Pumpkin Beer! Status: GONE

The Hunt For Orange Oktober (Pumpkin Beer)

I can't wait to get this beer fermenting tomorrow!  Pumpkin and other spiced beers have always been my forte in brewing and pumpkin ales happen to be my favorite seasonal.  They are great to serve with Thanksgiving dinner, on Halloween, or on tap at your annual Harvest Party Kegger!  I always use fresh spices and use a blend that would be found in Pumpkin Pie.  The slightly sweet malty character also has a biscuity quality that also relates to the pie.  However the beer is not too strong and can be drank as a session ale.  This year I decided to make my base beer style an Oktoberfest.  Munich Malts combined with a special strain of yeast from Germany will help bring out the rich flavors of the celebratory lager.  The pumpkin is simple.  Add 1-2 cans of pure 100% non spiced pumpkin into the mash.  I have seen people use real pumpkin after cubing and cooking etc but usually avoid the work and mess.  Plus there are no pumpkins available yet. You can also ferment, lager, and even serve the beer in a pumpkin on tap at a party!  Just need to find a pumpkin!!  If you are looking for a commercial version of the pumpkin ale, Alley Kat in Edmonton releases a pumpkin spiced beer almost annually.  Try and find it quick in either Edmonton or Calgary because it sells out fast!

3-B Oktoberfest/Märzen

Size: 5.5 gal
Efficiency: 75.0%
Attenuation: 75.0%

Calories: 186.98 per 12.0 fl oz

Original Gravity: 1.056 (1.050 - 1.056)

Ingredients:

6 lbs Standard 2-Row
5 lbs Munich Malt
1 lbs Caramunich® TYPE II
1.0 ea Pumpkin (canned) - added during mash
1.5 tsp Pumpkin Pie Spice - added during boil, boiled 0.0 min
0.75 oz Target (10.0%) - added during boil, boiled 60 min
0.5 L WYeast 2633 Octoberfest Lager Blend

Notes:strike 12lb grain in 12 quarts 50/50 water @ 172F = 154 est REST 30-45 min then add boiling water to increase mash temp for effeciency 15-30 min (est increase to 158F?) Mash 100% pure pumpkin in top of mash and stir gently to avoid stuck mash. Use fresh spices in boil 3/4tsp cinnamon 1/2tsp ginger 1/4tsp each of nutmeg and allspice. Add spices to boil at 0 min. Ferment est 15C

Here are a couple past recipes of pumpkin ales I have brewed that turned out amazing!!!  The first one even one a silver medal at the Dixie cup which is one of the largest competitions in the world.

Kurt STENBERG’s Pumpkin Pie Brau

Stats: 6 Gal batch, 9.7 SRM, est 1.045 OG, est 15 IBU’s, est 75% efficiency

8 # 2-row

3 # Munich I

6 oz Special B

1 Can (800ml) 100% pure pumpkin puree (not spiced)

0.5 oz Northern Brewer hops @ 60 min (7.1 AAU) = 14.5 IBU’s

¾ tsp Cinnamon @ 15 min

½ tsp Ginger @ 15 min

¼ tsp mix of all-spice and nutmeg

Rogue Pacman Ale yeast (seasonal Wyeast release) Active fresh 1 Liter starter made 24 hrs before pitch with light DME.

Notes: Mashed 60 min @ 148F and @ 160F for 20 min.  Spices were fresh ground.  Add pumpkin to top of mash once settled and gently stir into top layer to avoid stuck mash.  Ferment 18-20 celcius.  Oxygenate beer at pitch 1L/min for 30-45 seconds.  This beer won silver medal at the Dixie cup.

Kurt STENBERG’s ‘DP’ brau (Double Pumpkin) 2008

Stats: 6 gal batch, est 15-20 IBU’s, OG 1.042, SRM light orange est 80-85% efficiency

Est 9 #s 2 row

0.5 # cara red (15-25) Lov.

0.5 # biscuit malt

2 Can (1600ml) 100% pure pumpkin puree (not spiced)

¾? Oz fuggles @ 60 min (15-20 IBU’s worth)

In Whirlpool 0 min add:

½ tsp cinnamon

½ tsp ginger

¼ tsp all spice

¼ tsp nutmeg

London ESB Wyeast active fresh starter 1L made 24 hrs before pitch with light DME.

Notes: I brewed this beer “by feel” without any brewing software.  I did measure small ingredient amounts and temps during brew but did not predict a strike temp or mash temp and just went by experience.  I did strike grist in 167F 13 quarts RO/tap water mix for a 60  min rest @ 152F.  This beer was also excellent and I was confident it would have been decorate in competition however I took it to a party in a keg!  It was slightly sweeter than the last batch and was a nicer orange color.