Happy Halloween Pumpkin Ale (featuring Baz the Bellhop)

For the Halloween and Fall season, I decided to make some Spiced Pumpkin Ale. The recipe was a modification of one I found online combined with what ingredients and yeasts I had on hand. The preliminary results/tasting before it was finished were phenomenal--so I cannot wait to taste this one once it is chilled and carbed.

This video is a quick run down of the all-grain process I did for this particular batch. There is a lot that goes into an all-grain batch, and I only lightly touched upon all the processes here--but this should give anyone a pretty good idea that all-grain is nothing to be intimidated by! It's awesome--and I can't wait to share with you all the results!

Cheers and Beers my YouTube friends!

Here's the recipe:

8 lbs 2-row Pale Malt US
2 lbs Crystal Malt 60L
1 lb Biscuit Malt
.5 lbs Wheat, Flaked
.6 lbs Rice Hulls

60 oz. canned pumpkin (mash 60 min)

1 oz Goldings, East Kent (boil 60 min)

.55 tsp clove (boil 5 min)
.55 tsp nutmeg (boil 5 min)
1.1 tsp allspice (boil 5 min)
1.1 tsp cinnamon (boil 5 min)

1 tbsp PH 5.2 Stabilizer (mash 60 min)
1 Whirlfloc tablet (boil 15 min)

1 package Nottingham yeast, rehydrated

60 oz pumpkin roasted for 1 hour @ 350F

Enjoy!

Music Featured is "Druids" by Midnight Syndicate

Category:

Howto & Style

Tags:

• home brewed beer
• home brew
• all grain brewing
• pumpkin ale
• Halloween
• pumpkin ale 2010
• Nottingham yeast
• roasted pumpkin beer
• easy home brewing
• easy all grain brewing
• all grain
• how to
• how to make beer
• how to make pumpkin beer
• all grain pumpkin ale
• spiced pumpkin ale
• terpsichoreankid
• how to brew all grain
• Baz the Bellhop

[ryanlovesguns]

Damn Joe I know I said this already but your videos are top notch.When you open you're brewery make you sure you reserve a seat for me

[terpsichoreankid]

@ryanlovesguns Thank you very much! And---of course! :-D

[ghaff11]

Hey Joe! I was wondering if it was necessary to cook the pumpkin. I talked with my local beer store owner and was told that the pumpkin in the Libby's can was already cooked in the can. Any thoughts?

[terpsichoreankid]

@ghaff11 I don't think it is necessary, but it DOES toast it and add a nice sweetness to it, like a sort of caramelized flavor. The pumpkin in cans is cooked--thats the only way it could be so smooth and ready to put into a pie. But I would recommend baking it to help bring out the pumpkin sweetness and flavor. Cheers!

[dljones33]

Hey Joe, Why do you need to roast the pumpkin? Why do you need to add it to the mash? Seems to me adding at the boil would be better perhaps but what do I know lol. Thanks for your answer.

[terpsichoreankid]

@dljones33 Roasting the pumpkin adds a nice toasty flavor and makes the sugars in the pumpkin pulp more pronounced (I think anyway). By mashing the pumpkin, you give it plenty of time for the flavors and sugars to be absorbed into the wort and don't have to worry about filtering out the pulp later along--like you would after the boil. I did it mostly to make sure I wouldn't have a super thick trub sludge at the bottom of the fermenter that was pumpkin remnant. Hope that helps! Cheers!

[ryanlovesguns]

Your not you're

[terpsichoreankid]

@rocknrollpriest Rock on! Yeah--I like how the spiciness wasn't as strong as say a spiced Christmastime ale, but can definitely see if you were to bump up both the pumpkin and the spice you'd have a delightful brew. Brew on!

[rocknrollpriest]

Hey Joe, I brewed this recipe up and served it to my friends today. They loved it! The keg is pretty much empty. Can't wait to tweak it next year. Only minor adjustment they suggested was more pumpkin and or spice. Thanks, cheers!

[terpsichoreankid]

@rocknrollpriest It's a converted Coleman cooler, can't remember what size--it's one of the bigger models. I'd say the bigger the better--that way you can do larger mash schedules without worrying about overflow. I could easily mash 25lb of grain in mine.