Pumpkin Ale Recipe Thoughts??

I posted this in Beginners Forum earlier, but thought I would post here as well. Certainly falls under both categories...sorry for double posting.

So, I have been wanting to do a Pumpkin Ale recipe for the past few weeks but have probably looked at TOO much info on here. There are so many good recipes that I have decided to try my hand at creating one on my own (this is my third batch ever, BTW). I want to be able get the "pumpkin ale taste" for sure. I am not sure what the gravity readings would be on this, either. Hoping for something in the ABV range of 6-8?

If y'all could weigh in on your thoughts, I would really appreciate it! Want to get this done by end of week!!

Pumpkin Ale
5 Gallon Extract Recipe

8.25 lb Pale LME (could use DME??)
.5 lb Crystal 60L
.25 lb Special Roast
.5 lb Biscuit Malt

60 oz Canned Pumpkin at 60 min (I have read all the opinions on canned v real pumpkins...can't find real ones now so going canned....is 60 minutes the right call? later in boil?)

1 oz Hallertau at 60 min
1 oz Hallertau at 5 min

Irish Moss at 15 min

1 lb Light Brown Sugar at 10 min

Spices at 5 min (1/2 tsp each of nutmeg, ginger, cinnamon, allspice and clove...should I go more?)

Yeast: planning on 1056 as it is what I used in my first two batches....kinda scared to try another one for this brew. But how much yeast? Don't want to do starter yet, either. One pkg enough?

I plan to run wort through sieve into fermenter.

Planning to taste prior to secondary and add more spices and/or some vanilla.

Anyone care to take a stab at whether or not this sounds ok?

Thanks so much!!

Bake your canned pumpkin a little first... spread it out on a baking sheet and bake at 350 F for half an hour or so...

You can also mix your spices into a "tea" so you can taste the mix before adding. Clove can get to be too much pretty quickly... maybe add it slowly to taste in the spice tea.

Thanks for the feedback! I forgot to mention that I do plan to bake the pumpkin prior to adding.

How much liquid would I make for the tea? I mean, let's say I make the tea with the above measurements in a quart of water. How do I know that the taste I get from the tea will remain consistent once I add to boil?

Thanks again...I really appreciate you weighing in.

Don't know if it makes much difference but I used the same amount of pumpkin (roasted in the oven first) but I put half in the mash and half in the boil (10 min). I do BIAB so I didn't have to worry about a stuck sparge.

For spices I just used McCormick's Pumpkin Pie Spice. I figured they probably had a better handle than I would on the right mix of spices. I didn't want to have to worry about a too cinnamon-y or too clove-y mix. I didn't make a spice tea but I might next time. I did additions of 1 tbsp at the last 15 and 5 minutes of the boil and then again in secondary for 5 days. I even threw some maple syrup into secondary. It came out just right - not too subtle but not overpowering.

Ballardinho said:

How much liquid would I make for the tea? I mean, let's say I make the tea with the above measurements in a quart of water. How do I know that the taste I get from the tea will remain consistent once I add to boil?

Click to expand...

I would only use a cup or 2 for the tea. The flavor won't remain constant. Especially after a short boil.... You'll drive off flavor compounds and aromatics. Plus you'll be adding it to 5+ gallons that will actively ferment. More flavor and aroma driven off. So you'll want your tea to taste a little strong. But not insane.

What you'll be looking for is balance. Not too much cinnamon or clove, just enough nutmeg, etc. Remember, you can always add more... You can't take it out once it's in! You can keep tweaking your spices right up to bottling time.

You may need to make this recipe a few times to dial in your preferred spice profile.

If you look at the pumpkin ale recipes in the recipe section, you'll see at the spice additions are all over the place. Only you know what you like. The pumpkin itself doesn't add a lot of flavor. Most of what we notice is the spice.

My 1st pumpkin ale was all grain, fresh roasted pumpkin in the mash, 1.5 tsp of pumpkin pie spice at flame out, and 2 vanilla beans in the primary after vigourous fermentation ended.

My 2nd was canned pumpkin, baked. And 1.5 tsp of pumpkin pie spice in 1.5 cups of water as spice tea, plus 2 vanilla beans after vigourous fermentation ended (mainly because I forgot to add the spice to the boil!)

They were a year apart so I can't say for sure which was better, but the 1.5 tsp of spice was noticeable but not too in your face. You could tell it was a spiced ale, but If I didn't tell you that it was pumpkin, you might not have been able to pinpoint it.

Great info, you guys. Thanks.

Do you think the 1056 will be ok?

Tinctures are the best way to go... Vodka soaked spices. Steam the alcohol off if you're concerned about adding vodka, but it's the best way to nail your spices. I take a measured sample and add measured amounts of spice until I get it right. Then I scale it up for whats in the keg.

Y'all think the grain bill will work out?

1056 is a good choice. I'm bottling my pumpkin ale on Friday and I used 1056. The samples I've pulled have been quite good. The yeast character is minimal which allows you to pull out the subtle pumpkin flavor and the spicing. I think an english strain might leave too much sweetness if you mash above 150.

It sounds like you are doing partial mash. I've never done it, so if I'm speaking out of turn, disregard. I'd recommend, though, using the pumpkin in the PM instead of the boil. You'll get some mouthfeel and body from the pumpkin without the headache of having to clean up a messy kettle.

Your grain bill looks good - very close to mine, except I used American varities. If you want increased mouthfeel, add .25 lbs of oats.

I'd consider eliminating the 5 min hop addition if you want nothing but pumpkin spice aroma. The aroma from the 5 min addition may muddy what you're going for.

Good luck.

No aroma hops. Very true. It will muddy the spice aroma.