GF Pumpkin Spice Ale

[thanantos]

Looks good man!

I don't know much about honey, but I assume the darker colors are unfermentable "stuff" that will, hopefully, stay with and effect the color and flavor of your beer.

If I brew this again (I am sure I will) I'll try adding the oats. That's a good idea.

 

[Safa]

Thanks! I'm leaving it in primary for three weeks and then kegging, so I'll post back with a pre-carb taste test and a post-carb tast.

 

[mtbskier]

How has the body turned out on these brews? I did a similar version based on lcasanovas original recipe and the color is nice and the spices come through but the body is still a but thin even with the maltdextrin added.

mine was best at 8 weeks and beyond

 

[thanantos]

The first one is very light even with a lb of maltodextrin. The second is much better.

 

[mtbskier]

What was the main difference bw the two recipes?

 

[Safa]

Recipe 1

Last night I brewed up my version of Lcasanova's recipe found here: https://www.homebrewtalk.com/f78/gluten-free-pumpkin-spice-ale-147707/index2.html

Here's the ingredient list:
OG: 1.055 and SRM: 4 or 5
6lb BRS @ 60
29oz each of caramelized Pumpkin Pie Filling and Puree @ 30
1 tsp McCormick Pumpkin Pie Spice @ 15
2lb caramelized honey @ flameout

I used a mix of different hops I had laying around for bittering: 1oz Golding, 1oz Willamette and .5oz fuggle. I fear it may be too much for this brew, but we will see. It calculated out to 45 IBU.

I also used a full pound of maltodextrin. Kind of extreme I know, but I've been wanting to experiment with this for a while.

Then the typical irish moss, yeast nutrient and Safale S-04 yeast.

Recipe 2

I brewed this again today with the following:

5 gallon boil and 6 gallon final:
6lbs BRS @ 60
2.5lbs Sorghum @ 5
2lbs honey boiled for 20 minutes and added at flameout.

1 oz of Columbus @ 60 for bittering
32 oz. each of pumpkin puree and pie filling carmelized @ 30
1lb Maltodextrin @ 15
1 tsp Irish Moss @ 15
3 tsp Yeast Nutrient @ 15
1 tsp Pumpkin Pie Spice @ 10

OG 1.060 @ 78 degrees and pitched a packet of S-04.

Next time just read through the thread. Its easy enough to find.

 

[Safa]

So being the impatient SOB that I am, I popped open the primary and took a sample. gravity is at 1.026 and the yeast is still bubbling, though not very vigorously, probably a bubble every 15 seconds or so.

Was wondering how far down yours got, and whether you think pitching a little more yeast would be a good idea.

Also, it is seriously slushy, very pumpkin milkshake-esq. Did yours settle out on its own, or did you filter it somehow?

 

[thanantos]

The first batch was 1.010 after secondary (at bottling) and the second was 1.020 when racking to secondary.

However, I did not take multiple hydrometer readings on either batch. I waited about 10 days to rack the second batch to secondary so it may ferment out lower.

 

[thanantos]

Well, the second batch is now carbed up in the keg, and it TASTES GREAT! I didn't take but a few sips (it's 10:30 in the morning here), but the extra sweetness (not a lot, but it's there) does a much better job of balancing and complimenting the hops and spices then the first batch did.

If I were to do it again, I would probably add some darker candi syrup for more color (it's still pretty yellow), but it is damn good beer.

Also the 6 gallon primary worked out perfectly to 5 gallons in the keg after secondary.

Regarding gravity....I'm going to pour some into my hydrometer tube right now and let it warm up so I can provide a final, final gravity on the second batch. I'll report back later.

 

[Safa]

Excellent!

Mine has been in Primary for just over two weeks now, I think I'm going to leave it for one more and then throw it in a keg to carb up.

Glad to hear yours tastes great! And I agree about changing the colour with some candi syrup, when I looked at mine last it wasn't a very appetizing colour

 

[thanantos]

Fg 1.020

 

[Safa]

kegged mine yesterday, FG 1.010

It went pretty low, must not have caramelized the honey long enough as I suspected. Wasn't impressed by the taste, but we will see how it turns out after a week or so cooling and carbing up.

Siphoning out was an experience, the pumpkin left so much waste at the bottom of the primary, I ended up only being able to get about 4 gallons.

 

[thanantos]

Same experience for me on the first batch with the lower yield, that's why I did a 6 gallon for the second.

If you don't have the sweetness to balance the spices just wait a few weeks for the spices to mellow.

 

[Safa]

Girlfriend just tasted it and wants to know if there is anything to do that would tone down the sour flavour?

I know that's coming from the sorghum, but just a shot in the dark. Maybe MORE spices? Would that even do anything by throwing them into the keg?

 

[Ash_Mathew]

Maybe remove some of the sorghum and add some more honey in its place? Might make it taste a little better, but still keeping some body.

Or try a little brown/dark sugar and lower the sorghum amount? Trial and error. That's what I say. Learn by doing.

 

[thanantos]

Hard to say what she means by sour, but time may help. Just leave it for a month or so and see how she likes it then.