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Pumpkin Ale in Beersmith??

brentt03

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Looking to get a Pumpkin Ale recipe going in Beersmith; what is the best base recipe to choose?

Thanks
 
Here's my recipe. i get a lot of request for this one.
this is for all grain

5 lbs 12 oz Pale malt (briess 2row)
1 lb 10 oz Crystal malt 10L
8 oz Cara-Pils
2 15 oz cans libbey's purely pumpkin (60 min Boil) ( use 1 for lees pumpkin taste)
8 oz light brown sugar
1 oz Mt. hood hops (60Min)
1 oz cascade (5min)
1 tsp. nutmeg (5min)
1 tsp Cinnamon (5 min)
2 cloves
1 pkg. safale 05 yeast
i use a single infusion mash @ 153 F
O.G. is usually at 1042

hope this helps
 
Provided it boils and dissolves properly into the wort, the addition time shouldn't matter much. Just stir, stir, stir and keep a careful eye on temperature readings to keep it from scorching.
 
The spices here seem miniscule. Normally you add more than that for 1 pumpkin pie, which has about 2 lbs(32oz) of liquids to start with. Seems way under-spiced to me. I am also looking for a good pumpkin ale recipe, but want those bold spices to really come through. The spices from Shipyard Pumpkin Ale would be ideal, if only it had some body to it.
 
I boiled the 5# of fresh pumpkin when I made one.  Cut meat in one-inch squares, baked in oven with brown sugar drizzled on them.  Zymurgy cover story/recipe a couple years back.

It adds significantly to the boiler trub, so perhaps increase boil volume to account for it.
 

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anyone ever try roasting fresh pumpkin. Blending to a puree and adding to the mash? I've doen the fresh. I used 6 1/2 lbs fresh, roasted and then added it to the boil last 5 minutes. The beer had a great pumpkin taste. i would guess an extra gallon of trub in the boil pot. i added 1 tsp cinn., 1/2 tsp ginger and 1/2 tsp nutmeg and it was plenty spicey. i wouldn't want more.
 
Looking to do a pumpkin as well, wife said make, SO I am ,LOL
MaltLicker
Can you post the Zymurgy pumpkin
Thanks or export in BS2
thanks
 
I just drank one of my last bottles of this and it's still very good.  Enjoy.
 

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MaltLicker said:
It adds significantly to the boiler trub, so perhaps increase boil volume to account for it.

I can attest to the excessive trub. Out of 11 gallons I probably lost over 2 gallons to trub. I used 12# in a 11 gallon batch. I used 8# in the boil (60 min) and 4# in secondary. Turned out to be a great beer but the yield was pretty low. I even tried to secondary the beer for an extended amount of time and cold crash it, but I still lost a large amount of beer due to trub.
 
RJKSKI said:
Do you put the pumpkin in the mash or boil. If mash do you have problems with it sticking?

the amounts are probably ok being they are the last 5 mins of the boil. i did a pumpkin porter for this past october and it came out very nice. my spice quantities were a bit more but i added them in the last 10 or 15 mins..the later you add them the less you need.

also, the longer you boil pumpkin the more vegetal/herbal your beer will taste. i actually mashed three 15oz cans, and added two 15oz cans the last 15 mins of the boil. this gave it a bit more residual pumpkin sweetness and aroma rather than a pungent vegetal pumpkin flavor..
 
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