Ichabod's Bane Pumpkin Lager - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Ichabod's Bane Pumpkin Lager

Reply
 
Thread Tools
Old 07-17-2010, 08:15 PM   #1
cactusgarrett
Recipes 
 
Apr 2008
Madison, WI
Posts: 975
Liked 7 Times on 5 Posts


Recipe Type: All Grain   
Yeast: WLP800 Pilsner Lager   
Yeast Starter: Big (for a lager)   
Batch Size (Gallons): 5.5   
Original Gravity: 1.051   
Final Gravity: 1.013   
IBU: 20   
Boiling Time (Minutes): 60   
Color: 11   
Primary Fermentation (# of Days & Temp): ~10 days at 53F   
Additional Fermentation: Diacetyl rest for 3 days after primary   
Secondary Fermentation (# of Days & Temp): ~40 days at 35F   
Tasting Notes: The stereotypical pumpkin pie beer. The key is to add spices to taste.   

I've made this recipe both with and without toasted, canned pumpkin. When I have used pumpkin, I've used 1 can, 5 cans, and everywhere in between. Through the years and variations, I've determined the canned pumpkin is not necessary. The pilsner yeast really give a clear, crisp final product, which melds beautifully with the pumpkin spices.

As far as water goes, I loosely targetted Papazian's Munich profile (Brewater).

Mash
9lbs - Pale Malt
1lb - Flaked Barley
12oz - Biscuit Malt
8oz - Crystal 120L

Sacc. rest at 158F for 60min. Vorlauf and sparge to reach 7gal of pre-boil wort. Recipe is for 70% efficiency.

Boil
0.25oz Nugget (13.7%) - 60min boil (11.3 IBU)
0.25oz Hallertauer (3.9%) - 60min boil (3.2 IBU)
0.50oz Hallertauer (3.9%) - 30min boil (5.0 IBU)

Spice Load - add to kettle with 5min left in boil
1/8tsp - Allspice
1/8tsp - Cloves (ground)
1/4tsp - Ginger (ground)
1/2tsp - Cinnamon (ground)
1/2tsp - Nutmeg (ground)

During racking to secondary for lagering (or kegging), taste to determine the balance of the flavors. Too much maltiness or hop bitterness can overpower the pumpkin spices. One option I've found yields good results is to make a spice tea with ~1/3 the amount of spices originally brewed with, and add to the carboy/keg. Basically, add whichever spice to your taste.

Age for at least 6 weeks at 40F.


__________________
~~ Malted barley wants to become beer. ~~

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Autumn Seasonal Beer Samhain Pumpkin Ale KingBrianI Specialty, Fruit, Historical, Other Homebrew Recipes 636 03-22-2016 05:12 PM
Autumn Seasonal Beer Maple Pumpkin Ale edost Specialty, Fruit, Historical, Other Homebrew Recipes 37 07-31-2015 09:35 PM
H&B Pumpkin Ale mannish Specialty, Fruit, Historical, Other Homebrew Recipes 10 11-04-2011 06:30 PM
Pa (Pumpkin Ale) adamjab19 Specialty, Fruit, Historical, Other Homebrew Recipes 1 07-11-2009 07:20 PM
Roasted Pumpkin Ale TUCK Specialty, Fruit, Historical, Other Homebrew Recipes 2 11-10-2007 03:50 AM


Forum Jump