"Bust'in-A-Pumpkin Ale"

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ça peut être nice!

Pumpkin Prep.........

One large 10-14 lb fresh farm grown "or store bought" pumkin..
Fresh picked that day works best
Or more if you like?
Simple, Simple, Simple.....
Clean out the "gut'z" Don't matter if you cut off the top, smashit on the floor,
or take your revenge out on it with a sludge hammer???
What you want is 4-8 pieces of cleaned pumpkin with the outer skin on.
Fire up the oven to 350 deg*
Note!!!
You can skip a brew day addition by adding the allspice, etc.. at this stage and bake into the pumpkin flesh.
Place "outer-skin down" on a baking/cookie sheet's, and bake for 2 - 2 1/2 hour's, or until the flesh "inner-pumkin" just starts to turn a golden brown.

Remove and allow to cool to room temp*
*Unless your in Nunavut

If your using same or next day, cut into 1" cubes.
or vacuum seal for future use, and freeze.



"Bust'in-A-Pumpkin Ale"

This is for a 12 gallon Batch, Grain bill can be ajusted as required for effieciancy or volume. Or adjusted for any stout or my pumpkin spiced-out porter...

Target OG should be 1.058- 1.087
A yearly batch I do.... Well Enjoyed by all who consume


22 lbs Pilsner malt, @.025 grind
7 lbs crystal 77 "150" @ .010 grind, or just do twice
7-9 lbs of fresh pumpkin "cubed" see above.
3 tbls pumpkin spice, or a allspice mixture +3/4 tsp cininmom " if not added prior"
"Added at 1/3 rate during hop additions"
2 tsp Irish moss
4 oz Magnum around 14%
2 oz Cascade around 5-6 %
2 oz perle around 8.5%
2 pkg wyeast 1056* / Whitelabs 060* or Pacman by " rouge" looking for it all..
* with 2 litre starter


Bring 8 gallons of mash water to a boil, turn off and add pumpkin cubes. Allow to
drop temp to 162 degrees, than add all grains, mash temp should settlle around 150-152*
I settle for 10 minuies longer @ 150-152, than fire up the recerc pump and burner, and maintain for an adittional 40 minuites.
Heat and pump off for a 10 minuite break, Sparge out with 162-168 water as reguired, For a final runoff of around 1.025, or til required boil volume is achieved.

Boil time 60 minuites.....

Add magnum at start of boil, perle and irish moss at last 15, cascade last at 2 min.. Dont forget the 1/3 spice additions
Cool as fast as able and add pacman or starters,,,

Ferment 7-12 day's till a 1.005 or close is achieved.

If able, chill to a 35f temp for 7 days before bottling or keg'n...

ça là l'aire bien celle là aussi: :geek:

Maple Pumpkin Ale

http://www.homebrewtalk.com/f12/maple-pumpkin-ale-2947/

Je suis plus du genre à faire une pumpkin ale sans pumpkin. Juste assez d'épices pour que ça goute. Dans le genre de McAuslan Pumpkin Ake. Toute en finesse.

J'aurais voulu en faire une cette année, mais je crois qu'il est un peu tard pour que la fermentation et le vieillissement soient à mon gout. Je vais me reprendre avec une winter ale, je devrais pouvoir la faire la semaine prochaine.

Ciao,
Félix.

http://byo.com/component/resource/article/Indices/38-Ingredients/327-brewing-with-pumpkin-tips-from-the-pros