I REALLY like the Dogfish Head Punkin beer but am generally not a huge pumpkin beer fan.
I've found three recipes that seem to be very popular but cannot decide/determine the difference(s) and which I should brew. I'm guessing the yeast will have the largest impact on final flavor? I will scale all them back to 5g batches. Any experts tell the difference between these?
Ingredients and links below!
https://www.homebrewtalk.com/f76/thunderstruck-pumpkin-ale-ag-extract-versions-26699/
https://www.homebrewtalk.com/f76/imperial-pumpkin-pie-ale-200122/
https://www.homebrewtalk.com/f76/punkin-ale-145060/#post1654001
1st Recipe
21.00 lb Pale Malt (2 Row)
5.00 lb Caramel/Crystal Malt - 60L
2.50 lb Biscuit Malt
1.00 lb Wheat, Flaked
180.00 oz Pumpkin, Canned (a dozen 15oz cans - baked on a sheet as described in the extract recipe, cooled, and added to the mash)
2.25 oz Goldings, East Kent [5.00 %] (60 min)
3 Tablets Whirlfloc (Boil 10.0 min)
Yeast - English Ale (White Labs #WLP002) or Fermentis S-04
Single infusion mash at 158° F for 45-60 mins
Mash out at 168°F
Sparge with 178°F water to collect 17.5g of wort
Boil 60 mins
Est OG: 1.057
Est FG: 1.018
Est ABV: 4.99 %
Bitterness: 13.0 IBU
Est Color: 14.2 SRM
During clearing stage, add a spice tea of 1/2 tbsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.
2nd recipe:
Recipe Type: All Grain
Yeast: London ESB and London Ale
Yeast Starter: Yes
Batch Size (Gallons): 10
Original Gravity: 1.089
Final Gravity: 1.021
IBU: 39.2
Boiling Time (Minutes): 75
Color: 9.5
Primary Fermentation (# of Days & Temp): 14 @ 70
Secondary Fermentation (# of Days & Temp): 7 @ 70
Tasting Notes: Pumpkin Pie, simple as that. Also, the ABV is hidden quite well.
34.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.5 %
4.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.5 %
2.00 oz Magnum [13.10%] (60 min) Hops 36.2 IBU
1.00 oz Sterling [6.00%] (10 min) Hops 3.0 IBU
4.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Spice Additions - 1.0 heaping tsp of the following added @ 5 minutes -
nutmeg, cloves, alspice, ginger, cinnamon
At bottling - 1.25 tsp of Pumpkin Pie spice was added per 5 gallons as well as
~4 oz of real vanilla extract
3rd recipe:
Recipe Type: All Grain
Yeast: US-05
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.065
Final Gravity: 1.017
IBU: 19.3
Boiling Time (Minutes): 60
Color: 12
Primary Fermentation (# of Days & Temp): 21
Secondary Fermentation (# of Days & Temp): 3
Tasting Notes: Just the right amount of residual sweetness to compliment the pumpkin pie spice
This beer turned out great.
We've done pumpkin ales in the past but never this good. With a F.G. of 1.017 it has the perfect amount of sweetness to compliment the slight biscuit from the victory malt and the pie spices. Much to our delight (and surprise) it tastes awfully similar to Dogfish Head's Punkin' Ale. As expected with pumpkin ales, this was one hazy mother-effer! Gelatin was used in the very short secondary to clear it up before going in the keg. I'll post a pic as soon as I feel like dealing with my horrible camera... which should be enough time for the slight chill haze to settle!
Punkin' Ale
O.G. 1.065
F.G. 1.017
Efficiency: 70%
Color: 12 SRM
Bitter: 19.3 IBU
Grain bill
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.33 %
1.00 lb Victory Malt (25.0 SRM) Grain 8.33 %
2 Large cans (29oz) Libby's pumpkin (no spices added) --- Bake at 350*F for 45-60 minutes (longer if you're at high elevation) let cool before adding to mash
Mash (batch sparge)
Single infusion, Medium body, No mash-out
24QT of 163*F water (step temp of 156)
Boil (60 minutes)
1.00 lb Brown Sugar (60 min)
1oz Hallertaur (4.8%) (60 min)
1.5 Tbs McCormicks Pumpkin Pie Spice (10 min)
1oz Hallertaur (4.8%) (5 min)
I've found three recipes that seem to be very popular but cannot decide/determine the difference(s) and which I should brew. I'm guessing the yeast will have the largest impact on final flavor? I will scale all them back to 5g batches. Any experts tell the difference between these?
Ingredients and links below!
https://www.homebrewtalk.com/f76/thunderstruck-pumpkin-ale-ag-extract-versions-26699/
https://www.homebrewtalk.com/f76/imperial-pumpkin-pie-ale-200122/
https://www.homebrewtalk.com/f76/punkin-ale-145060/#post1654001
1st Recipe
21.00 lb Pale Malt (2 Row)
5.00 lb Caramel/Crystal Malt - 60L
2.50 lb Biscuit Malt
1.00 lb Wheat, Flaked
180.00 oz Pumpkin, Canned (a dozen 15oz cans - baked on a sheet as described in the extract recipe, cooled, and added to the mash)
2.25 oz Goldings, East Kent [5.00 %] (60 min)
3 Tablets Whirlfloc (Boil 10.0 min)
Yeast - English Ale (White Labs #WLP002) or Fermentis S-04
Single infusion mash at 158° F for 45-60 mins
Mash out at 168°F
Sparge with 178°F water to collect 17.5g of wort
Boil 60 mins
Est OG: 1.057
Est FG: 1.018
Est ABV: 4.99 %
Bitterness: 13.0 IBU
Est Color: 14.2 SRM
During clearing stage, add a spice tea of 1/2 tbsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.
2nd recipe:
Recipe Type: All Grain
Yeast: London ESB and London Ale
Yeast Starter: Yes
Batch Size (Gallons): 10
Original Gravity: 1.089
Final Gravity: 1.021
IBU: 39.2
Boiling Time (Minutes): 75
Color: 9.5
Primary Fermentation (# of Days & Temp): 14 @ 70
Secondary Fermentation (# of Days & Temp): 7 @ 70
Tasting Notes: Pumpkin Pie, simple as that. Also, the ABV is hidden quite well.
34.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.5 %
4.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.5 %
2.00 oz Magnum [13.10%] (60 min) Hops 36.2 IBU
1.00 oz Sterling [6.00%] (10 min) Hops 3.0 IBU
4.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Spice Additions - 1.0 heaping tsp of the following added @ 5 minutes -
nutmeg, cloves, alspice, ginger, cinnamon
At bottling - 1.25 tsp of Pumpkin Pie spice was added per 5 gallons as well as
~4 oz of real vanilla extract
3rd recipe:
Recipe Type: All Grain
Yeast: US-05
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.065
Final Gravity: 1.017
IBU: 19.3
Boiling Time (Minutes): 60
Color: 12
Primary Fermentation (# of Days & Temp): 21
Secondary Fermentation (# of Days & Temp): 3
Tasting Notes: Just the right amount of residual sweetness to compliment the pumpkin pie spice
This beer turned out great.
We've done pumpkin ales in the past but never this good. With a F.G. of 1.017 it has the perfect amount of sweetness to compliment the slight biscuit from the victory malt and the pie spices. Much to our delight (and surprise) it tastes awfully similar to Dogfish Head's Punkin' Ale. As expected with pumpkin ales, this was one hazy mother-effer! Gelatin was used in the very short secondary to clear it up before going in the keg. I'll post a pic as soon as I feel like dealing with my horrible camera... which should be enough time for the slight chill haze to settle!
Punkin' Ale
O.G. 1.065
F.G. 1.017
Efficiency: 70%
Color: 12 SRM
Bitter: 19.3 IBU
Grain bill
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.33 %
1.00 lb Victory Malt (25.0 SRM) Grain 8.33 %
2 Large cans (29oz) Libby's pumpkin (no spices added) --- Bake at 350*F for 45-60 minutes (longer if you're at high elevation) let cool before adding to mash
Mash (batch sparge)
Single infusion, Medium body, No mash-out
24QT of 163*F water (step temp of 156)
Boil (60 minutes)
1.00 lb Brown Sugar (60 min)
1oz Hallertaur (4.8%) (60 min)
1.5 Tbs McCormicks Pumpkin Pie Spice (10 min)
1oz Hallertaur (4.8%) (5 min)