Pumpkin Beer Tips

Honestly you can throw it in pretty much whenever: during the mash, beginning of the boil, or even in the fermenter if you careful about sanitation.

You probably won't notice the flavor much from the scraps of carving a couple pumpkins unless it's a pretty small batch though. Not to mention the flavor most people associate with pumpkin beers comes from the spicing much more than actual pumpkin.

 

Hey, DK. Your post should have been made in the Homebrewing forum, so look for it there when you search to see if you have replies.

The topic comes up every now and then about secrets to brewing pumpkin ales, so a search of that forum will get you some past threads. However, I do know that the guts and seeds are not used in the brewing process, so save the seeds for roasting and munching and throw away the rest of the guts.

Most commercial beers do not use pumpkin in this style of beer and rely upon the spices for the trickery and flavoring. I think the flesh is what you want, but I've read that some breweries roast it before using it in the beer. Other breweries used canned pumpkin, and some use other types of squash that have more flavor.

Here's a link to a search that I did for you:
https://www.beeradvocate.com/community/search/43798826/?q=Pumpkin&o=date&c[title_only]=1&c[node]=8

 

Then again, it should be noted that "canned pumpkin" is usually not pumpkin at all...it generally IS another variety of squash.

 

I've tried pumpkin meat in the mash, canned pumpkin, and no pumpkin at all, and like mothergoose said, it's the fall spices that make it. The pumpkin contributes hardly any of the flavors you want in a pumpkin beer, and you risk a sticky mash and stuck sparge if you use it. Cinnamon, nutmeg, and allspice (I'd do around 1-2 tsp of each) at the end of the boil.

 

Pumpkin beers make me sad. That is all that I have to contribute to this thread.

 

This was in Palmers new HTB 4 book.
Skip the Pumpkin. 5 Gal batch SPICES: 4 GRAMS VIETNAMESE CINNAMON, 2 GRAMS CANDIED GINGER, 1 GRAM NUTMEG, 1/2 GRAM OLD SPICE
I believe it said add at flameout so you don't boil the aromas away.

 

I appreciate a well made pumpkin ale. I like the gourdy flavors of pumpkin, not just the spice. It has a nice savory character.
I would recommend mashing canned purée (not pie mix). I use a large portion (up to 30%) and toast the purée first. Might want to do a starch conversion test as well.

If using spices remember less is more and a little vanilla will often help smooth out other spices. Good luck!
Also, consider using another squash, acorn for example, which has a lot more flavor than pumpkin, but tastes similar.

 

Thank you @JohnnyChicago and I second the use of pumpkin. I use 1 pie pumpkin split it hoe out the seeds, bake it for an hour +-_
Scoop out the meat and put it on top of the grain bed to avoid stuck sparging.spices do add but pumpki. Has a great flavor. Try it at least once. I make a p beer every fall

 

I've brewed Pumpkin Ales with and without pumkin and can't really taste the difference. I feel it is the spices that make the beer what it is. That being said, I'm not really digging pumkin beers any more. Unfortunately, I have a Pumkinfest to go to in a couple of weeks at Cambridge Brewing Co in Cambridge, Ma.

 

I've got my first pumpkin ale fermenting right now. I used canned pumpkin and roasted it for a little while with some brown sugar on top, per the recommendation of a coworker who is an experienced honebrewer. It also has your usual spices added in with 10 min left in boil.