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-   -   Moon Hill Pumpkin Ale (http://www.homebrewtalk.com/f76/moon-hill-pumpkin-ale-260064/)

onipar 07-31-2011 11:53 PM

Moon Hill Pumpkin Ale
 
3 Attachment(s)
Moon Hill Pumpkin Ale ***See important notes at bottom

*Updated in separate post with FG readings, pictures, and tasting notes.

Ingredients
Extract
1 lb light DME (60 mins)
3 lbs Pale LME (15 mins)
1/2 lb brown sugar (15 mins)
8 oz wheat DME (15 mins)

Base Grains (Mash)
2 lbs pale 2-row malt
3/4 pound Maris Otter

Specialty Grains (Mash)
6 oz Caramel Munich
4 oz Briess Victory
4 oz Biscuit Malt
8 oz Briess 2 Row Caramel 80

Hops
.75 oz Mt Hood Hops (60 mins) 5.5% AA
.5 oz Hallertauer Hops (30 mins) 3.6% AA

Extras
3 15 oz cans of pumpkin (2 cans for mash, 1 can for boil)
1 tsp pumpkin pie spice (2 min)
(The following are fresh grated) 1/4 tsp cinnamon, 1/8 tsp nutmeg , 1/8 tsp allspice (2 mins)
1/4 tsp pumpkin pie spice (flame out)

Yeast
Safale US-05


After 3 weeks: Spice Tea (optional)
(Freshly ground whole spices) .5 tsp cinnamon, .25 tsp allspice, dash of pumpkin pie spice (Make an 8 oz. spice tea and add to secondary. Do this to taste. If you want even more spice flavor upfront, you can double the amounts. You can also substitute an equal amount of pre-mixed pumpkin pie spice if you prefer).


Instructions (This is for a stove top BIAB method. Change as necessary for your setup).

Caramelize pumpkin in the oven (350 for an hour). I really would like to use fresh, but I had to use canned.

Heat 1.5 gallons strike water to 165 degrees. (1.5 quarts of water per pound of grain to make up for the pumpkin addition. In retrospect, the mash was fiarly thin, so if you want a thick mash, you could do 1.25 quarts per pound).

Dough in grain and 2 15 oz cans of pumpkin. Get water to 146-154 degrees. Hold at temps for 1 hour.

Heat 2 gallons sparge water to 168 degrees.

Sparge with 2 gallons water.

Add top-off water to bring to 3 gallons after mash and sparge (if needed. I had 2.5 gallons post mash/sparge). 3 gallons is a lot to chill without an immersion chiller (though I did it), so you could skip the top off water at this point if you wanted to. It will change the hop utilization slightly, but it shouldn't make a *huge* difference.

Bring to boil. Add 1 lb light DME, first hop addition, and remaining pumpkin at boil.

At 30 mins add second hop addition.

At 15 add whilrflock tab, the 3 lb LME, 8 oz wheat DME, and 8 oz Brown sugar.

At 2 mins add and spice mixture

At flame out add 1/4 tsp pumpkin pie spice.

Chill, add top off water to fermenter, aerate, pitch yeast, etc.

Ferment for 3-4 weeks (You can secondary if necessary to get off pumpkin trub).

*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.

Bottle and condition at least 6-8 weeks, or more if needed.

------------------------------------------------------------
***NOTES***
  • The gravity is based on a 65% efficiency. For example, I hit 75% efficiency, and my OG was 1.058 (2 points higher than determined).
  • I ended up adding another 8 ounces of canned pumpkin at 30 mins. This addition was not caramelized.
  • the 1/4 extra pumpkin pie spice at flame out was a last minute decision based on lack of aroma
  • I will add tasting notes and more pictures once my brew is done.
  • Please note, the instructions are based on my personal BIAB method for my equipment. Change as needed for your own set up.
  • You'll have to chill close to 3 gallons of wort, so if you don't have a chiller, plan accordingly.
  • I lined my bucket with a grain bag so when I poured the wort in, it filtered out a lot of the pumpkin, spices, and hops. This is a good idea to do if you want to try to avoid secondary due to too much trub.
  • I rehydrated and proofed the yeast, and fermentation started in less than 12 hours.
  • "Moon Hill" Pumpkin Ale is named after the town in my second novel. The beer will appear in the novel as well.
  • I chose to include multiple additions of spice and pumpkin at different stages of boil/fermentation in an attempt to create layers of flavor and aroma. There are varied opinions on when it's best to add pumpkin/spices, but I believe multiple additions will create a unique and complex product.

Attachment 30918

Attachment 30919

Attachment 30920

onipar 07-31-2011 11:53 PM

Moon Hill Pumpkin Ale
 
3 Attachment(s)
Moon Hill Pumpkin Ale ***See important notes at bottom

*Updated in separate post with FG readings, pictures, and tasting notes.

Ingredients
Extract
1 lb light DME (60 mins)
3 lbs Pale LME (15 mins)
1/2 lb brown sugar (15 mins)
8 oz wheat DME (15 mins)

Base Grains (Mash)
2 lbs pale 2-row malt
3/4 pound Maris Otter

Specialty Grains (Mash)
6 oz Caramel Munich
4 oz Briess Victory
4 oz Biscuit Malt
8 oz Briess 2 Row Caramel 80

Hops
.75 oz Mt Hood Hops (60 mins) 5.5% AA
.5 oz Hallertauer Hops (30 mins) 3.6% AA

Extras
3 15 oz cans of pumpkin (2 cans for mash, 1 can for boil)
1 tsp pumpkin pie spice (2 min)
(The following are fresh grated) 1/4 tsp cinnamon, 1/8 tsp nutmeg , 1/8 tsp allspice (2 mins)
1/4 tsp pumpkin pie spice (flame out)

Yeast
Safale US-05


After 3 weeks: Spice Tea (optional)
(Freshly ground whole spices) .5 tsp cinnamon, .25 tsp allspice, dash of pumpkin pie spice (Make an 8 oz. spice tea and add to secondary. Do this to taste. If you want even more spice flavor upfront, you can double the amounts. You can also substitute an equal amount of pre-mixed pumpkin pie spice if you prefer).


Instructions (This is for a stove top BIAB method. Change as necessary for your setup).

Caramelize pumpkin in the oven (350 for an hour). I really would like to use fresh, but I had to use canned.

Heat 1.5 gallons strike water to 165 degrees. (1.5 quarts of water per pound of grain to make up for the pumpkin addition. In retrospect, the mash was fiarly thin, so if you want a thick mash, you could do 1.25 quarts per pound).

Dough in grain and 2 15 oz cans of pumpkin. Get water to 146-154 degrees. Hold at temps for 1 hour.

Heat 2 gallons sparge water to 168 degrees.

Sparge with 2 gallons water.

Add top-off water to bring to 3 gallons after mash and sparge (if needed. I had 2.5 gallons post mash/sparge). 3 gallons is a lot to chill without an immersion chiller (though I did it), so you could skip the top off water at this point if you wanted to. It will change the hop utilization slightly, but it shouldn't make a *huge* difference.

Bring to boil. Add 1 lb light DME, first hop addition, and remaining pumpkin at boil.

At 30 mins add second hop addition.

At 15 add whilrflock tab, the 3 lb LME, 8 oz wheat DME, and 8 oz Brown sugar.

At 2 mins add and spice mixture

At flame out add 1/4 tsp pumpkin pie spice.

Chill, add top off water to fermenter, aerate, pitch yeast, etc.

Ferment for 3-4 weeks (You can secondary if necessary to get off pumpkin trub).

*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.

Bottle and condition at least 6-8 weeks, or more if needed.

------------------------------------------------------------
***NOTES***
  • The gravity is based on a 65% efficiency. For example, I hit 75% efficiency, and my OG was 1.058 (2 points higher than determined).
  • I ended up adding another 8 ounces of canned pumpkin at 30 mins. This addition was not caramelized.
  • the 1/4 extra pumpkin pie spice at flame out was a last minute decision based on lack of aroma
  • I will add tasting notes and more pictures once my brew is done.
  • Please note, the instructions are based on my personal BIAB method for my equipment. Change as needed for your own set up.
  • You'll have to chill close to 3 gallons of wort, so if you don't have a chiller, plan accordingly.
  • I lined my bucket with a grain bag so when I poured the wort in, it filtered out a lot of the pumpkin, spices, and hops. This is a good idea to do if you want to try to avoid secondary due to too much trub.
  • I rehydrated and proofed the yeast, and fermentation started in less than 12 hours.
  • "Moon Hill" Pumpkin Ale is named after the town in my second novel. The beer will appear in the novel as well.
  • I chose to include multiple additions of spice and pumpkin at different stages of boil/fermentation in an attempt to create layers of flavor and aroma. There are varied opinions on when it's best to add pumpkin/spices, but I believe multiple additions will create a unique and complex product.

Attachment 30918

Attachment 30919

Attachment 30920

onipar 07-31-2011 11:53 PM

Moon Hill Pumpkin Ale
 
3 Attachment(s)
Moon Hill Pumpkin Ale ***See important notes at bottom

*Updated in separate post with FG readings, pictures, and tasting notes.

Ingredients
Extract
1 lb light DME (60 mins)
3 lbs Pale LME (15 mins)
1/2 lb brown sugar (15 mins)
8 oz wheat DME (15 mins)

Base Grains (Mash)
2 lbs pale 2-row malt
3/4 pound Maris Otter

Specialty Grains (Mash)
6 oz Caramel Munich
4 oz Briess Victory
4 oz Biscuit Malt
8 oz Briess 2 Row Caramel 80

Hops
.75 oz Mt Hood Hops (60 mins) 5.5% AA
.5 oz Hallertauer Hops (30 mins) 3.6% AA

Extras
3 15 oz cans of pumpkin (2 cans for mash, 1 can for boil)
1 tsp pumpkin pie spice (2 min)
(The following are fresh grated) 1/4 tsp cinnamon, 1/8 tsp nutmeg , 1/8 tsp allspice (2 mins)
1/4 tsp pumpkin pie spice (flame out)

Yeast
Safale US-05


After 3 weeks: Spice Tea (optional)
(Freshly ground whole spices) .5 tsp cinnamon, .25 tsp allspice, dash of pumpkin pie spice (Make an 8 oz. spice tea and add to secondary. Do this to taste. If you want even more spice flavor upfront, you can double the amounts. You can also substitute an equal amount of pre-mixed pumpkin pie spice if you prefer).


Instructions (This is for a stove top BIAB method. Change as necessary for your setup).

Caramelize pumpkin in the oven (350 for an hour). I really would like to use fresh, but I had to use canned.

Heat 1.5 gallons strike water to 165 degrees. (1.5 quarts of water per pound of grain to make up for the pumpkin addition. In retrospect, the mash was fiarly thin, so if you want a thick mash, you could do 1.25 quarts per pound).

Dough in grain and 2 15 oz cans of pumpkin. Get water to 146-154 degrees. Hold at temps for 1 hour.

Heat 2 gallons sparge water to 168 degrees.

Sparge with 2 gallons water.

Add top-off water to bring to 3 gallons after mash and sparge (if needed. I had 2.5 gallons post mash/sparge). 3 gallons is a lot to chill without an immersion chiller (though I did it), so you could skip the top off water at this point if you wanted to. It will change the hop utilization slightly, but it shouldn't make a *huge* difference.

Bring to boil. Add 1 lb light DME, first hop addition, and remaining pumpkin at boil.

At 30 mins add second hop addition.

At 15 add whilrflock tab, the 3 lb LME, 8 oz wheat DME, and 8 oz Brown sugar.

At 2 mins add and spice mixture

At flame out add 1/4 tsp pumpkin pie spice.

Chill, add top off water to fermenter, aerate, pitch yeast, etc.

Ferment for 3-4 weeks (You can secondary if necessary to get off pumpkin trub).

*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.

Bottle and condition at least 6-8 weeks, or more if needed.

------------------------------------------------------------
***NOTES***
  • The gravity is based on a 65% efficiency. For example, I hit 75% efficiency, and my OG was 1.058 (2 points higher than determined).
  • I ended up adding another 8 ounces of canned pumpkin at 30 mins. This addition was not caramelized.
  • the 1/4 extra pumpkin pie spice at flame out was a last minute decision based on lack of aroma
  • I will add tasting notes and more pictures once my brew is done.
  • Please note, the instructions are based on my personal BIAB method for my equipment. Change as needed for your own set up.
  • You'll have to chill close to 3 gallons of wort, so if you don't have a chiller, plan accordingly.
  • I lined my bucket with a grain bag so when I poured the wort in, it filtered out a lot of the pumpkin, spices, and hops. This is a good idea to do if you want to try to avoid secondary due to too much trub.
  • I rehydrated and proofed the yeast, and fermentation started in less than 12 hours.
  • "Moon Hill" Pumpkin Ale is named after the town in my second novel. The beer will appear in the novel as well.
  • I chose to include multiple additions of spice and pumpkin at different stages of boil/fermentation in an attempt to create layers of flavor and aroma. There are varied opinions on when it's best to add pumpkin/spices, but I believe multiple additions will create a unique and complex product.

Attachment 30918

Attachment 30919

Attachment 30920

onipar 08-10-2011 07:01 PM

1 Attachment(s)
10 day update: It has been 10 days since I pitched my yeast, so I decided to take a hydrometer reading, and taste how it is progressing.

First, the color: It is awesome! This is exactly what I was hoping for in terms of color, a deep, golden orange like that of an autumn sunset.

Attachment 31513

The hydrometer reading is a solid 1.015, which is a mere .001 higher than I was shooting for. If you read my other thread about this recipe, you'll know I mashed a bit too high, so I was worried there would be too much unfermentable sugar. It seems I dodged a bullet though, as I was hoping for sweet, but not cloyingly sweet.

The aroma at this point was mostly yeasty with only subtle hints of spice.

I'm usually not very harsh on taste so early in the game (especially with a pumpkin ale which has to age for quite a while), but I did want to determine how much and which spices I might want to add in the spice tea.

In the recipe, you'll note that I suggest doing this step to taste.

I definitely want to increase aroma, so this stage should help dramatically with that.

The flavor right now (10 days in primary) has a surprisingly up front "pumpkin" flavor. *Not* spice. I actually taste the pumpkin. Whether this stands the test of time is another question.

It is definitely sweet, but not overtly so. I don't detect much hop aroma or taste, which is what I was going for. I wanted just enough for balance to let the spices shine through (think Belgian wit in that respect).

I did also taste the spice, but it's fairly mellow. I got hints of the spice, but no one stood out in front. There *was* a flavor I didn't care for at this juncture too. I couldn't quite put my finger on it, but I suspect it's nutmeg or ginger, because it isn't a "spicy" flavor.

I feel it is lacking cinnamon and "spice" like that of clove or allspice, so my plan for the spice tea is to add these components. I'm thinking 1/2-3/4 ts of cinnamon, 1/4 ts of allspice, and maybe a pinch of pumpkin pie spice should round out the flavor and bring out the aroma. I want to avoid too much nutmeg and ginger at this stage.

There you have it, my "day 10" in primary tasting notes. I am ecstatic with the progression of this beer so far, and I feel with the addition of the spice tea and proper aging, this will turn out great.

onipar 10-01-2011 11:09 PM

1 Attachment(s)
Tasting Notes:

Attachment 35086

After 4 weeks in the bottle, I chilled a single bottle for 5 days and tasted with my brother and his fiance.

The color is a deeper orange-brown than the initial samples, and it also came out cloudy. Not really sure why because the samples were all crystal clear, and even in the bottle it looks clear. Could be chill haze? Either way, I don't much mind. I'll bet it was my ineffective chilling of the wort (not getting a good cold break to get rid of proteins).

The aroma is sweet pumpkin and spices, nutmeg and cinnamon forward.

Both my brother and his fiance said they didn't taste the pumpkin, but I disagree. I actually feel it's one of the more prominent flavor notes. Of course either they could be confusing pumpkin for spices, or I could be confusing spices for pumpkin.

The spice notes are absolutely perfect for my taste. They come in strong through the middle, but the beer finishes clean without much aftertaste of the spices. The body is medium. Sweetness is there, but not too sweet. Balanced really nice.

As a comparison, I brought some DFH Punkin' Ale for everyone to taste alongside my beer. We tasted mine first, and then the DFH. My brother's fiance wouldn't even finish the DFH, said she hated it, and thought mine was much better. I personally prefer mine as well, as the DFH has much too much spice going on for my taste, and a little too much alcohol bite too. My brother also preferred Moon Hill.

Moon Hill has some nice alcohol warming in the throat after a few sips, but not the hot bite you can get from higher ABV beer.

I gave a bottle to a fellow HBT user during a recent purchase of homebrew equipment, so maybe he'll come by and give some tasting notes too.

Hope this helps for anyone on the fence about giving this one a shot.


onipar 11-04-2011 09:22 PM

2 Attachment(s)

Jaylove,

Thanks so much for the compliment and for posting your tasting notes.

I also noted a cloudy appearance when i first tasted the beer, but interestingly, after a couple more weeks of conditioning, and leaving it in the fridge for closer to 5 days to chill, I have a much better clarity in the cup.

Attachment 37647

Attachment 37648

The head retention could be better, as you stated. There was about a minute or two between the first picture I posted to the second, and you can see how much of the head fell. Not horrible, but could be better.

The only other thing I was truly disappointing with was the color. It started out a brilliant orange and has become much more brown over time. Maybe a simple fix of replacing the 8 oz Briess 2 Row Caramel 80 with Caramel 60 or less.

I might even bump the spices up a little bit.

Anyway, I'm very happy that you are enjoying the beer. I would still like to swap a bottle or two, but I'm sort of broke at the moment, and I'm afraid how much it might cost to ship. Any idea? I've never shipping beer before.


onipar 11-04-2011 09:22 PM

2 Attachment(s)

Jaylove,

Thanks so much for the compliment and for posting your tasting notes.

I also noted a cloudy appearance when i first tasted the beer, but interestingly, after a couple more weeks of conditioning, and leaving it in the fridge for closer to 5 days to chill, I have a much better clarity in the cup.

Attachment 37647

Attachment 37648

The head retention could be better, as you stated. There was about a minute or two between the first picture I posted to the second, and you can see how much of the head fell. Not horrible, but could be better.

The only other thing I was truly disappointing with was the color. It started out a brilliant orange and has become much more brown over time. Maybe a simple fix of replacing the 8 oz Briess 2 Row Caramel 80 with Caramel 60 or less.

I might even bump the spices up a little bit.

Anyway, I'm very happy that you are enjoying the beer. I would still like to swap a bottle or two, but I'm sort of broke at the moment, and I'm afraid how much it might cost to ship. Any idea? I've never shipping beer before.



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