Autumn Seasonal Beer Imperial Pumpkin Pie Ale

[NicoleBrewer]

I was inspired by your recipe so I brewed up my own. My recipe is different but I made mine 9.3% abv and used the same spice mixture. Came out amazing! Just thought I'd share

 

[jwible204]

Awesome! Thanks for sharing.

I just did my 2nd batch of Pumpkin Ale this year, for a friend's wedding, and that final dosing at kegging/bottling is the key. This time, in order to clear the beer, I added the spice mixture to the gelatin liquid when heating to 155 to sterilize. I then swirled and pitched right in the Primary, crashed it out for 4 days then kegged/carbed. The beer is pretty much 'bright' after that. Usually this beer retains some haziness because of the spices, but the gelatin seemed to work great and didn't mess with the spice aroma/flavors at all. here's a pic right before going into the keg.

 

[Flomaster]

that beer looks fantastic. I think i'll try my luck with gelatin for this batch

-=Jason=-

 

[ericmcclimans]

looks beautiful. no pumpkin in the recipe? also, ive never spiced my brew - im in a rush to get something on tap by Thanksgiving, so whatever i brew this weekend will be force carbonated and drank in about 32 days start-to-finish... anyone have an opinion on what lack of conditioning might do?!?

 

[BeerMeDuffMan]

looks beautiful. no pumpkin in the recipe? also, ive never spiced my brew - im in a rush to get something on tap by Thanksgiving, so whatever i brew this weekend will be force carbonated and drank in about 32 days start-to-finish... anyone have an opinion on what lack of conditioning might do?!?

Doesn't sound like too much of a rush...should be ready to bottle in about 10 days if you don't mind a slight haze to it.
The spices would probably be a bit more in your face...other than that, should turn out ok.

 

[jwible204]

looks beautiful. no pumpkin in the recipe? also, ive never spiced my brew - im in a rush to get something on tap by Thanksgiving, so whatever i brew this weekend will be force carbonated and drank in about 32 days start-to-finish... anyone have an opinion on what lack of conditioning might do?!?

32 isn't a big deal. Just make sure you pitch the proper amount of yeast, whether that means making starters or pitching more vials/packs/sachets.

 

[Brewsit]

I brewed this three weeks ago, and just took a gravity reading... sitting right at 1.025, it's pretty clear, and tastes amazing even before the additional spices. I did use one 5lb baking pumpkin in the boil for about 30 min, baked it with some brown sugar and threw it in a bag. I don't think this one is going to last through Thanksgiving...

 

[Flomaster]

From grain to glass in 14 days this beer is amazing weighing in at 12%ABV with no hot alcohol burn at all

 

[Pole]

I brewed this three weeks ago, and just took a gravity reading... sitting right at 1.025, it's pretty clear, and tastes amazing even before the additional spices. I did use one 5lb baking pumpkin in the boil for about 30 min, baked it with some brown sugar and threw it in a bag. I don't think this one is going to last through Thanksgiving...

What size batch? How did you roast the pumpkin, 350 for 60 mins? Planning to give this a go (5 gal) on Monday via biab.

 

[Brewsit]

What size batch? How did you roast the pumpkin, 350 for 60 mins? Planning to give this a go (5 gal) on Monday via biab.

I did a 10 gal batch, roasted the pumpkin the day before the boil in big chunks in a large pan at 375 for 1 hour, then dropped to 350 for 30 minutes. I sprinkled brown sugar all over it as well. I was just trying to get some caramelization and it seemed to work well. I also added about a cup of water to the pan at the 1 hour mark, basically to just keep it from burning or drying out to a crisp.

I threw that pumpkin in a paint strainer bag in the last 20 minutes of the boil as suggested previously. I don't know how much of a difference my technique made, but I like the result. Plus, it's already very clear.

 

[Pole]

I did a 10 gal batch, roasted the pumpkin the day before the boil in big chunks in a large pan at 375 for 1 hour, then dropped to 350 for 30 minutes. I sprinkled brown sugar all over it as well. I was just trying to get some caramelization and it seemed to work well. I also added about a cup of water to the pan at the 1 hour mark, basically to just keep it from burning or drying out to a crisp.

I threw that pumpkin in a paint strainer bag in the last 20 minutes of the boil as suggested previously. I don't know how much of a difference my technique made, but I like the result. Plus, it's already very clear.

Cool thanks. I'll probably try something similar when I brew on Monday, like roast 2lbs pumpkin with the brown sugar then bag it for the last 20-30 mins of the boil.

 

[Indian_villager]

Mine has now been in keg for a few weeks. The only changes I made were the addition of 1# of Biscuit malt, 1 Can of Pumpkin the mash and one can that was oven roasted and then added to the boil in a hop bag, and 2tsp of vanilla extract into the keg. This stuff is great, can't taste the alcohol and people love it.

 

[BeerMeDuffMan]

Mine has now been in keg for a few weeks. The only changes I made were the addition of 1# of Biscuit malt, 1 Can of Pumpkin the mash and one can that was oven roasted and then added to the boil in a hop bag, and 2tsp of vanilla extract into the keg. This stuff is great, can't taste the alcohol and people love it.

I'm getting the same sort of feed back...little to no alcohol presence despite the addition of rum to the secondary. Its a dangerous brew that drinks like a sessional. A+ thread

 

[Pole]

I just took at gravity reading at 14 days, and it appears my apparent attenuation is 85.5% = (1.083-1.012)/(1.083-1) and it came it at 9.4%. Is that right?

Sample tastes great! Returning it to the chamber to cold crash and keg on Sunday.

 

[poptarts]

Okay so I made this beer back early October. I used maris otter and didn't make a starter. First of all make a starter... It was a lot of work for me to get this monster down to 1.024 because I noobed out. Until last night I thought this beer sucked. It was sweet and way over spiced for me. However after a few months of mellowing out it got a ton better. Enough so where I've had it with dinner the past 2 nights. Here are some pics just figured I would add my 2 cents to this thread. It has a crazy head that won't quit and very nice lace.




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[notixx]

this looks great and simple. nice. gonna have to remember to try this one. I live right down the road from Southern Tier Brewery, the home of Pumpking

 

[erolen8499]

Has anyone tried White Labs California Ale yeast in this recipe. Good idea/bad idea?

 

[jwible204]

Has anyone tried White Labs California Ale yeast in this recipe. Good idea/bad idea?

It would work fine, would attenuate a bit further and leave a cleaner (less malty) beer. I like English in this beer because it adds character and accentuates the malt profile.

 

[erolen8499]

Hmmm Ill have to think about this haha

 

[MrJames]

Whew...read it all...told the wifey and she said, "let's make 10g"...

 

[jwible204]

Glad to see this thread is active once again, I suppose it's that time of the year!

I'll be brewing this beer this year for the first time at 15BBL, or I might do a smaller batch at this gravity and a larger batch at a lower gravity.

 

[ian3588]

How many gallons are you peeps mashing in at and at what temp?

Same questions with the sparge as well?

I'm brewing 5 gallons.

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[Lgaddy44]

I haven't quite yet read through every page of this thread, but I think I'm sold. I think I'll be trying this very soon. Thanks all!

 

[Lgaddy44]

So I'm calculating a 5 gal recipe by halfing the initial recipe posted. I'll use 17lb of pale malt (just planning on buying 1 sack at the LHBS) and 2lbs of crystal 20. I would like to kick it up a notch in flavor and am thinking of adding some Victory, as well. Any thoughts on whether 2 lbs of Victory would be too much, or should I limit it to only 1lb?

 

[venomfast]

i modifyed the recipe a little bit mine came out to be 11.2 percent and it is bad ass will be making this again in two weeks

 

[teachtim]

I brewed this on Saturday. I brew extract and added 1 can of Libby's all pumpkin that was in the oven at 350 for 60 minutes. We added the pumpkin with the first hop addition at the beginning of the boil.
It's in the ferm fridge at 68 degrees and is fermenting on schedule.
Thanks for sharing the recipe!
Our OG was 1.090, but our readings can be a bit low at the beginning due to the water added to ferm bucket to top it off to 5 gallons.

 

[Ballardinho]

If you made a 5 gallon extract batch, I would LOVE to get your recipe. I really want to brew this but am pretty new. Only have 5 gallon pot and need to do extract. Any help would be MUCH appreciated!!

 

[teachtim]

Ballardinho,

I cut the original numbers in half and then used http://www.jaysbrewing.com/2011/11/17/lazy-chart-for-converting-dme-lme-grain/
to change the all grain bill to extract.
Like I stated before I roasted one can of Libby's pumpkin (not the pie filling just straight pumpkin) at 350 for 60 minutes and added that with the first hop addition.
Everything else was the same as the OP.

 

[Ballardinho]

Thanks!!

 

[Lgaddy44]

Made some minor tweeks to the recipe, but my buddy and I just finished up, each doing a 5 gallon brew of the same. 17 lb 2-row, 2lb 20L, and 1 lb of Victory.

Our mash temps differed a bit, mine being around 151, where he was at around 155. Our gravities finished a little off from each other too, with mine at 1.096, and his at 1.090. I think maybe his efficiency or grain crush is a bit less than mine.

I look forward to trying these two side by side, to see how these little differences effect the final beers.

The samples going into the fermentors tasted fantastic!