So I just got all the ingredients to make a seasonal Pumpkin Pie graff.
. I loosely based this recipe on the all grain recipe here
as well as various parts of recipes trying to clone Pumking
. I plan on doing this tomorrow, so any input would be awesome.
I'm doing an all grain. Here's my recipe:
3lb Maris Otter 2-row = looking to get a nutty biscuit flavor to resemble the crust
2lb Crystal 80L = It's a nice amber "pumpkin" color
1/2lb light brown sugar
1oz Fortified wheat = head retention
1lb rice hull = for straining the mash (you'll see why below)
1oz crystal hops = this one i'm a little worried about
, so any thoughts would be appreciated (read below)
4 gallons kirkland (costco) pure apple juice
Water = Enough to yeild 5/5.5 gallons for the fermenter
1 package of #1187 (Ringwood ale yeast) = I'm looking for the diacetyl in this to get that "buttery" crust flavor
For the mash:
I'm going to do a high mash temp ~ 158F for body and sweetness
During the mash I'm going to use:
a can (almost 2lb) of libby's pumpkin puree = Before it goes into the mash, I plan to spread it thin on a baking pan, cover it with the brown sugar and bake it (this is the reason for the rice hulls)
a box (or half) of crushed graham crackers (for the crust)
a box (or half) of crushed nilla wafers (again for the crust)
I will add the spices at kegging.
I'm going to make separate tinctures using whipped cream vodka and spices such as:
Cinnamon, nutmeg, allspice, clove, candied ginger... etc.
I also plan on going somewhat heavy on the vanilla and possibly experiment with hazelnut/almond flavors. I wont know what it'll end up being until I can experiment before kegging. I can say that I'm going to try to keep the spices in the background while bringing forward the vanilla. I also plan on going exceptionally light on cinnamon and probably a little higher on ginger. But that's why I'm going to separate the tinctures and experiment.
Now about the hops. I'm a little worried about the 1oz of Crystal because Brandon O says to be careful on the hops. He said to use .5oz of 6% AA. Brewsmith says crystal is about 3.5% AA, but my package says 4.3%. Is there a target IBU I should aim for? Right now Brewsmith says I'm at about 10.3 IBU (assuming 1oz @ 3.5 AA). I'm using crystal because I want to take advantage of the spiciness--Cinnamon, Nutmeg, Black pepper. Should I do part of the 1oz (say .75% or .50%) at 60 then the rest at 10? or...?
I plan on fermenting in my temp controlled chamber, but not sure what temp yet. I'll be doing a secondary to help it clear (not sure what to expect with the pumpkin and cookie additions). I'll let this sit until Halloween if not Thanksgiving, then I will keg and force carb it. Should I add whirloc and/or pectic enzymes to help it clear?
As is, Beersmith says I should get about 7.9% abv