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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Any suggestions on creating a Pumpkin ale
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Old 10-11-2012, 08:43 PM   #1
jakegreen58
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Default Any suggestions on creating a Pumpkin ale

Here is my attempt at a Pumpkin Ale, I start with:

Mash: 1 Lbs Caramel 30L Boil: 3.3 lbs Extra Light LME
0.5lbs Munich 10L 3 Lbs Amber DME
0.5 lbs Carapils 1 lbs Brown Sugar
3 lbs roasted pumpkin 1 tsp. Pumpkin spice (End of Boil)

1.5L Yeast starter using Safale 05

Anyone got any suggestion for increasing mouthfeel? I would like this beer to be on the thicker side. Not sure what hops I am gonna use yet. Something mild in the 6%AA for bittering and a cascade like addition for aroma.

Any suggestions?


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Old 10-12-2012, 07:21 AM   #2
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I might be wrong but I tthink mashing at certain temps Brings out more complex sugars that stay through the fermentation process. This could give you more "mouthfeel"


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Old 10-12-2012, 07:27 AM   #3
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I might be wrong but I tthink mashing at certain temps Brings out more complex sugars that stay through the fermentation process. This could give you more "mouthfeel"
Good try. But the OP isn't mashing anything. This is an extract recipe, he's simply steeping the grains.

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Originally Posted by jakegreen58 View Post
Here is my attempt at a Pumpkin Ale, I start with:

Mash: 1 Lbs Caramel 30L Boil: 3.3 lbs Extra Light LME
0.5lbs Munich 10L 3 Lbs Amber DME
0.5 lbs Carapils 1 lbs Brown Sugar
3 lbs roasted pumpkin 1 tsp. Pumpkin spice (End of Boil)

1.5L Yeast starter using Safale 05

Anyone got any suggestion for increasing mouthfeel? I would like this beer to be on the thicker side. Not sure what hops I am gonna use yet. Something mild in the 6%AA for bittering and a cascade like addition for aroma.

Any suggestions?
Looks good. No need to worry about increasing mouthfeel or anything. When they make extract they mash high enough to give you plenty of body and feel. For hops, go with spicy nobles, Hallertau are my first choice for a beer like this.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 10-12-2012, 08:24 AM   #4
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Thanks nordeast! Your right, Munich only mashes itself so it doesn't apply. Sorry!
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Old 10-12-2012, 08:29 AM   #5
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Thanks nordeast! Your right, Munich only mashes itself so it doesn't apply. Sorry!
Munich is a base malt, and will convert, but this recipe is an extract beer. A few degrees difference in steeping temps won't affect the fermentability in any significant way given all the extract in the batch.
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can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
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Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 10-12-2012, 08:50 AM   #6
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You can add some steel cut oats for smooth taste
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Old 10-12-2012, 08:59 AM   #7
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You can add some steel cut oats for smooth taste
Really? This site is even more entertaining this late at night. The OP is making a PUMPKIN ALE. An amber beer with PUMPKIN and PUMPKIN SPICE as the forward flavor. I wouldn't recommend porridge oats in an oatmeal stout much less an AMBER BEER. Everything I've read says to avoid "steel cut oats" even in a oatmeal stout.

OP, your extract will provide plenty of body and mouthfeel, as will the pumpkin. Add oats (of any kind) if you want, but take it from a guy who's brewed a batch or two, there's NO need in an extract batch of pumpkin ale.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 10-12-2012, 12:02 PM   #8
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Just my 2 cents, the flavor will come from the spices. The pumpkin will add little to no flavor what so ever. That being said I brew a pumpkin beer where I use pumpkin puree in the mash. The only reason I do it is because people like the novelty of drinking a pumpkin beer made with pumpkin. If this is your first try at a pumpkin beer concentrate on the spices. Brew this batch make notes and then tweak the spices.
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Old 10-12-2012, 12:06 PM   #9
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Just an fyi, in my pumpkin beer the spices I use are cinnamon, ginger, and pumpkin spice. Sometimes I will add a vanilla bean to the secondary if I think about it. I use to add all-spice but found that was a little over the top for me.
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Old 10-12-2012, 04:46 PM   #10
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Default Good Suggestions.

Sounds like good advice guys. So you guys don't think that steeping the grains at a higher temp will induce more mouthfeel. I was thinking of steeping at 160 with the pumpkin. Is steeping less effective than mashing for that? There seems to be a fair amount of debate around whether to mash the pumpkin or boil the pumpkin. I really enjoyed DogFish Head's Punkin Ale. I head Sam Calagione discussing it and he said they boil brown sugar, mash the pumpkin and add the spice at the end of the boil. So that is where I am getting my model from.


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