Help with Pumpkin Dubbel recipe

[themanc84]

I'm going to brew this on Thursday, Partial Mash

4 1/2 lbs of Canned Pumpkin baked with brown sugar.

Mash pumpkin for 45 minutes with 2 lbs of 6-row, .75 lbs of Special B, and .5 lbs of Caramunich

2 oz of Cascade Hops and 6.6 lbs of Golden Light LME added at various times during the 60 min boil

16 oz of Maple Syrup and 1 tsp of Pumpkin Spice added with 5 min left in the boil

Using 1214 yeast strain.

Any thoughts? I've debated substituting Belgian Candi Syrup-45 for Maple Syrup, or simply adding .5 lbs of Candi Syrup to the recipe.

 

[grimzella]

I just brewed a pumpkin ale about 2 weeks ago. All grain tho not partial. I used about 3.5 lbs of canned pumpkin (baked with brown sugar). Spices used: cinnamon, nutmeg, ginger, all-spice, and a little vanilla. I also mashed my pumpkin. some boil the pumpkin,, not sure I wanted all the trub in my kettle, that's why I decided to mash it instead. I did a 90+ minute rest tho not 45. The only thing I will do now is wait about 3 weeks in primary.. transfer to secondary, taste test to see where spices register... and add a little more if needed.. Cold crash then bottle. I think you may get better results from the candi sugar if you add it to the primary fermentation. With my Belgians.. I usually add plain 'ol table sugar to the boil (1.5 lbs).. maybe 10 minutes left. and I then will make some inverted sugar.. and add it to primary, once fermentation starts to slow.. in most cases that's about 5 days into fermentation. for me, this works. When I used to add the candi syrup to the boil I could never really sense any flavor coming from the syrup. Once I started adding it to the primary.. things got more interesting.