Hoppy Thanksgiving (GF Blue Moon clone)

In November 2011, we brewed our second batch of gluten free beer - 5 gal - Hoppy Thanksgiving, a Blue Moon clone.

2 cups gluten free oats (90)
3 oz molasses (60)
6.6 lb. Briess white sorghum extract (60)
1 oz German Perle bitter hops (7.5% acid) (45)
30 oz roasted pumpkin puree (30)
30 oz pumpkin pie filling (30)
1 oz Centennial pellet hops (10.3% acid) (15)
2 1/2 tsp pumpkin spice (10)
1/2 tsp ground ginger (10)
1/2 5" cinnamon stick (10)
2 tsp vanilla (10)
1 oz Centennial pellet hops (10.3% acid) (5)
8 oz dextrose (5)
13 oz honey (flameout)
11.5g Safale US-05 Yeast

1/2 cup priming sugar

1. Roast oats at 350F until brown (about 25 minutes)
2. Roast pumpkin at 350 to caramelize sugars. Cool. Puree in food processor
3. Add 2.5 gallons distilled water to brew pot. Heat to approximately 150-180F. Soak oats for 30 minutes.
4. Add 6.6 lb sorghum extract and 3 oz of molasses to pot. Bring to a boil. Stir to prevent scorching.
5. Place bitter hops in large tea ball (don’t compress). Add to brew pot when mix boils. Boil for 45 minutes.
6. At 30 minutes, add pumpkin puree and pie filling.
7. Add aroma hops at 15 minutes.
8. Add spices and vanilla at 10 minutes.
9. Finishing hops and dextrose are added at 5 minutes.
10. Remove from heat and add honey.
11. Cool wort in ice bath.


Starting gravity was 1.58. Final gravity was 1.12. Final alcohol content was slightly strong at 6.1%. Approximate IBU: 10.11

While our initial goal was a pumpkin pie ale (pumpkin pie in a bottle), the pumpkin flavor didn't come through as we expected - although it's still a great brew! After sharing this brew with several family and friends, they all agreed it was excellent. It turned out a lot like Blue Moon.

Comments:
* Very hoppy (hence the name Hoppy Thanksgiving)
* Good carbonation (just enough priming sugar)
* Light color, opaque
* Nice cinnamon notes
* Good mouth feel
* Filtering help reduce sediment+

Suggestions:
* Skip middle, aroma hops
* Juice pumpkin instead of pureeing
* Add more spices (according to a brewing friend, the spices make the flavor)
* Roast oats longer? Or add more oats?
* More honey or molasses for sweeter outcome - could change carbonation and fermentation time


+ During bottling, we found it was difficult to separate out the pumpkin puree. As such, we jury rigged a device to help filter out large chunks. We simply cut a water bottle in half and lined it with cheese cloth, filtering before putting in the bottles. When the cheese cloth clogged, we replaced it with more. Even with this "ghetto" filtering step, we lost a lot of good brew to the bucket.

Our next batch will be summer 2012: Vanilla Porter

Cheers!!
- Maple Tree Brewing Company
- Gluten Free Diaries

Quick update. Although the flavor was good, I was a little disappointed in the weak pumpkin / spice flavor initially. But instead of using more spices up front, this beer just needs more shelf time. The spice notes were much stronger at 6 weeks after bottling. Not so much of a Blue Moon clone any more but very tasty!