Hi Rob

Got a link to the recipe. Someone will then convert it.. well me or PP ..

From someone who was forced to eat pumpkin as a kid I cannot understand why anyone would even consider putting beer and pumpkin together.....

Having said that, i've never tried pumpkin ale, but it seems wrong...very wrong

rdeselle wrote:Yeasty

Thanks for taking the time to do this:

http://www.northernbrewer.com/shop/smas" onclick="window.open(this.href);return false; ... n-kit.html

Hi Rob.

Its going to be a bit of a challange this one ! The trouble with adapting/converting these Kit recipes to BIAB (or 3V for that matter) is the lack of info the recipe gives you.
NB state that there kits yield 5 gallon, now is this end of boil volume, Volume into fermenter, or final amount of drinkablke beer ? Also what always seems to be lacking is the Alpha Acid % of the hops or an IBU figure for the brew. They rarely give an efficiency figure either so you can appreciate that there has to be some detective work done to figure all this out and possibly a bit of guess work.

Not to worry though as I think we will be able to get something that looks like it will make a drinkable pint ..

On the issue of hops and kits it always seems that they are supplied in round figures i.e. multiples of full ounces, which makes me think that the hop profile of these beers is going to be "ball park" rather than a specific IBU.

Yeasty

Hi Rob

Check this out this Pumpkin Ale recipe

Hi Rob

The recipe uses tinned pumpkin but I've seen fresh mentioned and even squash's (butternut ?) I'm not sure what you mean by "sugar pie pumpkin" is there more than one type being English we ain't big on pumpkins and I've always thought Pumpkin Ale a bit strange. Although we can talk with the likes of oyster stout !

I read on one forum of one guy who just took an entire pumpkin pie and threw it into "I think he said" the mash!Crust and all,and he claimed great success.
However he didn't state which IBU formula he used so it probably is all BS.

I have read posts on other forums where they used sweet potato instead of pumpkin. I love sweet potato pie but never had a desire to have that flavor in my beer.

rdeselle wrote:Rock I totally agree with u. I think I will stick with a true pumpkin or even using the recipe yeasty posted where they jut use spices.

Hi Rob

That HBF recipe link does include Pumpkin "2 Large cans (29oz) Libby's pumpkin (no spices added) --- Bake at 350*F for 45-60 minutes (longer if you're at high elevation) let cool before adding to mash" itslisted in the grain bill.

Yeasty

Good Day Rdeselle, I have checked Pumpkin Temperatures and it will Geletinize around 165F to 182F.

So, you may be able to mix the Pumpkin with the mash water and boil for 45 minutes or longer to COOK/Cereal mash the Pumpkin.

Then, use that boiled pumpkin water as mash water when it hits you Infusion temperature, like Corn, Rice, rolled oats, potatoes, and Parsnips, and other Starches.

Pumpkin beer gets it's unique flavor from the spices that go into it. Tins of Pumpkin pie spice is available in most stores (around here anyway)? Nutmeg and other spices make it a Fall specialty. I have made pumpkin pie beer in different ways. I have roasted slices of (sugar or sweet) pumpkin in an oven to caramelize beforehand and dumped that into the mash. I have dumped canned pumpkin into the mash. I have hollowed out a BIG pumpkin and dumped the mash into it. I was expecting the mash to do it's thing and extract the sugars from the walls of the pumpkin. No good! The pumpkin was not preheated and it cooled down too fast!

Anyway! What it boils down to is this. The pumpkin itself does little or nothing for the mash. The spices that are used make the beer special. I bet that a brown ale with a little pumpkin pie spice would be just as tasty?