Sunday, October 17, 2010

Pumpkin Beer

About a month ago I was getting groceries and saw pie pumpkins and I knew it was that time of your again. It is time to brew a pumpkin beer!! I have brewed a pumpkin beer the past three years with great results. I have been trying different techniques and ingredients to see what is easiest and turns out tasting the best. The first year I tried the traditional technique of adding the pumpkin to the mash. It was very messy to say the least. The next year I read about throwing the pumpkin right in the boil. That was way easier and a lot less messy. It also seemed to give the beer a better pumpkin color. So here is what I did this year. First off I bought 4 pie pumpkins at the store. I quartered them and scrapped off all the seeds. If you have some baking pans it is a good idea to wrap them in at least one layer of aluminum foil, two is preferred. This protects the pan from the melting brown sugar that you will put on the pieces. I add brown sugar to each piece and bake in the oven at 350 for 60-90 minutes. This caramelizes the brown sugar and the pumpkin bringing out some nice flavors in the pumpkin. In past years I would stop here but his year they go back into the oven for a second baking. I heard that baking the pumpkin twice brings out more flavors that you cannot get with baking the pumpkin just once.

After it cools you cut the "meat" of the pumpkin away from the outside skin. You are now ready to add this to your boil. Using this method eliminates the worry of a stuck sparge that you could have if you put the pumpkin in the mash. I use a mesh strainer at the end of the boil to remove the pumpkin before I start cooling my wort. I do this because I use a March pump to whirlpool my wort as I chill with my immersion chiller. In the next couple weeks I will be bottling the beer and will post some tasting comments. Until then the recipe is below if you feel like brewing it for yourself. I normally do 12 gallon batches but for this one I bumped it up to 14 gallons to ensure I get 12 gallons at the end of the boil. With all the pumpkin and other protein and trub that will be in the bottom of the kettle I will probably loose two more gallons that normal. Cheers!!

Recipe: Pumpkin Ale
Brewer: Ashley Strube
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain

Recipe Specifications
Batch Size: 14.00 gal
Boil Size: 16.76 gal
Estimated OG: 1.069 SG
Estimated Color: 13.3 SRM
Estimated IBU: 27.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
18 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 52.17 %
9 lbs Munich Malt (9.0 SRM) Grain 26.09 %
4 lbs Aromatic Malt (26.0 SRM) Grain 11.59 %
1 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 4.35 %
3.00 oz Glacier [6.00 %] (60 min) Hops 27.4 IBU
2.50 tbsp Ginger Root (Boil 12.0 min) Misc
2.50 tsp Nutmeg (Boil 5.0 min) Misc
7.00 tsp Cinnamon (Boil 5.0 min) Misc
9.00 tsp Vanilla Extract (Secondary 14.0 days) Misc
2 lbs Brown Sugar, Light (8.0 SRM) Sugar 5.80 %
2 Pkgs London ESB Ale (Wyeast Labs #1968)

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 32.50 lb
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 11.00 gal of water at 165.0 F 154.0 F

added 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/2 tsp cinnamon in secondary or at bottling.


1 comment: