Base for Pumpkin Beer

[CadillacAndy]

Wanted to get some quick feedback on what everyone thought of my most recent iteration of my Pumpkin beer.

7 lbs 8.0 oz Brewers Malt 2-Row (Briess) (1.8 SRM) 60.6 %
1 lbs 8.0 oz Munich I (Weyermann) (7.1 SRM) 12.1 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) 8.1 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) 8.1 %
8.0 oz Aromatic Malt (26.0 SRM) 4.0 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) 4.0 %
6.0 oz Carafa III (Weyermann) (525.0 SRM) 3.0 %

0.60 oz Magnum [14.00 %] - Boil 60.0 min 25.5 IBUs

Mash at 156F/45 mins
US-05/WLP001/1056 @ 64F

Carafa III added to sparge. Going more for color, less roasty flavor to allow spices to shine thru. Layered crystal malt to get some varying level of sweetness, caramel and burnt toffee/raisiny flavors.
Vodka tincture with pumpkin pie spice added to keg to taste.

Thanks!

 

[KuzinChaos]

what would be a good BIAB/partial mash substitute for this recipe

 

[CadillacAndy]

Here is the recipe that I actually brewed. This is for a beer festival so getting the color to be "pumpkin orange" was a high priority. I powdered the Carafa III and added it to a cup of warm water. I then pulled off some liquid from the kettle and put it in to a standard sampling glass to check the color. I then added the liquid Carafa III just to get color. I only ended up needing about 1oz, but the focus is more on the color and less on the actual amount. Keep in mind the color will darken during the boil as well. The end result is about as close to pumpkin orange as I could possibly get.

Once I get it in to the keg, I'm going to make a tincture of pumpkin pie spices with either vodka or bourbon and add to taste. I'd recommend adding the tincture to cold, carbonated beer so you know exactly what it will be like when served. It's very easy to over do it with the spices.

Here's the final recipe, both all grain and partial mash below.

Recipe: Pumpkin Brown Ale (2013)
Brewer: Andy
Asst Brewer:
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7.52 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.051 SG
Estimated Color: 19.4 SRM
Estimated IBU: 25.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.8 %
Boil Time: 60 Minutes

Amt Name Type # %/IBU
8 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 2 66.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 8.3 %
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 4 8.3 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 6.3 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.2 %
8.0 oz Victory Malt (biscuit) (Briess) (28.0 SR Grain 7 4.2 %
1.0 oz Carafa III (Weyermann) (525.0 SRM) Grain 8 2.1 %
0.60 oz Magnum [14.00 %] - Boil 60.0 min Hop 9 25.9 IBUs

And here is a partial mash version that I just converted with Beersmith:

Amt Name Type # %/IBU
2 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 2 20.4 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 10.2 %
1 lbs Munich I (Weyermann) (7.1 SRM) Grain 4 10.2 %
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 7.6 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 5.1 %
8.0 oz Victory Malt (biscuit) (Briess) (28.0 SR Grain 7 5.1 %
1.0 oz Carafa III (Weyermann) (525.0 SRM) Grain 8 0.7 %
4 lbs Pale Liquid Extract (8.0 SRM) Extract 9 40.8 %
0.60 oz Magnum [14.00 %] - Boil 60.0 min Hop 9 25.9 IBUs