BakerStreetBeers
Well-Known Member
I'm working for a recipe for a pumpkin beer. I want to end up with something that has a pumpkiny color to go along with the pumpkin flavor. I've started with my belgian blond recipe and tweaked the malt bill for color. Having never brewed with pumpkin before, I do not know how much color it will add. I have read through pages and pages of pumpkin threads, but haven't seen much about going for a pumpkin color. I also searched for "pumpkin color" and didn't come up with anything.
My main question is that, will I get a pumpkiny color on this thing. But I would also appreciate any other feedback or recommendations you may have on the recipe.
One constraint is that this batch is intended for a party on the 30th of October. My plan would be brew on the 10th, keg from primary on the 24th, chill the keg then force carb a couple days before the party. I wouldn't be too worried about this schedule with a pale ale or similar smaller beer with fresh hop character, but am a little concerned about this one. I wanted to push the gravity/ABV up on this.
Cabeza Calabaza Recipe
Batch size (to fermenter) 5.5 gal
Volume to boil 6.5 gal
Target O.G. 1.068
Target F.G. 1.012 (82% AA)
27 IBU
WL550 Trappist Ale yeast (harvested/rinsed)
8 lbs belgian pils
5 lbs vienna
0.75 lbs caravienne
0.125 lbs special B
1 lb cane sugar
Mash 151
2 lbs canned pumpkin in mash, 2 lbs in boil at 30 min
0.25 oz magnum (14.5 AA%) 60 min 10.6 IBU
1.5 oz saaz (3.5 AA%) 60 min 15.4 IBU
0.5 oz saaz (3.5 AA%) 5 min 1.0 IBU
I may add some traditional pumpkin pie spices with the 5 min hop addition, but am tempted to forgo this and just let the yeast bring what it will.
Thanks in advance for the feedback!
My main question is that, will I get a pumpkiny color on this thing. But I would also appreciate any other feedback or recommendations you may have on the recipe.
One constraint is that this batch is intended for a party on the 30th of October. My plan would be brew on the 10th, keg from primary on the 24th, chill the keg then force carb a couple days before the party. I wouldn't be too worried about this schedule with a pale ale or similar smaller beer with fresh hop character, but am a little concerned about this one. I wanted to push the gravity/ABV up on this.
Cabeza Calabaza Recipe
Batch size (to fermenter) 5.5 gal
Volume to boil 6.5 gal
Target O.G. 1.068
Target F.G. 1.012 (82% AA)
27 IBU
WL550 Trappist Ale yeast (harvested/rinsed)
8 lbs belgian pils
5 lbs vienna
0.75 lbs caravienne
0.125 lbs special B
1 lb cane sugar
Mash 151
2 lbs canned pumpkin in mash, 2 lbs in boil at 30 min
0.25 oz magnum (14.5 AA%) 60 min 10.6 IBU
1.5 oz saaz (3.5 AA%) 60 min 15.4 IBU
0.5 oz saaz (3.5 AA%) 5 min 1.0 IBU
I may add some traditional pumpkin pie spices with the 5 min hop addition, but am tempted to forgo this and just let the yeast bring what it will.
Thanks in advance for the feedback!