Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > My pumkin ale turned out half Hefeweizen

Reply
 
LinkBack Thread Tools
Old 10-22-2013, 03:02 AM   #1
Zainyolprospector
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 22
Likes Given: 2

Default My pumkin ale turned out half Hefeweizen

Hey everybody,

A few of my friends and I made our first all grain Pumpkin Ale last month. Today was the unveiling (the bottles were finished carbonating), and much to our surprise, the ale tastes like a combination of a pumpkin ale and a hefeweizen.

Has this ever happened to anybody? In my opinion, the brew tastes great, it's just weird that it would turn out like this. Very hazy, wheaty.

Malt

9 lbs Pale Malt (2-row)
0.5 lbs Crystal 40L
0.5 lbs Crystal 120L
1 lb Aromatic Malt
0.5 lbs Special Roast
0.5 lbs Carapils
1 lb Brown Sugar

Hops

1.0 oz Magnum at 60 mins
0.5 oz Kent Golding at 30 mins
0.5 oz Kent Golding at 15 mins
1.0 oz Hallertauer at 5 mins

Yeast

London Ale (Wyeast) No starter

Method

-Half a can of baked Libby's pumpkin filling was added to mash.
-1 lb of baked pumpkin pulp was added to boil at 60 mins.
-Cinnamon, clove, allspice, nutmeg and 1 lbs of baked pumpkin pulp were added to the boil at 5 mins till flameout.
-Ginger was added into primary fermentor

-Transferred to secondary on day 15. The color of the beer started a dark brown, but at time of transfer to secondary, it was a hazy orange-brown. The coloring has stayed and now, upon pouring into beer glass the all is very hazy (like a wheat ale).

During fermentation, the carboy fluctuated between 69-77 degrees F.

I appreciate the feedback. I just want to know if this happens sometimes with "vegetable beers."

__________________
Zainyolprospector is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2013, 03:12 AM   #2
jro238
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Memphis, Tennessee
Posts: 536
Liked 45 Times on 43 Posts
Likes Given: 8

Default

I've never used that yeast before but my best guess is that the high ferm. temp. (assuming that the 77 was in the first 3 days) bumped up the ester production similar to a hefe. I've never experienced this with my pumpkin ales (I use US-05).

Edit: at least its good!

__________________

My GE 7.0 cu.ft. Keezer Build: http://www.homebrewtalk.com/f51/my-h...-build-327739/

jro238 is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2013, 11:39 AM   #3
FRS
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: State College, PA
Posts: 151
Liked 8 Times on 8 Posts
Likes Given: 2

Default

You are probably seeing haze from unfermentable starches from the pumpkin added during the boil.

__________________
FRS is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2013, 01:49 PM   #4
Zainyolprospector
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 22
Likes Given: 2

Default

Quote:
Originally Posted by FRS View Post
You are probably seeing haze from unfermentable starches from the pumpkin added during the boil.
That makes sense, but I've seen pumpkin ales been done before with pumpkin, and those didn't get any haze. Once again, was it the fermentation temp that caused the starches to remain?
__________________
Zainyolprospector is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2013, 05:32 PM   #5
FuzzeWuzze
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
FuzzeWuzze's Avatar
Recipes 
 
Join Date: Jun 2012
Location: Hillsboro, OR
Posts: 2,086
Liked 217 Times on 167 Posts
Likes Given: 16

Default

Its most definitely because you fermented so warm. 69-70 is which was your low temperature is already too high.

You need to figure out a way to keep your fermentation temperatures in the mid to low 60's if you want crisp clean ales.

Hefe's and other things like Saisons can be done in the upper 60's low 70's though.

FuzzeWuzze is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2013, 05:59 PM   #6
feinbera
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: San Francisco, CA
Posts: 455
Liked 81 Times on 67 Posts
Likes Given: 45

Default

Throw another one on the "fermented too warm" bandwagon.

My first brew was an English-style IPA. I hadn't heard of temperature control at that point, and it came out like a hoppy hefe. Got me a floating thermometer, a 15-gallon plastic bucket, and some half-gallon jugs to throw in the freezer; holding my beers to the low 60's during active fermentation has been smooth, unintentional-hefe-free sailing ever since.

__________________
feinbera is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
My Hefeweizen Turned Out A Little Thin And Light--why? Ben_Persitz All Grain & Partial Mash Brewing 8 03-29-2014 01:06 AM
making a half cider half mead concoction paddy711 Cider Forum 0 10-09-2011 03:44 PM
Half still sweet, half carb'd dry cider, will this work? BierKoning Cider Forum 7 08-18-2011 08:21 AM
Good/bad idea? Bottling half then dry hopping half of the primary. homebrewjapan Beginners Beer Brewing Forum 8 03-23-2009 02:42 AM
Half IPA, Half Amber Ale... Am I a bastard for wanting to brew such a creature? TXCrash General Beer Discussion 11 12-07-2008 04:26 PM