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Old 11-04-2009, 04:15 AM   #1
Reno_eNVy
 
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Recipe Type: All Grain   
Yeast: US-05   
Yeast Starter: no   
Additional Yeast or Yeast Starter: no   
Batch Size (Gallons): 5   
Original Gravity: 1.065   
Final Gravity: 1.017   
IBU: 19.3   
Boiling Time (Minutes): 60   
Color: 12   
Primary Fermentation (# of Days & Temp): 21   
Secondary Fermentation (# of Days & Temp): 3   
Tasting Notes: Just the right amount of residual sweetness to compliment the pumpkin pie spice   

EDIT (8/23/14): Adding some information that can answer common questions.
- RICE HULLS! Use about a pound in the mash for a 5 gallon batch.
- A secondary isn't really necessary. Nor is the gelatin. Time is your friend.
- On the topic of time, I'd recommend giving the beer at least a month in primary, but I think two is better. Then, again, give it at the very least a month in bottle/room-temp-keg. Personally I give it about six months from brew day to drinking. It really becomes special around the 6-8 month mark.
- For extract brewers, the best technique for me when I did extract was to put the pumpkin in a muslin bag and steep it before adding anything else. I'd recommend doing it for 20-30 minutes at a higher temperature, maybe even boiling if you want. Then proceed as normal.
- PM brewers, you can either add the pumpkin to the mash as normal or steep it.

---------------------------------------------------------------------------------------------------------------------------------------------------------


This beer turned out great.

We've done pumpkin ales in the past but never this good. With a F.G. of 1.017 it has the perfect amount of sweetness to compliment the slight biscuit from the victory malt and the pie spices. Much to our delight (and surprise) it tastes awfully similar to Dogfish Head's Punkin' Ale. As expected with pumpkin ales, this was one hazy mother-effer! Gelatin was used in the very short secondary to clear it up before going in the keg.

Punkin' Ale
O.G. 1.065
F.G. 1.017
Efficiency: 70%
Color: 12 SRM
Bitter: 19.3 IBU


Grain bill
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.33 %
1.00 lb Victory Malt (25.0 SRM) Grain 8.33 %
2 Large cans (29oz) Libby's pumpkin (no spices added) --- Bake at 350*F for 45-60 minutes (longer if you're at high elevation) let cool before adding to mash



Mash (batch sparge)
Single infusion, Medium body, No mash-out
24QT of 163*F water (step temp of 156)



Boil (60 minutes)
1.00 lb Brown Sugar (60 min)
1oz Hallertaur (4.8%) (60 min)
1.5 Tbs McCormicks Pumpkin Pie Spice (5 min)
1oz Hallertaur (4.8%) (5 min)



Yeast
2 Pkgs SafAle American Ale (Chico) (DCL Yeast #US-05)

-----------------------------------------------------------------------------------------------------------------------------------------
Partial Mash and Extract Versions

I've decided to collaborate a couple posts for the ease of anybody looking for PM or extract.

It's really hard to imitate the flavor you get from Victory malt (which has to be mashed.) It provides aromatic/biscuit/nutty/toasted attributes to the beer that you can't get in extract. Your closet bet would be to use Special Roast... though BeerSmith says it needs to be mashed, HBT wiki says it doesn't. But here's the partial mash and an adjusted extract version; only the grain/extract is adjusted. You can keep the hops, pumpkin, sugar and spice additions the same.

Partial Mash
6# Pale LME
2# Pale 2-row
0.63# Crystal 60L
0.63# Victory Malt


Extract
8.25# Pale LME
0.5# Crystal 60L
0.25# Special Roast


For these adjusted recipes I'd recommend using S-04, which is known to have lower attenuation so you can get that fuller body and maltiness you get from mashing at higher temperatures. If you take the S-04 route, try to keep fermentation temperatures low, closer to 60*F so you get less esters and phenols that will cover up the delicious pumpkin pie flavors.
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Old 04-08-2010, 08:13 PM   #2
nootay
 
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could this be converted to an extract recipe?

 
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Old 08-06-2010, 10:39 PM   #3
Reno_eNVy
 
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Well, it's getting close to that time again! I'm sure a lot of people are planning their pumpkin beer for the coming season. If you happen to stumble upon this recipe please give it shot. I have heard from more than a couple people that it is one of the best pumpkin ales they'd ever had.

I'm going to get this beer rolling soon to be ready for October and then probably brew it again in early October to be ready for November/December... it goes fast and is good enough to keep on hand for an entire season

As for an extract recipe, it's really hard to imitate the flavor you get from Victory malt (which has to be mashed.) It provides aromatic/biscuit/nutty/toasted attributes to the beer that you can't get in extract. Your closet bet would be to use Special Roast... though BeerSmith says it needs to be mashed, HBT wiki says it doesn't. But here's the partial mash and an adjusted extract version; only the grain/extract is adjusted. You can keep the hops, pumpkin, sugar and spice additions the same:

Partial Mash
6# Pale LME
2# Pale 2-row
0.63# Crystal 60L
0.63# Victory Malt


Extract
8.25# Pale LME
0.5# Crystal 60L
0.25# Special Roast


For these adjusted recipes I'd recommend using S-04, which is known to have lower attenuation so you can get that fuller body and maltiness you get from mashing at higher temperatures. If you take the S-04 route, try to keep fermentation temperatures low, closer to 60*F so you get less esters and phenols that will cover up the delicious pumpkin pie flavors. That's why I use US-05; it's nice and clean.
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Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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Old 08-07-2010, 12:29 AM   #4
gratefuldisc
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when are you adding the pumpkin?
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Old 08-07-2010, 05:31 AM   #5
Reno_eNVy
 
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The 2 large cans of libby's pumpkin puree (non-spiced) should be spread out on a baking sheet so it's about 1-1.5" thick. Bake between 250 and 325*F for 30-45 minutes or until the top starts browning slightly and the puree becomes less viscous. Then add to mash for the whole 60 minutes. Don't forget a few handfuls of rice hulls.

Also, be sure to use McCormick's Pumpkin pie spice. That's how I get my best results and the measurement of 1.5 tablespoons is the perfect amount... nothing worse than being disappointed by a beer that is over-spices.

I'll be adding this to the original post to make it easier

EDIT: oh, well nevermind. I can't edit the original post....
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Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


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LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!


 
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Old 08-07-2010, 12:45 PM   #6
RonRock
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I was only able to find small cans of pumpkin. How much pumpkin do I need total?


Can you explain this- "20QT of 163*F water (step temp of 154)"

I'm trying to figure out how much water I need to end up with a 5 gal batch.

 
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Old 08-07-2010, 02:45 PM   #7
Reno_eNVy
 
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Quote:
Originally Posted by RonRock View Post
I was only able to find small cans of pumpkin. How much pumpkin do I need total?
From what I could find online it looks like large cans are 29oz and small cans are 15oz. So you're going to need ~60oz, thus 4 small cans


Quote:
Can you explain this- "20QT of 163*F water (step temp of 154)"

I'm trying to figure out how much water I need to end up with a 5 gal batch.
Well that just means you dough-in with 20 quarts of 163*F water, which will balance out to a mash temperature of 154*F. Since the grain bill is 12#, you'll likely end up losing ~1.2 gallons of water due to absorption. Then typically I would batch sparge with 3.5 gallons to get my pre-boil volume of ~7.0-7.5 gallons... yours will likely be different due to different boil-off rates. (oh yeah, I should also note that I do no mash-out)

However, the pumpkin creates more absorption.... I'd say you'd be safe sparging with an extra gallon to counteract that. Sorry for the rough numbers... when I brew this up again I will get exact values to post. Unless someone beats me to it
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Old 08-22-2010, 01:26 AM   #8
rainingbullets
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Not sure if anyone is still looking at this thread, but I will be attempting this recipe tomorrow...just one thing...

I picked up two cans of the Libby's pumpkin pie mix, but it turns out it's not the "unspiced" kind (or at least it doesn't say that anywhere on the can).

It seems the store I bought it at, and other stores that I've called don't carry the "unspiced" pie mix.

Is it possible to use these two cans anyway, and omit the Mccormick's pumpkin pie spice? (I bought that too)

 
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Old 08-22-2010, 03:43 AM   #9
Reno_eNVy
 
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Hmmm... well maybe then just add 0.5 Tbsp pumpkin pie spice. Should do you just fine
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Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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Old 08-22-2010, 02:41 PM   #10
RonRock
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I'm going to make this soon. Anybody put this into Beersmith?

 
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