Wild goose pumpkin patch ale

This lush, full stout has a rich black color and a dry finish that is smooth and gently hopped. An adult goose leads the goslings. We can relate. As the proud brewers of Wild Goose Brown Lager, we borrow back from the British, and the result is a true session ale brewed in the classic London style.

Bottoms up, and be sure to recycle. Complex maltiness, fruit flavors and aromas from high fermentation temperature, warming alcohol finish.

Wild Goose Pumpkin Patch. During and after the boil,… Read More. During and after the boil, we add a subtle blend of fresh-ground spices, resulting in a very smooth and malty, complex ale with noble hop and spice aroma. Blue Ridge Snowball's Chance. Brewed with five different specialty malts, our winter ale has a nutty, malt character and a smooth, dry finish.

Brewed in the classic London style, our fall seasonal ale is rich and nutty tasting. Our version is coppery red and medium-bodied. Its tangy hop character is nicely balanced by the biscuit-like flavor of specially roasted barley malt.

Blue Ridge Steeple Stout. I did a bit of research on pumpkin and from what I read, there isn't much starch in pumpkin and it isn't worth mashing for the sugars. The pumpkin is added for flavor and mouth feel. It should be added to the boil. Joined Oct 9, Messages Reaction score 7. IMHO, pumpkin in the mash is a waste of time.

Bump up the base malt and rely on spices and specialty grains for flavor and mouthfeel. First off pumpkin IMO needs to be mashed because it is a starch. You will need less then half the amount of canned pumpkin as you would fresh. You'll see browning occuring around the edges and the meat will be tender. This gives the pumpkin a sweeter carmelized flavor, compared to raw mashed pumpkin.

You may need rice hulls if you fly sparge. You need enzymes to convert starch to sugar using an extract recipe or carmelize the canned pumpkin by baking it on a cooking sheet.

RogueRyan17 New Member. For my recipe, i used the same weight of actual pumpkin for canned pumpkin. I blended the canned pumpkin with some spices, nutmeg, clove, cinnamon, etc, and then baked it for a little bit until the spices had been absorbed well into the pumpkin and then threw it all in the boil with the wort. Playinitcool Member. Joined May 4, Messages 20 Reaction score 0.

Just did a pumpkin ale last week. Recipe called for 8 - 10 lb. I got a regular large pumpkin that weighted 10 lb, gutted it and wound up with 8 lb left for the mash per recipe. Everything seemed to go smoothly. Looking back, I think I'll use the smaller pie pumpkins next time. I did enjoy using fresh pumpkin Using pumpkin with additives can mess up your beer.

Besides that its really up to the brewer's choice to lop up a pumpkin or scrape it out of a can. Sawdustguy Well-Known Member.

Guinness Well-Known Member. Everyone agrees that pumpkin pie spice is the key - so how much for a 5 gallon batch? I'd like a hint of the flavour mouthfeel, as someone mentioned without feeling like I'm eating an actual piece of pie. If anyone's tried Great Lakes Pumpkin ale, it's well done. I ran two batches this year. I have a feeling the problem came from adding the spice with 5 mins left in boil they say spices are volitile and loose flavor after boiling.

Second batch I did with twice the spices and dropped them in at 2 mins left in boil. It's not ready yet, but I tried a sip when transfering to secondary and was much happier with the spice. I think 2 mins is the key here, but I would recommend the following: 1 - 1. Kegged it for a Halloween party and it was a hit! That said, maybe start on the low end for your first batch. Just transfered from primary to secondary tonight.

Only left it in the primary for 8 days because we left the pumpkin in the primary and were a little concerned about the pumpkin starting to rot. It fermented beautifully. We poured the wort on top of an active yeast cake from a cooper's kit we had just transfered to a secondary, so things got rolling quickly.

Schlafly Pumpkin Ale : Made with both pumpkin and butternut, squash and spiced with clove, cinnamon and nutmeg. We even found an article on SloshSpot about brewing your own beer inside a pumpkin! Now that is festive. And all you home-brewers out there—have you ever tried brewing from a real pumpkin?

We researched some other popular brews to find out whether or not they use real pumpkins, and what else they add to give it that fall flavor: Dogfishhead Punkin Ale: Brewed with pumpkin, brown sugar and spices. Ichabod Ale : Malted barley and pumpkin combined with cinnamon and nutmeg.