GrahamB8 Posted September 21, 2012 Share Posted September 21, 2012 Has anyone made one before? Want to make my first this month. 1.050 Base wort 500g Crystal 20 5kg (approx) Pumpkin cubed and roasted for an hour Northern brewer @ 60mins to 25 IBU's 1 tsp each of cinnamon, ginger, all spice in primary Starter of English ale yeast (London 1028) Notes: Mash pumpkin and add to mash Ferment @ 18\xb0c Transfer to secondary after 5 days and ferment out for a further 7 days. Crash chill for 7 days Ive put this together after reading a few recipes and trying to imagine what the brew would need and asked my self the following questions that Im still uncertain about (hence this post) How fermentable is pumpkin? How sweet will this be and how much bittering will I need? Some recipes call for 2kg of pumpkin yet some are upto 7kg Will a fruity yeast compliment the pumpin flavour or should a clean US yeast be used? Let the ideas fly [biggrin] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted September 21, 2012 Share Posted September 21, 2012 I recently watched Brewmasters, a documentary series on Dogfish Head (worth a watch) and am now interested in making a Pumpkin Ale myself. I can't help you, but I will be interested in the results. Dogfish Head used tinned pumpkin in their recipe. Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 21, 2012 Share Posted September 21, 2012 Here's some earlier threads with Pumpkin Ale related discussions: Pumpkin 1 Pumpkin 2 - Short thread but the link within it may help Link to comment Share on other sites More sharing options...
Hairy Posted September 21, 2012 Share Posted September 21, 2012 I was going to make a pumpkin ale for Halloween this year (just an excuse for it) but just haven't gotten around to it. I will be interested to hear how your beer turns out. I will probably wait now and do an AG batch next year. You can be the guinea pig. Link to comment Share on other sites More sharing options...
GrahamB8 Posted September 22, 2012 Author Share Posted September 22, 2012 So far Im thinking definately fresh pumpkin, its easy to prepare and I want to get that roasted flavour in there. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted September 23, 2012 Share Posted September 23, 2012 Would butternut pumpkin be the way to go, cos it's sweeter than your Kent or Asian pumpkins? Also it can be easier to get the skin off butternut. But cutting up all that pumpkin can be a pain in the backside. Link to comment Share on other sites More sharing options...
GrahamB8 Posted September 23, 2012 Author Share Posted September 23, 2012 Butternut would be the way to go I think, I wont be skinning it though the mash tun and grain bed will contain all the major solids Link to comment Share on other sites More sharing options...
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