Dark Pumpkin ale

[LouBrew2]

For the season, I'd like to do something similar to NB 1554 but as a dark pumpkin ale (not a stout or porter). Any suggestions on how I should tweak my recipe to balance this? Thanks in advance and Cheers!

 

[mlg5039]

Ahh the pumpkle dunkle, I'm interested in making one too.

 

[chelero]

yes, sounds awesome. anyone got any recipes ideas? would like to do something like this soon

 

[chelero]

what about this??

Recipe: dark pumpkin ale TYPE: All Grain
Style: Spice, Herb, or Vegetable Beer
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 30.5 SRM SRM RANGE: 5.0-50.0 SRM
IBU: 23.9 IBUs Rager IBU RANGE: 0.0-70.0 IBUs
OG: 1.056 SG OG RANGE: 1.030-1.110 SG
FG: 1.013 SG FG RANGE: 1.005-1.025 SG
BU:GU: 0.427 Calories: 151.6 kCal/12 oz Est ABV: 5.6 %
EE%: 72.00 % Batch: 5.00 gal Boil: 6.52 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Amt Name Type # %/IBU
3.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 60.0 %
1.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 2 20.0 %
0.30 kg Roasted Barley (300.0 SRM) Grain 3 6.0 %
0.20 kg Carared (20.0 SRM) Grain 5 4.0 %
0.20 kg Special B Malt (180.0 SRM) Grain 6 4.0 %
0.20 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.0 %
0.10 kg Chocolate Malt (350.0 SRM) Grain 7 2.0 %
2.50 kg pumpkin, twice-baked (Mash 0.0 mins) Other 8 -

Total Grain Weight: 5.00 kg Total Hops: 22.00 g oz.
---MASH PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Name Description Step Temperat Step Time
Mash In Add 13.04 l of water at 163.7 F 152.0 F 60 min
Mash Out Add 7.30 l of water at 200.7 F 168.0 F 10 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 2.72 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.049 SG Est OG: 1.056 SG
Amt Name Type # %/IBU
22.00 g Goldings, East Kent [7.20 %] - Boil 60.0 Hop 9 23.9 IBUs
0.50 tsp Cinnamon Stick (Boil 0.0 mins) Spice 10 -
0.25 tsp ground ginger (Boil 0.0 mins) Spice 12 -
0.25 tsp grated nutmeg (Boil 0.0 mins) Spice 11 -
0.13 tsp ground all-spice (Boil 0.0 mins) Spice 13 -

---FERM PROCESS-----------------------------
Primary Start: 11/08/2011 - 4.00 Days at 67.0 F
Secondary Start: 15/08/2011 - 10.00 Days at 67.0 F
Style Carb Range: 2.00-3.00 Vols
Bottling Date: 25/08/2011 with 2.3 Volumes CO2:
---NOTES------------------------------------


 

[LouBrew2]

That looks great!! Excuse me for being a novice all grainer. I understand that the pumpkin needs to be cooked (I'm assuming to denature the cell walls or something), but when you say 0.0 min, does that mean to pitch the pumpkin at the end of the mash and only sparge with the pumpkin? Sorry, I'm just a bit confused!

 

[chelero]

the O min things is just how it came out in beersmith, still not sure how to enter extra stuff in there. the way I've heard it is to just scoop out the baked pulp, and add it to your mash, and mash as normal. some people use rice hulls to prevent stuck sparge, but i've just been trying to drain real slow, and I haven't had one. I guess you could probably call it a pumpkin porter, no? I'm not sure whether to add the spice at the end of the boil, or make a spice tea and add it in the secondary. I made a pumpkin spiced ale(no pumpkin, just spices) last year, and added thew spices at the end of the boil, and I wished they would have been more present in the finished beer, so maybe this time I'll try them in secondary. this will be new to me, too, adding the pumpkin to the mash. now i just have to find one!

 

[jimgriz]

This looks great! I'm looking to brew this next week and am heading to the store to pick up grains today. The only thing I didn't see in there was yeast. Should I assume california? Thanks again for the recipe.

 

[chelero]

awesome!
here it is again, in plain text. not sure why beersmith didn't show the yeast in the first one. I had thought about the s-04, just to add some fruitiness to all that's going on there. but california would be fine, if you want it to finish a little drier. I'm going to look for my pumpkin today. let us know how it turns out!


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: dark pumpkin ale
Brewer:
Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.00 gal
Boil Size: 6.52 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.056 SG
Estimated Color: 30.5 SRM
Estimated IBU: 23.9 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
3.00 kg Pale Malt (2 Row) US (2.0 SRM) Grain 1 60.0 %
0.30 kg Roasted Barley (300.0 SRM) Grain 3 6.0 %
0.20 kg Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.0 %
0.10 kg Chocolate Malt (350.0 SRM) Grain 7 2.0 %
22.00 g Goldings, East Kent [7.20 %] - Boil 60.0 Hop 9 23.9 IBUs
0.20 kg Carared (20.0 SRM) Grain 5 4.0 %
0.20 kg Special B Malt (180.0 SRM) Grain 6 4.0 %
1.00 kg Pilsner (2 Row) Ger (2.0 SRM) Grain 2 20.0 %
0.25 tsp grated nutmeg (Boil 0.0 mins) Spice 11 -
0.50 tsp Cinnamon Stick (Boil 0.0 mins) Spice 10 -
0.13 tsp ground all-spice (Boil 0.0 mins) Spice 13 -
0.25 tsp ground ginger (Boil 0.0 mins) Spice 12 -
2.50 kg pumpkin, twice-baked (Mash 0.0 mins) Other 8 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 14 -


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.00 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 13.04 l of water at 163.7 F 152.0 F 60 min
Mash Out Add 7.30 l of water at 200.7 F 168.0 F 10 min


Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

 

[Spintab]

Anyone ever had brown bread before? It's kinda like brownie meets bread and comes in cans. I've always wanted to brew a pumpkin ale who's base resembles brown bread and who's spice resembles most pumpkin ales. In that case I think I'd swap the chocolate for pale chocolate and the roast for dehusked carafa 2 or 3. I've got some self roasted brown malt kickin around too that would be a nice replacement or half/half with the crystal.

 

[Airborneguy]

That does look like a great recipe, but the OP was looking for something similar to 1554, which has ZERO roast flavor in it. He might not want to add that much Roasted Barley, Special B and Chocolate. I'm not at home where I have my 1554 clone recipe, but it definitely doesn't include roasted barley. Maybe a little chocolate, not 100% sure.

 

[LouBrew2]

Thanks for all of the insight on this experiment! This may be a bit too roasty but here is what I came up with:

% LB OZ MALT OR FERMENTABLE PPG °L

47% 14 0 American Two-row Pale info 37 1

27% 8 0 Pumpkin, cooked 1 13

10% 3 0 German Munich 5L 37 5

7% 2 0 Caramel/Crystal Malt - 60L 34 60

3% 1 0 Rice Hulls 0 0

3% 1 0 Simpsons Chocolate 27 412

3% 1 0 Cara-Pils/Dextrine 33 2
Total 30 0




BOIL
USE TIME OZ VARIETY FORM AA

boil 60 mins 4.5 Goldings, East Kent pellet 5.0
boil 5 min 3.0 Pumpkin Pie Spice Granular
boil 5 min Vanilla Extract

Yeast
Wyeast 1056

Original Gravity
1.058 / 14.3° Plato
Final Gravity
1.014 / 3.6° Plato
Color
27° SRM / 52° EBC
(Dark Brown to Black)
Mash Efficiency:
75%
Bitterness
18.2 IBU / 23 HBU
BU:GU
0.31
Alcohol
5.9% ABV / 5% ABW
Calories
191 per 12 oz.


Does this seem like it might be too roasty? I'm looking to get a dark (but sweet) pumpkin ale out of this recipe. Surely a little roasty hint won't hurt the pumpkin flavors, Right?!

 

[mlg5039]

That looks good.

Also, you can make dark beers without the toasty flavors using carafa malts.

 

[LouBrew2]

Ahh cool! So, I've read that carafa malts are very similar to chocolate malts. Could I just completely sub out the chocolate malt for the carafa II?

 

[Spintab]

I friggin love carafa, and I've grown quite fond of pale chocolate as well. Just be sure you get the dehusked or debittered version of carafa or you'll end up with the roast you're trying to avoid. And there is usually 1, 2, and 3. 3 being the darkest.