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Pumpkin Ale with a kick??

Post #1 made 14 years ago
by Crusader 83
I am trying to come up with a pumpkin ale that has a nice spicy/hot finish, but one that does not over power and maintains the integrity/taste of a conventional pumpkin. Any suggestions of what kind of peppers to use, how much and when to introduce; Mash, boil, primary, secondary etc. Any help would be greatly appreciated.

Post #3 made 14 years ago
by BobBrews
Crusader 83,
I researched pumpkin beer last year and came to the conclusion that it is not the pumpkin itself but the spices. The pumpkin itself weather fresh and roasted or canned lends very little taste. Rather it is the spices used to make a pumpkin pie that people expect. My beer last year was great. I used two cans of pureed pumpkin and grain to make the sugars. I put a tablespoon of "Pumpkin Pie Spices" (from a jar) in a secondary and dry hopped with that. Here is a link to the recipe.
http://www.northernbrewer.com/documenta ... umpkin.pdf
Last edited by BobBrews on 16 May 2011, 19:45, edited 5 times in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

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