nothing kills a good beer for me more than too much spice. Blech!

Mow THIS I could live with.....HMMMM there is that WLP566 sitting in mason jars in the beer fridge just waiting to be fed again....

[chadm75]

A local brewpub makes a farmouse pumpkin called Biere De Gourde. It uses a Belgian yeast and black pepper and is pretty good. They also use pumpkin in the mash. https://cambridgebre...ere-de-Gourde1/

What Belgian yeast would you recommend?

With a nod to Ken, I use his home run red ale grain bill, add pumpkin to the mash (usually roasted in the ovenwith brown sugar). It doesn't bring a lot to the party, but I can at least claim it to be a pumpkin ale. Standard pumpkin pie spices go in with 5 minutes left on the boil. I use three types of ginger... Candied, fresh grated an powder. Cinnamon, nutmeg and something else that escapes my mind right now. Lightly hopped beer.

That's a damn fine idea, using Ken's HRRA recipe! I might go there!!!

[Big Nake]

That's a damn fine idea, using Ken's HRRA recipe! I might go there!!!

Red October!

[cavman]

What Belgian yeast would you recommend?

I would use WY3711 French Saison, but any Belgian yeast should be fine.

[Mya]

BTW, I vote for spices and no pumpkin. But people like it, so go for it.

wisdom beyond your years Djer wait, well wisdom anyway

[Mya]

I too am a bit leery of Pumpkin Beers. They are quite popular and my SWMBO loves them, but in general, to my taste, they are wayyyyy over spiced. I would not be opposed to making one, but if I did, I would use a spicy yeast and use as little actual spices as possible and use more than what usually goes in as far as pumpkin additions go. Farmhouse Pumpkin Ale sounds pretty damn good to me, and authentic to our modern American ideal. Very light on the spice though. I don't even want to know they are there other than a pleasant background presence. Nothing kills a good beer for me more than too much spice. Blech!

best way to drink pumpkin ales I have found is warmed up in the nuker, and topped with whipped cream

[SchwanzBrewer]

https://seattlebeern...-october-19-20/

[Deerslyr]

Finally remembered... the last spice was cloves!

Red October!