Pumpkin Ale
Classification:
fruit beer, pumpkin, extract
Source: Andrew Patrick (ANDINATOR@delphi.com), Homebrew Digest #1239, 10/04/93
I won 3rd place in the Novelty Beer category at the 1992 Dixie Cup
Homebrew Competition with this recipe. To give credit where it is
due, I based this recipe largely on an extract recipe that was printed
in Barley Malt & Vine's (West Roxbury, Mass) store newsletter a few
year's back. I added 1 lb. light crystal malt and substituted Chico Ale
Wyeast #1056(aka American Ale) for the dried yeast they recommended.
I also modified (increased!) the spices used.
Ingredients:
- 6 pounds Northwestern Golden malt extract
- 1 pounds British crystal malt
- 2 pounds sliced up pumpkin (NOT the gross seedy junk, the stuff you carve!)
- 1-1/2 ounces Fuggles hops for 60 minutes
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 1 teaspoon Cinnamon
- 1 ounce fresh grated Ginger root
- 1 ounce fresh grated Ginger root
- Wyeast #1056 (American Ale, allegedly the same yeast used by SNBC)
Procedure:
Add all the spices (including Ginger root) for the last 10 minutes of
the boil.
OK, now there is some controversey over exactly WHEN to add the
pumpkin: the original newsletter said to add 2 inch cubes of pumpkin
to the brew-kettle 10 MINUTES before the end of the boil, and to
"ferment on" the pumpkin cubes. In the batch I made for the Dixie
Cup, I put the pumpkin cubes into the brew-kettle 30 minutes before the
end of the boil. I'm not sure this was a good idea - I think I boiled
off some pumpkin crud ("crud" is a technical term) that got into the
final product. With the batch I just brewed, I am going to add mashed-up
pumpkin to the secondary carboy, and rack the contents of the primary on
top of it. I used this method with excellent results on a raspberry
wheat beer recently.
I also used a very different hopping schedule in my most recent batch:
60 minutes - 3/4 oz Willamette (4.5% alpha)
30 minutes - 1/4 oz Willamette
1/2 oz Cascades (5.5% alpha)
5 minutes - 1 1/2 oz Cascades
The original recipe said to add finings to clear. I added 1 teaspoon
of Irish Moss at 60, 30 and 10 minutes before the end of the boil. I
am also considering finings or some other clarification agent in the
secondary (pumpkin has got some CLOUDY JUNK in it!).