Tentative Recipe Critique: Muddy River Pumpkin Ale

Pilsner 10 lb

Caramel 40º 1 (possibly 2) lb.

Carapils (dextrin malt) 1.3-1.5º 1 lb.

Crystal Rye 2lb.

Golden Naked Oats, Simpson's 1 lb.

4 cans of pumpkin during mash

.5 oz. Liberty Pellet Hops @90 min.

.5 oz. Liberty Pellet Hops @60 min.

.5 oz. Styrian Goldings Aroma Pellet Hops @30 min.

.5 oz. Styrian Goldings Aroma Pellet Hops @15 min.

Kolsch Activator Wyeast 2565


The reason for the Kolsch yeast is to get the spicy phenols and flavor nuances for this pumpkin ale without having to actually use actual spices, which is also the reason for the Crystal Rye. This is both as an experiment and also to avoid over spicing which could take away from the malt, pumpkin and delicate hop flavor. We're (the club) also considering substituting one pound of Caramel 40º with Vienna or Munich malt.

Summary: the goal of this pumpkin beer is to get the spicy flavors from the hops, malt and yeast itself. Also shooting for unadulterated pumpkin flavor.

Thoughts, anyone?

 

Nothing to say on this one?

 

hmmm I have never seen people use a kolsch yeast for spiciness. I would have thought you would use some sort of belgian yeast to spice it up.
This recipe uses a saison yeast: Recipes - DKM Second Runnerup - Saison Potiron (Pumpkin) - Maltose Falcons Home Brewing Society (Los Angeles Homebrewing)

 

it won't taste like pumpkin. 99% of pumpkin ale's flavors come from the spices. the pumpkin itself will impart very little flavor.

the kolsch yeast will give you spiciness, but not the right kind. it can't compare to cinammon, nutmeg, etc. for a pumpkin ale.

go very light on the spices and make a tea out of it while you are doing your boil. add the spices to the tea a little at a time until it smells the way you would like.

EDIT: go extra light on the nutmeg!