insanim8er
Well-Known Member
All Grain Pumpkin Pie Graff
OG 1.53 (13 brix)
FG 1.012 (7 brix)
ABV 5.3% (before rum addition)
IBU 10.6
5 gallon batch
3lb Maris Otter
2lb Crystal 80L
1oz Fortified wheat
1lb rice hull
1/2lb light brown sugar (@ 15)
1oz crystal hops ( .75 ounce of the hops @ 60 / .25 @ 10)
4 gallons kirkland (costco) pure apple juice
Ringwood ale yeast #1187
1 whirlfloc (@ 15)
Water (depending on your equipment enough to yield ~ 1 gallon post boil)
1 can Libby's pumpkin purée (~2lb)
Box of nilla wafers
Box of graham crackers
Black heart spiced rum
Tinctures:
Cinnamon
Vanilla
Nutmeg
Allspice
Black peppercorn
Clove
Spread the pumpkin in a thin layer and bake @ 375 for ~ 25 minutes.
Crush the full bag of nilla wafers and add to the grain.
Crush 2 packages (ones inside a box) of graham cracker and add it to the grain
Mash in then add pumpkin purée and mix. Make sure the pumpkin is at 158f before adding it in or your mash will be off.
Mash @ 158f for 60
(May want to do 2lb rice hulls if you use a bazooka tube vs false bottom)
Ferment @ 65f
Once fermented for a little over a week I racked to a keg and kept it under pressure. I added 1/2 cup of rum.
Experiment with your flavors. I have only done scaled spice additions thus far. to give you a % idea of spices:
To a 6oz sample, I added
12 drops vanilla
8 drops nutmeg
4 drops allspice
4 drops black pepper
2 drop clove
I made my tinctures, so your results will vary depending, I recommend experimenting. But I wanted vanilla and nutmeg to be in the foreground.
It came out fantastic. Way better than any commercial pumpkin cider I've had. I also compare it to a "cider" version of schlafly pumpkin ale.
I am 1000% happy with the results; however my next batch I won't mash the graham and nilla wafers because I'm not convinced the flavors made it to the final product. I'll add butternut squash to the mash, and I also plan on upping the brown sugar to boost the ABV to 7%. I'm going to make a yeast starter, and Ill also ferment the Ringwood at a higher temp.
But as it, it was pumpkin pie in a glass. Very very good. I promise you won't be disappointed.
OG 1.53 (13 brix)
FG 1.012 (7 brix)
ABV 5.3% (before rum addition)
IBU 10.6
5 gallon batch
3lb Maris Otter
2lb Crystal 80L
1oz Fortified wheat
1lb rice hull
1/2lb light brown sugar (@ 15)
1oz crystal hops ( .75 ounce of the hops @ 60 / .25 @ 10)
4 gallons kirkland (costco) pure apple juice
Ringwood ale yeast #1187
1 whirlfloc (@ 15)
Water (depending on your equipment enough to yield ~ 1 gallon post boil)
1 can Libby's pumpkin purée (~2lb)
Box of nilla wafers
Box of graham crackers
Black heart spiced rum
Tinctures:
Cinnamon
Vanilla
Nutmeg
Allspice
Black peppercorn
Clove
Spread the pumpkin in a thin layer and bake @ 375 for ~ 25 minutes.
Crush the full bag of nilla wafers and add to the grain.
Crush 2 packages (ones inside a box) of graham cracker and add it to the grain
Mash in then add pumpkin purée and mix. Make sure the pumpkin is at 158f before adding it in or your mash will be off.
Mash @ 158f for 60
(May want to do 2lb rice hulls if you use a bazooka tube vs false bottom)
Ferment @ 65f
Once fermented for a little over a week I racked to a keg and kept it under pressure. I added 1/2 cup of rum.
Experiment with your flavors. I have only done scaled spice additions thus far. to give you a % idea of spices:
To a 6oz sample, I added
12 drops vanilla
8 drops nutmeg
4 drops allspice
4 drops black pepper
2 drop clove
I made my tinctures, so your results will vary depending, I recommend experimenting. But I wanted vanilla and nutmeg to be in the foreground.
It came out fantastic. Way better than any commercial pumpkin cider I've had. I also compare it to a "cider" version of schlafly pumpkin ale.
I am 1000% happy with the results; however my next batch I won't mash the graham and nilla wafers because I'm not convinced the flavors made it to the final product. I'll add butternut squash to the mash, and I also plan on upping the brown sugar to boost the ABV to 7%. I'm going to make a yeast starter, and Ill also ferment the Ringwood at a higher temp.
But as it, it was pumpkin pie in a glass. Very very good. I promise you won't be disappointed.
