nailedtonothing

Recipes 

It'll be about 2 months, but I'm kegging. Bottling is much too tedious.

stblindtiger

Recipes 

If you guys aren't sick of reviewing Pumpkin Ale recipes yet, I put together a Belgian Pumpkin Ale I'm thinking about using a locally harvested Wild Yeast on...

YEAST INFO:

The yeast has a Medium Floc, but responds well to finings; atentuation range between 78%-84%;

temp tolerance of 66-94 degrees;

It is a belgian style yeast that may contain some Brett, however no lacto-baccilli;

At lower temps it supports malt forward beers with a mild sweetness and few esters, as temp increases it supports more banana and clove flavors, further increases start to create hazelnut, dark fruit, and bubblegum flavors, and above 82 degrees it imparts a certain pepperiness.

No tartness, and only minimal saison like farm yard character.

RECIPE:

Recipe: Belgian Pumpkin Ale
Brewer:
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.99 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.063 SG
Estimated Color: 12.8 SRM
Estimated IBU: 28.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2 50.0 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3 2.8 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 2.8 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 2.8 %
0.75 oz Magnum [12.40 %] - Boil 60.0 min Hop 8 28.3 IBUs
1.00 oz Sterling [7.50 %] - Aroma Steep 10.0 min Hop 14 0.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 2.8 %
6 lbs Pumpkin (3.0 SRM) Sugar 6 33.3 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7 5.6 %
0.50 tsp Cinnamon (Ground, Dry) (Boil 1.0 mins) Spice 11 -
0.25 tsp Ginger Root (Ground, dry) (Boil 1.0 mins Herb 10 -
0.13 tsp Nutmeg (Ground, Dry) (Boil 1.0 mins) Spice 13 -
0.13 tsp All Spice (Ground, Dry) (Boil 1.0 mins) Spice 12 -
1.0 pkg West Philly Wild Yeast (WPW #4) Yeast 15 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 18 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.75 qt of water at 168.2 F 156.0 F 45 min

Sparge: Batch sparge with 2 steps (1.63gal, 3.75gal) of 168.0 F water

(Edited the water volumes... I was getting some weird amounts in the previous post. I fixed my equipment set-up in Beersmith though and it looks pretty good now)

I hope I get some feedback, as this is only the second recipe I ever put together. I kind of combined Jamil's recipe with Southern Tier's Pumking, plus a belgian style yeast.


What do you think?

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Primary - Wit, Lambic 1
Secondary - Berliner Weisse Experiments
Keg - Berliner Weisse, Lemon Lime Hef, Arrogant Bastard Clone
Bottled - Lots
Up Next - Rye Saison, Pumpkin Ale, Citra IIPA, Rauchbier

KingBrianI

Recipes 

The recipe looks solid. The only thing that I'm questionable on is the lactose, I don't know how that will work in a beer with belgian yeast character. You may want to lower the bittering down to like 20 IBU and drop the lactose so that a malt sweetness comes through but the beer remains dry and not artificially sweet. That's just my opinion though.

I would like to hear more about that yeast though! Did you catch it or was it caught by someone else? Sounds like it has been fairly extensively documented and the flavors it makes sound awesome! Any way for interested brewers to get a slant or something?

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I'm too lazy and have too many beers going to keep updating this!

EuBrew

Recipes 

Sounds pretty interesting, but with 6 lbs of pumpkin I'd increase your rice hulls to at least 1 lb if not 2, they're cheap insurance to a stuck mash.

Good luck!! I plan on brewing my latest attempt at the pumking next weekend if I can get my rig finished by then!

__________________
Primary 1: empty
Primary 2: empty
Primary 3: still at LHBS waiting for me to purchase
Secondary 1: empty
Secondary 2: empty
Secondary 3: empty

Kegged: New Belgium Ranger IPA Clone attempt #1
Bottled Southern Tier Pumking Clone

Planned: EdWort's haus pale ale
CBC Bodhi IPA



I may be naive but I make up for that with inexperience!!

stblindtiger

Recipes 

Thanks for the quick feedback guys! I was thinking about dropping the IBU's down a bit as well. I just wasn't sure how much... I dropped the Magnum down to about .5 ounce and that brought the IBU's to 18.9.

The only reason I was going to add the Lactose was to increase the mouthfeel a bit, as I feel as though Pumpkin may have some in there as well.

Maybe bring it down to 1/2 lb or should I drop it all together since I'm using the Wild yeast?

King Brian.... I got the West Philly Wild yeast from a local homebrew club meeting. The owner of my LHBS was there handing out samples from a customer of his that was trying to sell it.

I have the guys email/contact info if you are interested in getting some.... I don't know the guy at all, but like I said the local homebrew supply owner was handing out samples in the hopes that people would be interested in it and want to buy some. If you are serious about getting some, I'll email him and see if he still has any...

__________________
__________________
Primary - Wit, Lambic 1
Secondary - Berliner Weisse Experiments
Keg - Berliner Weisse, Lemon Lime Hef, Arrogant Bastard Clone
Bottled - Lots
Up Next - Rye Saison, Pumpkin Ale, Citra IIPA, Rauchbier

Oddball

Recipes 

Great thread! I want to get pumpkin batch ready for Halloween. Better get started....

CrystalShip

Recipes 

I brewed a pumpkin ale the first week of august and just bottled it yesterday... tasted pretty good if not a tad boozey. The recipe went something like this...

7lbs two row pale
4lbs munich
1lb crystal 60
1.5 cups of organic turbinado sugar (in hindsight I would have used dark brown sugar)
2oz tettnanger hop pellets
a large can of libby's pumpkin (thrown in the mash)
wyeast 1056
about 1/2 tsp of pumpkin pie spice blend (end of boil)

It was supposed to be a five gallon batch but I lost a bit straining a TON of trub out of the kettle. I primed with DME, and heard that it might take a bit longer than with corn sugar but that's no prob since we have a while before All Hallows eve!

inkman15

Recipes 

Question about equipment - I'm going to be using my homemade Rubbermaid cooler mash tun for this (the kind with a stainless steel braid as a filter). Will that be an issue with pumpkin getting inside it and clogging?

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Primary: Orange Honey Wheat

nailedtonothing

Recipes 

Use some rice hulls, should keep from clogging you up with a stuck mash. Update on my ale: it came out awesome. People that have sampled it say that it is only bested by pumking from the others that they have had. I'm extremely happy with the results!

HollisBrewCo

Recipes 

I came up with a really good method using canned pumpkin to avoid any problems with runoff or a stuck sparge. http://hollisbrewco.blogspot.com/2011/09/pumpkin-ale-brew-day.html I just dissolved the canned pumpkin pie filling in my mash water while it was heating up. the rims system was recirculating the water at the time so that ensured it all got dissolved.

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