Pumpkin Spiced Samhain Amber Ale

Pumpkin Spiced Samhain Amber Ale


Samhain or Hallowe’en is one of my favourite times of year. It’s the long, dark nights, the warm fires, the abundance that autumn offers, root vegetables, berries and apples. The shorter evenings are a great excuse to get brewing and warm the house with the smell of biscuity wort and spicy, citrusy hops.

I have been brewing for a couple of years and have wanted to share recipes from the Scullery, but I didn’t really know where to start with getting people to try to brew! So, I decided not to… while this won’t serve as a “How To” for brewing beer, I can suggest for any new brewers to get your hands on Brooklyn Brew Shop’s Beer Making Book. It simplifies the core principles of brewing and details the equipment and ingredients you’ll need to get started so that you can try some of these secret scullery recipes!

The beers I brew are all brewed in 8-10L batches on my kitchen stove. These smaller batches mean I can play around with interesting ingredients without worrying too much about the volume needed for a recipe or the cost of the recipe. I try to incorporate flavours and ingredients I like into the recipes, sometimes with specific combinations of grain, hops and yeast but I’ll also try adding different ingredients that are seasonal and local if they’re available.

The inspiration for this brew comes from across the pond in the States. I have a lot of respect for the craft brewing industry in the US; where locals have embraced craft brewers and their creations over the last three decades, allowing their reach to grow every year enabling brewers to experiment with new styles for the more curious beer drinkers. Pumpkin as an ingredient in beer is not a new idea or style; but within the last decade pumpkin spiced ale has gained popularity in the states and is a seasonal beer synonymous with Hallowe’en. It tastes like pumpkin pie seasoned with ginger, cinnamon, cardamom and zesty oranges. It’s the kind of beer that polarizes people, I love it; you might hate it!

This recipe uses an amber ale base, spicy zesty hops, a spicy continental style yeast, pumpkin and Belfast’s own suki spiced citrus tea. It produces a savoury spiced pumpkin ale with an ABV of 5.5%. In order to get the goodness from the pumpkin without adding bulky un-fermentable fibres to the wort, the pumpkin juices are extracted using coffee filter paper and boiled water. It’s a little messy, but necessary if you don’t want to lose half of your beer to fibres!


As always, the spent grains from the brew were included in our most recent batch of BlackBrew, SculleryMade Black Pudding!

As the first beer recipe shared from the Scullery, I really hope you give it a try and let me know your thoughts/suggestions! Sláinte!



Pumpkin Spiced Amber Ale


8L batch

1.4Kg Maris Otter Pale, freshly milled

400g Cara Amber EBC 70, freshly milled

155g Crystal EBC 150, freshly milled

80g First Gold Hop cones, dried

1.275Kg Pumpkin Pulp (tinned)

250g Suki Spiced Citrus Tea

5.5L Boiled water, cooled to 70°C

11g Safbrew T-58 Dried Yeast

Coffee filter paper, jug & 2L boiled water to extract the pumpkin juices



Mash temperature: 65°C

Mash time: 90 minutes

Primary fermentation temperature: 20°C

Secondary fermentation temperature: 20°C

Target ABV: 5%


In a large pot (8-9L volume), add the milled grains to the 70°C water and mash for 90 minutes.

While the grains are mashing, extract the pumpkin juices from the tinned pumpkin. In a large jug, add 2L of boiled water to the pumpkin pulp and gradually pass the liquid through filter paper collecting the pumpkin juice.

Strain the wort into a large pot (10L volume) and wash the grains with 2L boiled water.

Add the pumpkin liquid to the wort pot and bring to a rolling boil for 60 minutes; adding half of the hops after 45 minutes and the remaining hops after 60 minutes.

While the wort boils, brew the Suki tea for 15 minutes in 750mL boiled water. Add the tea to the wort at the 60 minute boil mark and chill the wort rapidly.

Shake half of the dried yeast into 250mL of the chilled wort at 20°C and allow the yeast to grow for 10-15 minutes.

Transfer the wort into a fermentation vessel, adding the yeast (3% vol) and leave to ferment at 20°C for 7 days gently shaking the vessel daily to waken the yeast.

Transfer the primary ferment into bottles adding fresh yeast from the remaining 5.5g (final bottle volume of 1%) leaving to ferment for at least one more month at 20°C.

Serve on a dark autumn or winter evening in good company and you can’t go wrong!


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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For local artisan ingredients that inspire our blog, visit the Farmer’s market at The Inns, Inns Market on the last Saturday of every month at BT8 7HN!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com


Belfast Black Pudding Scotch Eggs

Belfast Black Pudding Scotch Eggs 

For about 6 months during university, I lived with my Granny in West Belfast. The G-Unit. Our wee Westicle. Westside. She’s a legend, our Granny. I had no idea then, but I’d come to fall victim to a contagious affliction during my time with Granny. The Irish Granny’s need to feed. If I’m honest, I was probably always prone to the disease, but living with Granny definitely catalyzed my need to feed everyone and anyone who’s foot crossed the front door. Those who know me know the dangers of visiting the Scullery – “Try this! Eat that! Drink this! Take some of that home!”…thanks Granny, you’ve got a lot to answer for!

This need to feed lead me on a wintry Friday evening to serve up crispy, golden, Belfast black pudding Scotch eggs next to patiently poured pots of SculleryMade Porter when a couple of neighbours called round from Sugarpiece.com to write a piece on my black pudding. While we talked all things pudding and beer, Sugarpiece’s in-house Chef, Brian lent his Michelin-in-your-kitchen tips to help create these tasty Scotch eggs and the recipe is now yours to try!

Hop on over to Sugarpiece’s website for more recipes from Chef Brian and you can read their original Black Pudding piece here!



Scotch Eggs and Porter



Belfast Black Pudding Scotch Eggs 


Serves 6:

6 Cavanagh Free Range Eggs

1 Whisked Cavanagh Free Range Egg

100g Plain Flour

600g Belfast Black Pudding

1 tsp Cinnamon

1tsp Nutmeg

180g Breadcrumbs

Oil for frying

Salt & Pepper to season



Preparation time: 20 minutes

Cooking time: 3 minutes 

Calories per serving: 280 Calories per Scotch Egg (2g sugar)


Place the eggs into a pot with boiling water and cook for 5 minutes. Carefully peel the soft-boiled eggs immediately and place in cold water.

Divide the black pudding into six portions and work it with your hands to soften it. Flatten the pudding into your hand and gently place the egg in the centre, folding the black pudding around the egg.

Heat the oil in the deep fryer to a high heat.

Roll each egg in flour, then in egg wash, then in the breadcrumbs and repeat with the egg wash and bread crumbs again to form a double coating.

Fry the Scotch eggs until crispy and golden.

Serve warm with home-made mayonnaise.

Closeup Scotch Egg


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SculleryMade produces artisan goods using quality, local ingredients in Belfast. For recipe ideas using local ingredients check out our blog http://scullery-made.com 

For SculleryMade goods & other local artisan produce, come and find the maid at Inns Market on the last Saturday of every month!

SculleryMade – Ormeau Rd, Belfast                                                

Contact: Caoimhe@scullery-made.com

SculleryMade Sparkling Apple Cider

SculleryMade Sparkling Apple Cider


Spring is here and in the Scullery we’ve been busy gearing up for Farmer’s markets, cookery demo’s and all the while we’ve been testing out some new recipes for brewing and curing with local produce which we hope to share with you over the the next couple of months! So it’s safe to say, we’ve worked up a thirst! Thankfully, a batch of scullery-brewed sparkling cider we started in January is ready to pop, just in the nick of time!

In the scullery, we are pretty happy about the resurgence of quality craft cider producers around the country in the last 5-10 years. Let’s not forget the brewers either, and the distillers bringing age-old Irish crafts back home to produce the best quality spirits, beers and ciders using our own locally grown crop – fair play to all of you, we’re delighted you’re here! With the return of the craft, there have been more and more people keen to give home-brewing a try. Maybe it’s because the secret’s out – it’s not that difficult, give it a go!

It takes a couple of months to produce the cider, so now’s a good time to start preparing some batches to enjoy a glass of your own home-made sparkling cider in late-spring/early summer (will we get a summer this year?!). The recipe shared below uses Barnhill Apple Juice from Kenny Redmond’s Barnhill farm in Co. Armagh (we’re a sucker for Orchard County Apples!). Barnhill farm have been growing and maintaining traditional varieties on the family farm for over 100 years. The apples are pressed and bottled on the farm and include no additives or preservatives which makes them a great base for the bio-chemical part of the fermentation as some additives/preservatives in other juices can interfere with the yeast’s activity. Barnhill have also created a range of juices that have extra flavour from added blackberry fruit, raspberry and elderflower which make for lovely sparkling cider varieties – so you’ll have your pick! Around Belfast the apple juices are available for purchase in St. George’s market, McCreery’s Butcher (Ormeau rd). and at other select Farmer’s markets too.

Aside from the apple juice, you’ll need a few essentials to kick-start your home-cidery. Quality, sterile equipment is very important. It’s got to be clean because you’re making the perfect environment enriched for any kind of bacteria/fugus to thrive in so keep it clean to prevent anything but the yeast growing or you’ll spoil your batch. You’ll need a glass demi-john with a rubber bung and an airlock.

Demi Johns bungs and airlocks

To transfer the primed cider into the bottle after your first fermentation for conditioning, you’ll need a length of tubing (around 1 Metre) and a rigid plastic tube with removable u-bend (which will help to reduce sediment transfer).

Syphon kit

You’ll need a yeast strain (dried yeast) for two fermentation steps – first in the demi-john and second in the bottle. Different strains of yeast will metabolize the sugar source in fermentation to give a unique profile of bi-products (that impart flavour) and carbon dioxide (to give the fizz). The recipe below also includes a small amount of sugar which is optional, but adding it gives the yeast in the second fermentation a bit more energy, which is especially important if you’ve had a longer initial fermentation.

After that, you’re good to go and all you need is time!

SculleryMade Sparkling Apple Cider

Cider and salmon


1 bottle of Barhnhill Apple Juice (750mL)

1 packet of champagne yeast (5g)

50g caster sugar (optional)


Preparation time: 5 minutes prep 

Conditioning: 2 months

Calories per serving: 110 calories (180mls per serving)

Pour one bottle of apple juice into a clean demi-john container and add the yeast.

Keep and clean the juice bottle in preparation for conditioning the cider.

Swirl the liquid for a couple of minutes to aerate the juice and wake the yeast.

Fill the airlock reservoir with water and insert the airlock into the rubber stopper.

Seal the bottle with the stopper and leave the demi-john in a warm place (18-22oC) to ferment for 5-10 days. Swirl every couple of days (carefully remove the stopper for this and replace after swirling) to disturb the yeast and introduce more air into the liquid to maintain fermentation.

Using tubing and a removable u-bend attachment, transfer the cider into a jug to pour back into the glass bottle.

Dissolve the sugar in 50mL warm water and add to the cider with the remainder of the yeast.

Seal the bottle and roll to mix the yeast and leave at room temperature to condition for a minimum of 2 months.

Serve the cider chilled and enjoy!


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SculleryMade is a Belfast blog sharing recipes using quality, locally sourced ingredients in cooking, brewing, baking and curing.

SculleryMade – Ormeau Rd, Belfast                                Contact: Caoimhe@scullery-made.com