Home Brew Beer Recipes - Partial/Extract
Beer Brew 1 -
Hubert's Belgium Trippel
Beer Brew 2 - Straw Dog Kolsch
Beer Brew 3 - Blow My Windmill Pilsner
Beer Brew 4 - What to Wheat for Dinner
Beer Brew 5 - Let the Oktoberfestivities Begin
Beer Brew 6 - Belgian Battleground Ale
Beer Brew 7 - Pablo's
Beer Brew 8 - Belgian Golden Ale
Beer Brew 9 -
Ichabod's Cranium Pumpkin Beer
Beer Brew 10 -
Appalachian Pale Ale (OAPA)
Beer Brew 11 -
Appalachian Pale Ale 2 (OAPA)
Beer Brew 12 - It's Good to be
American Pale Ale
Beer Brew 13 -
Another Munich Beer Tent Brau
Beer Brew 14 - Up Under Australian Lager
Beer Brew 15 -
Monks Gone A Rye Ale
Beer Brew 16 - Trouble With Belgian Dubbel
Beer Brew 17 - Hubert's
Belgium Tripel 2
About Ichabod's Cranium Pumpkin Beer Home Brew Beer
Pumpkin beer has been around for hundreds of years in
America. It was actually one of the first beers
the pilgrims and early settlers brewed as there was an
immediate shortage of good malt in the new world, yet a
healthy supply of pumpkins.
The fabulous pumpkin, previously unknown by Europeans,
was so popular for the early settlers that in the 1600s a
folk song was written about the gourd.
In the days of the American Revolution, pumpkin was being
used to make everything from beer, bread, and custards, to
sauces, molasses, and pies. However, it's important to
understand that during colonial America the pumpkin was used
solely as a source of fermentable sugar. There isn't
any evidence pointing to the addition of popular "pumpkin
pie" spices like cinnamon, nutmeg, cardamom, cloves, and
ginger. At least, this is the argument made by most.
There are some that will disagree, saying pumpkin pie spices
were added to the brew.
By the early 1800s, pumpkin was slowly becoming a
less-used beer-brewing ingredient, what with quality
malts finally becoming available.
Brewing pumpkin beer would have been a long lost
art had it not bee for the Buffalo Bill's Brewery of
Hayward, California who revitalized the concept during the
1980s. Apparently, they came across one of George
Washington's pumpkin home brew recipes and brewed a batch.
Nowadays, most people brew the "pumpkin pie spice" style
of pumpkin beer, as opposed to focusing on the pumpkin as a
whole. In other words, spices commonly found in
pumpkin pies - cinnamon, nutmeg, ginger, cardamom, and
cloves - are used in the brewing process. Some don't
even bother with using fresh pumpkin or canned pumpkin.
guide to pumpkin ale.
Our favorite commercially available pumpkin beer is
Post Road Pumpkin Ale. And, here is a nice article
7 pumpkin beers you should read. And, here is a
recipe by Mark Zappasodi that shows how to brew pumpkin beer
using the actual pumpkin. And, check out the
Ultimate Guide to Fall Pumpkin Beers.
Bittering - East Kent Golding Pellet Hops.
Flavoring - East Kent Golding Pellet Hops (end
Serve in a pint glass, becker, or tumbler at about 40 - 45
degrees F. You'll want to drink this while its in
season. Unless it's an 8 or 9% abv, don't hang on to
Food for this Home Brew
Goes well with desserts (like pumpkin pie), meats, and
especially yard bird! Next time you enjoy that turkey
at Thanksgiving, give this one a try.
Styles of Beer
Many have said the taste of beer must be "acquired".
That may be true. Although factors such as the brewing
process and various spices, fruits, etc. play a role, the
taste of beer chiefly comes from the malt and water
used, esters (or lack of) from the yeast, and the hops.
And, it's the hops that people are inherently tasting when
we say beer is an acquired taste...
Home Brew How To: Brewing Beer
Discover the wonderful world of
If you've ever wanted to
brew at home, but
didn't know how to get started, this website serves to
provide information on
how to make home brew beer and the
home brew process.
Get recipes for home brew
beer, and step-by-step instructions on
how to home brew beer.
No detail has been left out.
Every new home brewer is going to need a basic set of
Read about all the home
brew supplies available and typically used within
the hobby. Get information about
home brew kits - one of
the first purchases you'll make. Find your local
stores and shops.
You'll find that most beginners use bottles for their
home brewed beer. But, as you advance your
knowledge and experience in
brewing beer at home,
you'll likely want to move away from bottling to kegging
your beer. Learn about the various home brew
kegs and kegging systems.
Get answers about the home brew system, the best
home brew kits, all
the different pieces of
home brew gear, and even where to obtain beer
labels for your bottles!
Favorite Brew Supply Store
If you live in Western
North Carolina, we highly recommend you visit the guys over
Asheville Brewers Supply!
Favorite Commercial Beers
Any of the Belgian Monk beers brewed within the
walls of the Trappist Monastery and controlled by
the International Trappist Association. World
renowned beers that are considered by us among the
Great beer, brewed in a fashion familiar to any of
us who have served with the Army/Air Force in
Germany during the Cold War. Love the new Pint
Glass they sent me recently. Ummmmmm!
While stationed in The Netherlands, this was the
more popular beer, after Heineken. In our
opinion, it is a far better brew than the big "H"
beer! Unfortunately, Brand beer is not
available in the United States.
9 - Ichabod's Cranium Pumpkin Ale Home Brew Beer
July 25, 2014 by
Recipe for this
Pumpkin Ale Home Brew
Northwestern Gold Malt Extract – 6 Pounds
Briess Dry Malt Extract – 1 Pounds
Crushed Grain, English Ale Blend – 1 Pound
East Kent Golding Pellet Hops (mid boil) – 1 Ounce 5.8% AA
5. East Kent Golding Pellet Hops (end boil) – 1 Ounce 5.8%
6. White Labs English Ale Yeast - 1 Vial
Corn/Priming Sugar - 1/2 cup
Additional Spicing &
1. 2 Cans (29 oz each) pure
2. 1/2 tsp Cinnamon.
3. 1/2 tsp Cloves.
4. 1/4 tsp Cardamom.
August 28, 2012 - This our first Pumpkin Beer.
We based it on a standard English Ale recipe. After
sanitizing everything we heated 2 gallons of filtered water
from our fridge dispenser and added the 2 cans of pumpkin.
Make sure you don't get pumpkin pie mix! Use pure
pumpkin. Check the ingredients on the back of the can.
A 45-minute full boil ensued before it was removed from the
After the 45-minutes of boiling the pumpkin, the temperature
was reduced by adding a gallon of chilled and filtered water.
It actually brought it down to about 140 degrees F. So, we
dropped in the grain bag and increased the temperature to 150 -
where it steeped for 50 minutes. A good food-grade
thermometer is necessary to ensure we did not go over the
150-155 F range. Everyone knows that doing do could impart
tannins and off-flavors in your finished beer.
Important: I know we added our grain bag at 140 with
this one, but ordinarily, you should not add your grain bag
until the temperature of your water has risen to, and is holding
steady at 150 - 155 degrees F. Why? Well, if you
forget about monitoring your water for a few minutes, you can
always adjust for temperatures higher than 155 degrees F. (by
cooling, obviously). If the grain bag was placed in the
water as the temperature was rising, and you step away for a
minute, the grains may accidently steep at a higher temperature
and produce off-flavors.
After steeping, the brew was removed from the heat and the
malt and malt extract was added. We carefully monitored
and stirred the brew at a rolling boil for 55 minutes. As
seen in the first image below, the brew initially began to show
signs of boil over during the few minutes after the malt was
added. So, this is when you really need to be careful!
The second image shows it after about 5 minutes at full boil.
For all our homebrewed beer, the brew tends to reduce to a nice,
manageable boil 5 or 10 minutes after malt is added.
About 25 minutes into the boil, we added our first ounce of
We also added our three spices at mid-boil...
At the end of the boil, we added the second ounces of hops,
removed the brew from the heat, covered it, and let it rest for
5 minutes. It then went into a sink bath with ice, to
removed the immediate heat.
We had placed a fermenting bucket with 3 gallons of filtered
water in the fridge the day before, so it was at a nice cool
temperature of 40 degrees F. We poured the homebrew into
the bucket and observed the temperature. It dropped to a
perfect 74 degrees F. Time to pitch the yeast...
The lid and air-lock was placed on the home brew and it was
moved to a cool, dark place for fermentation.
August 29, 2012 - Fermenting began rather quickly,
about 8 hours after the yeast was pitched.
September 1, 2012 - Fermenting well, about 5 plops of
the air-lock per minute. Temperature is at 72 degrees F.
The escaping gas smells wonderful!
September 10, 2012 - Bottling time! Got about 52
regular 12-ounce bottles.
September 20, 2012 - Tried one. Flavor is nice
and pumpkin-pie style. You can immediately smell the
cloves and cardamom in this one! Carbonation is not
completely full yet. But, it's one very nice beer.
If you want another recommended pumpkin beer, check out the
AHA's Punkin Head.