Liquid Pumpkin Pie

Liquid Pumpkin Pie

(5 gallons/19 L, all-grain)
OG = 1.054 FG = 1.014
IBU = 15 SRM = 13 ABV = 5.4%

Ingredients

4 lbs. (1.8 kg) UK Golden Promise™ malt
2 lbs. (0.91 kg) German Vienna malt
1.5 lbs. (0.68 kg) German dark Munich malt
12 oz. (0.34 kg) flaked oats
12 oz. (0.34 kg) flaked wheat
12 oz. (0.34 kg) Belgian Caravienne® malt
6 oz. (170 g) UK brown malt
2 oz. (57 g) UK chocolate malt
4.1 AAU UK Goldings hops (60 min.) (0.7 oz./20 g at 5.9% alpha acids)
8 oz. (0.23 kg) natural brown sugar (15 min.)
3 oz. (85 g) light molasses (15 min.)
9 lbs. (4.1 kg) canned pumpkin puree (plain, unspiced)
6 cinnamon sticks, broken up (0 min.)
1.5 Tbsp. crystalized ginger, chopped (0 min.)
1 whole nutmeg, chopped (0 min.)
10 dried allspice berries, crushed (0 min.)
0.25 tsp. ground mace (0 min.)
4 green cardamom pods, split, husks discarded, seeds crushed (0 min.)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale IV) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Make a 1-qt. (1-L) yeast starter 2–3 days before brew day.

Prepare the pumpkin (can be done the night before). Spread puree into a large baking dish. Roast at 400 °F (204 °C) for about an hour, stirring every 15 minutes, until fairly dry and caramelized but not burned. Put in a fine mesh bag. If prepared the night before, allow to cool, cover, and refrigerate until brew day. Remove from refrigerator and bring to room temperature before using.

Prepare spices and place them in a fine mesh bag. I use reverse osmosis (RO) water. Add 1⁄4 tsp. 10% phosphoric acid per 5 gallons (19 L) of brewing water, or until water measures pH 5.5 at room temperature. Add 1 tsp. calcium chloride (CaCl2) to the mash. On brew day, mash in the first five malts and grains at 131 °F (55 °C) in 15 qts.
(14 L) of water, and hold this tem-perature for 15 minutes. Raise the temperature by infusion or direct heating to 149 °F (65 °C) for 30 minutes. Raise the temperature to 158 °F (70 °C) for 30 minutes. Finally, raise to 168 °F (76 °C) to mashout. Add the pumpkin in the mesh bag, and the Caravienne®, brown and chocolate malts, and recirculate for 15 minutes, recirculating over the top and through the mesh bag. Fly sparge with 168 °F (76 °C) water until 6.5 gallons (25 L) of wort is collected. After the wort has been collected, add the mesh bag of pumpkin to the kettle. Remove the bag when the wort has come to a boil, allowing liquid to drip back into the kettle.

Boil the wort for 90 minutes, adding the hops, sugar, and molasses at times indicated. After the heat is turned off, add the spices and let steep for 10 minutes. Remove the spices and let the wort stand for an additional 10 minutes before chilling to 66 °F (19 °C).

Oxygenate, then pitch the yeast starter. Allow fermentation temperature to rise to no more than 70 °F (21 °C) until fermentation is complete. Rack and allow the beer to drop bright, using crash cooling or fining if necessary. Adjust spices to taste, if desired. Prime and bottle condition, or keg and force carbonate to 2 to 2.5 volumes.

Liquid Pumpkin Pie

(5 gallons/19 L, extract with grains)
OG = 1.054 FG = 1.014
IBU = 15 SRM = 13 ABV = 5.4%

Ingredients

6.3 lbs. (2.9 kg) amber liquid malt extract
12 oz. (340 g) Belgian Caravienne® malt
6 oz. (170 g) UK brown malt
2 oz. (57 g) UK chocolate malt
4.1 AAU UK Goldings hops (60 min.) (0.7 oz./20 g at 5.9% alpha acids)
8 oz. (0.23 kg) natural brown sugar (15 min.)
3 oz. (85 g) light molasses (15 min.)
9 lbs. (4.1 kg) canned pumpkin puree (plain, unspiced)
6 cinnamon sticks, broken up (0 min.)
1.5 Tbsp. crystalized ginger, chopped (0 min.)
1 whole nutmeg, chopped (0 min.)
10 dried allspice berries, crushed (0 min.)
0.25 tsp. ground mace (0 min.)
4 green cardamom pods, split, husks discarded, seeds crushed (0 min.)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale IV) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Follow the same yeast, pumpkin,and spice preparations as in the all-grain version.

On brew day, bring 6 gallons (23 L) of water up to 158 °F (70 °C). Place the pumpkin (still in the mesh bag), and the Caravienne®, brown, and chocolate malts in another mesh bag, and steep in the hot water for 30 minutes. Remove the mesh bags, then turn the heat off.

Add the liquid malt extract and stir thoroughly to dissolve the extract completely, making sure not to burn it. Put the pumpkin mesh bag back in, turn the heat back on and bring to a boil. Once boiling, remove the pumpkin, allowing liquid to drip back into the kettle. Boil the wort for 60 minutes, adding the hops, sugar and molasses at the times indicated in the recipe.

Follow the remainder of the all-grain version of this recipe.