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Old 08-19-2011, 01:16 PM   #1
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Default Partial - Scary Balz Pumpkin Ale

Recipe Type: Partial Mash
Yeast: US-05
Batch Size (Gallons): 5
Original Gravity: 1.061
Final Gravity: 1.013
IBU: 23
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 3 weeks
Secondary Fermentation (# of Days & Temp): 1 week
Tasting Notes: I've tried many pumpkins ales. This one tops them all.

This is one of the most popular brews amongst friends and family of mine. All I hear from them is "When are you brewing your pumpkin ale again?" The brew day for this (even with just a mini-mash) is fairly long, mainly because of the extra work prepping the pumpkins. I haven't tried using canned pumpkin as of yet, only fresh ones. The extra time is worth the reactions this beer receives.

The beer comes out a beautiful dark amber color. The flavor is malty, with the spices at just the right amounts. One thing I noticed is that the spices are a bit more evident when I bottle this than when I keg it.

If any of you have tried Saranac's Pumpkin ale, it is similar to this.

Anyway, here it is:

Scary Balz Pumpkin Ale

Fermentables
6lbs Amber LME
1lb Caramel 60L
1lb Dark Munich Malt
8oz Flaked Barley
1 cup Brown Sugar

Hops
1.5oz Mt Hood (6AAU) @ 60 min
.5oz Mt Hood @ 5 min

Adjuncts/Spices
6-8 lbs of pumpkins
1 tbsp Cinnamon
1 tbsp Nutmeg
2 tsp Ginger
1 tsp Allspice
.5 tsp Cloves
1 tsp Vanilla

Yeast
US-05

Gut the pumpkins and cut them in half. Place them in a baking dish rind side up and add a little water to the dish. Roast in 350 degree oven 1.5-2 hours. Pumpkins should carmelize a bit.

Scoop the pumpkin from the rinds and mush them up. Add to grains and mash at 155 degrees for an hour. Strain and sparge mash/pumpkin mixture, then proceed with boil.

Add the spices at flameout and let them steep for 15 minutes. Cool and transfer to fermenter. Pitch yeast and ferment for 3 weeks.

Add vanilla to secondary fermenter and rack beer over the vanilla. After a week or two, keg or bottle.

The beer tastes great on its own, but my wife and her friends love to coat the rim of their pint glasses with a cinnamon/sugar mixture the same way margaritas are served with salt. It does make the flavor jump out a bit more.




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Old 08-19-2011, 02:18 PM   #2
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sounds great, very cool how you cook the pumpkins. What software do you use to produce that label?

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Old 08-19-2011, 02:56 PM   #3
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Quote:
Originally Posted by hopsalot View Post
sounds great, very cool how you cook the pumpkins. What software do you use to produce that label?
Adobe Illustrator
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Old 10-18-2011, 03:06 PM   #4
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I brewed this on the 6th. First time mashing anything. I'm a country girl at heart, so used 6# of sweet potato instead of pumpkin.

Just took a hydro sample and this stuff is delicious!! Right now, the flavors are well-balanced, not overly sweet, spiced, or hoppy. I think it's done, but will try to be good and hold it in the fermenter for another week. I am NOT sure that I'll keep my promise to save this for Thanksgiving.

Thinking about brewing a hybrid pumpkin/sweet potato version of this next week.

Thanks for sharing this recipe!

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Old 10-21-2011, 02:10 AM   #5
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Quote:
Originally Posted by BasementBrewmistress
I brewed this on the 6th. First time mashing anything. I'm a country girl at heart, so used 6# of sweet potato instead of pumpkin.

Just took a hydro sample and this stuff is delicious!! Right now, the flavors are well-balanced, not overly sweet, spiced, or hoppy. I think it's done, but will try to be good and hold it in the fermenter for another week. I am NOT sure that I'll keep my promise to save this for Thanksgiving.

Thinking about brewing a hybrid pumpkin/sweet potato version of this next week.

Thanks for sharing this recipe!
I've been wondering how it would come out with sweet potatoes. Keep me updated!
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Old 10-21-2011, 02:13 AM   #6
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I have this recipe on Hopville. Here's a comment from someone who brewed it:

Quote:
This came out great. Thank you for your help. I drank 4 other pumpkin beers in preparation for this one and this one definitely stands out as being one of the best. Southern Tier and Dogfish were two of the other four! Great work here!
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Old 10-26-2011, 05:37 PM   #7
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Hoping to keg this and then brew a second batch (with pumpkin/sweet potato) tomorrow. We're planning to let it carb naturally instead of force carbing.

The only two pumpkin brews that come close are Williamsburg's (assuming you let it sit for a few weeks first) and Vintage 50's.

Will let you know how it tastes.

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Old 10-27-2011, 08:36 PM   #8
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Just racked the sweet potato. I think it's going to be pretty nice, but we went with 6# of sweet potatoes (thinking they would have more sugar than pumpkin) -- due to my low efficiency it would be reasonable to go up to 8# next time around. Hope I can leave it be long enough to age properly!

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Old 12-05-2011, 12:53 PM   #9
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Added a photo of the beer to the OP. The wife loves to coat the rim of her glass with cinnamon, nutmeg, and sugar.

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Old 01-13-2012, 11:48 PM   #10
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Just a followup.

Had this on Thanksgiving. It was nice, but not great. I was a little let down, and didn't draft more than a few pints.

Well, we finished it off with Christmas dinner and it was a HUGE hit. It was damn good and apparently just needed more time to mature. I'd definitely recommend this recipe and plan to re-brew it a month earlier next year. Next time I'd like to try local sweet potatoes and fresh ground Ceylon or Vietnamese cinnamon.

Thanks again for sharing this recipe!

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