Beer Style: Fruit Beer (20A)
Recipe Type: extract
Yield: 5 US gallons
I won 3rd place in the Novelty Beer category at the 1992 Dixie Cup Homebrew Competition with this recipe. To give credit where it is due, I based this recipe largely on an extract recipe that was printed in Barley Malt & Vine's (West Roxbury, Mass) store newsletter a few year's back. I added 1 lb. light crystal malt and substituted Chico Ale Wyeast #1056(aka American Ale) for the dried yeast they recommended. I also modified (increased!) the spices used.
Add all the spices (including Ginger root) for the last 10 minutes of the boil. OK, now there is some controversey over exactly WHEN to add the pumpkin: the original newsletter said to add 2 inch cubes of pumpkin to the brew-kettle 10 MINUTES before the end of the boil, and to "ferment on" the pumpkin cubes. In the batch I made for the Dixie Cup, I put the pumpkin cubes into the brew-kettle 30 minutes before the end of the boil. I'm not sure this was a good idea - I think I boiled off some pumpkin crud ("crud" is a technical term) that got into the final product. With the batch I just brewed, I am going to add mashed-up pumpkin to the secondary carboy, and rack the contents of the primary on top of it. I used this method with excellent results on a raspberry wheat beer recently. I also used a very different hopping schedule in my most recent batch: 60 minutes - 3/4 oz Willamette (4.5% alpha) 30 minutes - 1/4 oz Willamette 1/2 oz Cascades (5.5% alpha) 5 minutes - 1 1/2 oz Cascades The original recipe said to add finings to clear. I added 1 teaspoon of Irish Moss at 60, 30 and 10 minutes before the end of the boil. I am also considering finings or some other clarification agent in the secondary (pumpkin has got some CLOUDY JUNK in it!).
Source: Andrew Patrick