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Old 08-01-2009, 03:26 PM   #1
Beau815
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Feb 2009
Clinton, NY
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or any pumpkin ale for that matter. I have been adding bits and pieces from others recipes and some from brewers of this style. Below I have a recipe that is supposed to be close to DFH Punkin ale. I want it a bit higher abv... something like 9%. Aiming for 1.090 SG. I am only on my 3rd AG batch. I added some extra fermentables as well as hops to balance, which i have NO clue if it will balance. Anyone have anything to check if it will? Or does this recipe look unbalanced?

This is what the recipe maker said:
I put the pumkin right in the mash. I have been developing this recipe around my favorite pumpkin beer - dogfish punkin - and I think it is VERY close…

Dogfish Head Punkin Ale Clone Recipe

Ingredients:
10 lbs pale 2 row malt - Ill add 5 lbs (15 total, to increase abv and i suck at efficiency so this may help)
1 lbs Special Roast (adding another pound total 2, using caramel malt?? like pumking)
1 lbs Crystal 60
2-large cans libbys pumpkin - in the mash (ill throw another small can in boil)
1 lbs brown sugar - 60 min (ill add a half pound more 1.5 total)
1 ounces Hallertauer - 60 min (add magnum .5 oz hop used in pumking)
1 1/2 TBS PUMPKIN PIE SPICE, boil 15 minutes (is this too much? others use 2 TSP not TBS)
1 tablet of whirlfloc – 15 minutes (is this needed?)
1 oz. Hallertauer finishing – 5 minutes (add sterling .5 oz hop used in pumking)
Wyeast American ale yeast (need stronger yeast?)
Procedure:
Shooting for an OG of around 1.070 or so. (want mine near 1.090)

Thanks all.


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Old 08-01-2009, 03:43 PM   #2
menschmaschine
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Jun 2007
Delaware
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Quote:
Originally Posted by Beau815 View Post
I want it a bit higher abv... something like 9%. Aiming for 1.090 SG.
Wow, if there's one flaw in their punkin' ale, it's the alcoholly taste. I think their punkin' ale would taste a lot better with a lower gravity around 5.0% abv. That's just me though... carry on.


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Old 08-01-2009, 04:00 PM   #3
adamjab19
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Apr 2008
Berkley, MI
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Next time I make my pumpkin ale I am only using 1.5 teaspoons of spices. I originally made mine with a total of 3 teaspoons of spice (which is a tablespoon) and at first it was good but it did not age well.
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Old 08-01-2009, 06:52 PM   #4
Beau815
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Feb 2009
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ill take note of that, 1.5 teaspoons sounds fine to me.... ill update that on my recipe. Now's the time for brewing for Oct. 31st maybe 2 weeks from now, busy as hell for a while
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Old 08-02-2009, 03:01 AM   #5
adamjab19
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Apr 2008
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And unfortunetely with spices it's all a personal preference. I have a rule with spice type beers. First time is a trail, second time deal with what you didn't like. Trial and error.
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Old 09-12-2009, 06:05 PM   #6
DZzero15
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Jan 2009
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Brewing this badboy today! Hope to have it tapped for 10/31.

 
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Old 09-12-2009, 07:54 PM   #7
WorryWort
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Nov 2008
Vancouver, BC
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Quote:
Originally Posted by DZzero15 View Post
Brewing this badboy today! Hope to have it tapped for 10/31.
You certainly will have it fermented and carbed by then, but a 9% ABV spiced beer will very likely not be 'ready' in that short a time.

I don't want to discourage you though! Go for it! But if it's not good by Halloween, don't write it off. It will age well for along time!
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Old 09-15-2009, 02:55 AM   #8
DZzero15
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Jan 2009
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I have my doubts as well, not aiming for 9% but decided to go with the original recipe. If not tasty by Halloween, certainlywill be by thanksgiving. Looks like you have some experience with pumpkin beer, how did yours turn out? I'll report back here after first tasting!

Cheers,

 
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Old 09-17-2009, 12:42 AM   #9
sidewinder02132
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Feb 2008
Boston
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and the wait was worth it! I brewed this back in late May b/c I knew it took FOREVER for those spices to blend appropriately. By October this is going to be a SMASHING beer. Here's the extract recipe FWIW:
---------Pumpkin Ale (extract)-----------
5 lbs amber DME
2 lbs Munich
0.5 lbs crystal 40
1.0 oz Goldings (60 min)
1 lb 13 oz canned pumpkin (60 min)
1.0 tsp allspice (10 min)
0.5 tsp cinnamon (10 min)
0.25 tsp crushed cloves (10 min)
0.20 oz irish moss (10 min)
--------------------------------------------

The recent batch was prepared using an all-grain version. All I did was convert the DME to 2-row and voila, it was ready to go. The beer does take more than 3 months to age properly and get a good balance. I gotta tell ya, I LOVE halloween with this beer in the wings.
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Old 12-23-2010, 07:15 PM   #10
prollyrob
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Apr 2010
California, CA
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Quote:
Originally Posted by sidewinder02132 View Post
and the wait was worth it! I brewed this back in late May b/c I knew it took FOREVER for those spices to blend appropriately. By October this is going to be a SMASHING beer. Here's the extract recipe FWIW:
---------Pumpkin Ale (extract)-----------
5 lbs amber DME
2 lbs Munich
0.5 lbs crystal 40
1.0 oz Goldings (60 min)
1 lb 13 oz canned pumpkin (60 min)
1.0 tsp allspice (10 min)
0.5 tsp cinnamon (10 min)
0.25 tsp crushed cloves (10 min)
0.20 oz irish moss (10 min)
--------------------------------------------

The recent batch was prepared using an all-grain version. All I did was convert the DME to 2-row and voila, it was ready to go. The beer does take more than 3 months to age properly and get a good balance. I gotta tell ya, I LOVE halloween with this beer in the wings.
Giving the Recipe a go... bottling it today... do you suggest waiting another 3 months in the bottles? or two months?



 
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