First Pumpkin Beer Attempt

SSBrew - 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Lodovico

Lodovico

Well-Known Member
Joined
Oct 2, 2009
Messages
925
Reaction score
22
Location
PA
Been brewing for awhile but this will be my first pumpkin beer. After a lot of research here is the recipe I came up with. Any and all suggestions welcome!


OG: 1.076
FG: 1.020
IBU: 23

10.5 # Marris Otter
3 # Munich
2# Aromatic
10 oz. Cara-Munich
.5# Lactose to boil

3# of Organic Canned Pumpkin (carmelized at 350 degrees) and added to the boil


All Fresh ground spices (still figuring out amounts-not going to over do it):

Cinnamon
Nutmeg
Ginger Root
All Spice
Real Vanilla Extract

Mash at 152.

Yeast: S-04

What do you think?
 
Looks like a pretty solid recipe but I do have a few concerns. The OG:BU ratio is pretty high, and with the lactose, may make for a too-sweet beer. Or maybe it won't. Only one way to find out! Also, that seems like a lot of aromatic malt, but not having ever used close to that amount, I couldn't say whether it would be too much or not. Again, why not try it and find out. Lastly though, is something I am sure about. You're going to the time and expense to make a big, complex recipe like that, and you're using s-04 yeast. Not that it's a bad yeast, but there are much MUCH better options. Please use a nice liquid yeast with a big starter for this beer. It will be a huge improvement.
 
KingBrianI said:
Looks like a pretty solid recipe but I do have a few concerns. The OG:BU ratio is pretty high, and with the lactose, may make for a too-sweet beer. Or maybe it won't. Only one way to find out! Also, that seems like a lot of aromatic malt, but not having ever used close to that amount, I couldn't say whether it would be too much or not. Again, why not try it and find out. Lastly though, is something I am sure about. You're going to the time and expense to make a big, complex recipe like that, and you're using s-04 yeast. Not that it's a bad yeast, but there are much MUCH better options. Please use a nice liquid yeast with a big starter for this beer. It will be a huge improvement.
Click to expand...

I think you are totally right about the yeast. What would you go with?
 
Lodovico said:
I think you are totally right about the yeast. What would you go with?
Click to expand...

I really like Denny's Favorite 50 for a pumpkin ale. It will be clean with a good maltiness and big mouthfeel. You might also consider WY1028, for good attenuation, but a strong remaining maltiness. I also think the Irish Ale yeast would make a really good beer, you'd just have to mash a little lower, maybe 150, to get it to dry out where it needs to be. Any of those will make a much better beer than the s-04.
 
TUCK said:
Looks good. I would add the lactose at kegging/bottling time.

Also, I added pumpkin at mash and boil. I was pleased with the results - >>seen here https://www.homebrewtalk.com/f76/roasted-pumpkin-ale-44247/

Good Luck and happy brewing
Click to expand...

Cool thanks. I checked out your recipe and it looks good also. I'm curious if you were happy with all of the spice additions (amounts and times added)??

I'm still trying to figure out my spicing. Thanks.
 
Do you think good old 1056 Cal Ale yeast would be fine for a Pumpkin Ale? I have a choice between that, english ale yeast, or any of the dry but I need to decide in the next couple of hours.

What do you think?
 
Lodovico said:
Cool thanks. I checked out your recipe and it looks good also. I'm curious if you were happy with all of the spice additions (amounts and times added)??

I'm still trying to figure out my spicing. Thanks.
Click to expand...


-Sorry for the late response, I missed this one some how :(

I was pleased with the spice additions.....except one. I am now very cautious with Cloves. Maybe use less next time.



Lodovico said:
Do you think good old 1056 Cal Ale yeast would be fine for a Pumpkin Ale? I have a choice between that, english ale yeast, or any of the dry but I need to decide in the next couple of hours.

What do you think?
Click to expand...

I think that is a good yeast to use...... but I think a better yest like British Ale II Yeast - Wyeast 1335 / WLP005 in order to maintain the rich malty character to balance out the "starchy" pumpkin while providing a clean crisp finish.
 

Similar threads

luckybeagle
Pumpkin beer with lutra Kveik? Anyone done it?
Replies
2
Views
598
leedspointbrew
leedspointbrew
paull
Cider Recipe Questions - new to Cidermaking
Replies
3
Views
2K
Raptor99
Raptor99
EGorsel
My first beerbrew recipe - tips and tricks?
Replies
12
Views
1K
JaxBrewerSahti
JaxBrewerSahti
zinn
Night Owl Clone (sort of) from a noob - how does this recipe look?
Replies
4
Views
787
yard_bird
yard_bird
4_Sons_Brewing
12 Beers of Christmas - 2023 Edition
11 12 13
Replies
512
Views
20K
passedpawn
passedpawn
Williams Brewing 300

Latest posts

Back
Top