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Old 01-19-2011, 11:36 PM   #1
Brewtard16
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Default Pumpkin Pie Stout Critique

Hi all!

Pretty new to posting, but I read a lot of information on this forum. excellent resource!

Would like some help with critiquing this recipe. Fairly new to all grain brewing, so please go easy on me, I love constructive criticism. thanks for your help!

I wanted to go big with this one. Full bodied, sweet, full of flavor. I am shooting for a good desert beer to sip on.

Pumpkin Pie Imperial Stout (Imperial Stout)

Original Gravity (OG): 1.110 (°P): 25.9
Colour (SRM): 35.8 (EBC): 70.5
Bitterness (IBU): 53.4 (Average)

65% Pale Ale Malt
10% Biscuit
7.5% Flaked Barley
5% Crystal 90
5% Munich I
2.5% Chocolate, Pale
2.5% Flaked Oats
2.5% Roasted Barley

0.2 oz/Gal Columbus (14.4% Alpha) @ 60 Minutes (Boil)
0.2 oz/Gal Horizon (12% Alpha) @ 5 Minutes (Boil)

17.4 oz/Gal Libby's 100% Pure Pumpkin @ 60 Minutes (Boil)
0.0 oz/Gal Irish Moss @ 15 Minutes (Boil)
6.4 oz/Gal Lactose @ 10 Minutes (Boil)
0.1 oz/Gal Pumpkin Spice @ 0 Minutes (Boil)
0.0 oz/Gal Cinnamon @ 0 Days (Primary)
0.0 oz/Gal Nutmeg @ 0 Days (Primary)
0.1 oz/Gal Pumpkin Spice @ 0 Days (Primary)
1.0 oz/Gal Vanilla @ 0 Minutes (Bottling)

Single step Infusion at 155°F for 60 Minutes. Boil for 60 Minutes

Fermented at 68°F with Wyeast 1084 - Irish Ale

Notes: Mash water volume: 6.5 gallons
Mash Water Temp: 167 F
Mashout water volume: 2.85 gallons
Mashout water temp: 212 F
Sparge water volume: 3.5 gallons
Sparge water temp: ~190 F

Total water volume added: 12.85 gallons
Total water volume to boil kettle: 10.35 gallons
Boiling time required to bring volume to 6.35 gallons: 4 hrs

Mash water per pound of grain ratio: 1.33 qt/lb
2.5 gallons of boiling water for mashout is required to raise the temp of the mash to 168 F
Grain absorbtion ratio: 0.13 gallons/lb
Total water loss due to grain absorbtion: 2.5 gallons

Pumpkin will be topped with 1.5 cups of dark brown sugar. Baked @350F for 35 minutes.

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Old 01-19-2011, 11:57 PM   #2
indigi
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My only critique would be that your grain bill seems overly complex, a problem I very often have. I find that questioning every ingredient will often reveal that I'm adding things just because they sound good or I like their flavor description.

Exactly what flavors are you going for? What will 2.5% flaked oats give you specifically that will be noticeable in taste or texture from, say, the flaked barley (especially at that small amount)? Why only 5% roasted malts in a stout split between pale chocolate and roast barley? What do you want from the Munich and the biscuit that you need both in there?

Here's my take on it:

65% Pale Ale
10% EITHER Munich/Biscuit
10% EITHER Flaked Barley/Flaked Oats
10% Roast Barley
5% Crystal 90L

If you go flaked oats, I'd toast them in the oven until golden and let them vent in a paper bag for a week before brewing. I'd also add the pumpkin to the mash instead of the boil unless you're fine with boiled pumpkin and starch haze in the final product - probably not too noticeable in a stout, though. Baking the pumpkin first sounds like a great idea - maybe even mix some of the spices in with that.


edit: also keep in mind that vanilla extract has some residual sugars in it. One ounce shouldn't give you bottle bombs, but if you increase the amount at some point it's good to keep that in mind.

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Old 01-20-2011, 12:24 AM   #3
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Quote:
Originally Posted by indigi View Post
My only critique would be that your grain bill seems overly complex, a problem I very often have. I find that questioning every ingredient will often reveal that I'm adding things just because they sound good or I like their flavor description.

Exactly what flavors are you going for? What will 2.5% flaked oats give you specifically that will be noticeable in taste or texture from, say, the flaked barley (especially at that small amount)? Why only 5% roasted malts in a stout split between pale chocolate and roast barley? What do you want from the Munich and the biscuit that you need both in there?

Here's my take on it:

65% Pale Ale
10% EITHER Munich/Biscuit
10% EITHER Flaked Barley/Flaked Oats
10% Roast Barley
5% Crystal 90L

If you go flaked oats, I'd toast them in the oven until golden and let them vent in a paper bag for a week before brewing. I'd also add the pumpkin to the mash instead of the boil unless you're fine with boiled pumpkin and starch haze in the final product - probably not too noticeable in a stout, though. Baking the pumpkin first sounds like a great idea - maybe even mix some of the spices in with that.


edit: also keep in mind that vanilla extract has some residual sugars in it. One ounce shouldn't give you bottle bombs, but if you increase the amount at some point it's good to keep that in mind.
Thanks for the help!

I was sure someone would say something about the complexity of the ingredients. I had them all there so i could see what the people would say about each of them, your help was perfect.

truth is, i dont have much experience with these grains very much. When I read descriptions about them, some look so similar, but they must be different in some way... right? or not.

I had the biscuit because I wanted to mimic the crust of a pumpkin pie. I had munich because I read it was sweeter and toasty, with more aroma. I thought they may complement each other well.

Flaked oats and flaked barley... I was hoping to get input from experienced users on preference... I was leaning towards flaked barely to begin with.

I didnt have much roasted barley because I wanted it more for its color, than its flavor. Does it not have much flavor to begin with? so is cutting back useless.

Thanks for your input, i appreciate it
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Old 01-20-2011, 01:13 PM   #4
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Let us know how it comes out. My pumpkin ale came out well this year but I may do the same recipe next year and something else a bit different...this sounds like it could be good. Are you going to age it until next fall?

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Old 01-20-2011, 01:54 PM   #5
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Originally Posted by CaptKiRkLeS View Post
Let us know how it comes out. My pumpkin ale came out well this year but I may do the same recipe next year and something else a bit different...this sounds like it could be good. Are you going to age it until next fall?
I will certainly check back and let you know. I guess I should come back to this thread instead of making a new one?

My initial thought was that it will need to be aged, so yes, it will age until fall 2011. Im sure I will give it a taste when it is finished though.
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Old 01-20-2011, 01:57 PM   #6
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One other question....

I see a decent number of people have viewed the thread, but there are not many replies. Does this generally mean, for this thread anyway, that the recipe generally looks good so no one is commenting on it?

Thanks!

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Old 01-20-2011, 02:24 PM   #7
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Quote:
Originally Posted by Brewtard16 View Post
I didnt have much roasted barley because I wanted it more for its color, than its flavor. Does it not have much flavor to begin with? so is cutting back useless.
If you're trying to design a beer that looks like a stout but lacks the strong roasty flavor, you might try replacing some of the darker malts with carafa III, which is dehusked/debittered black malt. It seems like your recipe is not trying to showcase roastiness, and that flavor would really just get in the way, so why not take it out of the picture?
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Old 01-20-2011, 02:47 PM   #8
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Originally Posted by EBloom97 View Post
If you're trying to design a beer that looks like a stout but lacks the strong roasty flavor, you might try replacing some of the darker malts with carafa III, which is dehusked/debittered black malt. It seems like your recipe is not trying to showcase roastiness, and that flavor would really just get in the way, so why not take it out of the picture?
good idea! so replace the roasted barley and pale chocolate with caraffa III?
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Old 01-20-2011, 03:01 PM   #9
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Quote:
Originally Posted by Brewtard16 View Post
good idea! so replace the roasted barley and pale chocolate with caraffa III?
Yeah, you could replace all of it or just a portion of it depending on how much you want to reduce the roasty flavor.
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Old 01-20-2011, 04:19 PM   #10
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The OG (1.110) seems a little too intense for my idea of a stout. What do people think of a little bit of Lactose in this recipe. I'm in the same boat as the OP. Looking for ideas

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