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Author Topic: Pumpkin ale  (Read 749 times)

Offline Mdonuskanich

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Pumpkin ale
« on: September 17, 2018, 07:25:48 pm »
I tried many pumpkin ales and never acquired a taste for them until I had one at Turkey Hill Brewing  in Bloomsburg Pa. All others were like a mouth full of spices. This one, ahhhh, tasted like pumpkin. That being said, are there any pumpkin ale recipes out there that have a very minimum amount of spices? As a home brewer for over 20 years I have never brewed a pumpkin beer because they never appealed to me. Now I want to. So for starters, what kind of pumpkin do I use. Do I peel it. Do I pre cook it. Mash it or just cut into chunks? Do I put it in the boil, if so for how long. Or do I dump the pumpkin in the fermentation? I`m guessing a straight up ale recipe is a good foundation for this, or maybe not! I`ll welcome all or any tips. Thanks.

Offline Robert

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Re: Pumpkin ale
« Reply #1 on: September 17, 2018, 07:44:44 pm »
In Radical Brewing, p. 262, Randy Mosher has a historical Colonial ale recipe that uses 60% malt and, as adjuncts, equal parts corn, pumpkin and turnips.  The pumpkin and turnips are baked/roasted.  No spices as such, just hops and walnut leaves or bark.  (No wonder cider and rum were so popular in Colonial America....) 
Rob Stein
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Offline a10t2

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Re: Pumpkin ale
« Reply #2 on: September 17, 2018, 08:11:16 pm »
My personal spice mix for 6 gal of pumpkin beer is: 15 g dried ginger, 10 g whole cloves, 5 g stick cinnamon, 5 g cracked nutmeg. That's much less than most recipes will suggest, but probably still needs to be dialed in to your personal preferences.

As far as actually handling the pumpkin, I just use the canned stuff (without spices) and dump it in the mash. It contributes some color that way, but I don't really think you can get much flavor out of the pumpkin itself no matter what you do.
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