You need to prepare the pumpkin a few days in advance of the brew day. Using a large knife, halve the pumpkin, remove the seeds, and cut the halves into pieces about 6 inches 15 cm long. Cover some cookie sheets with aluminum foil, arrange the pumpkin pieces on the cookie sheets, and sprinkle them liberally with brown sugar. This usually takes two to three hours. During roasting, the brown sugar will melt and caramelize onto the pumpkin, providing extra flavor. Remove the pumpkin from the oven and let cool.
The formulation seems like it could be simple: make beer, dump in pumpkin, dump in spices. There are some straightforward guidelines that will help you reach peak pumpkin performance. For example, use at least some real pumpkin. Roasting or toasting whatever part of the pumpkin you decide to use in the beer — whole, seeds, and puree are all options — will help maximize the flavor extracted.
Elysian, one of the earliest breweries to make a pumpkin beer when it released Night Owl back in , toasts some of the pumpkin seeds used on brew day before adding them. At Schlafly Beer in St. While it works for the large-scale production at Schlafly, where the Pumpkin Ale snagged a silver medal at the Great American Beer Festival , pressed pumpkin juice may be hard to source, and messy to make, for homebrewers.
For more pumpkin-pie flavor, lightly brown the puree in a pan first and then scrape the caramelized pumpkin into the mash. The most common mix is ground cinnamon, nutmeg, ginger, and cloves. Ginger is the most expensive spice for the flavor, so a lot of beers leave it out. One tablespoon is a little much for my dunkelweizen.
I guess beer is different that actual food. I usually use about a tablespoon of each cinnamin and ginger and a teaspoon of nutmeg in just one pot of beef chilly and it turns out great, but I guess the spice to volume ratio is different when it comes to beer. I would tend to think that homebrewers have scales that would serve the purpose.
We typically measure hops in fractions of ounce increments. You're absolutely right about the inconsistency of volume measurements. I would suggest weighing the heaping teaspoon, rounding that to a handy fraction of an ounce, then using that as your baseline for adjustments in future batches.
Ford Initiate 0 Sep 8, Texas. Lukass likes this. I do have a small digital scale that measure grams oz and lbs. I actaully am not conserned about being able to duplicate exactly this batch in the future.
I rarely brew the same batch over and over. I like to play with different ingredience and recipes. Next year I will probably use spruce and alspice berries for a spiced beer, and maybe use it in a stout and not a porter. I just wanted to know a round about number to use for a gal batch. What I ended up doing is using a level half teaspoon each of nutmeg, cinnamin, and ginger in my robust porter recipe.
BigCheese Initiate 0 Jul 4, Massachusetts. In a small two gallon batch of pumpkin ale. How much nutmeg, whole not powdered , all spice whole not powdered and cinnamon stick should i crush and use in hop sack? And would i put it in at the end of the boil or soak it in vodka throw it in later. I am very new atbthis and any infor is muched appreciated. A side note, does anyone think it would ne a good idea to put vanilla bean into the wort as well?
Lukass Meyvn 1, Dec 16, Ohio. Jefeipa it's all a matter of preference, really. I freaked out last fall, because I put in 1 tablespoon of all spice, 1 tablespoon of cinnamon, and 1 tablespoon of nutmeg in my pumpkin ale at flameout, and it turned out great, IMO.
I personally like a bit of spice, but I didn't find it to be overwhelming at all. SithPagan I soaked 2 scraped vanilla beans in bourbon, and added to my pumpkin ale in the secondary and made for a nice addition.
Did you use pre-ground spices or did you ground them yourself?
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