Autumn Seasonal Beer Samhain Pumpkin Ale

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KingBrianI

Well-Known Member
Joined
May 23, 2008
Messages
3,513
Reaction score
156
Location
Wake Forest, NC
Recipe Type
All Grain
Yeast
WY1450PC Denny\'s Favorite 50
Yeast Starter
yes
Batch Size (Gallons)
5.5
Original Gravity
1.054
Final Gravity
1.012
Boiling Time (Minutes)
60
IBU
22 IBU
Color
12 SRM
Primary Fermentation (# of Days & Temp)
30
Tasting Notes
Subtle spice aroma expands to blend with pumpkin and malt notes on palate. Delicious!
Amount Item Type % or IBU

8.00 lb Golden Promise (2 Row) UK (3.0 SRM) Grain 50.38 %
3.625 lb Pumpkin* (2 x 29 oz. cans of Libby pure pumpkin) (3.0 SRM) Grain 22.86 %
1.00 lb British Caramalt (34.0 SRM) Grain 6.30 %
1.00 lb Toasted Malt** (27.0 SRM) Grain 6.30 %
1.00 lb Wheat, Torrified (1.7 SRM) Grain 6.30 %

1.00 lb Rice Hulls (0.0 SRM) Adjunct 6.30 %

0.25 lb Molasses (80.0 SRM) Sugar 1.57 %

0.50 oz Magnum [13.40 %] (60 min) Hops 21.9 IBU

1 t. cinnamon (5 min)
1/2 t. allspice (5 min)
1/2 t. ground ginger (5 min)
1/4 t. nutmeg (5 min)
1/4 t. clove (5 min)

*Pumpkin baked uncovered for 1 hour at 350 degrees to caramelize some of the sugars and gelatinize starches
**Maris otter malt toasted for 30 minutes in a 350 degree oven

Mash at 152 degrees for 60 minutes. Pumpkin should be included in mash. Be sure to use rice hulls as the pumpkin will make for a slightly sticky sparge.

Boil for 60 minutes. I used magnum to bitter but you can use any clean bittering variety being sure to adjust amount to get 22 IBU. Add molasses with 10 minutes left in the boil. Add all spices with 5 minutes left in the boil.

I used Denny's favorite 50 yeast but us-05 or it's liquid equivalents could probably be substituted with no ill-effect since Denny's yeast is a seasonal strain and could be hard to find. You may want to mash at 154 if you use us-05 since it should be slightly more attenuative and Denny's seems to give a bit more mouthfeel that mashing higher if you use us-05 should emulate. Having said that, if you can source some Denny's, use it!

The result is a highly drinkable pumpkin ale that should go as well with Thanksgiving dinner as it does with a Sunday of watching football on the couch. The spices are just right, there's enough to give a great aroma and flavor but not so much that the beer becomes cloying or tiresome after a pint or two. The pumpkin in this recipe is essential. There has been a lot of discussion lately on whether the pumpkin is required in a pumpkin ale and my firm answer is YES. Besides lending a smooth, unctuous mouthfeel, the pumpkin gives the beer a certain "Je ne sais quoi". If you've mashed a wheat beer, a pumpkin beer will be cake. Just add the rice hulls and you'll have no problem.

As for the name, Samhain was a Celtic festival marking the end of the summer and the end of the harvest. It has influenced other holidays including one we are all familiar with that is celebrated around the same time, Halloween. Villagers would build great bonfires on the evening of Samhain and let all of the hearthfires in their houses die out. They would then take new flames from the bonfire and relight their own fires which would continue to heat their houses and cook their food until the next Samhain. I realize pumpkin would not have been a crop known to the people inhabiting the British Isles when this festival took place, but I think we can brew it and enjoy it in similar celebration of the harvest and the year gone, and in preparation for the cold winter and the new year. Cheers!:mug:
 
This pumpkin ale is outstanding. Definitely stands right up to the best commercial ones out there. Complex yet very drinkable with a satisfying fullness to it. Spicing is spot on. We did a side by side tasting with this and my pumpkin spice ale that I thought was decent. This blew it away and convinced me that pumpkin definitely adds something - if nothing else, it seems to pull together the maltiness and the spices. Highly recommended.
 
Thanks for the review! Now post up the recipe for that cream stout! That beer was seriously awesome. The future happiness of stout brewers everywhere depends on it!
 
I am tempted, but I want to give it more time to condition before I do my official post/review for it. Damn thing has only been in the bottle a little over a week!
 
I'm trying this beer side-by-side with a post road pumpkin ale right now and I definitely prefer mine. Whereas the post road is a bit thinner bodied and more crisp, mine is more luscious and creamy. The post road has a very similar spice character but it is more pronounced than the samhain pumkin ale. There's some buttery diacetyl in the post road that my pumpkin ale lacks. I do feel like there is more pumpkin flavor in mine, though the high spice character in the post road gives the impression of pumpkin pie. The post road finishes a little drier which takes away a bit from the pumpkin pie impression. The creaminess of the samhain pumpkin ale lingers through to a mildly sweet finish, rounding out the flavor a bit more than the post road. While both are good, give me the samhain pumpkin ale over the post road anytime.:D
 
DSC_1154.jpg


I really love the color of this beer. I think the pumpkin added a deep orange color that gives the beer a really deep, rich copper hue. I tried to get it to come through in the picture but condensation on the glass and light angles were working against me. The pumpkin flavor is really coming out now too.
 
Wow nothing makes me want a beer more than when it has a deep red/copper look like that one. I want to brew this now...
 
that might just be the prettiest pint of beer I've ever seen - I can practically taste it (though on second glance, is that really only 12 SRM?)

getting my recipe organized for my first pumpkin ale...I'm going to use your recipe as inspiration, but in the spirit of experimentation and individuality, it is going to be considerably different in the end...wish me luck!
 
that might just be the prettiest pint of beer I've ever seen - I can practically taste it (though on second glance, is that really only 12 SRM?)

getting my recipe organized for my first pumpkin ale...I'm going to use your recipe as inspiration, but in the spirit of experimentation and individuality, it is going to be considerably different in the end...wish me luck!

Good luck on your brew! The recipe calculates out to 12 SRM but I'm sure the color contribution of the pumpkin added something to it. How much, I couldn't say. I actually saved a few of these from last season to try this autumn to see how they aged. I can't wait for the weather to cool down a bit so I can try one.
 
I am totally brewing this within the next week or two. Great looking recipe. And I love how you always post pictures with your recipes. When they look as delicious as this one looks, it makes me want to run out to get the ingredients RIGHT NOW.
 
Haha, I'm glad you like the pictures. I'm disappointed when I click on a recipe and it doesn't have a picture so I try to include them in all my recipes. Though I'm pretty sure my barleywine doesn't have a picture. Whenever I try to photograph it, it doesn't really turn out since it's a deep reddish brown.
 
Yeah, I have been wanting to brew a pumpkin ale soon so it will be ready for October... in my searching around, the picture of this one was the clincher. I have a couple questions as a prepare to brew...

Do you use ground cinnamon or cinnamon sticks? I read one thread where someone was happier with their results using sticks.

And... what do you think the effect would be of replacing the molasses with some other fermentables (maybe just some more 2 row)? I'm still pretty new to brewing- six months- and I've never used molasses before. I actually have some sitting in my pantry, so I'll probably use it... but I'm just curious as to what qualities it adds to a brew.
 
Yeah, I have been wanting to brew a pumpkin ale soon so it will be ready for October... in my searching around, the picture of this one was the clincher. I have a couple questions as a prepare to brew...

Do you use ground cinnamon or cinnamon sticks? I read one thread where someone was happier with their results using sticks.

And... what do you think the effect would be of replacing the molasses with some other fermentables (maybe just some more 2 row)? I'm still pretty new to brewing- six months- and I've never used molasses before. I actually have some sitting in my pantry, so I'll probably use it... but I'm just curious as to what qualities it adds to a brew.

I read in the other thread too that someone didn't like powdered cinnamon. I've never had a problem with, nor have other people I know who have used it. I've used it in a couple beers and they always go crystal clear and have a very nice cinnamon flavor.

As for the molasses, it helps to fill out the flavor a bit, and it mixes with the spices to give a bit of that "pumpkin pie" character.
 
This is the pumpkin recipe I've been looking for forever. If only it would start to cool down up here in Chicago to get me in the Fall mood...
 
Well, I brewed this up yesterday and it smelled wonderful. Once I added the spices at the end of the boil, it really did remind me of a liquid pumpkin pie. Munklunk, I know it has been hot here... but this is one that will need to age in the bottle for a bit. So brew it now, and then it will be ready when you're in that fall mood.

One thing I was surprised about when I took my O.G. was that the pumpkin didn't seem to add anything there. It definitely added color and I'm sure it will contribute to the flavor, but I figured some amount of fermentable sugars would come out of all that pumpkin. No matter though, I can tell it is going to be a delicious fall beer. KingB- thanks for the recipe! I'll be sure to post a picture of the finished product.
 
One thing I was surprised about when I took my O.G. was that the pumpkin didn't seem to add anything there. It definitely added color and I'm sure it will contribute to the flavor, but I figured some amount of fermentable sugars would come out of all that pumpkin.

I noticed the exact same thing about pumpkin beers and I think I actually posted it in that big pumpkin beer thread. It definitely does something to the flavor and mouthfeel though.
 
did you find that the pumpkin absorbed more (or less?) water than the grain? I'm putting my process together and trying to figure out how much water I am going to need and thought my standard 0.5 qt/lb absorption rate might need adjusting.
 
The pumpkin will absorb less water than the grain. It is already pretty wet, and after vorlaufing and sparging, it is just a thick mat of pulp on top of the grain that is pretty well drained of moisture.
 
The pumpkin will absorb less water than the grain. It is already pretty wet, and after vorlaufing and sparging, it is just a thick mat of pulp on top of the grain that is pretty well drained of moisture.

+1. I found that the pumpkin absorbed very little water compared to grain.
 
Definitely looking to do a pumpkin beer in the next couple of weeks.. my last attempt 2 years ago failed where I think I used fresh nutmeg vs everything else from a jar.. which so overpowered everything else it started tasting like plastic. However the malty presence and other characteristics I could tell is what I wanted in a pumpkin beer... which is what I see described in this thread... so tempted to try it out.

However, in the side by side recipe comparison between my last recipe (Jamil's) and this is the use of WLP002 (English Ale Yeast). Seems like a good fit to me but interested what went into the choice for Denny's Favorite 50 and whether picking up some fruity esters from an english strain would mess with it for those who are fond of this recipe as is.
 
Definitely looking to do a pumpkin beer in the next couple of weeks.. my last attempt 2 years ago failed where I think I used fresh nutmeg vs everything else from a jar.. which so overpowered everything else it started tasting like plastic. However the malty presence and other characteristics I could tell is what I wanted in a pumpkin beer... which is what I see described in this thread... so tempted to try it out.

However, in the side by side recipe comparison between my last recipe (Jamil's) and this is the use of WLP002 (English Ale Yeast). Seems like a good fit to me but interested what went into the choice for Denny's Favorite 50 and whether picking up some fruity esters from an english strain would mess with it for those who are fond of this recipe as is.

I like Denny's Favorite 50 because it produces a beer with a smooth, almost thick mouthfeel without being sweet. WLP002 would be fine in the recipe. The only thing I can see as a problem is it not attenuating enough. I don't know if you plan on bottling it or kegging it, but I've had problems with the Fuller's strain in the bottle. Fermentation will completely stop, and not be startable again, in primary, but as soon as you bottle it, the gravity drops and you get overcarbonated bottles (or bombs!). I actually lost almost an entire batch of a bourbon pecan pie beer I made due to that. But I know a lot of people use it without a problem, so if you like it, then I say go for it.
 
Just to clarify, is this a 60 or 90 minute boil? The recipe says 60, but the Magnum addition says 90.
 
Just to clarify, is this a 60 or 90 minute boil? The recipe says 60, but the Magnum addition says 90.

It's a 60 minute boil, the timing for the magnum was put in wrong. Sorry about that! I'll update the original post as soon as the edit function starts working again.
 
I like Denny's Favorite 50 because it produces a beer with a smooth, almost thick mouthfeel without being sweet. WLP002 would be fine in the recipe. The only thing I can see as a problem is it not attenuating enough. I don't know if you plan on bottling it or kegging it, but I've had problems with the Fuller's strain in the bottle. Fermentation will completely stop, and not be startable again, in primary, but as soon as you bottle it, the gravity drops and you get overcarbonated bottles (or bombs!). I actually lost almost an entire batch of a bourbon pecan pie beer I made due to that. But I know a lot of people use it without a problem, so if you like it, then I say go for it.

To tell you the truth, I've had horrible luck with WLP002 as well; not to the extent of bottle bombs but early flocculation and having to rouse a bit. However, that was before I got serious about starters, etc.. so was looking for a rematch against this yeast if appropriate. My assumption right now is that I won't be able to find Denny's 50 in town (in SD, home of White Labs) and will either have to special order through LHBS or Williams which is a bit of a pain (especially if I found I liked the yeast and want to use it again and again :))
 
1.00 lb Toasted Malt** (27.0 SRM) Grain 6.30 %


How long to you let this toasted malt "condition" before you used it? I'm concerned with the harsh, bitter taste that you get before it mellows a bit with time, that Randy Mosher talks about. But, maybe that it a part of the recipe's unique flavor profile?!

Also, what did you shoot for in terms of water profile? How does pumpkin affect pH?
 
1.00 lb Toasted Malt** (27.0 SRM) Grain 6.30 %


How long to you let this toasted malt "condition" before you used it? I'm concerned with the harsh, bitter taste that you get before it mellows a bit with time, that Randy Mosher talks about. But, maybe that it a part of the recipe's unique flavor profile?!

Also, what did you shoot for in terms of water profile? How does pumpkin affect pH?

I let any toasted malt rest for at least 2 weeks before use in a paper bag. I've never tried it before that but I have heard of some people not waiting and not getting any harsh flavors. But I'll still let it rest just in case.

I probably just used palmer's water calculator to get my calcium up over 100 ppm and balance the sulfate:chloride ratio. As for how the pumpkin affected pH, I have no idea. Probably didn't make much of a difference though I never tested the pH during the mash.
 
I let any toasted malt rest for at least 2 weeks before use in a paper bag. I've never tried it before that but I have heard of some people not waiting and not getting any harsh flavors. But I'll still let it rest just in case.

I probably just used palmer's water calculator to get my calcium up over 100 ppm and balance the sulfate:chloride ratio. As for how the pumpkin affected pH, I have no idea. Probably didn't make much of a difference though I never tested the pH during the mash.


Great. Do you think Maris Otter would be a good substitute for the Golden Promise? Would you adjust the recipe at all (maybe add a tiny bit of Crystal 20 to give some sweetness lost from not using Golden Promise)?

Thanks for the info and help. I'm really excited to try this recipe and I'll toast the grain tonight so I can brew in a few weeks.
 
I'd substitute the MO for the GP and not worry about it. I doubt anyone could tell a difference between beers made with GP and MO without tasting them side by side.
 
I'd substitute the MO for the GP and not worry about it. I doubt anyone could tell a difference between beers made with GP and MO without tasting them side by side.

Gotcha, I won't worry about it then. Just got done roasting the MO. Smells great!
 
Got a batch of pumpkin goodness brewed yesterday afternoon. This stuff is fermenting away and smells awesome !
 
Just bottled this today.

KingB- I had taken your advice about the Dennys Favorite yeast. It really did attenuate quite fully- finishing up at 1.007. What was interesting was that I noticed continual airlock activity for the entire three weeks in primary. It wasn't rapid-fire or anything (after the first week), but activity continued with bubbles every ten seconds or so. The only other yeast I've had this experience with was 3068 in a hefeweizen, and that also finished up with a low F.G.

So on to the beer. The color was ORANGE. It really looked exactly like I wanted a pumpkin ale to look. The smell... well let's put it this way. Every October I make a pumpkin cream pie or two. It is my mom's old recipe and it is awesome. And my fiancee loves it. So she was helping me bottle today, and she said, "Oh my goodness! That smells EXACTLY like the pumpkin pie you make." We tasted it and she declared it to already be her favorite beer that I've brewed.

I am really looking forward to drinking this all October... thanks again for a great recipe!
 
Wow, 1.007, I hope it didn't dry out too much. I'm glad it came out well for you. The real test will be in a few weeks though! Good luck with the wait!
 
KingBrianI, did you toast your MO wet or dry? It seems like toasting it wet would produce a little more of the sweet caramel-like taste found in pumpkin pie.
 
KingBrianI, did you toast your MO wet or dry? It seems like toasting it wet would produce a little more of the sweet caramel-like taste found in pumpkin pie.

I toasted my grain dry, though you're certainly welcome to toast it wet. I doubt it would add any sweetness since the starch won't be converted, but it might increase the melanoidins created which may give the beer a bit more maltiness.
 
I've read in a couple googled resources (including Palmer's online 'How to Brew') that there's supposed to be a partial starch conversion if you soak the grains for about an hour prior to toasting.

http://www.howtobrew.com/section4/chapter20-4.html

While the caramel sweetness sounds good, truthfully, so does the light nuttiness imparted by dry toasting - so I'm at an impasse for the moment. Maybe I'll just go 1/2 & 1/2.

The melanoidins would be a definite added benefit, I agree.

Thanks for the response and added advice, much appreciated!
 
what exactly is british caramalt? i dont see it in beersmith and dont see something specifically called british caramalt at brewmasterswarehouse.com. any good substitute? or am i just overlooking it
 
Think it's carastan dark (30-37L), or at least that was my conclusion.
 
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