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Old 09-22-2012, 08:16 PM   #1
DonMagee
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Default Pumpkin Ale

My wife asked me to make a pumpkin ale. After a bit of searching the internet looking at examples (mind you I don't think I've had more than 1 or 2 different pumpkin ales) This is my plan for Sunday. Any thoughts?

Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.10 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.072 SG
Estimated Color: 14.9 SRM
Estimated IBU: 19.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 83.1 %
Boil Time: 60 Minutes

Ingredients:
------------

Mash
-------------
3 lbs 12.0 oz Pumpkin - Canned (3.0 SRM) (2 big cans)
1 lbs Rice Hulls (0.0 SRM)
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
1 lbs 2.0 oz Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs 2.0 oz Victory Malt (25.0 SRM)
6.0 oz Wheat, Flaked (1.6 SRM)

Boil Adjuncts
---------------
1 lbs Brown Sugar, Dark (50.0 SRM)

Hops
----------
1.00 oz Goldings, East Kent [5.00 %] - Boil 60.0 13.4 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 25.0 4.7 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 5.0 1.3 IBUs

Spices
---------
1.65 tbsp Pumpkin Pie Spice (Boil 10.0 mins)
1.00 Items Vanilla Bean (Secondary 7.0 days) (2 beans, split and soaked in vodka)

Yeast
--------
1.0 pkg (11.5g) Safale American (DCL/Fermentis #US-05)


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 18 lbs 14.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 23.34 qt of water at 167.7 F 156.0 F 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 3.67gal) of 168.0 F water

Notes:
------
Place the brown sugar into the boil kettle during the boil. Make sure to remove it from direct heat while mixing to prevent scorching of the sugar.

For a sweeter ale, use White Labs London Ale (WLP002) with a 2 liter starter.

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Old 09-23-2012, 06:36 PM   #2
jbsg02
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Grain bill is similar to what I brewed yesterday, but mine didn't include any wheat. I went a little easier on the pumpkin spice in the boil and will add some back before kegging if I want more

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Old 09-23-2012, 07:28 PM   #3
zeno27
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I personally prefer my pumpkin beers without the vanilla. I'd also reduce the dark brown sugar to a half pound and ditch the wheat altogether.

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Old 09-23-2012, 07:53 PM   #4
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I have heard from some people that brown sugar tastes differently after fermentation, so I have always avoided it. Is this an irrational fear?

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Old 09-24-2012, 03:07 AM   #5
DonMagee
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Well, it is done. I kept the recipe mostly the same. I lowered the amount of spice and I'm still thinking about what to do with the vanilla beans. But so far everything was smooth. I didn't hit my target OG but it was close enough (1.070 instead of 1.072). The smell was amazing.

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Old 09-24-2012, 05:47 AM   #6
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Quote:
Originally Posted by DonMagee View Post
Well, it is done. I kept the recipe mostly the same. I lowered the amount of spice and I'm still thinking about what to do with the vanilla beans. But so far everything was smooth. I didn't hit my target OG but it was close enough (1.070 instead of 1.072). The smell was amazing.
it DOES smell amazing after the spice addition, mmm
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Old 10-22-2012, 06:33 PM   #7
DonMagee
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Pumpkin ale is in the keg and time will tell. It did taste great when I kegged it though. It's very mild in vanilla and pumpkin spice flavor. Overall it's like a lot like a amber ale but on the sweet side with just hints of the flavors. I think it will be a solid beer once it carbs up.

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