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09-04-2008, 04:41 PM
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#1
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Senior Member
Join Date: Jul 2008
Location: Asheville, NC
Posts: 196
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need some help developing my pumpkin ale recipe please
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I'm getting started a bit late to make a pumpkin ale, but hey better late than never. After looking through a bunch of recipes, I came up with this one based on what i have around and I just wanted to get a second opinion on this to make sure it sounds sane... this would be my first partial mash, and i would really appreciate some help with the recipe so i don't screw it up 
6 lbs Amber LME
2 lbs Pale 2-Row malt
1 lb Crystal 60-L
8 oz Biscuit
4 oz Wheat, flaked
60 oz Pumpkin (60 min)
1 oz Kent Golding (60 min)
0.5 oz Fuggles (10 mins)
1 tsp Irish Moss (10 mins)
1 tsp nutmeg (3 mins)
1 tsp all spice (3 mins)
0.5 tsp cinamon (3 mins)
Wyeast 1056 American Ale yeast
Mash grain in 2 gals 150-155 F for 45 mins to 1 hour. Sparge w/ 2 gals of 175 F water, add wort back to brewpot. Add LME, pumpkin (which will be roasted in the oven at 350 for 45 mins or until carmelization is apparent), and hops. 50 mins into boil add 0.5 oz Fuggles, and Irish Moss. At ~57 mins add spices. Finish boiling, cool wort, transfer to carboy w/ aeration, fill to 5 gals, pitch yeast. it'll probably spend 2-3 weeks in primary, then off to secondary for a few, then into bottles (or TAD)... i will probably add spices, if necessary, to taste during secondary.
Does this sound like a pretty good plan?
Last edited by bergman1118; 09-04-2008 at 08:15 PM.
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09-04-2008, 04:49 PM
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#2
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,041
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Are you doing this as a partial mash? SInce you have 2-row?
I'd lose the wheat, it serves no real purpose, maybe add some brown, aromatic or munich instead.
And I'd add a flavor aroma hop addition, like fuggles.
Have you run this through a caclulator yet?
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09-04-2008, 04:51 PM
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#3
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Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
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This recipe is much like mine. The wheat should help with head retention. I don't like flavor hops in pumpkin ale - tried it once...not good. Munich would be a nice addition.
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09-04-2008, 05:12 PM
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#4
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Senior Member
Join Date: Jul 2008
Location: Asheville, NC
Posts: 196
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Yes Yuri, this one is based heavily upon your recipe (thanks for that). I was just trying to adapt it to partial mash. Seeing as I have never done a PM, I would like to get this one right 
I was thinking of fuggles (0.5 oz) for flavor hops, but I am leaning towards not using them b/c I would prefer to have a more pumpkin-like taste. I was also considering using some maple syrup as I noticed in some other recipes.. If used at the beginning of the boil, this will only contribute to the amount of fermentable sugars, correct? I don't have any munich at the moment either, and was planning on doing this tonight b/c of time constraints so munich really isn't a viable option for me. And no, I have not run this recipe through a calculator.. is the Tasty Brew one decent?
Last edited by bergman1118; 09-04-2008 at 05:15 PM.
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09-04-2008, 05:16 PM
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#5
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Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
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BeerSmith has a free trial. Keep the maple syrup out of the boil. Add it during fermentation (or use it as a tool to adjust the OG).
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09-04-2008, 05:16 PM
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#6
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Senior Member
Join Date: Feb 2008
Location: Amherst, NY
Posts: 2,206
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You need to cut the cinnamon in my opinion. The nutmeg is and allspice are the flavors that are the characteristic to pumpkin pie.
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09-04-2008, 06:13 PM
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#7
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Senior Member
Join Date: Jul 2008
Location: Asheville, NC
Posts: 196
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and there is some cinamon in the pumpkin pie spice.. so cutting it out makes sense i 'spose.
but otherwise everything else seems ok? i am most concerned about the grain bill and whether that seems reasonable for a partial mash. oh one more thing i just realize, the wheat i have is white wheat malt, not flaked.
Last edited by bergman1118; 09-04-2008 at 06:30 PM.
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09-04-2008, 06:22 PM
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#8
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Stuck in the playroom
Join Date: May 2008
Location: Watertown, CT
Posts: 30,330
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I would cut the cinnamon to 1/2 tsp. and skip the pumpkin pie spice in the boil. If the spiciness isn't what you want after primary fermentation, you can always make a pumpkin-pie spice tea and add it to secondary to your taste.
I went with 1 oz Fuggles for 60 mins and then 1 oz for 10 mins on mine, which I just did Monday. Sample tasted wonderful.
Oh, and 90 oz is a lot of pumpkin. Be prepared for a mess. 60 oz per Yuri's recipe seemed to do the trick for me.
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09-04-2008, 06:23 PM
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#9
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Senior Member
Join Date: Jul 2007
Location: Edmonton, Alberta
Posts: 234
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I wouldn't added the spices until 1 minute or even knockout.
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09-04-2008, 06:25 PM
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#10
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Stuck in the playroom
Join Date: May 2008
Location: Watertown, CT
Posts: 30,330
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Quote:
Originally Posted by Rudeboy
I wouldn't added the spices until 1 minute or even knockout.
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+1 on that. I went for 5 mins. Spices tend to be volatile and lose flavor quickly.
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