Autumn Seasonal Beer Lady Rumpkin Pumpkin Rum Ale

[TheWeeb]

Oh, and just an FYI.... I scoped out two cups of pumpkin trub, saving it for the next day, with the intention of trying to make a pumpkin pie out it. I thought, "there must be much good pumpkin flavor left, and with the malt and hops, make a very interesting pie." WRONG! The next morning, preparing to make the pie, I tasted the trub, really horrible, like bitter sweaty armpit... don't try it!

 

[tojo]

I just made mine today...smells and tastes wonderful. I can't wait until it's finished. Oh and BTW, I don't think anyone answered about priming sugar...How much????? Regular 5 oz or less?

 

[TheWeeb]

I just made mine today...smells and tastes wonderful. I can't wait until it's finished. Oh and BTW, I don't think anyone answered about priming sugar...How much????? Regular 5 oz or less?

To fit the style, 2.5 vol/CO2, which according to an online calculator:

Recommended Priming Sugar:
Sugar Type Weight
Glucose (dextrose or corn sugar) 4.3 oz
Sucrose (table sugar) 4.1 oz
DME 55% AA (eg: Laaglander) 9.8 oz
DME 70% AA (eg: Northwestern) 7.7 oz
DME 75% AA (eg: Munton & Fison) 7.2 oz

 

[mweggert]

Does anyone have any suggestions for doing this recipe as a partial boil?

Right now, I'm limited to a 4 gallon pot, so realistically I'm only able to boil 3 gallons without worrying about boilover. Other than planning for approx 1.5 - 2 gallons of liquid before all of the pumpkin and sugars added, should I make adjustments to the quantities of grains / sugars / hops?

The plan is to top it off to 5.5 gallons once it's in the primary.

 

[tojo]

Ok, I'm kind of flabbergassed....I brewed this on 9/9 and my OG was 1.082. I did a 2L starter with only one vial of WL500. It fermented furiously but no big krausen with it. By 9/10 all activity had all but slowed and I figured it may have been to the high OG and not enough yeast to work it like it should. On 9/11 I purchased another vial of WL500 and pitched it....little to no activity. I checked gravity today and its at 1.020.

Does this sound right to you?

If so do I leave in primary or move to secondary and toss in the tea?

Do I leave it in the secondary for the balance of the 28 days?

Very confused...This is not my first brew but I'm also not an expert either. I'm just trying to find my way through new things. Any help offered would be greatly appreciated.

 

[TheWeeb]

Ok, I'm kind of flabbergassed....I brewed this on 9/9 and my OG was 1.082. I did a 2L starter with only one vial of WL500. It fermented furiously but no big krausen with it. By 9/10 all activity had all but slowed and I figured it may have been to the high OG and not enough yeast to work it like it should. On 9/11 I purchased another vial of WL500 and pitched it....little to no activity. I checked gravity today and its at 1.020.

Does this sound right to you?

If so do I leave in primary or move to secondary and toss in the tea?

Do I leave it in the secondary for the balance of the 28 days?.

Really, Relax, don't worry......

If you look at the original recipe calculations, your present gravity reading is right on. I know that patience is the most difficult thing in home brewing, as you want to move things along and with your very vigorous three days of fermenting I would be tempted to "do something" as well. Just leave it alone for 2-3 weeks in primary, then rack it to secondary on top of the rum spice tea to clear most of the pumpkin trub and let it clean up for another 2-3 weeks. It should be awesome!

 

[ptra1004]

^agreed. The starter gives everything a running head start, like pitching from one batch to another... I wish I had the time/patience/space/lack of a one year old grabbing airlocks to regularly use starters...

My secondary is clearing up nicely, I plan on bottling it up this weekend, with 3 oz. dextrose.

 

[Charliehart1]

^agreed. The starter gives everything a running head start, like pitching from one batch to another... I wish I had the time/patience/space/lack of a one year old grabbing airlocks to regularly use starters...

My secondary is clearing up nicely, I plan on bottling it up this weekend, with 3 oz. dextrose.

According to the chart above it said 4.3. How come you're only using 3?

 

[Charliehart1]

?*cricket cricket*?

 

[TheWeeb]

Yea, can't vouch for the others here, but I had a great time bottling this one. I broke my hydrometer so I do not know the FG after the rum spice tea, but the sample I pulled to taste is really fantastic. It is less sweet than last year's, probably due to the addition of ginger and cinnamon this time around. Delicious, makes me wish I had invested in a keg setup so I could drink it sooner!

EDIT: Postscript, within minutes of setting the tasting glass down on the end table on the deck in the back, two bees started darting in and out of it, dipping into the little bit at the bottom of the glass. It MUST be good!

 

[nocsimian]

Brewed ptra1004's version this past weekend. I added the pumpkin directly to the carboy after I transferred the wort. That was a pain in the ass as I only had a small funnel. Next time, I would suggest putting the pumpkin in a plastic bag. Then cut the corner and use it as bakers bag to "pipe" it into the carboy. My starting gravity prior to the pumpkin was 1.110. I should have made a starter but I stuck with a smack pack of American Ale II. It seems to be doing all right as I had a pretty good krausen and steady "bubbling" within 8 hours.

Smell's delicious and mixes well with the cascades in the Red in the fermentation chest.

 

[ptra1004]

Hehe, sorry a one year old in the house slows me down mare than I'd like to admit... I am actually going to use 3.5 oz of dextrose. I re figured my math and I personally would like this one to be a bit less carbonated. No other reason. I have found lately that I just prefer my homebrew to be on the less carbonated side. I have a friend who is the opposite and I think his beers to be overcarbed....

 

[Charliehart1]

Brewed ptra1004's version this past weekend. I added the pumpkin directly to the carboy after I transferred the wort. That was a pain in the ass as I only had a small funnel. Next time, I would suggest putting the pumpkin in a plastic bag. Then cut the corner and use it as bakers bag to "pipe" it into the carboy. My starting gravity prior to the pumpkin was 1.110. I should have made a starter but I stuck with a smack pack of American Ale II. It seems to be doing all right as I had a pretty good krausen and steady "bubbling" within 8 hours.

Smell's delicious and mixes well with the cascades in the Red in the fermentation chest.

Why did you decide to add pumpkin to te Carboy and not the 60 min boil? Just wondering.

 

[nocsimian]

Good question. Mainly because I didn't have it listed to do so on my brewsheet

I was just sharing my notes with a co-worker and realized I left out the # of dark DME as well. I primarily looked at the pumpkin as a fruit that folks would add to the secondary so I just added it to the primary. I might end up with something interesting now. I'll take a pic when I get home. The krausen was a good four inches within the first 24 hours.

 

[ptra1004]

Oh lord... Someone else used my version of something. You changed it up though. I'm not responsible!

 

[TheWeeb]

The Original, craft brewery version of this that served as inspiration for my recipe, will be released next month. I cannot wait for a side-by-side tasting!
-------------------------------------------------
AVERY BREWING BOULDER COLORADO

In mid October, we will be releasing our next barrel-aged project, and the first bottled pumpkin ale from Avery Brewing Company, the Rumpkin! Here’s the lowdown:
Rumpkin – Ale brewed with Pumpkin and Spices aged in Gosling’s Old Rum barrels
We wondered what would happen if a monstrous pumpkin ale, plump full of spicy gourdiness were aged in fine fresh rum barrels to add suggestions of delicate oak and candied molasses. Rumpkin is what happens!
Release will be limited to CO, CA, TX, VA, GA, MO, MA

 

[nocsimian]

haha! I did change it up a bit it turns out....smells great right now. We'll have to see how it tastes when I rack it to the secondary this weekend.

 

[ptra1004]

I would love to try the Avery, but alas, no NY distribution...

 

[Charliehart1]

After 2 weeks my reading was 1.012. Of was 1.085. Should I be worried or is that on track

 

[Charliehart1]

Og not of haha stupid iphone

 

[nocsimian]

I'm a newb but here's my thought process on it and others could chime in. If those gravity readings were taken @60 degrees, then that should put the beer at around 9-10% abv. Without knowing which yeast you pitched, I would think that alcohol content would be enough to prohibit any future yeast growth. Racking to a secondary may arouse some sleepy critters though.

Any more learned folks care to shortchange my $0.02?

 

[mweggert]

Just wanted to follow up to my earlier post about making this recipe with less than a full boil. I basically followed the recipe in the original post but decided to bump the Crystal Malt to 2#. I also used 2oz of goldings to account for the smaller boil volume.

The pumpkin was added to the boil, and it was a challenge to keep the threat of boilover under control. My little 4 gallon pot was struggling to contain everything, and the wort was the thickest i've ever seen. It coated my stirring spoon like syrup.

I transferred just under 3 gallons to my primary, and topped off to 5.5 gallons with an OG of 1.081. It's been consistently bubbling away at 66-68 for a few days now.

So, my advice to anyone considering this with a smaller pot, go for it, it's an adventure! :rockin:

 

[jbfrank]

So this recipe sounds yummy -- but I'm thinking of ditching the "tea." I'm just not a liquor in my beer fan. How vital is it to the flavor? Should maybe I add the spices (maple flavoring and pumpkin spice and just not the rum?

Or is this just a completely different recipe and all the notes here (timing, priming sugar calculation, etc) not going to work with it?

 

[nocsimian]

Funny you say that cause I just racked this to a secondary and decided to ditch the tea all together after tasting my gravity sample. I believe the original intent was to have the spiced rum be part of the flavor profile but I think it's good enough without it. I might dump a teaspoon of pumpkin pie spice when I keg, but it's good enough without.

 

[ptra1004]

The OP's idea was to replicate some of the Avery flavor profile. I realized as I was bottling the other day that I never let you guys know that I wound up with just over 3.5 gal of beer to bottle, hence 3.5 oz dextrose for bottling.

Upon first taste, less spice next time for me personally, more rum wouldn't be bad. I added 2 tbsp of vanilla at bottling as well to back off some of that spice...

 

[Charliehart1]

So after I get the pumpkin trub out measure the amount of liquid and add that much dextrose in oz?

If I had 4 gallons. It would be 4 oz of dextrose?

 

[TheWeeb]

The OP's idea was to replicate some of the Avery flavor profile. .

Yes, that was the reason for the original recipe, to try and duplicate the Avery brew, which was amazing, but $8 for a 10oz pour in their taproom. This year they have greatly increased the production and will be bottling it, so maybe it will be more reasonably priced.

 

[TheWeeb]

So after I get the pumpkin trub out measure the amount of liquid and add that much dextrose in oz?

If I had 4 gallons. It would be 4 oz of dextrose?

Put this in your bookmarks, in my opinion, the best source for calculating priming sugars of various types for various styles of beers:
http://www.tastybrew.com/calculators/priming.html

 

[Charliehart1]

I know I probably sound like an idiot but what is volumes of co2 and how do I measure that

 

[NCBeernut]

Seems like a lot of unconverted starch to not be doing a mash. Buscuit malt, wheat, pumpkin...no wonder the beer is so cloudy. I would recommend a mash with enzymatic base malt like some six row, and then rice hulls to help out. Looks interesting though.