| Big Pumpkin Ale |
| Home Brewing Recipes Baker Street Ales Associate Brewer Arny Lands |
| Beer Nexus the crossroads of the beer world |
Well it's that time of year when taphandles are overtaken by pumpkin ales. There is a sense of a challenge in making one, and the question of how and when to add the pumpkin. As a chef/brewer I have often made a seasonal pumpkin soup in wich you take out the seeds and stringy stuff and then bake the pumpkin in the oven to soften it up. After that you mix it with water to make the base of the soup. This is what I decided to try with my Big Pumpkin Ale. Before we begin please refer to my belgian triple recipe for info on sanitizing equipment and later on priming, fermenting and bottling. Ingredients : 2 cans pale malt extract 1 can amber malt extract 1# crushed crystal malt 1 8 to 10 lb pumpkin 3 oz cascade hops (boil) 1 oz east kent golding hops (aroma) High Gravity Ale Yeast optional: 1 cinnamon stick 1/4 t nutmeg 1/8 t allspice 1/2 t ginger 1) Before brewing we need to remove the flesh of the pumkin and throw away the seeds and stringystuff. Next we have to bake the flesh in the oven at 350 for about 45 minutes or until it soften When the flesh softens you will need to mash it up like potatoes. 2) Place 2 and 3/4 gallons of water in the brewpot and stir in the pumpkin. Bring to 150 degrees an hold for 1 hour. Stir occasionally and when necessary add heat to stay close to 150. 3) Then add the crushed crystal to a grain bag and place in the brewpot and bring the temp up to 160 and hold for thirty minutes. 4) Remove the grain bag and bring the pot up to boiling. Add the canned malt extract stirring frequently. You will be adding more canned malt than usual so be sure to use a big enough pot and boil longer. 5) Now add your cascade hops: first ounce at boil then after 15 minutes add the second ounce and then after 15 minutes add the third ounce and boil for 1 hour. 6) Add one half oz of your east kent golding hops, cinnamon stick, nutmeg and half the ginger and boil for15 minutes. 7) Turn off the heat and add the rest of the hops and ginger. Stir it up and let it sit 5 minutes. Then cool the wort, transfer to carboy add pitch yeast as per instructions. It may be a lot of work,but it's also a lot of fun - especially when you drink this great beer! I hope it works out for you. Good Brewing and Cheers! Arny Lands |
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