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Pumpkin Ale: Pumpkin Puree

In a previous post I talked about how to make a pumpkin puree. I quickly discussed how I was going to go about making the pumpkin puree and some of the things I was looking for when doing it. Yesterday afternoon I finally got around to making my pumpkin puree and I also made my apartment smell wonderful. Below is the step by step process I used, with pictures, to make my pumpkin puree.

Step 1: Get pumpkins, clean pumpkins, prepare to cut pumpkins

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Step 2: Cut pumpkins top off. Make sure the hole is big enough to get your hand into

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This post is super long with all of the pictures (there isn’t much reading to do though) and such. I don’t want to take up the whole front page with one post, so please click the read more link following this to see the rest of the post. (more…)

Now this is how you make a Pumpkin beer

Pete, my brewing partner in crime, shared this link with me the other day. Basically someone turned a huge pumpkin into a mash tun for their pumpkin beer. After that they used a smaller pumpkin for a fermentor for some of the wort. Pretty interesting idea.

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I would love to try using a huge pumpkin as a mash tun if they weren’t so darn expensive. I don’t think that I would use a smaller pumpkin as a fermentor because the risk of spoiling the beer from critters in the pumpkin or getting into the fermentor is really high.

My only question is I’m wondering how much pumpkin flavor they got into the beer. Generally the pumpkin meat is cooked a bit before it ever goes near the beer or soon to be beer because the sugars are complex and need to be broken down a bit before they are super useful. Cooking does exactly that. Now converting the sugars is not essential for flavor transfer because I’m sure they were looking to get flavor not sugars out of their pumpkin. From what I have read, cooking and converting helps transfer more flavors than just dumping it in. During the mash the temps were high enough to convert a bit.

For my pumpkin beer (recipe coming tomorrow) I want to get the flavor of the pumpkin, but I would also like to grab some sugars from it. So I will be cooking it till it is soft. More details to come tomorrow but experimenting with pumpkin mash tuns and fermenters has got me thinking. I promise I will stop with the pumpkin posting soon I’m just excited by the prospect of making a delicious pumpkin beer. That reminds me, Dogfish Head’s Punkin Ale is now sitting in my fridge  🙂

09-13-01

Pumpkin Ale

09-13-01It is getting around that time of year to start thinking about Pumpkin Ales. There are a ton commercially out there nowadays but a homebrewer is never satisfied. Last year I made a Pilgrim Porter that had four pounds of pumpkin put into the boil kettle. It was an extract batch with some specialty grains in there, but it was wonderful. To date it is my wife’s favorite beer that I have made. This year I think I’m going to take a different approach.

In the Pilgrim Porter I was more looking for a Thanksgiving beer that was rich in flavor and had some hints of pumpkin pie in there. This year I want to make a stronger beer that has more pumpkin flavor, nice mouthfeel, and most importantly a great aftertaste. Something along the lines of Dogfish Head’s Punkin Ale, which happens to be my favorite pumpkin style beer. DFH had the following video on their site about their Pinkin Ale.

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Well what do I take away from this? First are the three ways they add flavor and sugar to this beer; pumpkin meat in the mash, brown sugar in the boil, and spices at the end of the boil. I had already planned on doing the same thing but it is nice to know I was on the right track. The second thing is the color, it is orange and looks like a pumpkin. Something to shoot for. Lastly is that they didn’t want it to be too much like pumpkin pie or spice, but has to have pumpkin flavor.

I’m still working on a recipe, and seeing that pumpkins are not going to be in the stores for a little longer it gives me time to plan out my beer. I’m not sure if I want to add brown sugar or not or something more along the lines of a honey or even no adjuncts at all. I know that I do not want to used canned pumpkin but fresh. I think my spice rack has everything I need in it already but I do need to get some fresh cinnamon. I will get a recipe up here as soon I complete it and I will keep you updated on the progress once it starts.

Hard Cider experiment

09-05-15-02Back in October I was really getting going with homebrewing. I was making a new batch a week. Something sparked my interest and I wanted to try and do a hard cider. It didn’t sound too hard, there was no boiling, just combining ingredents and waiting for awhile. I read around and found a few ideas on what to use and the kinds of cider to look for.

When you are making a cider the most important thing to do, if you are buying your cider, is to make sure that it has no preseratives. If it does, it is not going to ferment and in a few months you will have spoiled cider. Some people go through the trouble of mashing their own apples, collecting the jucies and all of that. For a first try, and possibly only try, I was not going to attempt that. I went with the following recipe:

  • 5 gallons apple cider from local orchard
  • 2 lbs honey
  • 2.5 lbs brown sugar
  • 2 lbs powdered sugar
  • Champagne yeast (homebrew store was out of cider yeast and I had read champagne yeast would be fine)

09-05-15-01I went with the sugars to add a little flavor and alochol. The powdered sugar wasn’t something I was going to the store to get, but it was a buck for two pounds, so I figured why not? I got home and put two gallons in my boil pot. I wanted to raise the temp to around 120 degrees so that the sugars would disolve more easily into the soultion. The remain liquid I put into a sanitized bucket. Once disolved, I combined everything and let it sit for a day as was recomended by some research.

A day later I added the yeast and waited for things to happen. Another day passed and fermenation had clearly begun. The smell of rotten eggs is apparently pretty common, and I got to expericene the smell for myself. It was very strong and stayed for about two weeks. My original plan was to have this ready for Thanksgiving (heck I gave myself two months), but I quickly learned this stuff takes forever. After two and a half months it was ready for transfer to a secondary. It sat there until the end of April when I finally bottled it. It had fully cleared as you can tell by the pictures and it smelled pretty wonderful.

09-05-15-03I might of made a mistake when bottling, I put it into 22 oz bottles. I never got a good gravity reading on this with my hydrometer but I’m guessing it is in the 12-15% range, if not a little higher. I did not carbonate the bottles for fear of putting the wrong amount of sugar in there and the yeast has been dormant for a few months. I believe there are still some unfermented sugars anyway becasue it tastes a bit sweet and the cold weather came early this year, mean my closet with the access to the crawl space was pretty chilly. I’m waiting a little longer before I try a bottle for myself but I enjoyed what I tasted when I was bottling. I don’t know how good it is compared to other ciders but I enjoyed it and I think I would try it again given the chance.