fruit beer, pumpkin, stout, extract
Source: Anthony Johnston (email@example.com), Homebrew
Digest #1327, 01/18/94
Here is a recipe that I formulated as an experiment/modification of a
previous recipe that I posted. I had intended it to be a stout, but
wimped out on the larege amounts of roasted barley and other dark malts
necessary for the style at the last minute
- 2 cans (29 ounces each) of Libby's 100% Pumpkin (not pumpkin pie mix)
- 8 ounces Flaked Barley
- 4 ounces Belgian Special B
- 6 ounces 60 L Caramel (Briess)
- 3 ounces Chocolate Malt
- 2 ounces Roasted Barley
- 1 3.3 pound can DMS diastatic malt extract
- 1 ounce Northern brewers Plugs 7.5% 60 mins
- 1/2 ounce styrian goldings 5.3% 30 mins
- 1/2 ounce Hallertauer Hersbrucker 2.9% 10 mins
- 1 cinnamon stick (2 inches or so)
- 1/4 teaspoon coriander, ground
- 1/4 teaspoon cardamon, ground
- 1/2 teaspoon ginger, ground
"Mashed" malts, pumpkin, and extract at 150 F (65 C) for 30 mins, then sparged
through grain bag. A real mess. Final volume = ca.3 gallons
Added 3.3 lbs of Amber Briess Extract and commenced boiling.
Yeast was Red Star Ale Yeast, rehydrated in some cooled boiled wort.
Beer was kegged/force carbonated and almost completely gone in one
evening of Christmas partying.
Canned pumpkin dissolves into a horrendously fine mush that will
settle to the bottom of your primary and cause you to lose up to 1
gallon or more (it does not firmly settle out.) Are the results worth
it? I think so, but I will only do 2 or 3 pumpkin brews a year for the
holidays, because it is messy. I would think that using fresh, cooked
pumpkin cut into 1" cubes or so might strain out better, or they might
break down in the mash to a consistency similar to the canned stuff.
Anyone try this.