Yoshiie,I was looking for a pumpkin ale recipe to play around with and found this one. I kept the mash and boil schedule the same, upped the grain bill a bit (basically rounding up in converting to metric), subbed 0.75kg brown sugar and 0.25kg medium DME for the maple syrup, and nugget hops for both additons. I got a fairly high OG of 1.072, and upped my IBUs a tad as well, but I have a long time to mature it before the fall.
The wort sample tasted great, however, so I wonder if it will even make it to the summer!
It will produce melenoidins and a more dextrinis wort, one of the great effects of a good pumpkin ale.I have read this whole thread and I want to make this beer. Just one question.
Why the 90 min boil?
thanks in advance
CraigBrew
Put the pumpkin (3 lbs) in a nylon bag, do the boil for 90 minutes, remove the bag to elimate a huge amount of trub. It'll save you headaches. You don't need a 2 month ferment. Put it in the secondary for two weeks, to clean up the residue, bottle condition for 6 +/- weeks, refrigerate for 3+/- weeks...and love it. Can the allspice, use corriander, can the maple syrup, you'll never appreciate it anyway. There are better grains to utilize....if your interested repost.
10 lbs 2 rowTrebor - how much of the corriander and what grain bill do you suggest - I'm planning on the following:
2 Row - 10lbs
Munich (Light) - 2lbs
Crystal 40L - .5 lbs
90 minute boil....you'll be amazed at the dextrinous wort. Don't worry ,take your time.Where did your IBU's com in with that hop schedule - it looks pretty high. and I'm assuming 90 min boil, correct?
10 lbs 2 row
1/2 lb carapils
1 lb munich malt
1 lb vienna malt
1/2 lb crystal malt 60L
1 1/2 oz chinook at the boil
1 oz willamette and 1/2 oz cascade at 20 minute mark
1/2 oz cascade at the 2 minute mark
1 tbsp cinnamon and 1/2 tbsp nutmeg at 90 minute
1 tbsp cinnamon and 1/2 tbsp nutmeg at 20 minute
1 tbsp cinnamon and 1 tbsp nutmeg and 1 tbsp crushed whole corriander at the 2 minute
1 tbsp irish moss if desired, I don't use it
Use fresh spices. I often throw out kit spices as the are of inferior quality and age. Get whole corrinader, use a morter and pestle.
I use either 3 lbs of canned organic pumpkin or an eight pound pumpkin seeded with the exterior removed, cut into 1 inch cubes, then baked until soft at 350 degrees. some folks let it turn dark brown. for a more intense flavor, the choice is yours. I use a nylon bag in the boil to avoid the HUGE trub...some folks don't. ferment for at least 7 days. secondary for another two weeks. the secondary will allow you to siphon the beer off the trub. let bottle condition for 3-4 weeks. refrigerate condition for 2-3 weeks. this beer will hold up for a good year + bottled. it is an awesome product, you can add variations. don't use ginger, ugh....of course unless you're a ginger fan...then I'm sure it's good. give it time.....you won't be disappointed.
Hello, I realize that this is an older post, but Thanksgiving 2013 is coming up soon, and I was hoping to make a recipe very similar to the original one posted here. Unfortunately, I do not have any temperature control, and my house is about 80degF. Do you think this recipe would still work with WLP566 Saison II yeast? I am really just after the pumpkin/spice taste. Thanks for your input!
Enter your email address to join: