Friday, February 12, 2010

Brewing a Pumpkin Ale

First time brewing this recipe and the idea of using real pumpkin seemed interesting.
Here's the recipe and actual brewing numbers:

Grain bill:
5# Briess Pilsen
1# Briess Aromatic Malt
1# Briess Vienna Malt
3# Cooked Pumpkin - steamed
1# Rice Hulls

Spices (boiled for 10min):
1 TBS - Pumpkin Pie allspice
5 Whole Cloves

1.5# pilsen DME
1 tsp irish moss boiled for 20min
Wyeast 1028 London Ale

0.5oz Goldings - East Kent -England for 60min
0.5oz Goldings - East Kent -England for 30min
1oz Crystal -USA for 5min

The DME extract had to be added to bring the OG closer to planned because the pumpkin did not add any sugars to the wort. The pumpkin was steam cooked, smashed and added to the mashing, which took 60min at 153F.


Here's the final beer after 1 week bottle conditioned. Looks and taste very light. Cinnamon flavor is predominant, but not overpowering.

And here's the fermentation profile. This yeast did its job in only 3 days!

1 comment:

  1. Here's my pumpkin amber. It's labor intensive but worth it.

    The day before you brew:
    First get 8 sugar baby pumpkins (the ones used to make pumpkin pie). Cut them in half and clean the seeds out. Don't worry about the 'stringy' parts just get most of the seeds. Bake these in the oven at 350 for an hour or so or until the flesh of the pumpkins get soft.

    Scoop all the pumpkin flesh out and split it between two cookie sheets, should be about two inches thick. Put the cookie sheets back into the oven and roast it at 350 for another 30 minutes or until the top of the pumpkin begins to brown and caramelize.

    Put the cookie sheets aside. You're done with day one.

    The day of the brew:
    12 lbs Maris Otter
    4 lbs Munich I
    2 lbs Biscuit
    .5 lbs Special B
    1 lb Carapils

    Heat 8 gallons of water to 165 degrees

    dough in and hold the temp at 155 degrees for 90 minutes.


    while the kettle is sparging put one cookie sheet's worth of pumpkin in a kettle (5 gallon one) and then fill it with water. Heat the water to 180 degrees while stirring it occasionally to break up the larger chunks.

    Put two full and unbroken cinnamon sticks into the collected runoff and put the whole thing on to boil.

    When the water has reached 180 and the first kettle is done sparging, use a large strainer and pour the pumpkin water through it and into the grain bed. Mix the water into the grains hold for ten minutes and sparge again. Put the pumpkin you've stained aside.

    While the first pumpkin water is sparging repeat the steps with the second sheet of pumpkin.

    Strain and sparge as before.

    Put both parts of the pumpkin into a large kettle and mash it with a potato masher. Fill the kettle with water and heat to 180 and repeat the steps from before. Collect the pumpkin still.

    Repeat one more time. When this is done you should notice that the flesh of the pumpkin is more whitish in color.

    Fill the kettle with more water (just water this time) and heat it to 180. Pour it into the grains. Collect the runoff again and top up the boil kettle. Collect 14 gallons in total.

    Begin the boil.

    When a stable boil is reached begin the 60 minute boil:

    Add 1.75 oz Newport hops (60 minutes)
    Add 2.75 oz Cascade hops (30 minutes)

    at flame out (zero minutes) add following spice mix:

    8 teaspoons Cinnamon
    7 teaspoons Nutmeg
    6 teaspoons Allspice
    4 teaspoons ginger
    1 1/2 teaspoons cloves

    ferment with Safale 04 - English Ale - two packets (dry yeast but it works best with this recipe)

    very labor intensive ... but it tastes just like pumpkin pie. I kid you not. Make it every year and have it on tap for my halloween party.