About to do a pumpkin ale...yes, it's that time again.
In the past I've used a can or too in the mash just to honestly say it's a "pumpkin beer". Spices really do all the work.
My thoughts this time, what if i just dump a can of pumpkin in the boil instead of the mash? Is there even anything for the mash to convert in a can of pumpkin? Would in the boil gain more in flavors than in the mash would contribute? Maybe close to end of boil?
In the boil is better. Here's what I make on the rare occasions I make a pumpkin beer, as I don't like pumpkin beers, but I make it for Halloween parties because the keg is always kicked at the end of the party:
Autumn Seasonal Beer - Thunderstruck Pumpkin Ale (AG and Extract versions)6 Gallon Extract + Steeping Grains Recipe Recipe still current as of Sep 2015 This recipe has been changed to reflect improvements over the years. The final volume should be 6 gallons, not 5 as the data above indicates. The IBUs should be 12-14, not 32.1 as the data above indicates. 6.25 lbs...
What does the boil do to it? Doesn't it just end up as more kettle trub?
I've always mashed it, yes, after baking it nice and toasty (dark peaks) in multiple sheet pans.
It does leave a LOT of trub, but it boils a lot of flavor and juices into the beer. Boil some pumpkin in water and see if all it leaves is water and sludge; more of a pumpkin soup. This is another topic that has been hotly debated (boiling vs mashing adjunct). Do whichever way you feel like.
I have never made pumpkin beer but I have some thoughts on this subject based on my cooking and brewing experience.
Mashing the pumpkin would give the opportunity to convert starches into fermentable sugar thus adding original gravity points and yielding a higher alcohol content. Mash temperatures are not going to extract a lot of flavor in a short period of time. Most of the solids would stay behind in the mash tun/kettle.
Boiling the pumpkin would likely add a lot more pumpkin flavor to the wort as the cells of the pumpkin solids would break down and yield a lot more of their liquid and flavor components. Roasting first would change the flavor profile some, for the better I would think. No starch would be converted to sugar but might be dissolved into the wort. The starch would not be fermentable. I am not experienced enough to know what that would do but I feel like starch is generally not a desirable component in wort, at least not in large quantities. The solids would either stay in the bottom of the boil kettle of settle out of the beer as trub.
I find it funny that the HBT text editor thinks "fermentable" is spelled wrong.
Baking the puree deepens the flavors through caramelization? It takes almost forever, though, there's a lot of water in there that needs to be evaporated before it gets deeper in color and flavor.
I've used 5 15oz cans (75oz total) in a 5 gallon batch. I made a note to double that for next time...
That was an Imperial Pumpkin Ale, 1.086-1.092 or so, IIRC, based on an Amber recipe.
Post time 2022-9-12 09:48:02
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