Herbal Beer Recipe

Beer Style: Spice, Herb, or Vegetable Beer

Recipe Type: all-grain
Yield: 5 gallons
Pumpkin Flavor: Medium
Spiciness: High
ABV: 4.0 – 7.0%

Description:
Often released as a fall seasonal, Pumpkin Ales are quite varied. Some brewers opt to add hand-cut pumpkins and drop them in the mash, while others use puree or pumpkin flavoring. These beers also tend to be spiced with pumpkin pie spices, like ground ginger, nutmeg, cloves, cinnamon, and allspice. Pumpkin Ales are typically mild, with little to no bitterness, a malty backbone, with some spice often taking the lead. Many will contain a starchy, slightly thick-ish, mouthfeel too. In our opinion, best versions use real pumpkin, while roasting the pumpkin can also add tremendous depth of character for even better results, though both methods are time-consuming and tend to drive brewmasters insane.

left banner 3 150x150 Herbal Beer Recipe

If you are an extract brewer, I’ll take a stab at some substitutions for you: Instead of 10# of grain, use 2-3 kg light malt extract (depending on how strong you want this). Use 1.5# Crystal 20L instead of the smoked, crystal 40L and honey malts. Take 1/4# of that 20L crystal and get it soggy and then put it over hickory smoke, then dry the grains at 150 in your oven or use a food dryer. Keep the chocolate malt to give some redness to the beer.
Ingredients:
10 lb. American 2-row
1/4 lb. Hickory Smoked Grains
1/2 lb. Crystal Malt (40L)
1/2 lb. Honey Malt (20-30L)
1/2 lb. Dextrine Malt
1 oz Chocolate Malt
1/4 oz. Cascade Hops (5.5AA) 60 minutes
1/2 lb. Dark Brown Sugar
1/2 several drops Lorann Pumpkin Oil
2 tsp. Cinnamon – 60 minutes
2 tsp Ginger – 60 minutes
2 tsp Allspice – 60 minutes
2 tsp Nutmeg – 60 minutes
6 Whole Cloves – 60 minutes
1 tsp. Irish Moss – 30 minutes
1/4 oz. Herzbrucker Hallertau Hops (2.2AA) 30 Minutes
1/4 oz Herzbrucker Hallertau Hops (2.2AA) 10 Minutes
ale yeast

Procedure:
Mash 3 gallons water at 142F. Add grains and stabilize at 132F for 20 minutes. Add 2 gallons boiling water to raise the temperature and stabilize at 158F for 45 minutes. Mash-out to 170F and sparge with 3 gallons 170F water. Boil down to 5.75 gallons. (This brew setup requires a little extra for assorted losses.)

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