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onipar · 08-24-2012, 09:43 PM

Recipe Type: All Grain
Yeast: Wyeast 1272
Yeast Starter: Your Call
Batch Size (Gallons): 5.5
Original Gravity: 1.057
Final Gravity: 1.013
IBU: 20.8
Boiling Time (Minutes): 60
Color: 14.8
Primary Fermentation (# of Days & Temp): 21 Days @64-66
Secondary Fermentation (# of Days & Temp): 7 Days @68
Tasting Notes: This is a subtle, well balanced beer with a spice nose and a pumpkin, bready flavor.

This recipe is the all grain version of last year's Partial Mash Moon Hill Pumpkin Ale: http://www.homebrewtalk.com/f76/moon-hill-pumpkin-ale-260064/

Great thanks to NordeastBrewer77 for helping with tasting notes and tweaking the recipe. We stayed true to last years PM recipe, while addressing subtle changes based on tasting notes. The main differences are as follows: A very slight increase in spices. The color is a tad bit darker, and the body should be more "medium" bodied. And we hope to have addressed the head retention issue as well. You can view our notes from last year's PM batches below:

This is NordeastBrewer77 tasting my version:

YouTube

And here I am tasting his version (he had made a couple tweaks to my original PM recipe):

YouTube

In the following AG recipe, we took the tasting notes you just watched to create a better version of Moon Hill, while staying true to the originally PM recipe.

Ingredients
Amt Name Type # %/IBU

5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 42.6 %
3 lbs Munich Malt (9.0 SRM) Grain 2 25.5 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 8.5 %
1 lbs Wheat Malt, Ger (2.0 SRM) Grain 4 8.5 %
12.0 oz Victory Malt (25.0 SRM) Grain 5 6.4 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 6 4.3 %
25.00 oz Pumpkin (Mash 60.0 mins) Other 7 -

0.75 oz Mt. Hood [6.00 %] - Boil 60.0 min Hop 8 14.8 IBUs
20.00 oz Pumpkin (Boil 60.0 mins) Other 9 -
0.50 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 10 6.1 IBUs
8.0 oz Brown Sugar, Light [Boil for 15 min](8.0 SRM) Sugar 11 4.3 %

0.50 tsp Ginger (Boil 5.0 mins) Herb 12 -
1.00 tsp Cinnamon Stick (Boil 5.0 mins) Spice 13 -
0.50 tsp Nutmeg (Boil 5.0 mins) Spice 14 -
0.50 tsp allspice (Boil 5.0 mins) Spice 15 -

1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 16 -

For optional spice tea in secondary:
0.50 tsp Cinnamon Stick (Primary 7.0 days) Spice 17 -
0.25 tsp Nutmeg (Primary 7.0 days) Spice 18 -
0.25 tsp allspice (Primary 7.0 days) Spice 19 -

Estimated Alcohol by Vol: 5.9 %

Mash Profile (Keeping in mind this is for a 5.5 gallon batch, you can change mash temp and steps to suit your own system as needed. What's listed below is simply what beersmith created for my equipment profile).

Mash Name: Single Infusion, Medium Body, Batch Sparge

Caramelize pumpkin in the oven (350 for an hour).

Mash In: Add 17.26 qt of water at 167.7 F for a mash at 154.0 F for 60 min

Sparge Step: Batch sparge with 5.37 gal of 168.0 F water

Mash Notes: I have in the recipe to mash about half of the pumpkin, but I believe I will simply boil it all this year, as I don't think there is much benefit in mashing the pumpkin. Caramelize the pumpkin in the oven before use.

Carbonate as you like.

*Spice Tea: One week before you bottle, add the spice tea mixture if preferred. I'd suggest taking a hydrometer reading and tasting the sample to determine if you want more spice flavor. This step is included to help regulate the spice flavor to your personal taste, and to add an extra layer of spice flavor/aroma. If you have a small hop bag, you can put the spices into it to steep, and add the tea and bag of spices directly to the fermentor for the remainder of your primary period. If you're doing an (optional) secondary, add the spices to this stage. Do not boil this spice tea, steep as you would a regular tea.

Created with BeerSmith

**NordeastBrewer77** · 09-08-2012, 11:46 PM

So, I've finally gotten my version of the recipe down to the last few tweaks before heading to the brew shop to get the ingredients. I'm thinking of brewing this next week, so I want to get my starter ready Monday or Tuesday. I'm leaning towards using all three cans of pumpkin in the boil to keep the mash clean and smooth.
I have the recipe shared in my BeerSmith2 Cloud. I'm NordeastBrewer on BS cloud. Here's what I'm looking at so far:

Recipe: Moon Hill Pumpkin Ale
Brewer: Dan
Asst Brewer: Juli
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.22 gal - Fermcap-S FTW, I have a 30 qt kettle!
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.069 SG
Estimated Color: 16.8 SRM
Estimated IBU: 20.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 76.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs 4.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 34.7 %
3 lbs 2.4 oz Munich Malt (9.0 SRM) Grain 2 20.8 %
1 lbs 0.8 oz Wheat Malt, Ger (2.0 SRM) Grain 3 6.9 %
1 lbs 0.8 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 6.9 %
12.6 oz Victory Malt (25.0 SRM) Grain 5 5.2 %
8.4 oz Caramunich Malt (56.0 SRM) Grain 6 3.5 %
2 lbs 13.0 oz Libby's Canned Pumpkin (baked) (3.5 SRM) Sugar - Boil 60.0 min 7 18.6 %
0.79 oz Mt. Hood [6.00 %] - Boil 60.0 min Hop 8 14.7 IBUs
0.52 oz Hallertauer [4.80 %] - Boil 30.0 min Hop 9 6.0 IBUs
8.4 oz Brown Sugar, Light [Boil for 15 min](8.0 Sugar 10 3.5 %
0.53 tsp Ginger (Boil 5.0 mins) Herb 11 -
1.05 tsp Cinnamon Stick (Boil 5.0 mins) Spice 12 -
0.53 tsp Nutmeg (Boil 5.0 mins) Spice 13 -
0.53 tsp allspice (Boil 5.0 mins) Spice 14 -
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 15 -
0.53 tsp Cinnamon Stick (Secondary 7.0 days) Spice 16 -
0.26 tsp Nutmeg (Secondary 7.0 days) Spice 17 -
0.26 tsp allspice (Secondary 7.0 days) Spice 18 -

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15 lbs 2.3 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 15.26 qt of water at 165.6 F 154.0 F 60 min

Sparge: Batch sparge with 2 steps (0.77gal, 3.17gal) of 168.0 F water
Notes:
------
Second take at last year's Moon Hill Pumpkin Ale by Onipar.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

I do plan on using a secondary for this beer. I want the spice tea addition to be added off of the yeast cake. I also know the Wy1272 yeast fairly well, it can take a bit more time than I'd like to clear after FG is reached and I've learned that a rack to a secondary vessel can help clear it up. I'll add the tea after ~3 days in secondary and leave it until it's clear again. Last year that took ~7 days.
Looking forward to this one, Tony! Slainte!!

onipar · 09-14-2012, 12:21 AM

Brewing this bad boy tomorrow!

I decided to save a few bucks and use the hops I had on hand instead of buying more. Should be interesting, but I don't think it'll make a huge difference since it's mostly bittering. I used an IBU calculator to keep the IBU's the same. Using mostly hallertau mittelfrüh with some left over mt hood from last year. So, pretty close.

One other little change I am making is that I'm going to put 2 whole cinnamon sticks (plus another half of a special "true" cinnamon stick) instead of the tsp of ground. I might stick those in at 10 mins instead of 5, just to give it enough time. The other spices are as listed.

Oh, and I'm going to use 60 ounces of pumpkin, but probably only 15 ounces at most in the mash to avoid stuck or slow mashing.

I have a 1 liter starter of the yeast going too. Can't wait to get brewing!

onipar · 09-14-2012, 10:03 PM

Well, there will be no Moon Hill for me this year. After a 6 hour brew day, 2 hours prep yesterday, and like $35 in ingredients, the table I was using tipped over and the wort spilled all over the driveway. My hydrometer, graduated cylinder, and beer glass broke. I'm going to go cry now.

**NordeastBrewer77** · 09-15-2012, 02:43 PM

OH NO!!! Dude, that f'n sucks. I'll be brewing my version in honor of your loss and I'll gladly send you some once it's bottled. Sorry that happened, man.

onipar · 09-15-2012, 07:50 PM

Quote:

Originally Posted by NordeastBrewer77

OH NO!!! Dude, that f'n sucks. I'll be brewing my version in honor of your loss and I'll gladly send you some once it's bottled. Sorry that happened, man.

Thanks, man. It was one of those horrific moments every brewer dreads. I keep seeing the table tip in slow motion every time I close my eyes. Ahhhhh!

FYI, there are no emoticons on this site to appropriately convey the mingled sense of horror, depression, and anger I felt at that moment.

EDIT: Quick side note. If you are putting the majority of the pumpkin in the boil, you may have some minor problems draining it through a paint strainer bag (if you decide to try and strain it). It's doable, but it gets clogged pretty easy.

**NordeastBrewer77** · 09-19-2012, 09:40 PM

Ok, so I've finally gotten everything together for this one. Brewing this weekend!

Here's what I'm going with:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Moon Hill Pumpkin Ale

Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.47 gal
Post Boil Volume: 5.72 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.064 SG
Estimated Color: 16.5 SRM
Estimated IBU: 20.3 IBUs
Brewhouse Efficiency: 68.00 %
Est Mash Efficiency: 71.9 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 34.3 %
3 lbs Munich I (Weyermann) (7.1 SRM) Grain 2 20.6 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 6.9 %
1 lbs Pale Wheat (Dingemans) (1.6 SRM) Grain 4 6.9 %
12.0 oz Victory Malt (biscuit) (Briess) (28.0 SR Grain 5 5.1 %
8.0 oz Caramunich III (Weyermann) (71.0 SRM) Grain 6 3.4 %
2 lbs 13.0 oz Libby's Canned Pumpkin (baked) (3.5 SRM) Sugar 7 19.3 %
0.75 oz Mt. Hood [6.10 %] - Boil 60.0 min Hop 8 15.2 IBUs
0.50 oz Hallertauer [4.00 %] - Boil 30.0 min Hop 9 5.1 IBUs
8.0 oz Brown Sugar, Light [Boil for 15 min](8.0 Sugar 10 3.4 %
0.50 tsp Ginger (Boil 5.0 mins) Herb 11 -
1.00 tsp Cinnamon Stick (Boil 5.0 mins) Spice 12 -
0.50 tsp Nutmeg (Boil 5.0 mins) Spice 13 -
0.50 tsp allspice (Boil 5.0 mins) Spice 14 -
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 15 -
0.50 tsp Cinnamon Stick (Secondary 7.0 days) Spice 16 -
0.25 tsp Nutmeg (Secondary 7.0 days) Spice 17 -
0.25 tsp allspice (Secondary 7.0 days) Spice 18 -

I'm going with all three cans of pumpkin in the boil. I'll let the beer gods and gravity sort everything out, I didn't strain or anything at all last year and ended up with a very clear brew. I'll try to leave as much junk as I can in the kettle and let the rest settle out.
To ensure this beer's ready for use by Hallow's Eve'n, I'm gonna rack it to secondary as soon as I have a stable FG to get it spiced and cleared more quickly. Here's to hopin'!

**NordeastBrewer77** · 10-01-2012, 10:15 PM

Ok, so I brewed this a week ago yesterday. Everything went off well, wort tasted wonderful, fermentation kicked off quickly, blah, blah. I did get horrible mash eff. and ended up ~6 points low on the OG, ~1.056. I took my first FG reading this afternoon, 1.012! It's obviously still turbo young, but I'm getting breadiness, definitely some pumpkin, spices. There's a nuttiness from the yeast that seems to go well with the bread-y malt, the sample's still pretty yeasty.... Color's nice, I think the pic shows it pretty well, though the beer's really cloudy. I'm gonna try to get this over to secondary later on this week.

onipar · 10-02-2012, 01:18 AM

Sweet! It's looking good! Damn, I wish I wasn't so freakin' clumsy. I did finally get my ghoulish graf together this past weekend, so at least there's that.

**NordeastBrewer77** · 10-02-2012, 02:51 AM

Quote:

Originally Posted by onipar

I did finally get my ghoulish graf together this past weekend, so at least there's that.

Nice. I didn't get around to brewing anything this weekend, weather was too nice, we played outside and did some grilling.