thanantos

Recipes 

Last night I brewed up my version of Lcasanova's recipe found here: http://www.homebrewtalk.com/f78/gluten-free-pumpkin-spice-ale-147707/index2.html

Here's the ingredient list:
OG: 1.055 and SRM: 4 or 5
6lb BRS @ 60
29oz each of caramelized Pumpkin Pie Filling and Puree @ 30
1 tsp McCormick Pumpkin Pie Spice @ 15
2lb caramelized honey @ flameout

I used a mix of different hops I had laying around for bittering: 1oz Golding, 1oz Willamette and .5oz fuggle. I fear it may be too much for this brew, but we will see. It calculated out to 45 IBU.

I also used a full pound of maltodextrin. Kind of extreme I know, but I've been wanting to experiment with this for a while.

Then the typical irish moss, yeast nutrient and Safale S-04 yeast.

It took quite a while to caramelized the pie filling and puree which I tried initially doing in a deep frying pan. That was a mistake, it splattered EVERYWHERE. Moved it to a stock pot and that was the ticket. As you can see in the picture I got it quite dark.

I went quite a bit farther with caramelizing the honey than I did with the honey noble I made, but I still think I could have gone farther. I have been worried about burning it though.



After the pumpkin was added the wort changed from the hop green to a really nice pumpkin orange, and the aroma was awesome! This is one I can't wait to try!

Here's the details page:http://brewology101.com/AleAbacus/6007/GF-Pumpkin-Spice-Ale

ChasidicCalvinist

Recipes 

Looks good! FYI--you can burn honey. The next mead I make will be a brochet, which IS burnt honey.

__________________
so whether you eat or drink, whatever you do, do it all for the glory of God.

thanantos

Recipes 

I think I need to look up that recipe. I have heard of brochet, but I don't know much about it.

This might be a good way to get color and caramel/honey flavor in our beers.

ChasidicCalvinist

Recipes 

Mead is great. I'm drinking my strawberry-rhubarb mead right now. I've never had brochet but I'm excited to try it. They boil the honey for around 2 hours for a brochet. http://www.homebrewtalk.com/f30/stark-raven-mead-burnt-honey-mead-attempt-163268/

I've read of an IPA mead but I can't find any recipes.

I realize all of this is off topic so I'll stop. Your pumpkin beer looks good.

__________________
so whether you eat or drink, whatever you do, do it all for the glory of God.

thanantos

Recipes 

No problem man! I'd love to hear about your brochet!

It's not like we are arguing predestination or anything, lol?!

thanantos

Recipes 

Racking to secondary now with the gravity at 1.014.

Here's a pic of it. Came out with a nice, pumpkin color and tastes great!

spaced

Recipes 

Sorry that it's off topic but what yeast do you guys use for mead that's gluten free?

And mead ipa, how bloody good does that sound.

__________________
My gluten free home brewing blog.
http://gfhomebrewing.blogspot.com/

Drinking: Brown Ale
Fermenting: American Pale Ale
Planning: Belgian Spiced Ale, Belgian Triple and a Pale Ale

All gluten free.

thanantos

Recipes 

That DOES sound good. I don't know what yeast to use, but check out the gluten free ingredients sticky which will tell you at least which yeasts are gluten free.

AND now you owe me one double deuce of mead IPA for hijacking my thread

ChasidicCalvinist

Recipes 

That looks great. A storm blew through last night and the temperature has dropped 15-20 degrees....it is starting to feel like fall. I think I'm going to have to scratch using the pumpkins I'm growing because they are taking FOREVER! I'm hoping to buy canned pumpkin this week and make my pumpkin bourbon dubbel. I'll roast it using the method you did.

I use lavlin (unk what #) for the majority of my meads. The package says "gluten free" I have also used s-04 and s-05. Which is why I often wonder about yeast nutrients...I've NEVER had a yeast poop out on me, even using ale yeast in a fall cyser. And on more note and then if someone wants to start a separate thread investigating it that would be awesome, there was some talk about ipa meads on the mead forum, some commercial brewery apparently makes them and the brew/finish time is more similar to beer. But I can't find ANY info. I would definitely make one.

Okay. Back to this wonderful looking pumpkin spice ale.

__________________
so whether you eat or drink, whatever you do, do it all for the glory of God.

igliashon

Recipes 

Sorry to keep the thread-drift going, but I may just have to try my hand at this IPA mead thing! I'd reckon you boil the hops in the water as if making a beer, and then add all the honey at flame-out and ferment like a mead...and then probably dry-hop after racking it a few times to clear. Yep...I think a gallon of experimentation might be in the offing....

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Bottled: Beet-Buckwheat RIS, Oatmeal Cherry Stout, Galaxy-Hopped Bochet, Oat-Pecan APA, Sorachi-Chamomile Blonde, Quinoa IPA, Black IPA, Nelson Agave Cream Ale, Buckwheat Stout, Chestnut Saison, Mosaic IIPA, White IPA
Primary: Empty
Secondary: Empty
Planning: Chestnut Coffee Stout, another IPA, Wild Rice Brown, Blackberry-Kombucha Sour, Melon Pale Ale, and plenty more!
All gluten-free, all the time!

Check out my gluten-free brewing blog, beyondbarley.blogspot.com