So I brewed an AG Pumpkin Ale on 08/04 using a variation of Yuri_Rage's Thunderstruck recipe (breakdown below) and have a few questions regarding conditioning time.
I kegged the batch (5gal) on 8/26, the sample I drew for final gravity reading tasted not only very green, but didn't have any noticeable pumpkin flavor (It had a very strong pumpkin flavor/aroma when I pitched the yeast). The keg is currently conditioning at room temperature, and I plan on moving it to the kegerator for carbing the first week in October.
So, on to my questions..
1) Is it normal for a pumpkin ale to lack pumpkin flavor after fermentation at bottling/kegging time? Does this flavor return after its been properly conditioned?
2) How long do most of you condition pumpkin ales? Is my target drink date of the second week in October too soon?
Recipe Type: All Grain
Yeast Starter: no
Additional Yeast or Yeast Starter: none
Batch Size (Gallons): 5.25
Original Gravity: 1.053
Final Gravity: 1.012
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 22 days @ 66
Mashed at 154 for 60 minutes -- added 60oz. Libby's pumpkin to mash.
Amount Item Type % or IBU
1.00 lb Rice Hulls (0.0 SRM) Adjunct 8.00 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.00 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 16.00 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 8.00 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 4.00 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 24.9 IBU
0.50 tsp cinamon (Boil 5.0 min) Misc
0.50 tsp pumpkin pie spice (Boil 5.0 min) Misc
60.00 oz pumpkin - canned (Mash 60.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Thanks in advance to any insight anyone can provide -- i'm really hoping I don't end up with a crappy pumpkin ale after putting 2 months worth of work/waiting into it.