Autumn Seasonal Beer Lady Rumpkin Pumpkin Rum Ale

[rbach2]

Just opened a bottle of this brew that I made back in August of 2015. Had my first bottle of Rumpkin last night (Avery doesn’t distribute out my way). Aside from the Rumpkin being a little sweeter, this was pretty damned close! Age is this beers friend for sure.

 

[TheWeeb]

Just opened a bottle of this brew that I made back in August of 2015. Had my first bottle of Rumpkin last night (Avery doesn’t distribute out my way). Aside from the Rumpkin being a little sweeter, this was pretty damned close! Age is this beers friend for sure.

Really cool to see this recipe still being used. My brother in-law is new to home brewing, and asked about pumpkin beers, which is what made me return to this place. My work and a couple of brewery business plans and other excuses had me leaving homebrewing for the last three or four years, but now I think I am coming back.

 

[Beerswimmer]

I need to make some more for Christmas.

 

[rbach2]

Only took me 5-years but brewed this again today. Went all grain with the op’s modifications to bump up og. I screwed up my volumes and finished at 5.5 gals vs my target of 5 gallons so my og was off a bit at 1.070. Thought I was finishing too low so I added some water toward the end of the boil. I guess there always has to be at least one mistake every brew day. Think I might add some leftover clear Belgian candy syrup I have from another brew once fermentation gets rolling. Plan on fermenting at 68 for a few days and then bumping up to the higher limits for 3787 over a few days. Soaking some oak chips in rum and spice mixture and might add a couple of vanilla beans to the mix. Still holding onto one last bottle from the 2015 batch.

 

[hagbardceline]

Getting ready to brew this next weekend. 2 months before Halloween. I'll keg it. I wonder how it will taste by Halloween? Maybe I'll bottle a few bombers so I can check on aging so I can plan better for next year.

I have never toasted grains before. Do I need to toast the Maris Otter whole or are milled grains ok? I don't have a mill so I let my LHBS take care of it.

I'm considering using Wyeast 3787 Trappist High Gravity Yeast. Anyone ever use this yeast?

Many pumpkins beer I feel could use more pie spice. Has anyone gone too far? How much spice do you suggest?


1 lb Mars Otter, pre-toasted on a cookie sheet for 20 min @ 350 degrees (this takes the place of the 1 lb Traditional Dark DME in the original recipe in an attempt to get more of a pie crust flavor) (Mash 154 60 min)
2 lb Caramel/Crystal Malt - 60L (double the original to get more of a malt backbone) (mash @154 degrees 60 min)
1 lb Biscuit Malt (mash @154 degrees 60 min)
8.0 oz Wheat, Flaked (mash @154 degrees 60 min)

6 lbs light DME (Boil 60 min)
1 lb Brown Sugar (Boil 60 min)
1 lb Dark Candi Sugar (Boil 60 min)
¼ cup Molasses (baked with pumpkin)
60.00 oz Pumpkin, Canned, baked (see notes, Boil 60 min)

2 oz Goldings (5.0% AA 60.0 min) 20 IBU

Wyeast 3787 Trappist High Gravity Yeast 1.5L starter, decant and two step propagate for 3L starter.

 

[hagbardceline]

I brewed this last Saturday and everything went great! 1.100 OG. Huge pumpkin flavor even without the spice in the hydrometer sample. But i wonder how much of that will last?

I have the spice mix in 6oz of rum. I want some rum flavor but not over the top. Although the spices aren't dissolving into the rum but I guess maybe they are not supposed to?