Joie De Vivre (Fake Imperial Pumpkin) - GOLD medal in State Comp
I made the following beer and was VERY happy with it. Chewy, malty, and spicy. I gave one to my BIL who was down for Christmas, and his first comment was "Pumkin Pie!". There is no pumpkin in it. The spices are very prominent. My plan is to make this again in the summer. I will cut the spices down 25%.
Joie De Vivre
Spice / Holiday Beer
Type: All Grain Date: 9/26/2009
Batch Size: 6.00 gal
Boil Size: 7.80 gal
Boil Time: 90 min
Amount Item Type % or IBU
0.40 lb Rice Hulls - 50# (1.8 SRM) Adjunct 2.06 %
8.00 lb Pilsner (2 Row) Malteurop (1.7 SRM) Grain 41.24 %
4.00 lb White Wheat Malt (2.5 SRM) Grain 20.62 %
3.00 lb Munich Malt - 10L (10.0 SRM) Grain 15.46 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.31 %
1.00 lb Melanoiden Malt (28.0 SRM) Grain 5.15 %
1.00 lb Victory Malt (28.0 SRM) Grain 5.15 %
0.50 oz Tradition [5.00 %] (90 min) Hops 6.2 IBU
1.00 oz Tradition [5.00 %] (30 min) Hops 8.9 IBU
2.00 tsp Clove Spice (powder) (Boil 5.0 min) Misc
2.00 tsp Nutmeg (Boil 5.0 min) Misc
4.00 tsp Cinnamon Spice (powder) (Boil 10.0 min) Misc
1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter 2000 ml] Yeast-Ale
Measured Original Gravity: 1.090 SG
Measured Final Gravity: 1.029 SG
Actual Alcohol by Vol: 8.00 %
Bitterness: 15.0 IBU Calories: 423 cal/pint
Est Color: 16.0 SRM
Mashed at 155. 1 hour. Boiled 90 minutes.
 I made a second batch of this and realized that the spice measurements should have been teaspoons, not ounces. I had recorded ounces in my written recipe, but that just CAN'T be correct... so I'm assuming I made an error, and I'm changing everything to teaspoons. I've edited the recipe above to reflect this. Sorry everyone.
This beer just won GOLD. Best Florida Beer Competition, state's largest homebrew comp. AHA and BJCP sanctified. Yep, I'm proud.
CONGRATS! looks great.
Congrats! Looks like a nice beer, I'd love to make something similar sometime for the fall.
Curious... but what do you carbonate this to?
Really interested in this beer. Could we get a little more information regarding what kind of fermentation schedule you used?
Sorry. Just realized that you did list the primary fermentation. So you went 3 weeks and then packaged?
And do you still recommend cutting the spice by 25% even though this won a gold medal? Thanks.
I'm out of town right now, so I don't have all my notes. I'd guess I let this ferment about 3 wks in primary, then bottled. Yes, I would still cut the spices back, especially the cinnamon.
Make SURE you hit your OG on this one or the spices will be too much. If you decide to scale back the gravity, scale the spices too.
How long did you end up bottle conditioning for? I kind of want to do a half batch for thanksgiving. My uncle will go nuts over this.
I remember it was very good at Christmas.
Just ordered the ingredients for a half batch from AustinHomebrew.
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