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Old 03-01-2007, 06:48 AM   #1
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Default All-Grain - Richard's Pumpkin Ale

Recipe Type: All Grain
Yeast: Safale US-56
Yeast Starter: no
Batch Size (Gallons): 6.25
Original Gravity: 1.067
Final Gravity: 1.012
IBU: 25.8
Boiling Time (Minutes): 90
Color: 12.5 SRM
Primary Fermentation (# of Days & Temp): 13 days at 72 degrees
Additional Fermentation: 32 days at 38 degrees
Secondary Fermentation (# of Days & Temp): 21 days at 72 degrees

I made this at 6 1/4 gallons to insure that I ended up with 5 gallons in the keg. The pumpkin was added to the boil and I let as much as possible get into the fermenter. I figured that it would infuse the pumpkin flavor better. This did create a bunch of sediment in the primary but I was able to get a little over 5 gallons into the secondary. I didn't add it to the mash because I have read that there isn't much starch in pumpkin and it isn't worth the trouble and risk of a stuck sparge. I also read that canned pumpkin is just as good if not better than whole so I bought 2 large cans. The flavor is pretty clean and you can definitely taste the pumpkin and spices. I think it is well balanced but some folks might like a bit more of the spices to come through. If so, I would double the amounts. Maybe even put half in during secondary fermentation. The Maple syrup fermented out completely and no flavor Can be detected. I wouldn't recommend it's use in this beer. It was kegged and forced carbonated at 12 PSI.
I had an experienced beer judge tell me it was one of the best pumpkin beers he had ever tasted.
Edit: This beer scored a 35.5 in the first round of the AHA's national home brew contest.

Recipe Specifics

Batch Size (Gal): 6.25 Wort Size (Gal): 6.25
Total Grain (Lbs): 14.50
Anticipated OG: 1.066 Plato: 16.17
Anticipated SRM: 12.5
Anticipated IBU: 25.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.5 9.50 lbs. American 2-row America 1.038 2
13.8 2.00 lbs. Munich Malt(2-row) America 1.035 6
17.2 2.50 lbs. Maple Syrup Generic 1.031 35
3.4 0.50 lbs. Crystal 40L America 1.034 40

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Northern Brewer Whole 7.00 17.4 60 min.
1.00 oz. Goldings - E.K. Whole 5.00 8.5 30 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
3.63 Lbs Pumpkin Fruit 90 Min.(boil)
2.50 Tsp Cinnamon Spice 10 Min.(boil)
1.50 Tsp Nutmeg Spice 10 Min.(boil)
1.50 Tsp Allspice Spice 10 Min.(boil)
0.15 Oz Irish Moss Fining 15 Min.(boil)

Yeast
-----
Safale US-56 California Ale (Chico)

Mash Schedule
Mash Type: Single Step

Grain Lbs: 12.00
Water Qts: 12.00 - Before Additional Infusions
Water Gal: 3.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions

Saccharification Rest Temp : 153 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 168 Time: 45


Total Mash Volume Gal: 3.96 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

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Old 07-15-2007, 03:52 PM   #2
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I am planning a pumpkin spice beer to be ready for the Thanksgiving holiday, this seems to be what I am looking for. I have a couple questions though:

-Do you think it would be detrimental to stain out the pumpkin from the kettle before going into primary? I have a 26 qt limit on my boil and only have 6.5 g better bottle as a primary. I think I might end up getting a 7g bucket, add some extract, and top up with a gallon or so of water at the end.

-I see you let this ferment for over 2 months total. Do you think it needs all this time or was this just convenient for you. I bottle so I am trying to be sure I start this early enough to be well conditioned by mid November.


Thanks.

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Old 07-15-2007, 05:08 PM   #3
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Quote:
Originally Posted by Beerrific
-Do you think it would be detrimental to stain out the pumpkin from the kettle before going into primary? I have a 26 qt limit on my boil and only have 6.5 g better bottle as a primary. I think I might end up getting a 7g bucket, add some extract, and top up with a gallon or so of water at the end..
I think you could strain out the pumpkin. It may not impart as much flavor but if you don't have room this is the next best option.

Quote:
Originally Posted by Beerrific
-I see you let this ferment for over 2 months total. Do you think it needs all this time or was this just convenient for you. I bottle so I am trying to be sure I start this early enough to be well conditioned by mid November.

The main reason I let it set for so long in the secondary is clarity. I wanted it to be as clear as possible and I was told that the pumpkin would add additional haze to the beer.
It ended up being quite clear even when chilled.
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Old 07-21-2007, 04:43 AM   #4
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An update on this beer brewed over a year ago. I entered it in the 2007 National Home Brew Contest and although it didn't make it to the final round I received a decent score with it. I would have scored even higher but the judges said it didn't quite match the base style. (I Chose Irish Red because I couldn't find a style any closer to the beer).

Judges comments:

"This is a well made beer. Nice aroma and appearance. The spices overpowered a touch leaving the base maltiness and roastiness behind. Try less spice to improve. Good job!" Score 33/50

"Excellent example. The spices all present and not dominant. This base style should finish a little drier.A very small amount of roast might help this." Score 38/50

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Old 07-21-2007, 05:19 AM   #5
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I had the lucky opportunity to sample this at the NHBC, I have to say in 100% honesty this was the single best pumpkin beer I've ever had--both homebrew and commercial. It integrated the pumpkin and spices perfectly (not too much, not too little). I am going to brew this sometime this summer so it is nice and ready by Turkey Day 2007. If mine is half as good as Rich's was--whoa, look out!

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Old 07-21-2007, 05:25 AM   #6
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It looked great, I was thinking about trying to make an extract recipe out of it, since I'm no where near your guys' level.

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Old 07-24-2007, 08:29 PM   #7
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Hey rich, do you think that this recipe would benefit from lactose. Most of my family is pretty limited in their appreciation of beer but I would love to impress them all with this beer, so what do you say, leave it be or some subtle changes?
Thanks

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Old 08-06-2007, 11:39 PM   #8
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Quote:
Originally Posted by Warped04
It looked great, I was thinking about trying to make an extract recipe out of it, since I'm no where near your guys' level.
Any luck coming up with an extract clone of this recipe?
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Old 08-07-2007, 12:24 AM   #9
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I got all the fixins for this ordered. I'm going to brew it this weekend. I wanted an easier approach, like a kit from AHS or Northern Brewer but I can't find any feedback on how they turn out. I'm a little worried with this recipe because I only have a 30 qt brewpot.

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Old 08-08-2007, 04:34 PM   #10
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I'm going to be brewing this one up tyhis weekend. I ordered the Safale us-56 yeast like the recipe says. I have an ordinary bitter that I will be transferring to keg that was made with Wyeast London ESB 1968. From the descriptions that I have gathered about the two, the London ESB is a bit fruitier and the Safale is a bit cleaner.

Should I just stick to the recipe or throw it on to the yeast cake? I should get a nice quick fermentation that way. Just don't want the flavor to be drastically different.

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