kchomebrew
Well-Known Member
- Joined
- Jan 11, 2011
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Samhain is the Celtic fire festival from which Halloween derives. Marking the passing of summer into winter, a time of death and then rebirth, it is traditionally a time of reflection, honoring the dead, and looking ahead to the coming year, both in terms of personal change and goals, and in terms of the Earths future.
Brewed this Pumpkin Ale last year. Was looking for something that would be strong on pumpkin flavor/aroma and also bring out some pie crust flavors/aroma. For the most part, I feel like it was a success, but it was a bit heavy on ginger and clove flavors/aromas and had more pie filling aroma than crust. As such, this year I am removing the clove addition and dropping down all spice additions in the boil. I added honey malt and biscuit malt this year and backed down the Maris Otter a tad to compensate. Also, I upped the canned pumpkin additions to the mash. Last year I did 5 gal and used 3 cans, this year on the 10 gal. batch I am doing 8 cans. Also, for the secondary, I'm adding in Butternut Extract this year. I've read some info that seems to indicate Southern Tier Pumking might be using this to produce the pie crust flavor (I'm not going for a clone , just want to get some of the aroma/flavor it has...I feel like theirs is way to strong with the pie crust flavor). Last year I only used London Ale yeast. This year I'm going to split batches and use London Ale in one and London ESB in the other. Brewing this on Saturday. I'll post some photos/notes afterwards.
Pumpkin Ale
Style: 21 - Spice/Herb/Vegetable Beer A
Grist ratio: 1.25 gal./lb (8 gal. strike water / 8.5 gal. sparge water)
Kettle Vol. 14.0 gal. pre-boil
Final Volume: 11.52 gal.
Efficiency: 90%
Attenuation: 77%
Original Gravity: 1.071
Terminal Gravity: 1.016
Color: 16.58 SRM
Alcohol: 7.19% ABV
Bitterness: 27.50
Ingredients:
14 lb (56.0%) Maris Otter; Crisp - added during mash
2 lb (8.0%) Biscuit Malt; Castle Malting - added during mash
2 lb (8.0%) Honey Malt - added during mash
1 lb (4.0%) Victory® Malt; Briess - added during mash
1 lb (4.0%) Crystal Malt 80°L - added during mash
1 lb (4.0%) Oats Flaked - added during mash
1 lb (4.0%) Barley Flaked - added during mash
96 oz Pumpkin (canned) - added during mash
1 oz Magnum (14.5%) - added during boil, boiled 60 m
1 oz Saaz (5.0%) - added during boil, boiled 15.0 m
2 lb Light Brown Sugar - added during boil, boiled 15.0 m
1 lb Lactose Sugar - added during boil, boiled 15.0 m
2 tsp Irish Moss - added during boil, boiled 15.0 m
1 tsp Candied Ginger - added during boil, boiled 5.0m
0.5 tsp Cinnamon (ground) - added during boil, boiled 5.0m
0.5 tsp Pumpkin Pie Spice - added during boil, boiled 5.0m0.5 tsp Nutmeg
0.5 tsp Allspice - added during boil, boiled 5.0m
- chill wort to 65F - transfer to primary fermenter (split batch 5.5 gal each)
- aerate with 02 - 90 sec. count each fermenter
- pitch yeast starters - Batch 1 - Wyeast London 1098, Batch 2 Wyeast London ESB 1968
- ferment 14 days primary @ 67F
- 3 weeks secondary @ 70F (for each fermenter add 4 split vanilla beans soaked in rum and 4 cinnamon sticks, and 1 tsp of Butternut Extract)
- Cold crash 36F for 3 days
- add gelatin finings to secondarys - bring back to 70F and bottle
Notes:
HLT - added campden tablets and 1 tsp gypsum and 1 tsp CaCl
Mash @ 152 for 90 min.
8 -12 oz. cans of pumpkin to the mash
Boil wort for 90 min.
Brewed this Pumpkin Ale last year. Was looking for something that would be strong on pumpkin flavor/aroma and also bring out some pie crust flavors/aroma. For the most part, I feel like it was a success, but it was a bit heavy on ginger and clove flavors/aromas and had more pie filling aroma than crust. As such, this year I am removing the clove addition and dropping down all spice additions in the boil. I added honey malt and biscuit malt this year and backed down the Maris Otter a tad to compensate. Also, I upped the canned pumpkin additions to the mash. Last year I did 5 gal and used 3 cans, this year on the 10 gal. batch I am doing 8 cans. Also, for the secondary, I'm adding in Butternut Extract this year. I've read some info that seems to indicate Southern Tier Pumking might be using this to produce the pie crust flavor (I'm not going for a clone , just want to get some of the aroma/flavor it has...I feel like theirs is way to strong with the pie crust flavor). Last year I only used London Ale yeast. This year I'm going to split batches and use London Ale in one and London ESB in the other. Brewing this on Saturday. I'll post some photos/notes afterwards.
Pumpkin Ale
Style: 21 - Spice/Herb/Vegetable Beer A
Grist ratio: 1.25 gal./lb (8 gal. strike water / 8.5 gal. sparge water)
Kettle Vol. 14.0 gal. pre-boil
Final Volume: 11.52 gal.
Efficiency: 90%
Attenuation: 77%
Original Gravity: 1.071
Terminal Gravity: 1.016
Color: 16.58 SRM
Alcohol: 7.19% ABV
Bitterness: 27.50
Ingredients:
14 lb (56.0%) Maris Otter; Crisp - added during mash
2 lb (8.0%) Biscuit Malt; Castle Malting - added during mash
2 lb (8.0%) Honey Malt - added during mash
1 lb (4.0%) Victory® Malt; Briess - added during mash
1 lb (4.0%) Crystal Malt 80°L - added during mash
1 lb (4.0%) Oats Flaked - added during mash
1 lb (4.0%) Barley Flaked - added during mash
96 oz Pumpkin (canned) - added during mash
1 oz Magnum (14.5%) - added during boil, boiled 60 m
1 oz Saaz (5.0%) - added during boil, boiled 15.0 m
2 lb Light Brown Sugar - added during boil, boiled 15.0 m
1 lb Lactose Sugar - added during boil, boiled 15.0 m
2 tsp Irish Moss - added during boil, boiled 15.0 m
1 tsp Candied Ginger - added during boil, boiled 5.0m
0.5 tsp Cinnamon (ground) - added during boil, boiled 5.0m
0.5 tsp Pumpkin Pie Spice - added during boil, boiled 5.0m0.5 tsp Nutmeg
0.5 tsp Allspice - added during boil, boiled 5.0m
- chill wort to 65F - transfer to primary fermenter (split batch 5.5 gal each)
- aerate with 02 - 90 sec. count each fermenter
- pitch yeast starters - Batch 1 - Wyeast London 1098, Batch 2 Wyeast London ESB 1968
- ferment 14 days primary @ 67F
- 3 weeks secondary @ 70F (for each fermenter add 4 split vanilla beans soaked in rum and 4 cinnamon sticks, and 1 tsp of Butternut Extract)
- Cold crash 36F for 3 days
- add gelatin finings to secondarys - bring back to 70F and bottle
Notes:
HLT - added campden tablets and 1 tsp gypsum and 1 tsp CaCl
Mash @ 152 for 90 min.
8 -12 oz. cans of pumpkin to the mash
Boil wort for 90 min.