BudzAndSudz
Well-Known Member
I'm also looking at WLP009, Australian ale. Sounds like a very interesting option with "bready" characteristics. Might get it that "crust" flavor that's so desirable in this style. Thanks for all your feedback, btw.
I'm also looking at WLP009, Australian ale. Sounds like a very interesting option with "bready" characteristics. Might get it that "crust" flavor that's so desirable in this style. Thanks for all your feedback, btw.
Glad to help, also glad that others like the recipe. Bready/Nutty/Toasty is exactly what I want in this beer.
I just made this again today. 5 gallon batch and I hit 85% efficiency for the first time ever. OG was 1.100 PA 13%. I'm hoping that it finishes around the 1.033 mark for a respectable and sweet 9%er. This time, instead of actual pumpkin, I used two cans of Libby's Pure Pumpkin mixed with the spices and baked it at 350 for about 45 minutes. That went into two nylon paint strainer bags and steeped in the wort for the last 15 minutes and cool down. I also put a charge of 1/2 tsp each spice in at 15 minutes left as well. It still smelled great, just like last year. We'll see if it's as good or better than the one I made last year!
I don't like the idea of adding smoke, but that's my taste. I couldn't imagine eating a smokey, pumpkin pie.
I would NOT use 4oz in 5 gallons. I almost feel that 2oz is too much (for my tastes anyways). Start with 2, and you can adjust up to fit your tastes as needed.
I brewed this about a month ago and have been way to busy to transfer to a secondary. Think there's any point now? Or should I just go ahead and bottle it? Also, did you guys sanitize the bottling/kegging spice addition somehow before adding it?
What mash and sparge temp is working for everybody on this brew
Spice Additions - 1.0 heaping tsp of the following added @ 5 minutes -
nutmeg, cloves, alspice, ginger, cinnamon
What size mash tuns do you guys have? 38 pounds of grain is a ton. I wish I could make a 10 gallon batch of this but i sure won't be unless I make another mash tun other than my 10 gallon drink cooler.
Is that 1.0 heaping tsp of each ingredient?
For example: 1tsp nutmeg, 1tsp cloves, 1tsp all spice, 1tsp ginger, and 1 tsp cinnamon?
I am excited to try this.
Fall will be here before we know. Finally gonna brew this recipe, should be in its prime Oct-Dec, pumped!!
Anymore thoughts on when the pumpkin should be added and why, seen so much back and forth on the subject, guess Ill just add it to the boil.
Any more than half a tsp of each in a five gallon batch would be way too much. Half tsp each in 5 gallons at 15 min left in the boil and another half tsp each at kegging is PERFECT!
So just to be clear, you added another 1/2 tsp of each of the spices again at kegging instead of using Pumpkin Pie Spice? Making this on Saturday, looking forward to it!
Thanks!
Tony
I plan on giving this a shot. The feedback sounds amazing, but I'm still a little leary on adding 2 pounds of crystal to a 5 gallon batch. And also, 40 IBU's seems a little excessive for a pumpkin ale. Can someone please ease my mind on these probably minute issues I'm having with it? I'm still having night terrors from the "Pumking clone" I brewed last year and need assurance this won't break my heart.
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