The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Scott Jackson, member of Keg Ran Out Club (KROC) and Foam on the Range homebrew clubs in Colorado, shares his split-batch pumpkin ale recipes in the 2013 Sept/Oct Zymurgy, a recipe he’s been brewing for over 15 years and has a few medals to show for it.
Jackson says you don’t need to harvest fresh pumpkins to make pumpkin beer. Although baking fresh pumpkins works, you don’t get the same consistency as you do with a can of 100 percent pure pumpkin. Use the pumpkin in the mash, which although tricky, gives you a beautiful orange color and a little sugar from the starches in the pumpkin.
The protein rest reduces the gumminess of the pumpkin, and the rice hulls help with the sparge and wort collection. He also suggests using one clean high alpha hop addition at the beginning of the boil so you don’t disrupt the pumpkin and spice flavors.
Once your beers are finally ready, a fun, tasty way to serve the pumpkin ale is in a glass rimmed with brown sugar and to pair it with pumpkin-based desserts.