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Old 11-28-2010, 01:22 PM   #1
802VermontHomebrew
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May 2010
Vermont
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I went to their website the other week and saw the kit of the month was their pumpkin ale.... So like every other purchase I make I check out the reviews of the kit first.... There was a few comments made about how the beer doesnt have enough cinnamon flavor or lacks pumpkin flavor.... Well I purchased the kit anyways and just added more cinnamon to the boil. I was told by another member (forget who it was) had brewed this kit twice... the first time he added 8 cinnamon sticks to the steeping grain bag and added the small 2 oz powder cinnamon packet provided by the kit. He said it still needed more cinnamon, the second time he brewed he added 12 sticks and said it could use more cinnamon but was good. So I took that advice and added 15 sticks (half sticks) to the boil.

The directions said add the powder spice with the last 2 minutes of the boil time. But I added the cinnamon sticks with the steeping grains for the full 30 it mentioned, for the steeping grains at 155 degrees... It smelt delicious I just hope it tastes as good as it smells... Everything else I followed by the book though.... I guess my only worry would be the cinnamon sticks I added for the full 30 minutes and not just in the last 2 minutes like it said to do with the powder. Oh well Time will tell I guess.
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Primary- Midwest Supplies Autumn Bock
Secondary- Empty
Keg 1- Midwest Supplies Autumn Amber Ale; Keg 2- Empty; Keg 3- Empty;
Keg 4 Empty
Bottles- Midwest Supplies Irish Stout (Guiness Clone)

 
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Old 11-28-2010, 02:46 PM   #2
KCBrewer
Fat Brad
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Feb 2010
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A friend of mine did the northern brewer smashing pumpkin extract kit and we had the same reaction, not enough pumpkin or spice flavor. It was a great, smooth drinking beer, just not what we were expecting.

I then did the all grain kit, but mashed with 60oz of pumpkin that I carmelized on a cookie sheet, and then I added a spice tea when transferring to secondary. I don't recall the exact amount of each spice, but have it written down somewhere if you want it. I just took a couple glasses out of the primary and added a little of each spice at a time to see what flavors it was lacking. I also added 1/4lb of malto dextrin to the keg since I didn't have it at the time of brewing. When I do it again I'll probably add 1/2-1 lb of either lactose or dextrin.

The spice flavor was overwhelming at first, but after a couple weeks in the keg it smoothed out very well and now tastes excellent. I was aiming for a pumpkin pie flavor and got pretty close. Lots of compliments on turkey day and probably my personal best brew yet.
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Old 11-28-2010, 02:57 PM   #3
802VermontHomebrew
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May 2010
Vermont
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cool,
I am a little worried with this one because every other kit I have made has always bubbled like crazy the next morning when I go to check on the action.... Well I just got down to check on it and no bubbles in my airlock... I went back to check on the directions and it said you should see action within 1 to 3 days.... Its just weird that every other kit I have made bubbles the next day, and its from the same company as the rest.
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Primary- Midwest Supplies Autumn Bock
Secondary- Empty
Keg 1- Midwest Supplies Autumn Amber Ale; Keg 2- Empty; Keg 3- Empty;
Keg 4 Empty
Bottles- Midwest Supplies Irish Stout (Guiness Clone)

 
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Old 11-28-2010, 09:37 PM   #4
802VermontHomebrew
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May 2010
Vermont
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i went down again about an hour ago and theres bubbles.... YAY, I guess it was just because there was more "stuff" in the primary... unsure if I want to make another trip to the store for a second can of pumkin to add to the secondary or not
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Primary- Midwest Supplies Autumn Bock
Secondary- Empty
Keg 1- Midwest Supplies Autumn Amber Ale; Keg 2- Empty; Keg 3- Empty;
Keg 4 Empty
Bottles- Midwest Supplies Irish Stout (Guiness Clone)

 
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Old 11-29-2010, 04:28 AM   #5
Wheatmeister
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Aug 2010
Columbus
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Vermont-

Man i just brewed MW's pumkin brew this morning, I varied from the recipe pretty drastically though, i'm letting it cellar until next september/october - i really go overboard with pumkins cause i like strong flavors and ive made several batches so ive had the chance to perfectt he recipe..

 
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Old 11-29-2010, 04:38 AM   #6
Wheatmeister
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here's the recipe, the short non-detailed version. I photo documented the whole process so if u want i can email you a slideshow of how it all went down..

The main key i've found in Pumkin brews:

1 use alot of pumkin, alot...
2. put the spice in the pumkin before you bake it so that the spice carmalizes with the pumkin, makes a huge difference in end flavor..

Made starter 72 hrs ahead of time with 2 cups water, 1 cup Wheat DME

Great Lakes Clover honey,Pure Vanilla extract, 120oz Libbey’s pumkin (ruthless amount of pumkin), 5 gal Spring water + 3 extra water bottles to make up for evaporation

1. Bake 120oz pumkin mixed with 1Tbsp PP spice at 350 for 60-90 mins to carmalize
2. steep grains at 155 for 30 mins – let rest for 10 mins
3. Add 25% of Malt, 1 cup brown sugar, and 75% (3/4oz) Mt Hood- 60 mins
4. 1 tsp irish moss – 15 mins
5. Add pumkin, remaining malt, 1oz Cascade, 10 cloves. Boil for 5
6. 1 Tbsp of cinnamon, 1 tsp of pumkin pie spice, and 1lb Honey- after flameout
7. chiller
8. Take gravity reading, pitch at 70- OG 1.048
9. ferment 2 weeks – between 64-67
10. Add 1.5 oz Vanilla (3 Tbsp) to secondary, age 2 weeks
11. Bottle

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Old 11-29-2010, 10:31 PM   #7
802VermontHomebrew
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May 2010
Vermont
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wow you did tweak the recipie... Haha I cant wait as long as you... 3 weeks for me and its hitting the keg! haha thanks for sharing maybe I will do this next time!
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Primary- Midwest Supplies Autumn Bock
Secondary- Empty
Keg 1- Midwest Supplies Autumn Amber Ale; Keg 2- Empty; Keg 3- Empty;
Keg 4 Empty
Bottles- Midwest Supplies Irish Stout (Guiness Clone)

 
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Old 06-09-2011, 08:15 AM   #8
kmac666
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Jan 2011
NJ, NJ
Posts: 38


Quote:
Originally Posted by Wheatmeister
here's the recipe, the short non-detailed version. I photo documented the whole process so if u want i can email you a slideshow of how it all went down..

The main key i've found in Pumkin brews:

1 use alot of pumkin, alot...
2. put the spice in the pumkin before you bake it so that the spice carmalizes with the pumkin, makes a huge difference in end flavor..

Made starter 72 hrs ahead of time with 2 cups water, 1 cup Wheat DME

Great Lakes Clover honey,Pure Vanilla extract, 120oz Libbey’s pumkin (ruthless amount of pumkin), 5 gal Spring water + 3 extra water bottles to make up for evaporation

1. Bake 120oz pumkin mixed with 1Tbsp PP spice at 350 for 60-90 mins to carmalize
2. steep grains at 155 for 30 mins – let rest for 10 mins
3. Add 25% of Malt, 1 cup brown sugar, and 75% (3/4oz) Mt Hood- 60 mins
4. 1 tsp irish moss – 15 mins
5. Add pumkin, remaining malt, 1oz Cascade, 10 cloves. Boil for 5
6. 1 Tbsp of cinnamon, 1 tsp of pumkin pie spice, and 1lb Honey- after flameout
7. chiller
8. Take gravity reading, pitch at 70- OG 1.048
9. ferment 2 weeks – between 64-67
10. Add 1.5 oz Vanilla (3 Tbsp) to secondary, age 2 weeks
11. Bottle
Hey wheatmeister great recipe, I sent you a PM on the slideshow for this brew! Thanks, good stuff

 
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Old 06-30-2011, 06:50 AM   #9
medic2887
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Jun 2011
Valparaiso, IN
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when brewing this pumpkin ale, do you want to dump all that shudge in the bottom of your wort into the primary fermentor or try to keep as much of that stuff out?

 
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Old 06-30-2011, 02:53 PM   #10
kyle6286
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Dec 2009
North Providence, Rhode Island (unfortunately)
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Quote:
Originally Posted by Wheatmeister View Post
here's the recipe, the short non-detailed version. I photo documented the whole process so if u want i can email you a slideshow of how it all went down..

The main key i've found in Pumkin brews:

1 use alot of pumkin, alot...
2. put the spice in the pumkin before you bake it so that the spice carmalizes with the pumkin, makes a huge difference in end flavor..

Made starter 72 hrs ahead of time with 2 cups water, 1 cup Wheat DME

Great Lakes Clover honey,Pure Vanilla extract, 120oz Libbey’s pumkin (ruthless amount of pumkin), 5 gal Spring water + 3 extra water bottles to make up for evaporation

1. Bake 120oz pumkin mixed with 1Tbsp PP spice at 350 for 60-90 mins to carmalize
2. steep grains at 155 for 30 mins – let rest for 10 mins
3. Add 25% of Malt, 1 cup brown sugar, and 75% (3/4oz) Mt Hood- 60 mins
4. 1 tsp irish moss – 15 mins
5. Add pumkin, remaining malt, 1oz Cascade, 10 cloves. Boil for 5
6. 1 Tbsp of cinnamon, 1 tsp of pumkin pie spice, and 1lb Honey- after flameout
7. chiller
8. Take gravity reading, pitch at 70- OG 1.048
9. ferment 2 weeks – between 64-67
10. Add 1.5 oz Vanilla (3 Tbsp) to secondary, age 2 weeks
11. Bottle

I'm looking to make this soon. Can you send me the pictorial please? Looks like a great recipe! Thanks

 
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