Pumpkin Beer Recipe
Category Spiced Beers
Recipe Type All Grain
Fermentables
10 lb. American 2-row
.25 lb. Hickory Smoked Grains
.5 lb. Crystal Malt (40L)
.5 lb. Honey Malt (20-30L)
.5 lb. Dextrine Malt
1 oz Chocolate Malt
.5 lb. Dark Brown Sugar
.5 several drops Lorann Pumpkin Oil
Hops
.25 oz. Cascade Hops (5.5AA) 60 minutes
.25 oz. Herzbrucker Hallertau Hops (2.2AA) 30 Minutes
.25 oz Herzbrucker Hallertau Hops (2.2AA) 10 Minutes
Other
2 tsp. Cinnamon - 60 minutes
2 tsp Ginger - 60 minutes
2 tsp Allspice - 60 minutes
2 tsp Nutmeg - 60 minutes
6 Whole Whole Cloves - 60 minutes
1 tsp. Irish Moss - 30 minutes
Yeast ale yeast
Procedure Mash 3 gallons water at 142F. Add grains and stabilize at 132F for 20 minutes. Add 2 gallons boiling water to raise temp and stabilize at 158 for 45 minutes. Mash-out to 170F and sparge with 3 gallons 170F water. Boil down to 5.75 gallons. (My brew setup requires a little extra for assorted losses.)
Pumpkin Stout
Category Fruit Beers
Recipe Type Extract
Fermentables
2 cans (29 ounces each) of Libby's 100% Pumpkin (not pumpkin pie mix)
8 oz Flaked Barley
4 oz Belgian Special B
6 oz 60 L Caramel (Briess)
3 oz Chocolate Malt
2 oz Roasted Barley
1 3.3 pound can DMS diastatic malt extract
Hops
1 oz Northern brewers Plugs 7.5% 60 mins
.5 oz styrian goldings 5.3% 30 mins
.5 oz Hallertauer Hersbrucker 2.9% 10 mins
Other
1 cinnamon stick (2 inches or so)
.25 tsp coriander, ground
.25 tsp cardamon, ground
.5 tsp ginger, ground
Yeast
Procedure "Mashed" malts, pumpkin, and extract at 150 F (65 C) for 30 mins, then sparged through grain bag. A real mess. Final volume = ca.3 gallons Added 3.3 lbs of Amber Briess Extract and commenced boiling.
Yeast was Red Star Ale Yeast, rehydrated in some cooled boiled wort. Beer was kegged/force carbonated and almost completely gone in one evening of Christmas partying.
Canned pumpkin dissolves into a horrendously fine mush that will settle to the bottom of your primary and cause you to lose up to 1 gallon or more (it does not firmly settle out.) Are the results worth it? I think so, but I will only do 2 or 3 pumpkin brews a year for the holidays, because it is messy. I would think that using fresh, cooked pumpkin cut into 1" cubes or so might strain out better, or they might break down in the mash to a consistency similar to the canned stuff. Anyone try this.
Punkin Ale
Category Fruit Beers
Recipe Type Extract
Fermentables
2 cans light malt extract (your choice)
6 lbs pumpkin meat (skin off)
Hops
1.5 oz Mount Hood hops (boiling)
.5 oz Tennanger hops (finishing)
Other
1 pack burton salts
1 tsp Irish Moss
.5 tsp cinnamon
.5 tsp allspice
.5 tsp nutmeg
.5 tsp mace
.5 tsp clove
1 tsp vanilla extract
Yeast 1 package liquid yeast #1007
Procedure Bring to a boil 1 gallon and 1/2 water and pumkin meat. Add 2 cans of malt, 1 and 1/2 oz. Mount Hood hops, and Burton Salts. Boil for 45 mins. then add Irish Moss, and finishing hops. Boil for another 15 min. Sparge into 3 and 1/2 gallons of water. Let cool and pitch yeast. Transfer to secondary fermenter at same time add all of your spices. When fermentation is complete shipon, carbonate, and bottle. (After you siphon give a gentle shake to mix spices around)
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