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Pub Pumpkin Ale

  • heavyriffbeer
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9 years 1 month ago #134 by heavyriffbeer
Pub Pumpkin Ale was created by heavyriffbeer
On Munising Beers cast I was asked to talk about Pumpkin ales. My ideas techniques etc. The result was giving out my recipe for what I call Pub Pumpkin Ale. This recipe will closely mimic the amber pumpkin ale you will find in many brewpubs. It's a nice drinking beer leaning slightly more to the total pie flavor than spice extreme.

6 Gallon Batch
8 Lbs English Pale Ale Malt (American Pale Ale, Golden Promise, or Maris Otter Work Great As Well)
1 Lb Belgian Biscuit Malt (Breiss Victory is a good sub or Dark Munich if in a pinch)
1 Lb Caramel/Crystal 60 (Crystal 40, Crystal 80, Caramunich II, or British Crystal 55 Work Fine Too)
3 (15 oz cans) spice FREE pumpkin pie filling toasted in the oven @400 Degrees for 30 Minutes
10 Crushed Graham Crackers (plain or honey, dont get the cinnamon flavored)
1 lb Rice Hulls (for lautering. You WILL need them!)
154 Degree Mash for 60 Minutes
Mash a bit thinner for easier runoff. Around 1.5-1.7 Quarts Per Lb
Sparge as your system allows to collect a total volume of 7 Gallons

At the start of the boil add in 1 (15 oz) can of pumpkin pie filling and add in your hops.
For hops choose anything you like (I prefer high alpha hops - Magnum, Warrior, Summit)
Use brewing software such as www.beertools.com to figure out how much hops you need to achieve 18-20 IBU's
There is no flavor or aroma addition of hops in this beer. They will interfere with the spice character we will add later on.

Cool down and pitch your yeast. I prefer S-05 or Nottingham for their fast and clean fermentation profiles. Alternatively select an English Ale Strain from Wyeast or White Labs which will leave the beer a touch sweeter, enhancing the pumpkin pie sweet character. I use Wyeast London Ale III for this method.

Ferment As Normal. I go 10 Days in Primary
Rack to a Seconday vessel. You really do need to rack to a secondary for this beer.
At this time add in 2 teaspoons of Spice Island Brand Pumpkin Pie Spice and an ounce of GOOD QUALITY vanilla extract. Dont use imitation vanilla crap intended for baking.

Let the beer sit for 2-3 days till clear and then keg/bottle as you normally would.

Cheers,
Jerid (AKA HeavyRiffBeer)
Co-Founder/Head Brewer
Heavy Riff Brewing Company

For extract use enough extract to get you to 1.048-1.052 starting gravity. Around 7 lbs I believe.

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  • Gash
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9 years 1 month ago #140 by Gash
Replied by Gash on topic Pub Pumpkin Ale
Looks great Jerid, thanks mate!

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Drunken Ramblings

Finnroo's Avatar Finnroo - Wed 13 Oct - 15:17

Hope you are all staying safe and brewing hard out. If your in the south ,its hop growing time so treat them with some worm juice and manure. Cheers

Finnroo's Avatar Finnroo - Sat 18 Sep - 15:56

Nice Skid, haha enjoy your brew Trev. lol.

SkidBaxter's Avatar SkidBaxter - Thu 16 Sep - 13:57

Bottled up a milk stout today, then brewed a pale ale "Sailing the C of Three Ale." Enjoying a Goat Scrotum Porter now (see Charlie Papazian/Complete Joy of Homebrewing) and feeling the effects! lol

Cooper - Thu 26 Aug - 18:37

I am looking for the Brewzilla 35l profile to set up my Brewfather equipment setting correctly. Can someone point me in the right direction

SkidBaxter's Avatar SkidBaxter - Thu 5 Aug - 15:05

Packaged up a simple ale today with Idaho-7 and finished with Michigan Copper. Tasty!

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