Pumpkin beer recipes

Discussion in 'General Recipe Discussion' started by BeerCat, Oct 20, 2017.

  1. Oct 20, 2017 #1

    BeerCat

    BeerCat

    BeerCat

    Regular. Supporting Member

    Joined:
    May 6, 2015
    Messages:
    3,356
    Likes Received:
    881
    Location:
    East Grimblesthorpe under the Wolds
    Are any of you planning to do a Pumpkin beer this year? I am preparing all the stuff to do the one from the bible. Anyone done this and how did it come out? I would not mind doing a few more as well, maybe a pumpkin porter or stout. Maybe a wine and cider as well. If anyone has any good links please post them.
    The recipe call for ground ginger. Does this go stale as the stuff i have must be years old.
     
  2. Oct 20, 2017 #2

    Dads_Ale

    Dads_Ale

    Dads_Ale

    Crafty Brewer Supporting Member

    Joined:
    Dec 24, 2013
    Messages:
    1,566
    Likes Received:
    754
    Location:
    Berkshire
    I did one las year. Will look out the recipe tomorrow.
     
  3. Oct 20, 2017 #3

    Clint

    Clint

    Clint

    Hammered..... Supporting Member

    Joined:
    Jun 29, 2016
    Messages:
    3,724
    Likes Received:
    1,451
    Location:
    North Wales
    Get some new ginger! I done one last year as I had loads of pumpkin off the allotment.
    I roasted about 5kg of pumpkin covered in brown sugar and cinnamon and boiled the pulp with star anise and ginger...I think! Then made up the rest with a coopers bitter
    I was very seasonal,friends liked it too but it wasn't something you could drink lots of.
     
    BeerCat likes this.
  4. Oct 20, 2017 #4

    BeerCat

    BeerCat

    BeerCat

    Regular. Supporting Member

    Joined:
    May 6, 2015
    Messages:
    3,356
    Likes Received:
    881
    Location:
    East Grimblesthorpe under the Wolds
    Will get new ginger. Have old cloves as well. I know nutmeg lasts years as recently used some. Impressed with the colour of the wort people are getting but stuck mash springs to mind.
     
  5. Oct 21, 2017 #5

    Dads_Ale

    Dads_Ale

    Dads_Ale

    Crafty Brewer Supporting Member

    Joined:
    Dec 24, 2013
    Messages:
    1,566
    Likes Received:
    754
    Location:
    Berkshire
    Found the recipe.

    This was for final volume of 30 litres and it came out at 6.7% abv

    I used Butternut Squash and this has more flavour than the Halloween pumpkins.

    2Kg Butternut Squash. Quartered and sprinkled with brown sugar. Roasted for 1 1/2 hours at 190c. Skin removed and cubed.

    Pale Malt - 5.5kg
    Crystal Wheat malt - 200g
    Biscuit Malt - 200g
    Special B malt - 200g
    Torrified Wheat -500g

    Mash at 66c for 90 mins

    Boil
    Dark Brown Sugar - 215g - 90 mins
    The Butternut Squash - 90 mins (i used a hop spider and bag to contain it)

    Target hops - 20g - 60mins
    Irish Moss - 4g - 15 mins
    Cinnamon ground - 4tsp - 5mins
    Nutmeg ground - 1tsp - 5mins
    Ginger ground - 1tsp - 5mins

    Yeast - S04

    Add 2 tsp vanilla extract once fermentation is complete.

    It came out quite well, not too spicy, but as Clint said probably one to savor rather than a session ale.
     
    BeerCat likes this.
  6. Oct 21, 2017 #6

    MyQul

    MyQul

    MyQul

    Chairman of the Bored Moderator

    Joined:
    Aug 7, 2013
    Messages:
    12,943
    Likes Received:
    4,551
    Location:
    Royal Hamlet of Peckham. London.
    BeerCat likes this.
  7. Oct 29, 2017 #7

    BeerCat

    BeerCat

    BeerCat

    Regular. Supporting Member

    Joined:
    May 6, 2015
    Messages:
    3,356
    Likes Received:
    881
    Location:
    East Grimblesthorpe under the Wolds
    The GH recipe has about 5kg of grain and a large pumpkin for a 23l batch which seems wrong to me. How big is a large pumpkin? One i have weighs over 5kg so i would expect a very strong beer with that. Looking at Dad's recipe i need to tame down on the grain so i can make a session beer. I like the idea of caramalising the pumpkin and boiling it. Everything i have seen mashes it. Also have a squash to go in as well. Will be doing a pumpkin porter after this.
     
  8. Oct 29, 2017 #8

    Zephyr259

    Zephyr259

    Zephyr259

    Regular.

    Joined:
    Jul 3, 2016
    Messages:
    668
    Likes Received:
    134
    Location:
    Aberdeenshire
    Think it's the first episode of the experimental brewing podcast where they discuss pumpkin beers. Their advice was to roast the puree and to add to boil or in the fermenter. Apparently, if roasted there's not much starches left to convert and it almost guarantee's a stuck mash/sparge. Drew's recipe is to add pumpkin to a scotch ale recipe and ferment with a saison yeast for the spiciness, he doesn't add any actual spices.
     
  9. Oct 30, 2017 #9

    MarkBowie

    MarkBowie

    MarkBowie

    Well-Known Member Supporting Member

    Joined:
    Jul 3, 2016
    Messages:
    270
    Likes Received:
    98
    Don’t use the Halloween pumpkins, they don’t taste of anything. Probably best to go to a veg supplier or an online supplier. Riverford produced some amazing pumpkins last year, they’re really not cheap though.
     
  10. Nov 6, 2017 #10

    Deadhead

    Deadhead

    Deadhead

    Female Brewer

    Joined:
    Feb 28, 2016
    Messages:
    171
    Likes Received:
    69
    Location:
    Scotland
    My very first all grain beer was Greg Hughes's Pumpkin Beer. It was absolutely ace.

    I wandered around the supermarkets on the 30th/31st to hope to find pumpkins on the cheap for my next brew and the buggers all got rid of them all (Presumably for animal feed). I hope the culinary pumpkins come back in stock this week, otherwise, I will use a butternut squash. I'm thinking of making some sort of Imperial Pumpkin Ale this time.
     
  11. Nov 6, 2017 #11

    Saisonator

    Saisonator

    Saisonator

    Regular. Supporting Member

    Joined:
    Aug 7, 2017
    Messages:
    743
    Likes Received:
    278
    Location:
    NULL
    I would use butter nut squash myself.
     
  12. Nov 7, 2017 #12

    BeerCat

    BeerCat

    BeerCat

    Regular. Supporting Member

    Joined:
    May 6, 2015
    Messages:
    3,356
    Likes Received:
    881
    Location:
    East Grimblesthorpe under the Wolds
    I wish i knew that before i bought loads of large pumpkins. I have so many i had to put some on beams. One fell off narrowly missing my head. Looks like i will be using squash and using the others for xmas lanterns.
     
    Oneflewover likes this.
  13. Nov 8, 2017 #13

    Deadhead

    Deadhead

    Deadhead

    Female Brewer

    Joined:
    Feb 28, 2016
    Messages:
    171
    Likes Received:
    69
    Location:
    Scotland
    You can use the Jack O' Lantern Pumpkins. You just may want to use a bit more as they can be watery. Definitely roast them up first to get the sugars out and reduce the water content.
     
  14. Nov 12, 2017 #14

    BeerCat

    BeerCat

    BeerCat

    Regular. Supporting Member

    Joined:
    May 6, 2015
    Messages:
    3,356
    Likes Received:
    881
    Location:
    East Grimblesthorpe under the Wolds
    I put this recipe into brewers friend and got 23l at 1053, only 2 points from 7kg of fresh pumpkin with a PPG of 1. Surely this cant be right. Presumed the pumpkin is used for its sugar content and not taste. If i input dried pumpkin it almost doubles the ABV. I don't want a strong beer and i don't want to end up with 40l diluted. Any ideas as round 4.5% would be ideal.

    1 large pumpkin around 5kg
    1 butternut squash 2kg

    3.2 kg Maris Otter
    1kg Munich
    500g Wheat
    200g Amber
    100g Special W
     
  15. Nov 18, 2017 #15

    BeerCat

    BeerCat

    BeerCat

    Regular. Supporting Member

    Joined:
    May 6, 2015
    Messages:
    3,356
    Likes Received:
    881
    Location:
    East Grimblesthorpe under the Wolds
    Finally brewed one, used some rice hulls so i did not get a stuck mash but the lauter was very slow. Wort was a lovely pale orange, not sure how much came from the squash though. Here is the recipe;

    mashed at 67C, mashout 75c
    23l batch
    3.6kg Mariss Otter
    600g flaked barley
    180g amber
    90g crystal 60
    850g wheat
    100g special w
    1 butternut squash and medium large pumpkin
    roasted 100minutes

    18g Magnum @60
    15g Hallertaue Mittelfruh @5
    cinamom stick @5
    1/2 tsp ginger powder
    1/2 vanilla pod
    1/10th of a nutmeg
    CML US pale ale yeast
     
  16. Nov 18, 2017 #16

    Dutto

    Dutto

    Dutto

    Dutto Supporting Member

    Joined:
    Jan 13, 2016
    Messages:
    4,641
    Likes Received:
    2,367
    Location:
    East Lincolnshire
    PUMPKIN ALE USING WILCO CERVEZA KIT AS A BASE

    Day One
    Finely sliced 3 x Pumpkins into 8 litres of water.
    Added 1 x Tablespoon of Mixed Spice and 8 Cloves and boiled for two hours.
    Allowed brew to cool, minced with blender and reboiled.

    Day Two
    Strained out most “bits” with coarse colander.
    Added 1 x Tablespoon of All Spice.
    Added can of malt from Wilco Cerveza kit.
    Brought back to boil and allowed to cool.

    Day Three
    Transferred to FV.
    Brought volume up to 23 litres with cold water.
    Pitched yeast at 20 degrees and fermenting at same temperature.

    OG was 1.030 which should give +/-3% ABV after carbonation.

    Started 15th November and MAY BE READY FOR NEW YEAR - but will be better for the cold days of late January! :thumb:
     
    MarkBowie likes this.
  17. Nov 20, 2017 #17

    BeerCat

    BeerCat

    BeerCat

    Regular. Supporting Member

    Joined:
    May 6, 2015
    Messages:
    3,356
    Likes Received:
    881
    Location:
    East Grimblesthorpe under the Wolds
    Does that taste a bit clovey by any chance? I decided not to add any in the end. Had a massive krausen with this beer. Glad i have a large FV or would of been everywhere, still bubbling away. Hope i can drink it before the end of January.
     
  18. Nov 21, 2017 #18

    Dutto

    Dutto

    Dutto

    Dutto Supporting Member

    Joined:
    Jan 13, 2016
    Messages:
    4,641
    Likes Received:
    2,367
    Location:
    East Lincolnshire
    I'm hoping that the "All Spice" flavour carries through to the finished product. Last year it was really faint so I deliberately added double the amount and the extra cloves.

    The brew took off like a train but after four days it's started to slow down a bit. I presume that the yeast contained in the Cerveza Kit is a bottom fermenting type because there is little or no krausen to be seen through the FV.

    BTW, when I worked in Indonesia I got hooked on the local fags which contained ground up cloves! :thumb:

    Out there, you can spot a smoker a mile away. The fags spit and crackle like burning heather and every smoker has a load of tiny burns down the front of his shirt! :lol::lol:
     
  19. Nov 21, 2017 #19

    BeerCat

    BeerCat

    BeerCat

    Regular. Supporting Member

    Joined:
    May 6, 2015
    Messages:
    3,356
    Likes Received:
    881
    Location:
    East Grimblesthorpe under the Wolds
    Ah yes now i remember. I have friend in Japan who smokes them. They stink. :)
     
    Dutto likes this.
  20. Dec 29, 2017 #20

    BeerCat

    BeerCat

    BeerCat

    Regular. Supporting Member

    Joined:
    May 6, 2015
    Messages:
    3,356
    Likes Received:
    881
    Location:
    East Grimblesthorpe under the Wolds
    **** KING KEGS. Just sprung a leak everywhere and in disgust it went down the drain. So no idea what the beer came out like. I vaguely remember bottling a couple but no idea where they are. Just another disaster. At least it was not IPA.
     

Share This Page