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Old 12-28-2010, 10:44 PM   #1
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Default Extract - Lady Rumpkin Pumpkin Rum Ale

Recipe Type: Extract
Yeast: Trappist Ale yeast (WL500)
Yeast Starter: 3 L
Batch Size (Gallons): 5.5
Original Gravity: 1.084
Final Gravity: 1.020
IBU: 15
Boiling Time (Minutes): 60
Color: 14
Primary Fermentation (# of Days & Temp): 14 Days @ 68
Secondary Fermentation (# of Days & Temp): 14 Days @ 68
Tasting Notes: See below

6 lbs light DME (Boil 60 min)
1 lb Traditional Dark DME (Boil 60 min)
1 lb Brown Sugar (Boil 60 min)
1 lb Maple Syrup (Boil 60 min)
¼ cup Molasses (baked with pumpkin)
1 lb Caramel/Crystal Malt - 60L (Steep @155 degrees 20 min)
1 lb Biscuit Malt (Steep @155 degrees 20 min)
8.0 oz Wheat, Flaked (Steep @155 degrees 20 min)
60.00 oz Pumpkin, Canned, baked (see notes, Boil 60 min)
1.5 oz Goldings (5.0% AA 60.0 min) 15 IBU
0.25 tsp Irish Moss (Boil 10.0 min)

Trappist Ale yeast WL500 in three-liter starter

Pumpkin spice tea: 2 Tablespoons of quality pumpkin pie spice mixed with 12 ounces of good spiced rum (I used Kraken) prepared on brew day but added at secondary

This is an "Imperial" version of the Thunderstruck Pumpkin ale, in an attempt to get closer to the Avery (Boulder, CO) Rumpkin, which is a 13% ABV monster that tasted like pumpkin pie in a glass, smothered in rum. I used some additional sugars to try and capture the depth of flavor of a pumpkin pie; including biscuit malt to emulate the crust. The pumpkin was spread in a baking dish and baked for an hour at 300 - 350 with a drizzle of the molasses and spice on top with the idea that some of the pumpkin sugars would caramelize and thus add additional authentic flavor.

Tasting notes: Make no mistake, this is a desert beer, a specialty that conjures up autumn and the smells and tastes that dominate the family kitchen.

A: 2-fingers rich head, deep mahogany with a rust-orange tint. Cloudy; almost like a copper red version of a Hefe.

S: Front is immediate nutmeg, cinnamon, cloves, and rum; mingled with very nice smelling pumpkin.

T: Tastes like pumpkin pie drowned in rum! Pumpkin and rum are up front first, followed by the spices and hints of maple, molasses, and bread. As it warms, more of the sweet pumpkin flavors come through, always with the rum which does not subside. There is little malt backbone and the tiny amount of bitterness is more molasses-like than hop.

F: Thick and rich mouth feel, almost chunky.

Here are a few pictures of the pumpkin before and after baking, and the result.

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Last edited by TheWeeb; 03-29-2011 at 07:54 PM. Reason: recipe adjustment based on long-lost notes
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Old 12-29-2010, 04:04 AM   #2
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Awesome post! Thanks for the ideas!

However, it seems like this beer with only 15 IBUs at such high Gravity would be cloying.

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Old 12-29-2010, 02:04 PM   #3
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Of course, taste is in the tongue of the taster; this is by no way a session beer; rather, a slow sipping wonderful desert brew that comes in at approximately 8.7% alcohol (I did not do the exact math to see how much the rum contributes to this). It does fall nicely within the Brewer's Association Style Guidelines:

Pumpkin Beer
Pumpkin beers are any beers using pumpkins (Cucurbito pepo) as an adjunct in either mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Pumpkin qualities should not be overpowered by hop character. These may or may not be spiced or flavored with other things. A statement by the brewer explaining the nature of the beer is essential for fair assessment in competitions. If this beer is a classic style with pumpkin, the brewer should also specify the classic style.
Original Gravity (ºPlato) 1.030-1.110 (7.5-26 ºPlato)
Apparent Extract/Final Gravity (ºPlato) 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume) 2-9.5% (2.5-12%)
Bitterness (IBU) 5-70
Color SRM (EBC) 5-50 (10-100 EBC)

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Old 12-29-2010, 03:15 PM   #4
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Good to know. I agree that the hops shouldn't overpower the pumpkin and that the IBUs were low.

I was only speaking out of minimal experience with pumpkin beers (At such high gravity).

I'm kind of a hop head, but I do love pumpkin ales.

Pictures look awesome and for some reason I really want to eat that Pumpkin mess by itself!

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Notable Empties: Oaked Black IIPA, BBK I, Red IIPA, Burning Bush, Apophis "The Destroyer", Vanilla Porter
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Old 07-29-2011, 03:33 AM   #5
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Thanks for the recipe, looks great. I'm going to brew it specifically to enter as a Cat. 23. I believe with the maple and rum it should fit there no problem, especially as this is a smaller contest with only a few categories. Based on the tasting notes though, I might bump it up to 2 oz hops to take away a little sweetness.

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Old 08-01-2011, 05:01 PM   #6
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I'll be brewing this up later this week:

Ingredients
6 lbs Light Dry Extract (8.0 SRM)
1 lb Dark Dry Extract (17.5 SRM)
1 lbs Maple Syrup (35.0 SRM)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM)
1 lbs Biscuit Malt (23.0 SRM)
1 lb Wheat, Flaked (1.6 SRM)
2.00 oz Cluster [7.00 %] - Boil 60.0 min, 20.4 IBUs
4.0 oz Molasses (80.0 SRM) - Baked with Pumpkin
5 lbs Pumpkin, Canned, Baked (6.0 SRM) - Boil 60 min
1 lbs Candi Sugar, Dark (60.0 SRM)
2 tsp Pumpkin Spice, 5 minutes

Add 2 tbsp Pumpkin Spices and 8 oz Spiced Rum in secondary, 7 days.

Yeast: US-05
Est Original Gravity: 1.082 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 9.2 % (this does not include rum addition)
Bitterness: 20.4 IBUs
Calories: 151.6 kcal/12oz
Est Color: 22.9 SRM

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Old 08-02-2011, 03:10 AM   #7
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This may be a dumb question but why not add the spicy rum mix to the boil? I never made a pumpkin brewed yet but I'm preparing to and this one caught my eye......

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Old 08-02-2011, 05:51 AM   #8
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I thought about that, but figured by adding it to secondary you'd retain more of the spiced rum flavor you're looking for- adding it in the boil would likely burn off the alcohol and affect the flavor contribution of the spices. Really, there's no reason not to add it to the secondary. I'm compromising by adding spices in the boil and in the secondary.

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Old 08-02-2011, 06:10 AM   #9
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I loved avery's rumpkin but I hate maple syrup. How evident was the maple in this? I might sub it for more brown sugar unless you think it added a lot of depth.

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Old 08-03-2011, 01:53 AM   #10
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At my sister's who had a few of these as an xmas gift, neither her nor her husband remember any maple flavor at all. I do not think it was overly evident, but if concerned, substitute with honey. I think this would keep the fermenables count and honey is also a flavor associated with pumpkin pie.

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Up Next: Imperial Rhubarb Wheat
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