Autumn Seasonal Beer Pumpkin Spiced Mocha-Latte - Home Brew Forums

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Old 12-09-2010, 06:32 PM   #1
kjjohns5
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Mar 2010
Tampa
Posts: 259
Liked 4 Times on 4 Posts


Recipe Type: All Grain   
Yeast: Wyeast Thames Valley Ale (1275)   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5.5   
Original Gravity: 1.061   
Final Gravity: 1.018   
IBU: 26.6   
Boiling Time (Minutes): 60   
Color: 45   
Primary Fermentation (# of Days & Temp): 10 @ 65   
Secondary Fermentation (# of Days & Temp): 5 @ 65   
Tasting Notes: The aroma at bottling was coffee, chocolate, roast, pumpkin pie, then cinnamon.   

Wanted to make a Pumpkin Latte taste in a beer. Started with a concept of a milk stout and added everything below in order to make what I envisioned.

10 lbs 2-Row
3.75 lbs Pumpkin
1.5 lbs Chocolate Malt
1 lbs Rice Hulls
0.5 lbs Carmel 60L

0.5 oz Columbus (15.4%) @ 60 min

1.5 lbs Lactose @ 10 min
1 tsp Pumpkin Spice @ 1 min
1 tsp Cinnamon @ 1 min
6 oz Newman's Own French Roast Whole Bean Coffee for 24 hours in the secondary
1 tsp Pumpkin Spice/Cinnamon mixture tea @ bottling

Taste was sweet but balanced perfectly with the bitterness, coffee up front, roasty chocolate, then pumpkin pie and cinnamon flavors.

Will update when I open one in a week to try it.

 
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Old 02-05-2011, 10:18 AM   #2
loadtoad00
 
loadtoad00's Avatar
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Dec 2010
Okinawa, Japan
Posts: 40

Any news on this brew, I am thinking about doing a very similar brew next month.... Still got pumpkin in the freezer waitin!
__________________
Primary- Empty
Secondary- Java Stout, Smooth Nut Brown
Bottled- Triple Hop IPA
On Deck- Bigfoot Clone, Java Cream Stout

 
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Old 02-05-2011, 05:13 PM   #3
kjjohns5
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Mar 2010
Tampa
Posts: 259
Liked 4 Times on 4 Posts


It turned out tasty. I will say this though, you may want to cut out the coffee. That actually dominated the flavor. If you want the pumpkin taste, don't add the coffee. The chocolate malt will give you just enough of that flavor by itself.

Or, you can try the cold brew method. That way you can regulate exactly how much coffee flavor you wish to add to the beer.

 
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Old 03-09-2014, 08:39 PM   #4
christobrew
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Jan 2014
Posts: 25
Liked 1 Times on 1 Posts


anyone try this recipe or make something similar? if i were to make this, i'd want to use roasted fresh pumpkin, and add a very small amount of cold brewed coffee to the secondary to let the subtle pumpkin come through. maybe 1/2-3/4 cup of light roasted coffee. or just use coffee malt. i'm also skeptical about using spice at bottling.

OP, how do you feel about that batch now? ever make this again? what did you/ would you change?

 
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Old 09-16-2015, 07:32 PM   #5
Jesterdeal
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Mar 2015
Posts: 34
Liked 8 Times on 5 Posts


Thanks for posting. I tried something similar randomly. I'm still waiting to add the coffee and spice in secondary.

Pumpkin Latte:

9 lb. – US 2-Row
2 lb. –Rice Hulls
1 lb. –Flaked Barley
1 lb. –Carmel/Crystal -60L
1 lb. – Chocolate Malt
0.5 lb.-Roasted Barley
1 lb.-Lactose (end of boil)

1oz.- Magnum

4oz. – Ground Coffee
1 lb. – Pumpkin pulp (cooked for 25 min. at 350°F)
1 tsp – Pumpkin pie spice.
1 tsp - Cinnamon
0.25 oz. – Vanilla extract


Yeast WLP001

 
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