Pumpkin Beer Recipes From The Session
Posted: Tue Nov 06, 2012 6:58 pm
Hey everyone, here are the two recipes that Doc and Drew Beechum gave out on the Sunday Session from 10-29 (http://thebrewingnetwork.com/shows/916)
From Doc:
Pumpkin ale recipe (Extract)
Ingredients:
Fermentables:
6-10 pounds of pumpkin, roasted and mashed or puréed
1 pound of Vienna or 2-Row malt, 4L
½ pound crystal malt, 40L
½ pound malted wheat
6 pounds light or amber malt extract
1 cup brown sugar (optional)
½ cup molasses (optional)
Hops and Spices:
1 ounce Mt. Hood hops (boiling)
½ ounce Hallertauer hops (finishing)
½ teaspoon vanilla
½ to 1 teaspon pumpkin pie spices (see below)
Yeast:
Wyeast 1056, American Ale, or 1272, American Ale II
Spices:
1½ teaspoons of cinnamon,
¼ teaspoon of ground ginger,
1/8 each teaspoons of nutmeg, cloves, and mace.
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All Grain -
Ingredients: Fermentables
9 pounds American 2-row malt (90% of the grains)
0.5 pounds 40°L Crystal malt (5%)
0.5 pounds wheat malt (5%)
6-10 pounds roasted pumpkin
6 ounces molasses (about ½ cup) (optional)
Hops and Spices
1 ounce Mt. Hood (4.6% alpha acid) for 60 minutes (bittering)
0.5 ounces Mt. Hood for 15 minutes (aroma)
1 teaspoon Irish Moss for 15 minutes
Pumpkin pie spices for 5 minutes/steeping
Yeast
Wyeast 1272 American Ale II
Process
Single infusion mash with a target of 152°F for 1 hour or until conversion
Mashing grains and pumpkin together
Sparge and boil for 60 minutes, with 1 ounce of Mt. Hood hops the full duration for bittering. After 45 minutes, add the remaining 0.5 ounces of hops for aroma, and the Irish Moss. Add the spices when there are 5 minutes (or less) left. Chill, transfer to your primary fermenter, aerate thoroughly and pitch yeast
(Doc got a lot of good info from this site - http://www.thebrewsite.com/pumpkin-ale-recipe/)
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From Drew:
For 5.5 gallons at 1.054, 23 IBUs
Malt / Grain / Sugar / Fruit
7.0 lbs Domestic Two Row (or Maris Otter)
2.0 lbs Munich Malt
1.0 lbs Crystal 60L
2.0 lbs Pie Pumpkin Flesh, roasted and scooped (or 1 big can of 100% Pumpkin Mix)
Mash for 60 minutes at 153-154F
Hops
1.0 oz Tettnang (4.5%AA) for 60 minutes
0.5 oz Tettnang (4.5%AA) for 20 minutes
Spices (add at 5 minute remaining or create a vodka tincture for packaging)
1/4 tsp Cinnamon
1/4 tsp Ground Ginger
1/8 tsp Nutmeg
1/8 tsp Clove (or allspice)
Yeast
Wyeast 1272 American Ale II
And for the Pumpkin Saison check this site out: http://archive.maltosefalcons.com/recipes/20060104.php
Enjoy, guys!
From Doc:
Pumpkin ale recipe (Extract)
Ingredients:
Fermentables:
6-10 pounds of pumpkin, roasted and mashed or puréed
1 pound of Vienna or 2-Row malt, 4L
½ pound crystal malt, 40L
½ pound malted wheat
6 pounds light or amber malt extract
1 cup brown sugar (optional)
½ cup molasses (optional)
Hops and Spices:
1 ounce Mt. Hood hops (boiling)
½ ounce Hallertauer hops (finishing)
½ teaspoon vanilla
½ to 1 teaspon pumpkin pie spices (see below)
Yeast:
Wyeast 1056, American Ale, or 1272, American Ale II
Spices:
1½ teaspoons of cinnamon,
¼ teaspoon of ground ginger,
1/8 each teaspoons of nutmeg, cloves, and mace.
-------------------------------------
All Grain -
Ingredients: Fermentables
9 pounds American 2-row malt (90% of the grains)
0.5 pounds 40°L Crystal malt (5%)
0.5 pounds wheat malt (5%)
6-10 pounds roasted pumpkin
6 ounces molasses (about ½ cup) (optional)
Hops and Spices
1 ounce Mt. Hood (4.6% alpha acid) for 60 minutes (bittering)
0.5 ounces Mt. Hood for 15 minutes (aroma)
1 teaspoon Irish Moss for 15 minutes
Pumpkin pie spices for 5 minutes/steeping
Yeast
Wyeast 1272 American Ale II
Process
Single infusion mash with a target of 152°F for 1 hour or until conversion
Mashing grains and pumpkin together
Sparge and boil for 60 minutes, with 1 ounce of Mt. Hood hops the full duration for bittering. After 45 minutes, add the remaining 0.5 ounces of hops for aroma, and the Irish Moss. Add the spices when there are 5 minutes (or less) left. Chill, transfer to your primary fermenter, aerate thoroughly and pitch yeast
(Doc got a lot of good info from this site - http://www.thebrewsite.com/pumpkin-ale-recipe/)
----------------------------------------------
From Drew:
For 5.5 gallons at 1.054, 23 IBUs
Malt / Grain / Sugar / Fruit
7.0 lbs Domestic Two Row (or Maris Otter)
2.0 lbs Munich Malt
1.0 lbs Crystal 60L
2.0 lbs Pie Pumpkin Flesh, roasted and scooped (or 1 big can of 100% Pumpkin Mix)
Mash for 60 minutes at 153-154F
Hops
1.0 oz Tettnang (4.5%AA) for 60 minutes
0.5 oz Tettnang (4.5%AA) for 20 minutes
Spices (add at 5 minute remaining or create a vodka tincture for packaging)
1/4 tsp Cinnamon
1/4 tsp Ground Ginger
1/8 tsp Nutmeg
1/8 tsp Clove (or allspice)
Yeast
Wyeast 1272 American Ale II
And for the Pumpkin Saison check this site out: http://archive.maltosefalcons.com/recipes/20060104.php
Enjoy, guys!