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Old 08-20-2012, 06:39 PM   #1
inhousebrew
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I've seen a handful of topics floating around about pumpkin beer this time of year and I need to make on for the gf. She really loves an English Brown Ale I have on tap right now and I thought a brown ale would make a nice beer to add some pumpkin and spices too but all the recipes I see seem to just call for a regular ale. I'm thinking the toasty, bready malt flavors would mesh well with this in my mind but I've never made a pumpkin beer before. Is this a good idea???

Haven't formulated a recipe yet but was thinking pretty standard, low hopped English Brown.


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Old 08-20-2012, 07:03 PM   #2
AmandaK
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I think that would be a great idea.

Personally, I use Warminster Floor-Malted Maris Otter and Biscuit malt in my Pumpkin Ale, it's no where near brown on the color scale, but it does have a wonderful, full, toast/bread malt character to it.

You could use an ESB base, and only use the 60 minute hops. Maybe something like:

8-10 lb Maris Otter
1/2 lb English Medium Crystal
1/4 lb English Xtra Dark Crystal

1.5 oz Fuggles/EKG

Wyeast 1968, ferment around 64-66ish to subdue some of the esters

And then add your pumpkin/spice on top of that.


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Old 08-20-2012, 07:25 PM   #3
inhousebrew
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I was thinking basically Maris otter, 10% crystal malt, a touch of chocolate and then something bready; either brown, amber, victory or biscuit malt and maybe some wheat.
Funny you mention the London ESB because that is tentatively what I was thinking of using.
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Old 08-21-2012, 02:37 PM   #4
inhousebrew
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Tentatively this is what I got. May or may not dump the wheat. Will use either brown or amber malt for five percent just not sure on which one so I listed both by splitting the percentages.

2.5 gallons

Ingredients
Amt Name Type # %/IBU
4 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 69.1 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 7.7 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3 7.7 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 4 7.7 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 5 3.8 %
2.1 oz Amber Malt (22.0 SRM) Grain 6 2.0 %
2.1 oz Brown Ma(lt 65.0 SRM) Grain 7 2.0 %
0.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 8 16.6 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 9 8.2 IBUs
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 10 -

Haven't decided/researched on the spice additions or pumpkin usage.
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Old 08-21-2012, 11:14 PM   #5
inhousebrew
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So I'm gonna go with something similar to what is listed above. Now the pumpkin. Not sure what to do with it. My first though is adding it to the secondary to get the maximum flavor out of it. Anyone do this?
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Old 08-22-2012, 12:50 AM   #6
uncommonsense
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Im ganna do a smoked pumpkin saison. Im going to bake it in the oven then mash it.

 
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Old 08-22-2012, 12:57 AM   #7
jonmohno
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I made a wheat brown pumpkin. I think it would have been better as a pumpkin brown with less wheat and not as a base. I like mashing and boiling with pumpkin. Your recipe looks pretty good. I used a little molassis in mine. I really like the results I got with brown malt everytime I used it.



 
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