October/Pumpkin Ale Critique

Yes, another one of these threads :cross:

Recipe Type: All Grain
Yeast: WY1056
Yeast Starter: 2 L
Batch Size (Gallons): 10
Boil Size: 11.04 gal
Brewhouse Efficiency: 84%
Original Gravity: 1.062 (est.)
Final Gravity: 1.016 (est.)
IBU: 31.22 (est.)
Boiling Time (Minutes): 60
Color: 12 SRM (est.)
Primary Fermentation (# of Days & Temp): 14 days at 64 F
Secondary Fermentation (# of Days & Temp): 7 days at 74 F
Notes: Fermentation I will gradually increase temp one degree per day after 3 days at 64 F until temp reaches 74 F

Ingredients:
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10# Vienna Malt (45.45%)
8# Munich 20 L (36.36%)
4# Rye Malt (18.18%)
10.8# Libby Pumpkin Puree added to mash

1 oz Warrior Pellets (16.7% aa / 60 mins)
1 oz Williamette Pellets (4.7% aa / 20 mins)

2 tsp Cinnamon Powder
1 tsp Allspice
1 tsp Ginger Root
1/2 tsp Nutmeg
1/2 tsp Ground Clove

*all spices added at 5 mins*

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 22 lbs
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Single Infusion, Medium Body, Batch Sparge
75 min Mash at 156.0 F. Ratio of 1.25 qt/lb.


How you think this one will turn out? Was thinking about adding 2 lb of Molasses to high krausen. Thoughts?

The following is the actual recipe that I used and it turned out really well. I was going to do a little brewing seminar and showcase both all-grain and extract procedures, which is why I used extract here. The seminar never happened, but the beer came out great.

I was aiming for a very drinkable pumpkin ale that wasn't overdone on booze, mouthfeel, sweetness, or spice. Something you could throw back 3-4 pints of without hesitancy. I think I hit the mark on this one.

I'll post pictures later tonight, but WY1007 is a pain in the ass to clear. Even after cold crashing for a few days with gelatin finings, it was still pouring very cloudy for the first 1/2 gallon. After that it cleared up (in terms of merkiness) pretty nicely!

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Recipe Type: All Grain w/ Extract
Yeast: WY1007
Yeast Starter: 1 L
Batch Size (Gallons): 10
Boil Size: 11.04 gal
Original Gravity: 1.065
Final Gravity: 1.016
Alcohol: 6.42% abv.
IBU: 23.46 (est.)
Boiling Time (Minutes): 60
Color: 13.9 SRM (est.)
Primary Fermentation (# of Days & Temp): 14 days at 64 F
Secondary Fermentation (# of Days & Temp): 14 days at 74 F
Notes: Fermentation I will gradually increase temp one degree per day after 3 days at 64 F until temp reaches 74 F

Ingredients:
------------

10# Vienna Malt (48.78%)
6# Munich LME (29.27%)
4# Rye Malt (19.51%)
8 oz. Carafa I (2.44%)
3.75# Libby Pumpkin Puree steeped at 5 min. in boil

1 oz Warrior Pellets (16.7% aa / 30 mins)
1 oz Williamette Pellets (4.7% aa / 10 mins)

1.5 tsp Cinnamon Powder (5 mins)
1 tsp Ginger (5 mins)
1 tsp Nutmeg (5 mins)

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14.5 lbs
----------------------------
Single Infusion, Medium Body, Batch Sparge
60 min Mash at 156.0 F. Ratio of 1.25 qt/lb.