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Old 09-01-2013, 02:49 PM   #1
seatbelt123
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Sep 2011
Durham, NC
Posts: 391
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Anybody else going to brew this?

I'm about to brew the all grain version referenced in the article. Here's the recipe, with a few adjustments for my system.

In the article the author says that this recipe has been evolving for the past 15 years. He believes that it is the "perfect" pumpkin ale recipe. He calls it Pocahontas Pumpkin Ale. In the article he does a step mash (I skipped that in my transcription below).

He brews 10 gallons and splits it between ale and Belgian yeasts.


Perfect Pumpkin Ale (Zymurgy 08-13)
Style: Christmas / Winter Specialty Spiced Beer
OG: 1.071
Type: All Grain FG: 1.019
Rating: 0.0 ABV: 6.81 %
Calories: 233 IBU's: 24.79
Efficiency: 75 % Boil Size: 13.30 Gal
Color: 12.4 SRM Batch Size: 10.00 Gal
Preboil OG: 1.055 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 10 days @ 65.0F

Grains & Adjuncts
Amount Percentage Name Time Gravity
19.00 lbs 58.91 % Pale Malt (2 Row) US 60 mins 1.036
1.00 lbs 3.10 % Caramel/Crystal Malt - 60L 60 mins 1.034
1.00 lbs 3.10 % Victory Malt 60 mins 1.034
1.25 lbs 3.88 % Melanoiden Malt 60 mins 1.037
2.00 lbs 6.20 % Maple Syrup 60 mins 1.030
2.00 lbs 6.20 % Honey 60 mins 1.035
6.00 lbs 18.60 % Pumpkin (Canned) 60 mins 1.000

Hops
Amount IBU's Name Time AA %
1.00 ozs 24.79 Magnum 90 mins 14.00

Yeasts
Amount Name Laboratory / ID
1.00 pkg East Coast Ale White Labs 0008

Additions
Amount Name Time Stage
1.00 tbsp Pumpkin Pie (McCormick) 00 mins Boil

Mash Profile
Light Body Infusion In 60 min @ 152.0F
Add 27.81 qt ( 1.25 qt/lb ) water @ 168.9F

Carbonation
(none)

Notes

www.iBrewMaster.com Version: 2.820

 
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Old 09-03-2013, 01:45 PM   #2
sleepystevenson
 
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Oct 2007
North Western PA
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Did you ever brew this? I am planning on brewing it next Sunday. Was wondering what you thought of it!

 
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Old 09-03-2013, 07:47 PM   #3
seatbelt123
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Sep 2011
Durham, NC
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I haven't yet. I'm shooting for next weekend too.

 
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Old 09-04-2013, 06:45 AM   #4
rcsoccer
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Aug 2010
Dover, New Hampshire
Posts: 196
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I brew a couple of pumpkin ales every year for my annual Halloween party. I've had excellent results with adding the pumpkin pie spices to the secondary, and I add about 3 tsp.

Fair warning to be careful with mashing the pumpkin. It adds a lot of starch to the mash that will be converted to the simplest sugars imaginable. All of my pumpkin ales have ended around 1.010 or lower because of this and are REALLY strong. This year I think I will mash at a higher temp and add the pumpkin after 30-45 mins of mashing to see what happens.

Also, I would add the maple syrup and honey into the fermentor after a few days in primary so that you keep most of the aroma and flavor. Otherwise, just leave it out.

I also put pecans in my Pumpkin Porter last year. It was fantastic!

Just my $0.02

Cheers!
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Old 09-04-2013, 05:12 PM   #5
sleepystevenson
 
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Thanks for the tips, RC.

I am gonna try the mash schedule per the author - with the protein rest. Hopefully that will help out with the lauter.

I had considered adding the honey/maple syrup post fermentation to cold stored kegs to give it more sweetness and flavor. But I don't know. Last time I made a pumpkin ale was years ago..... and I think my tinkering with that recipe lead to it being undrinkable..... Trying to ignore the little creative voices this time and follow the recipe!

The pecans sound awesome! Did the oils from them give you any trouble with head retention? Any chance you have the recipe...? Not too late too late to make a last minute change.....!

 
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Old 09-04-2013, 10:14 PM   #6
rcsoccer
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Aug 2010
Dover, New Hampshire
Posts: 196
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I don't have my recipe anymore (computer was stolen). However, I do remember what I did with the pecans. Put about 2 cups of pecans in a bag and break them up a little bit. Put them on a baking sheet covered in aluminum foil and toast them at around 350 for 30 mins, or until they taste and smell like you want them to. Make sure you turn them every so often so they don't burn. Dab them with paper towels to get most of the oils off. Toss them in the mash with the pumpkin.
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Old 09-05-2013, 04:31 AM   #7
jjefrey
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Mar 2013
San Francisco Bay Area, California
Posts: 189
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I'm planning on brewing this as well. Just need to free up some fermenter space.

 
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Old 09-06-2013, 08:24 PM   #8
seatbelt123
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Sep 2011
Durham, NC
Posts: 391
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Cool. Lets use this thread to share our results. Good luck!

 
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Old 09-07-2013, 04:16 PM   #9
Osterhoc
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Sep 2013
Posts: 1

I'm brewing this today, going exactly per the recipe/process posted in zymurgy

 
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Old 09-08-2013, 01:06 PM   #10
gandelf
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North East, Wisconsin
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I brew and do some cooking; their is a significant difference in the flavor derived from cooked versus non-cooked spices. Refer to what Gordon Strong has to say concerning this. For me, I steep (10 min) typically 75 % of the spice charge; I then dry spice the remaining 25 % post fermentation tasting once a day. From past experience; I always purchase the freshest spices and crack them to reduce residue.

 
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