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Old 10-11-2010, 05:48 PM   #1
jwible204
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Feb 2010
Philadelphia, PA
Posts: 385
Liked 16 Times on 11 Posts


Recipe Type: All Grain   
Yeast: London ESB and London Ale   
Yeast Starter: Yes   
Batch Size (Gallons): 10   
Original Gravity: 1.089   
Final Gravity: 1.021   
IBU: 39.2   
Boiling Time (Minutes): 75   
Color: 9.5   
Primary Fermentation (# of Days & Temp): 14 @ 70   
Secondary Fermentation (# of Days & Temp): 7 @ 70   
Tasting Notes: Pumpkin Pie, simple as that. Also, the ABV is hidden quite well.   

34.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 89.5 %
4.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.5 %
2.00 oz Magnum [13.10%] (60 min) Hops 36.2 IBU
1.00 oz Sterling [6.00%] (10 min) Hops 3.0 IBU
4.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale

Spice Additions - 1.0 heaping tsp of the following added @ 5 minutes -
nutmeg, cloves, alspice, ginger, cinnamon

At bottling - 1.25 tsp of Pumpkin Pie spice was added per 5 gallons as well as
~4 oz of real vanilla extract


Everyone who has tried this beer has absolutely loved it so I thought I'd share.


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Old 10-11-2010, 06:10 PM   #2
Bowtiebrewery
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May 2009
Seymour, CT
Posts: 1,082
Liked 106 Times on 88 Posts


looks extremely simple... Simple being a good thing How long did you condition for?

 
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Old 10-11-2010, 06:12 PM   #3
jwible204
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Feb 2010
Philadelphia, PA
Posts: 385
Liked 16 Times on 11 Posts


After 3 weeks they were already tasting fantastic in the bottles. I'm at about 6 weeks from bottling and it is still getting better. I'm quite surprised how smooth it is at 9% ABV after such a short time.

 
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Old 10-14-2010, 04:27 PM   #4
Moody_Copperpot
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Sep 2010
Bay Village, OH, Ohio
Posts: 420
Liked 5 Times on 4 Posts


If I wanted to try this as a five gallon batch, is it as simple as cutting the recipe in half?
Would you compare this to Souther Tier Pumking?
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There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

 
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Old 10-14-2010, 05:01 PM   #5
jwible204
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Feb 2010
Philadelphia, PA
Posts: 385
Liked 16 Times on 11 Posts


Quote:
Originally Posted by Moody_Copperpot View Post
If I wanted to try this as a five gallon batch, is it as simple as cutting the recipe in half?
Would you compare this to Souther Tier Pumking?
yes, just cut the recipe/spice additions in half. also, it started out as a Pumking clone, but didn't really achieve that 'cake' like flavor of Pumking, it's more of a 'Pie' flavor.

at any rate, i built the recipe from the Pumking malts/hops so in that respect it's close.

 
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Old 10-14-2010, 06:43 PM   #6
redXstripe
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Sep 2010
Philly
Posts: 9

Quote:
Originally Posted by jwible204 View Post
yes, just cut the recipe/spice additions in half. also, it started out as a Pumking clone, but didn't really achieve that 'cake' like flavor of Pumking, it's more of a 'Pie' flavor.

at any rate, i built the recipe from the Pumking malts/hops so in that respect it's close.
J-

I'm a huge Pumking fan! I'm so excited to try this!

I noticed you opted not to go with the canned pumpkin as mentioned on the bottle. Do you think that could help add to the "cake" texture of the beer?

Also, can anyone help me out with converting this to extract?

Cheers!

 
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Old 10-14-2010, 07:13 PM   #7
HeavyBrew
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Apr 2010
IL
Posts: 70
Liked 1 Times on 1 Posts


Pumking is one of my favorite beers. Looks like you did a great job making your own Imperial Pumpkin Ale. Very nice. When you add those spices at bottling, don't you get that into your bottles? Or does in just sink to the bottom of your bottling bucket?

 
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Old 10-14-2010, 07:32 PM   #8
jwible204
Recipes 
 
Feb 2010
Philadelphia, PA
Posts: 385
Liked 16 Times on 11 Posts


Quote:
Originally Posted by redXstripe View Post
J-

I'm a huge Pumking fan! I'm so excited to try this!

I noticed you opted not to go with the canned pumpkin as mentioned on the bottle. Do you think that could help add to the "cake" texture of the beer?

Also, can anyone help me out with converting this to extract?

Cheers!
not sure on the conversion. i'd probably go with a bunch of Pale Extract and then some Crystal 20 for color/flavor.

 
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Old 10-14-2010, 07:33 PM   #9
jwible204
Recipes 
 
Feb 2010
Philadelphia, PA
Posts: 385
Liked 16 Times on 11 Posts


Quote:
Originally Posted by HeavyBrew View Post
Pumking is one of my favorite beers. Looks like you did a great job making your own Imperial Pumpkin Ale. Very nice. When you add those spices at bottling, don't you get that into your bottles? Or does in just sink to the bottom of your bottling bucket?
i'm thinking they sunk and/or dissolved because there definitely isn't any floating around the glass or anything.

 
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Old 10-15-2010, 11:22 AM   #10
Moody_Copperpot
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Sep 2010
Bay Village, OH, Ohio
Posts: 420
Liked 5 Times on 4 Posts


Fantastic! I'm excited to try this out. What is the benefit of having it sit longer in the primary vs. the secondary? Just curious because I've more often seen it the other way around.
redXstripe, I have been an extract brewer for a while and just discovered how to become an all grain brewer for less than $100. Search "cooler MLT" on here
If you don't feel like doing that right now, download the free trial of http://beersmith.com/ it'll convert it for you.
__________________
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

 
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