Like many of you, I'd really like to hit one out of the park with the family and a holiday beer. I've got more options this year, as my new glycol chiller works very nicely, so all yeasts are in consideration. The draft recipe looks like this:
Pumpkin King
Herb and Spice Beer
6.4% / 16.8 °P
All Grain
BIAB
70% efficiency
Batch Volume: 5.1 gal
Fermenter Top-Up: 0.4 gal
Boil Time: 75 min
Mash Water: 6.75 gal
Total Water: 6.75 gal
Boil Volume: 5.6 gal
Vitals
Original Gravity: 1.069
Final Gravity: 1.020
IBU (Tinseth): 23
Color: 17.5 SRM
Mash
Strike Temp — 161.4 °F
Temperature — 155 °F — 90 min
Malts (12 lb 12 oz)
7 lb (52.8%) — Crisp Maris Otter — Grain — 3.5 °L
3 lb (22.6%) — Cargill (Gambrinus) Munich Light — Grain — 8.7 °L
2 lb (15.1%) — BestMalz Aromatic — Grain — 24.9 °L
12 oz (5.7%) — Weyermann Caramunich I — Grain — 38.2 °L
Other (8 oz)
8 oz (3.8%) — Brown Sugar, Dark — Sugar — 37.5 °L
Hops (1 oz)
1 oz (23 IBU) — Cashmere 8.5% — First Wort
Miscs
5 lb — Pumpkin — Boil — 75 min
6 tsp — Cinnamon Powder — Boil — 3 min
1 tsp — Ginger — Boil — 3 min
1 tsp — Nutmeg — Boil — 3 min
3 tsp — Vanilla Extract — Secondary
Yeast
1 pkg — White Labs WLP002 English Ale
1.7 L starter
5.89 oz DME / 7.2 oz LME
333 billion yeast cells
1.01 million cells / ml / °P
Fermentation
Primary — 67 °F — 10 PSI — 12 days
Primary — 70 °F — 10 PSI — 2 days
Primary — 40 °F — 10 PSI — 7 days
So, right now I have WLP-002 English Ale chosen for this, but now I am wondering if there might be something better. I could easily do a California Common, or even an Oktoberfest yeast. I am really looking for a balance between the spices and malt flavors, without any yeast contributions that would overshadow either. This is my first holiday beer in many years, so open to any and all suggestions...thank you!
Pumpkin King
Herb and Spice Beer
6.4% / 16.8 °P
All Grain
BIAB
70% efficiency
Batch Volume: 5.1 gal
Fermenter Top-Up: 0.4 gal
Boil Time: 75 min
Mash Water: 6.75 gal
Total Water: 6.75 gal
Boil Volume: 5.6 gal
Vitals
Original Gravity: 1.069
Final Gravity: 1.020
IBU (Tinseth): 23
Color: 17.5 SRM
Mash
Strike Temp — 161.4 °F
Temperature — 155 °F — 90 min
Malts (12 lb 12 oz)
7 lb (52.8%) — Crisp Maris Otter — Grain — 3.5 °L
3 lb (22.6%) — Cargill (Gambrinus) Munich Light — Grain — 8.7 °L
2 lb (15.1%) — BestMalz Aromatic — Grain — 24.9 °L
12 oz (5.7%) — Weyermann Caramunich I — Grain — 38.2 °L
Other (8 oz)
8 oz (3.8%) — Brown Sugar, Dark — Sugar — 37.5 °L
Hops (1 oz)
1 oz (23 IBU) — Cashmere 8.5% — First Wort
Miscs
5 lb — Pumpkin — Boil — 75 min
6 tsp — Cinnamon Powder — Boil — 3 min
1 tsp — Ginger — Boil — 3 min
1 tsp — Nutmeg — Boil — 3 min
3 tsp — Vanilla Extract — Secondary
Yeast
1 pkg — White Labs WLP002 English Ale
1.7 L starter
5.89 oz DME / 7.2 oz LME
333 billion yeast cells
1.01 million cells / ml / °P
Fermentation
Primary — 67 °F — 10 PSI — 12 days
Primary — 70 °F — 10 PSI — 2 days
Primary — 40 °F — 10 PSI — 7 days
So, right now I have WLP-002 English Ale chosen for this, but now I am wondering if there might be something better. I could easily do a California Common, or even an Oktoberfest yeast. I am really looking for a balance between the spices and malt flavors, without any yeast contributions that would overshadow either. This is my first holiday beer in many years, so open to any and all suggestions...thank you!
