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General Category => All Grain Brewing => Topic started by: bassface74 on September 01, 2011, 07:14:37 PM

Title: Pumpkin spice Ale!
Post by: bassface74 on September 01, 2011, 07:14:37 PM
Hey guys! I'm going to try my hand at a Pumpkin Spice Ale today or tomorrow. Needing some input! I want to do everything during the mashing and boil. I don't want to add spices to the fermentor and all that. Here is what I have, let me know what you think.

8lbs Maris Otter
.5 lbs crystal 120
.5 lbs crystal 40
.25 lbs aromatic
.25 lbs vienna
1 or maybe 2 cans of pumpkin
(this all in the mash)

Kent Goldings 1oz for 60 min

1/2 tsp cinnamon 1min
1/4 tsp ginger 1 min
1/8 tsp nutmeg 1 min
1/8 tsp allspice 1 min
(all 1 min left in the boil or at flame out)

Wyeast 1968 London Ale ESB
Title: Re: Pumpkin spice Ale!
Post by: beersk on September 01, 2011, 07:21:02 PM
Looks good.  I might suggest not putting the pumpkin in the mash though, it would make the run off problematic, I think.  Put it in at the end of the boil, say 15 minutes from the end.  And the spices can be put in at flameout, that will impart plenty of flavor and aroma.  Good luck!
Title: Re: Pumpkin spice Ale!
Post by: cheba420 on September 04, 2011, 05:12:41 AM
I just brewed my annual punkin porter today. I put the pumpkin in the mash and the spices at flame out. Turns out great every year. I put the pumpkin in the mash to convert the starch to sugar. I dont think that happens in the boil, does it?
Title: Re: Pumpkin spice Ale!
Post by: chezteth on September 04, 2011, 01:56:30 PM
Looks good.  I might suggest not putting the pumpkin in the mash though, it would make the run off problematic, I think.  Put it in at the end of the boil, say 15 minutes from the end.  And the spices can be put in at flameout, that will impart plenty of flavor and aroma.  Good luck!

+1 to this advice. I recently helped a friend brew a pumpkin spice ale using canned pumpkin. We kept getting a stuck run off because of the pumpkin in the mash. He even used rice hulls to help prevent that situation. If you want to add pumpkin to the mash get a fresh pumpkin and bake it in the oven. Fresh baked pumpkin doesn't become such a terrible gelatinous mass like canned pumpkin.

Happy brewing,
Brandon
Title: Re: Pumpkin spice Ale!
Post by: chezteth on September 04, 2011, 01:59:42 PM
Your recipe sounds good. It makes me want to brew a pumpkin spice ale!   :)
Title: Re: Pumpkin spice Ale!
Post by: Hydro on September 04, 2011, 06:43:43 PM
Once you have racked from the primary to secondary, I would recommend to taste your brew.  Most likely you will not be able to taste hardly any spice flavor, with the amounts you have used.  I would recommend at that time to add into the secondary equal amounts of the spices to the secondary.  This should enhance the flavor of your pumpkin ale.
Title: Re: Pumpkin spice Ale!
Post by: snowtiger87 on September 12, 2011, 04:19:40 PM
The canned pumpkin can be dealt with in the mash a couple of ways.

1) Step mash - include beta glucan rest and protien rest. Use rice hulls too.

2) CEREAL MASH ! - I did this last year and although it does add considerable time to the brew session it did help.

I definately agree that the pumpkin should not go into the boil. All that will get you is a sticky boil kettle and quite probably a hazy beer.
Title: Re: Pumpkin spice Ale!
Post by: bluesman on September 12, 2011, 04:41:53 PM
If you want to add pumpkin to the mash get a fresh pumpkin and bake it in the oven. Fresh baked pumpkin doesn't become such a terrible gelatinous mass like canned pumpkin.

This is sage advice.

You can also spice the pumkin as it's roasted in the oven to add another layer of flavor.