DennisP Posted July 10, 2010 Share Posted July 10, 2010 Hey folks, I'm looking for some help out there...I'm about on my 10th batch and was curious come Fall how to make a Pumpkin Ale....Any ideas out there? I don't have anything fancy yet and just go straight by the cooper directions so keep it simple please! (I know, I need to get to grains and what not)..thanks! Dennis P[bandit] Link to comment Share on other sites More sharing options...
PB2 Posted July 11, 2010 Share Posted July 11, 2010 (I know, I need to get to grains and what not).. Dennis, you only need make beer using the methods that suit your purposes... Never made a brew with pumpkin. So, what I have to offer is merely speculative [sideways] Perhaps you can juice the pumpkin flesh then add it to a pan and bring up to a temp' just short of boiling. This will pasteurise it. I would imagine pumkin goes best in a darker beer so try it in the Old Spiced recipe. If you like, add the cinnamon and other herbs, such as cloves, to the pumkin juice as it comes up toward the boil. Dump the whole lot into the FV. Link to comment Share on other sites More sharing options...
Kearnage Posted July 11, 2010 Share Posted July 11, 2010 Pumpkin Ale I found this recipe (link above), one of the few that is not grain based. Sounds like an English Bitter (or Dark Ale as PB2 suggested) kit could be the basis. Don't know how important the enzyme part is! Dan Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 11, 2010 Share Posted July 11, 2010 I've never heard of a Pumpkin Ale but it sounds interesting. If you do find a suitable recipe Dennis please make sure you come back and tell us how it turns out. Link to comment Share on other sites More sharing options...
DennisP Posted July 11, 2010 Author Share Posted July 11, 2010 Thanks folks for responding! All I have done to differ so far from the Coopers kits is get muncton's malt...that has been very good too to change up the tastes...I could use a can of pumpkin in an ale I would think..maybe too? the sugars should be low enough I hope and I guess just fill to 23 liters like usual...I'm checking out Dan's recipe now...hmm, one to two pounds..I think a larger can of pumpkin is about 2 pounds and then add just need to add the cloves....cool deal..thank you!![happy] Link to comment Share on other sites More sharing options...
DennisP Posted July 11, 2010 Author Share Posted July 11, 2010 One thing I started two batches ago too is kegging..I'm hoping that by kegging it doesn't affect the beer at all...I'm guessing not? only one way to find out! Home brewing is clearly the best![roll] Link to comment Share on other sites More sharing options...
Slurtis Staggersalot Posted July 11, 2010 Share Posted July 11, 2010 Hi Dennis, The only negative thing I've read about kegging is that the beer tends to get consumed before it matures. I figure the best solution to that problem is to have about 6 kegs and always keep them full of beer [cool] I haven't gotten there yet though, I just dream about it for now... Link to comment Share on other sites More sharing options...
DKAngel Posted July 11, 2010 Share Posted July 11, 2010 im at 3 kegs and that still doesnt help mature it :/ Link to comment Share on other sites More sharing options...
DennisP Posted July 13, 2010 Author Share Posted July 13, 2010 haha! I agree! Kegging is soooo much faster though so I am really hooked on it.. I definitely need to get two going though so as to always have one to go..I have been filling the keg up and then getting about 4 of the larger bottles left over..I let them age about a month and then stick them in the fridge...So, I get to try those bottled beers in about 3 months and they seem to age really well..but yes, the kegging does get consumed fast...damn its good![biggrin] Link to comment Share on other sites More sharing options...
Matty H Posted July 13, 2010 Share Posted July 13, 2010 I just started kegging recently and my first 20L keg lasted me 3 days. My missus was hella pissed off with me but there lasting a lot longer now Link to comment Share on other sites More sharing options...
Muddy Waters Posted July 14, 2010 Share Posted July 14, 2010 One benefit I can see from moving to kegging is that my wife wont be able to count the empty bottles in the morning and give me a hard time [pinched] ...Don't get me wrong, I am only drinking 2 or 3 max per night on weekends but I still manage to get on the wrong side of my better half [lol] Link to comment Share on other sites More sharing options...
DennisP Posted July 14, 2010 Author Share Posted July 14, 2010 Exactly..."How many beers did you drink last night?"....umm, two? ah ha..Kegging prevents all of those small domestic arguments..lol...I just ordered my 2nd keg to I can have two batches going at a time...ah, the fun and possibilities that I'm just learning[biggrin] Link to comment Share on other sites More sharing options...
MattC10 Posted September 18, 2010 Share Posted September 18, 2010 Hello all! Now that the arrival of Fall (my favorite time of year) is imminent, I'd like to do something with a seasonal flavor. I'm a very big fan of the pumpkin brews that are starting to appear on store shelves and have been thinking about trying to infuse my next batch with with similar ingredients... Is there any particular brew that is best to experiment with? A wheat beer perhaps? Also, are there any simple recipes that anyone can suggest? I appreciate your feedback! Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 18, 2010 Share Posted September 18, 2010 Pumpkin beer sounds interesting how do they taste? BTW - The gogle machine tells me Fall = Autumn. I've always wondered what season it referred to. I'm learning a lot on this forum at the moment (Did you all know that a hectolitre is 100L of beer?) Sorry Matt - I hope someone else can offer some more meaningful feedback [biggrin] Link to comment Share on other sites More sharing options...
PB2 Posted September 18, 2010 Share Posted September 18, 2010 **Admin** moved MattC10's post to an earlier Pumpkin Ale thread Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 22, 2010 Share Posted September 22, 2010 Ahem...by merging the threads I can see that I had heard mention of Pumpkin Beer before and even commented on it. Oh, how time blunts the mind...maybe it is because I haven't had any alcohol this month [biggrin] Link to comment Share on other sites More sharing options...
The Brew Master Posted September 22, 2010 Share Posted September 22, 2010 ...... only 9 sleeps to go Muddy! hang in there. [roll] Cheers, Peter Link to comment Share on other sites More sharing options...
Muddy Waters Posted September 22, 2010 Share Posted September 22, 2010 [crying] 9 sleeps and 1 month[pinched] I'm not off the hook until November. It isn't that bad I just wish I could stop shaking [lol] Link to comment Share on other sites More sharing options...
BarakM Posted October 15, 2010 Share Posted October 15, 2010 I would like to get a Coopers kit and add pumkin to it, some advice. Link to comment Share on other sites More sharing options...
weggl Posted December 8, 2011 Share Posted December 8, 2011 Found this extract Pumpkin Beer. Don't know if they use US or UK gallons? 6 Gallon Extract + Steeping Grains Recipe Recipe current as of 14 Aug 2011 This recipe has been changed to reflect improvements over the years. The final volume should be 6 gallons, not 5 as the data above indicates. The IBUs should be 12-14, not 32.1 as the data above indicates. 6.25 lbs light DME 1 lbs Caramel/Crystal Malt - 60L 8.0 oz Biscuit Malt 4.0 oz Wheat, Flaked 60.00 oz Pumpkin, Canned (Boil 60.0 min) .75 oz Goldings (5.0% AA 60.0 min) 13 IBU 0.25 tsp Irish Moss (Boil 10.0 min) or one Whirlfloc tablet Yeast - English Ale (White Labs #WLP002) or Fermentis S-04 Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew. Steep the grains for 20-30 minutes at about 155\xb0F. During clearing stage, add a spice tea of 1 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile. There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons. Link to comment Share on other sites More sharing options...
Hairy Posted December 8, 2011 Share Posted December 8, 2011 Thanks for posting the recipe Weggl. Although I think BarakM may have given up on us after his one post 14 months ago. Do you have plans on making this? Link to comment Share on other sites More sharing options...
PB2 Posted December 8, 2011 Share Posted December 8, 2011 I reckon US gallons Link to comment Share on other sites More sharing options...
weggl Posted December 8, 2011 Share Posted December 8, 2011 Thanks Paul. Hairy, not at the moment. The bloke that posted it on the site i found said that this was a brew after many, so it might be ok. Warren Link to comment Share on other sites More sharing options...
ChrisK Posted December 13, 2011 Share Posted December 13, 2011 Woah. Check this out http://www.sloshspot.com/blog/02-25-2009/How-To-Brew-Pumpkin-Beer-in-a-Pumpkin-in-20-Easy-Steps-125 Link to comment Share on other sites More sharing options...
Hairy Posted December 13, 2011 Share Posted December 13, 2011 Very inventive; I like it. And there is no need to store equipment. Once finished you can throw your mash tun and FV into the compost (along with the disgusting beer) [biggrin] Link to comment Share on other sites More sharing options...
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