that's forking good

adventures in a culinary neophyte's kitchen

pumpkin ale

Posted by culinaryneophyte on November 9, 2010

**NOTE: This is a guest spot from my friend, Double D. I noticed one day that he was enjoying his own brand of pumpkin beer, and — considering my cooking bucket list is long enough without adding “brew my own beer” to it — I asked him to impart some of his brewing knowledge on me, and, subsequently, you.

pumpkin and grains

After Double D slaved over a Word doc. explaining the process, I realized just how unlikely I am to ever try this; brewing your own beer takes a lot of time and patience — two things I barely have. Regretfully, I told my guest poster that my blog’s brain just couldn’t handle this at the moment, but I didn’t want all his efforts to be for naught.

Below is an abridged version of Dave’s post, but if you’d like the real breakdown on the brewing, let me know in the comments section, and I’ll get you the details.

Every fall season, I like to try a variety of pumpkin-style beer; a beer with spice is the perfect complement to the cold weather. Over the years, I’ve noticed that a lot of the beers are hit-or-miss — sometimes there’s too much spice or a buttery aftertaste that make it difficult to enjoy. My friend and I have been making beer for about a year, and now that we are experienced, we felt it was time to make our own batch of pumpkin ale.

We found a recipe through homebrewtalk.com, and took the list of ingredients to a store called Brew Your Own Beer in Havertown, Pa. About $70 later, we were ready to start.

The initial process takes four to six hours — including preparation — and yields 5 gallons (two cases of beer). Fermenting usually takes one to two weeks. We usually let it go further than that, and this time, ended up letting it go for a month. Next, we were ready to bottle the beer. When bottling, you need to boil sugar first, which needs to mix into the wort so it will carbonate while bottled. This usually takes 2 weeks as well, but because this is a tricky beer, we let it go for a month as well. Also, the longer in the bottle, the better the condition of the beer.

Finally, after two months, the beer is ready to drink!

finished product!

 

**NOTE: Two months? I’m not sure I could wait that long, but kudos to Double D for his patience, and — as many of my friends can vouch for — his tasty brews. Interested in learning more? Have your own brewing story? Hit the comment section!

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3 Responses to “pumpkin ale”

  1. Good bier

  2. Tricia said

    As an official taster I can vouch that this beer was grand! Nice job, DD!

  3. Confirmed. I had one of DD’s pumpkin ales this weekend, and it was incredible (especially when enjoyed around a camp fire). Thanks again for the help!

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