Monday, September 8, 2014

Pumpkin Wheat

Hello Beer World!

Previously, I always used a cream ale recipe for my pumpkin beers, and I would add the pumpkin pie filler when I was steeping. So how did this batch end up so different? My wife's cousin asked me over the summer if I would make him a beer for an Oktoberfest party. I agreed and thought I had plenty of time. Well, several months later I forgot all about it. I was making a 10 gallon batch of hefeweizen and decided to throw a different yeast in half of it and make it a pumpkin. It turned out really well. The yeast gives it a slight banana flavor just under the pumpkin flavor. I like using the spiced pie filler. Everything you need is already there. Keeps it simple.

The pictures are all from the 10 gallon batch but the recipe is scaled to 5.

Wednesday, August 27, 2014

Uinta: PUNK’N Harvest Ale Carrot Cake

These are deliciously easy to make and you can use cup, mini, bundt or just a regular cake pan. The key is really the beer and the cream cheese frosting - mmmmmmm!

Yield: 6-9 servings
Prep Time: 5 minutes
Cook Time: 35 minutes

Dennis Keyes Photography

Ingredients:
I package carrot cake mix (raisins optional)
1 (12 oz.) Uinta: PUNK’N Harvest Pumpkin Ale
Eggs
Vegetable oil or applesauce
PLEASE NOTE: Substituting applesauce for vegetable oil decreases fat and calorie content.

1 container cream cheese frosting
1 small carrot (shaved)
1 tablespoon cinnamon 


Directions:
Follow instructions on the cake mix.
Substitute Pumpkin Ale for water.
Add eggs and vegetable oil or applesauce as directed.
Once baked and cooled, remove from cake or cupcake pan.
Glaze with your favorite cream cheese frosting and sprinkle with shaved carrots and cinnamon.

**Serve with a Uinta: PUNK’N Harvest Pumpkin Ale.

Thursday, July 24, 2014

Cucumber Hefeweizen

Last year my friend said he tried a cucumber wheat while in Colorado and loved it. While I was a little skeptical of the idea of cucumber in a beer, we decided to give it a try. This post is my third batch and what I think is the best so far. I have a great tasting hefeweizen recipe I use as the base.