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Thread: Pumpkin ale

  1. #1
    Join Date
    Sep 2005
    Posts
    2

    Pumpkin ale

    looking for ideas on how to flavor my Pumpkin brew. extract oil? spices? anyone who has a success story on this type of brew?
    thanks,
    joe
    Toledo Brewing

  2. #2
    Join Date
    Mar 2003
    Location
    Baton Rouge, LA
    Posts
    618
    Try---
    Real pumpkin, 1-2 per bbl in the mash. Pre-cook till mushy
    Real spices- look up pumpkin pie recipies for type/ratios. add about 1oz/bbl total to the boil for 20-15 mins.
    Keep the color light in the grist and you will get a cool orange color from the caratine.
    Hop lightly- under 10 IBU, 12-13 OG. let the spices and pumpkin dominate.
    Operations Director, Tin Roof BC
    ted@tinroofbeer.com
    "Your results may vary"

  3. #3
    Join Date
    Nov 2003
    Location
    Wollongong, NSW, Australia
    Posts
    12
    Yes, it is that time of year yet again, Pumpikin Ale season! The boss also wants me to brew a batch as our last Pumpkin ale sold out quite quickly. I'm going on a slightly different tack with my effort this year, I think that if I have to brew one then I'll make it the best I can. Going for an amber ale of sorts, roasted pumpkins in the mash, and nutmeg, clove and cinnamon in the boil. Most probably in at the whirlpool. Lotsa hops! Similar to DFH's Punkin ale, about 30 IBUs.

    Best of luck,
    BBD!
    TIM Thomas
    Head Brewer
    Five Islands Brewing Company
    Wollongong, NSW
    Australia

  4. #4
    Join Date
    Feb 2004
    Location
    Dexter, MI USA
    Posts
    203
    Hi,

    Real pumpkin and real spice is definitely the way to go! I too like the lighter color, and lower hop rate (As odd as that may sound to those who know my love of the hop!) to allow the pumpkin and spice to shine through. Key advice on spicing as above; ratios from pie recipes, and use restraint. Cloves, nutmeg, cinnamon and the like can really cut right through a beer, throwing it way out of balance.

    An added bit of fun I've done each year. Roast up some more pumpkin, and add to a firkin, you can even add more spices (careful!), or dry hop if you like, add a touch of lactose (0.5-1 lb), and viola, pumpkin pie in a glass! A flavorful holiday treat. We would tap a cask on Halloween, and around Thanksgiving. They would sell out very quickly!

    Cheers,
    Ron
    Jolly Pumpkin Artisan Ales
    PS Remember the added sugars the pumpkin will bring, and prime / vent your cask accordingly! Trust me, you don't want to come into a cellar full of exploded pumpkin!

  5. #5
    Join Date
    Sep 2005
    Posts
    2

    Pumpkin Ale

    thanks for the pumpkin ideas, time to brew!

  6. #6
    Join Date
    Apr 2004
    Location
    Hastings, MI, USA
    Posts
    263
    Alrighty, my turn....
    Ted Briggs suggested:
    Real pumpkin, 1-2 per bbl in the mash. Pre-cook till mushy
    1-2 what? Pounds? Whole Pumpkins? What size? I need a pounds/bbl ratio if I'm going to dive into this and make a mess of my mash tun

    Rob
    "By man's sweat and God's love, beer came into the world" -- St. Arnold of Metz

  7. #7
    Join Date
    Mar 2003
    Location
    Baton Rouge, LA
    Posts
    618
    sorry, 1-2 average sized whole pumpkins cut into 2x2" chunks with skin on. I have the kitchen bake them off till mushy- scrape the pans and get all the flavor. I have been using about 1 dozen /10bbls going to try more this year for more pumpkin flavor!
    Last edited by Ted Briggs; 09-06-2006 at 09:09 AM.
    Operations Director, Tin Roof BC
    ted@tinroofbeer.com
    "Your results may vary"

  8. #8
    Join Date
    Feb 2003
    Location
    Las Vegas
    Posts
    387

    Pumpkin

    Are you guys using the rind or scraping the meat only? Last year I used canned and this year I would like to roast some real pumpkin.
    Big Willey
    "You are what you is." FZ

  9. #9
    Join Date
    Jan 2004
    Location
    St.Louis->Tacoma
    Posts
    633
    When I brewed with fresh pumpkin we scraped off the skin, but we also added it to the kettle and boiled. The brewery I work for now we add 2 cases of cans to the mash for 10 bbl. It helps that we have an agitator in the MT though.

    Still looking for "The Great Pumpkin"

  10. #10
    Join Date
    Nov 2003
    Location
    Kernville, Ca USA
    Posts
    201

    problems with run off?

    Just wondering if any of you have had slow run off's using the pumpkin? I know when I made pumpkin ale using caned pumpkin the runoff took several hours, just wondering if using whole pumpkins would help this out some?

    Also anyone use all-spice for there seasoning?

    Thanks

  11. #11
    Join Date
    Jan 2004
    Location
    St.Louis->Tacoma
    Posts
    633

    Slow Runoff

    Just started the runoff on our 4th batch of pumpkin, we are averaging about 4 hours per 10 bbls. On our first batch this year I walked in to work the second shift to find the slowest runoff I have ever seen. It was already on hour 3, but after blasting the bottom of MT with hot water, stirring and re-recircing it started moving much faster.
    My advice would be to do a fairly long recirc starting very slow, and start your runoff very slow as well. Also whatever you do, don't let your bed run dry or you will have a mash tun with a giant piece of pumpkin pie in it.

  12. #12
    Join Date
    Mar 2003
    Location
    Baton Rouge, LA
    Posts
    618
    Use the skins in the mash they give you a cool orange color to the beer.
    Spices- Cinn., nutmeg, ginger, clove, allspice.
    Operations Director, Tin Roof BC
    ted@tinroofbeer.com
    "Your results may vary"

  13. #13
    Join Date
    Aug 2006
    Location
    Santa Barbara, CA
    Posts
    2

    canned pumpkin?

    Everyone is talking about fresh pumpkin being better than canned, but how bad is it to use the canned stuff? I dont have the time to cook the pumpkin myself so I plan on using cans. Is this a mistake? Also, is 30 lbs. enough for 6 BBL wort? I see some of you are using the pumpkin in the mash. How or why is this better than just adding it straight to the boil?
    Last edited by PatTheBrewer; 09-09-2006 at 01:20 PM. Reason: one more question

  14. #14
    Join Date
    Sep 2006
    Posts
    12

    Pumpkin beer

    I've used only canned pumpkin for our beer, which was at one time our fastest selling seasonal. We used 8-9 #10 cans, and added it directly to the mash during mash in. If you can do it before hand, make sure the pumpkin is sitting overnight in the same room as your grain, that way it is the same temperature as the grain. With the density and amount, it is enough to throw off a mash temp by a few degrees....not the end of the world, just something to think about. Slow runoffs are a given, as the pumpkin will settle on top, forming a nice "dough-like" barrier. We have found as others have, slow recirculation and runoff, and cutting the bed somewhat will help. As for spices, Penzeys all the way, who can be reached online. Low hopping rates allow everything to shine. High alpha hops keep the flavor down. I preferred to boil the spices only for about 10 minutes, keeping some aroma. Interesting the call for lactose, that sounds like a great idea, as pumpkin pie is quite sweet.

    Cheers....

    hoprocketeer

  15. #15
    Join Date
    Oct 2002
    Location
    Athens, NY
    Posts
    422
    hoprocketeer,
    How big was your batch size where you used 8-9 10# cans? Did you used un-spiced cans, or did you add spices on top of the spiced canned pumpkin?
    Hutch Kugeman
    Head Beer Guy
    Crossroads Brewing
    Athens, NY

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