Autumn Seasonal Beer Imperial Pumpkin Pie Ale

[ChadLeBald]

Yeah, I saw it was a 10 gallon batch. I'm doing 5 gallon, so I'll be cutting everything in half like another posted recommended. I'm probably going to be looking at half tsp of each spice.

Thanks for the help

That should get it done just nicely! Happy brewing!

 

[MaxSpang]

So, I want to make this soon and I feel like this might a little too ambitious for my 2nd all grain batch.

Put it into Beer Tools and figured this would be a decent extract version:

12.0 lb Liquid Light Extract
2.0 lb Caramel Malt 20L

Original Gravity: 1.093 (1.026 - 1.120)
Terminal Gravity: 1.023 (0.995 - 1.035)
Color: 13.01 (1.0 - 50.0)
Alcohol: 9.25% (2.5% - 14.5%)
Bitterness: 59.9 (0.0 - 100.0)

 

[Moody_Copperpot]

That's going to cost you an arm and a leg in LME
I say go for the AG, pumpkin ale was one of my first AG batches too. Make sure to use rice hullls. That pumpkin in the mash makes draining the tun a chore.

 

[MaxSpang]

That's going to cost you an arm and a leg in LME
I say go for the AG, pumpkin ale was one of my first AG batches too. Make sure to use rice hullls. That pumpkin in the mash makes draining the tun a chore.

I'm only going to use a small can of pumpkin (just so I can say it has pumpkin in it)... My first AG batch didn't really work out the way I wanted it too so I'm a little nervous.

I may do a partial mash, except lean way more on the grain side than the extract side (using only a few pounds of LME).

Or, I might just say F it and try the AG!

 

[Moody_Copperpot]

Say F it and do the AG!
Every AG batch when you first start is a learning experience, but it's still beer when all is said and done. Even if maybe it's not exactly what you were going for.

 

[ChadLeBald]

Say F it and do the AG!
Every AG batch when you first start is a learning experience, but it's still beer when all is said and done. Even if maybe it's not exactly what you were going for.

+1 on that!

 

[BudzAndSudz]

So this is a total noob question, but instead of using corn sugar as the priming sugar before bottling (as most brew stores will suggest) what about using brown sugar for this recipe to encourage a bit more of a pumpkin pie flavor?

 

[ChadLeBald]

So this is a total noob question, but instead of using corn sugar as the priming sugar before bottling (as most brew stores will suggest) what about using brown sugar for this recipe to encourage a bit more of a pumpkin pie flavor?

It's a good question. I'm no expert on the matter as I haven't bottled in quite some time, but I believe 'common wisdom' in this realm will say that the choice in priming sugar won't do TOO much to affect the flavor of the beer as it is mostly going to be eaten up to create the CO2. But a lingering amount might add a bit of flavor.

Regardless, you can most definitely give it a whirl as brown sugar would have the ability to carbonate. HOWEVER: make sure you find out what the 'conversion rate' is between corn & brown sugar - as not all sugars pack the same punch in their ability to carbonate (i.e., you could either over- or under-carb the beer if you used the same amount that is called for with corn sugar).

Hope that helps!

 

[BudzAndSudz]

Thanks for the response!

So I don't see any instructions on the mash in the OP, would everyone recommend the standard 152 for 60 minutes, or should it be slightly longer to help with diastatic activity? Or maybe even mash at a higher temp to get a slightly sweeter finished product which might lend nicely to the "pie" flavor?

 

[IIINuns]

Just made this recipe last weekend, only with a few additions/changes.

1.5 oz of CTZ at 90 min
1.0 oz of CTZ at 45 min
Used a Belgian Ale yeast I harvested.

I also cut up the heart of a sweet pumpkin, put it in a muslin bag and let it ride in the boil the last 20 minutes. The house smelled like pumpkin pie. Now the kids want to know when they can have a sip.

 

[kingmatt]

I brewed this up in August and cracked a bottle last night...it is awesome!

I brewed up a 5 gallon batch and used 7# 2-row and 8# of Marris Otter so my OG came in at around 1.080. I also didn't use cloves in my boil and cut out the pumpkin pie spice reccommended at bottling. Instead, I added a vanilla bean that I soaked in vodka for 3 weeks and 1/2 teaspoon of ginger and nutmeg to the secondary.

To me it tastes like a less cloyingly sweet version of Pumking, which I also love, and SWMBO described it 'pumpkin pie in a glass'.

At around 8% ABV, you can barely detect the alcohol.

Thanks again for this recipe It will likely be my yearly pumpkin brew since it is great and I don't have to deal with actual pumpkin mess!!

 

[BudzAndSudz]

Last n00b question; When it says "add spices @ 5 minutes," does that mean 5 minutes into the boil, or with 5 minutes remaining (as you would with the hops?)

 

[IIINuns]

Last n00b question; When it says "add spices @ 5 minutes," does that mean 5 minutes into the boil, or with 5 minutes remaining (as you would with the hops?)

Yup, last 5 minutes of the boil. I actually did the last 15 when I added the chopped up pumpkin.

 

[BudzAndSudz]

Thanks for the response!

So I don't see any instructions on the mash in the OP, would everyone recommend the standard 152 for 60 minutes, or should it be slightly longer to help with diastatic activity? Or maybe even mash at a higher temp to get a slightly sweeter finished product which might lend nicely to the "pie" flavor?

Wanted to see one last time if anyone had any thoughts on the mash temp/time. I've never brewed a 5 gallon batch with this enormous quantity of grain so I'm not really sure what the ideal process would really be.

 

[MaxSpang]

I just brewed this beer, and the sample tasted amazing! Cannot wait to try this guy once it's done.


I missed my OG by... a lot. It ended up being 1.075. I used too much water (at least I'll have more to drink!).

But other than that, everything went smoothly and there's a beautiful steady stream of bubbles coming out of my blow-off tube. If the smell is any indication as to how this tastes, then we will be good to go this Thanksgiving

 

[MacGruber]

I just kegged this Sunday. It's Wednesday and the keg is just about kicked. It's funny how so many of my friends have wanted to hang out this week. My neighbors and my wife also put a huge dent in this one. It's hands down the best pumpkin beer I've ever had.

I also roasted a whole pumpkin cut into chunks and dusted the chunks with the spices. Added half to the mash and steeped the other half during the last 15 minutes of the boil. I also added a pound of brown sugar to the boil. It's amazing!

 

[MacGruber]

The keg officially kicked later Wednesday night. One keg in four days was a record. I've had many requests to make it again in multiple batches to give to people for their families for Thanksgiving. Best feeling ever. I highly suggest trying to add the real pumpkin and adding the brown sugar as well. I should also mention that I did a five gallon batch. Thanks for the starting point!

 

[BudzAndSudz]

When in the boil did you add the brown sugar?

 

[MaxSpang]

Tasting my hydrometer sample right now, and man this is good! It's 7.3% ABV, but there's still a nice bit of sugar leftover so it's got some nice sweetness. This may be one of the best batches I've made to date! The alcohol is a little hot (which is surprising), but I think it'll mellow out.

Awesome! I will definitely be brewing this again!

 

[BudzAndSudz]

I brewed this up about a month ago, with only one small change; I traded out 1lb of the 2-row with some biscuit malt to add a bit more of a "crust" character to the beer. Everyone who drank this remarked that they thought it was one of the best beers they'd ever had. Nice work on the recipe, this stuff is killer! Killed the entire batch in about a week between my friends, gonna have to make another round this week to get me through the holidays!

 

[jwible204]

Anyone have any updates on how their batches turned out? I made it again last October and it was yet again another success. I will probably crank a batch out late summer so it's ready when all of the Commercial pumpkins hit the market.

 

[IIINuns]

This batch is one i will be doing annually as it was a real hit, even with people who don't drink beer. It sure didn't last long as it seemed there was always a hole in the bottom of my glass. Had to keep refilling.

 

[jwible204]

This batch is one i will be doing annually as it was a real hit, even with people who don't drink beer. It sure didn't last long as it seemed there was always a hole in the bottom of my glass. Had to keep refilling.

Awesome! I'm glad it was so well received.

 

[jms5180]

Can anyone here help me with a non AG version. partial mash or the like?

 

[MacGruber]

I added the brown sugar at fifteen minutes.

 

[kmac666]

The OP mentioned he added pumpkin spice for bottling, for kegging, can I also just add the pumpkin spice to the keg? I'm concerned the pumpkin spice may not work well in the keg.

 

[MacGruber]

I added mine to the keg. It was amazing. You'll be fine.

 

[kmac666]

I added mine to the keg. It was amazing. You'll be fine.

Thanks, brewing this kick ass recipe on saturday. Looks awesome.

 

[MacGruber]

I don't know how the exact Original Recipe tasted because I added a few things to mine that I listed on this thread already. I loved how it turned out and my keg kicked in about 4 days. I'll be brewin 15 gallons of this for Punkin Chunkin this year.

 

[jwible204]

I add my spices directly to the keg and it's wonderful. Just give it a stir.