Vamptrump
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP013
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.077
- Final Gravity
- 1.021
- Boiling Time (Minutes)
- 60
- IBU
- 32.7
- Color
- 41.6
- Primary Fermentation (# of Days & Temp)
- 21
- Secondary Fermentation (# of Days & Temp)
- 14
- Additional Fermentation
- 2-3 Month Bottle Condition
- Tasting Notes
- Bourbon Roasted Chocolate Pumpkin Stout
Mash at 152F for 60 minutes.
10 lbs - Pale Malt, Maris Otter (3.0 SRM) - 44.9 %
8 lbs 12 oz - Pumpkin Puree (13.0 SRM) - 39.3%
1 lb - Flaked Barley (1.7 SRM) - 4.5%
1 lb - Roasted Barley (300.0 SRM) - 4.5%
8 oz - Chocolate Malt (350.0 SRM) - 2.2%
8 oz - Crystal Malt - 40L (40.0 SRM) - 2.2%
8 oz - Rice Hauls (0.0 SRM) - 2.2%
1.00 oz Northern Brewer (60 min) 27.4 IBU
1.00 oz Fuggles (10 min) 5.3 IBU
1/2 tsp - Cinnamon - 5 min
1/4 tsp - Ginger - 5 min
1/4 tsp - Sweet Orange Peel - 5 min
1/8 tsp - Nutmeg - 5 min
1/8 tsp Allspice - 5 min
1 Vial London Ale (White Labs #WLP013)
Secondary:
Soak 2 French Oak Spirals in Bourbon w/ 2 split vanilla beans.
Add spirals and ~3oz of bourbon to the secondary for 2 weeks.
At this point taste, if you want more spice this is the time to add it. I'm not a big pumpkin spice person, I wanted it to compliment the beer not over power it. Probably could have added more though.
Bottling:
Carbonate/prime normal levels.
Let sit and age in bottles for 2-3 months.
--------------------------------
The beer proves to be slightly chocolaty with a good roast backbone. Pumpkin is present but not over powering mostly sits in the background. Definitely a dessert beer.
Future batches I will attempt to add pumpkin in additional stages such as the boil and secondary.
Warning:
Mashing with pumpkin puree is the worst, recommend more rice hauls in the future.
10 lbs - Pale Malt, Maris Otter (3.0 SRM) - 44.9 %
8 lbs 12 oz - Pumpkin Puree (13.0 SRM) - 39.3%
1 lb - Flaked Barley (1.7 SRM) - 4.5%
1 lb - Roasted Barley (300.0 SRM) - 4.5%
8 oz - Chocolate Malt (350.0 SRM) - 2.2%
8 oz - Crystal Malt - 40L (40.0 SRM) - 2.2%
8 oz - Rice Hauls (0.0 SRM) - 2.2%
1.00 oz Northern Brewer (60 min) 27.4 IBU
1.00 oz Fuggles (10 min) 5.3 IBU
1/2 tsp - Cinnamon - 5 min
1/4 tsp - Ginger - 5 min
1/4 tsp - Sweet Orange Peel - 5 min
1/8 tsp - Nutmeg - 5 min
1/8 tsp Allspice - 5 min
1 Vial London Ale (White Labs #WLP013)
Secondary:
Soak 2 French Oak Spirals in Bourbon w/ 2 split vanilla beans.
Add spirals and ~3oz of bourbon to the secondary for 2 weeks.
At this point taste, if you want more spice this is the time to add it. I'm not a big pumpkin spice person, I wanted it to compliment the beer not over power it. Probably could have added more though.
Bottling:
Carbonate/prime normal levels.
Let sit and age in bottles for 2-3 months.
--------------------------------
The beer proves to be slightly chocolaty with a good roast backbone. Pumpkin is present but not over powering mostly sits in the background. Definitely a dessert beer.
Future batches I will attempt to add pumpkin in additional stages such as the boil and secondary.
Warning:
Mashing with pumpkin puree is the worst, recommend more rice hauls in the future.
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