Pumpkin Beer

[Cody]

It's that time of year. I'm looking to brew a pumpkin ale for this autumn. So I've got some proper aging time, I probably have to brew soon. What's everybody's favorite technique/recipe? Do you use fresh pumpkin?

[RedRory]

I go between fresh and canned pumpkin. If you use canned, make sure it is not spiced. Wether I use fresh or canned, I roast the pumpkin in the oven before adding it. I like to add it to the boil, but it can make a mess if your not careful.

[Cheshire_Cat]

I have yet to do a pumpkin beer, but as an experience pumpkin pie baker I can tell you don't use the store bought pumpkins used for making Jack o' Lanterns. They are not breed for eating and taste pretty bad. I have used fresh eating pumpkins and canned in my pies and while there is a slight difference its not so big that I like going through dealing with fresh. Don't know how much that would translate into the beer but personally I would just go with unspiced canned.

[sharkguy05]

I used to use fresh pumpkin and then I started using fresh sweet potatoes. Similar in taste. I also make it as a porter and add fresh cinnamon and all spice to the boil. The milk chocolate taste and fuller body of the porter goes well. Has that character of sweet potato pie.

[edisonst]

Im planning one myself. Going to use fresh. Last autumn some squirells stoe some smal sugar pumpkins off our step. This year they sprouted and we let um go. Hlaf our front lawn is a pumpkin patch. So far I have harvested about 20 pounds with a lot more on the vine. Seems to me that the extract potential is minimal( 1.003). I will be mashing mine after roasting with no spices. Im curious as to wheather there will be any flavor contribution. Im going to keep it pale and also use some homegrown hops.

[brewinhard]

Fresh pie pumpkins only! Roast enough to give you 5# of pumpkin pulp when you are done. I have added it to the mash and to the boil and can tell you (despite what others may say about haze) that boiling it gave me the best results for about 60 min in a large paint strainer bag. In the mash was a huge PITA and gave me stuck sparges. My beer was perfectly clear after about 1 mos of cold conditioning in a keg.

As far as spice additions are concerned, I add a small amount of mine at the end of the boil, then some back at the end of primary before cold crashing for freshness. I also add some vanilla to the keg to help impart the "pumpkin pie in a glass with whip cream topping" thing.

[beerhog]

in my experiance you could miss the pumpkin altogrther and just spice the beer. on my two attempts so far i have not been able to detect any pumpkin flavour in the beer at all. have also tasted anothr brewers attempt and got zero pumpkin from that as well. just my experience ymmv.

[Cody]

Thanks, all, for the comments. I am definitely looking for some good pumpkin flavor, not just a spiced beer. Vanilla sounds like an awesome addition, and I might try that in a few of the bottles.

brewinhard, when adding the spices at the end of primary, do you do anything special for sanitation?