Author Topic: Pumpkin Lager Questions  (Read 264 times)

Offline Aerofan81

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Pumpkin Lager Questions
« on: September 07, 2017, 01:52:24 PM »
Hey Everyone.

So I have decided that I wanted to make a pumpkin lager this year and I'm already late in making that as it is, but I wanted to know if anyone had any good tips for using actual pumpkin in their beers?  I plan on making a lager and I use a BIAB system.  I make 5 gallon batches.  I have all the equipment I need, just need ideas for adding the pumpkin in.  I was wondering if anyone has tried roasting their own malts?  and if so, would roasting the malts IN/ON the pumpkin in the oven work?  Or maybe even smoking the pumpkin with the malts on/in it?  If I'm using BIAB and wanted to add it to mash, any foreseeable issues?  Has anyone used it in the boil?

Any help would be greatly appreciated.


Offline factory

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Re: Pumpkin Lager Questions
« Reply #1 on: September 08, 2017, 06:53:42 AM »
I have used pumpkin in both the mash and the boil, however, neither produced much in the way of pumpkin flavor.  Most of the sensation/perception of "pumpkin" comes from the spices that I use, which mirror what one would normally use for pumpkin pie.

I normally buy "pie" pumpkins and then bake them with a generous portion of brown sugar to caramelize them and soften them up.  Then I take an old school potato masher and smash them up really well.  That mixture goes into the mash.  I tried boiling, but that was a bit of a mess, and IMHO, not worth the effort to try to strain out the pumpkin so it wouldn't clog my plate chiller at run-off.  I suppose you could boil and chill with an immersion chiller and then just transfer the whole wort into the fermenter, pumpkin and all.  I did that with my first batch (using LME) and the pumpkin settled nicely to the bottom of the fermenter.

Very long story, but I just mash the pumpkin.  It's easier, and you get a little flavor and color.  BTW I use about 6-8 lbs of pumpkin, pre-cooking weight.

Offline Andor

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Re: Pumpkin Lager Questions
« Reply #2 on: September 17, 2017, 06:47:08 PM »
I stir one can of organic pumpkin into my strike water. I use the pumpkin because if I'm calling it a pumpkin beer I feel obligated to include pumpkin. (I don't care for pumpkin spice beers but its one of the few beers my wife asks for). You probably wont have issues with BIAB but I use rice hulls to help keep things from gumming up. I might reduce my pumpkin dose to 1 tsp this year and not tell anyone ;) its really all about the spices anyway

Offline reverseapachemaster

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Re: Pumpkin Lager Questions
« Reply #3 on: September 19, 2017, 07:34:39 AM »
Adding smoked pumpkin might be one of the few ways to get noticeable flavor from the pumpkin into the beer.

I'm not would roast/smoke grain on the pumpkin. Pumpkin has a fair amount of moisture in it which will cook out and keep the grain from drying out during roasting. That might work to an advantage with smoking but I'm not sure if the pumpkin would add anything just by having the grain smoked on it.

Of the handful of beers I've had with pumpkin where I felt like I truly tasted pumpkin they have had a lot of pumpkin and it's really more that squash-like flavor than the pie spices people associate with pumpkin beers.
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