Autumn Seasonal Beer Lady Rumpkin Pumpkin Rum Ale

[TheWeeb]

Yes, need to make a batch for fall...

 

[Dxcv]

I found this thread about a month ago and got really excited. It fit my desire for a seasonal brew. I plan to let it condition in the bottle through Halloween and Thanksgiving.

 

[thatjonguy]

Anyone have the formula to determine the alcohol content with the addition of rum?

I had it at one point and lost it.

 

[Dxcv]

It is fairly common to for this brew to finish after about a day or two of hard fermentation, right? I had a lot of airlock activity yesterday, but virtually none today. I am a little worried that it got a little too warm during fermentation. The current temp is about 78 but may have gotten up to 80.

 

[drea23]

Brewed this up last night as an all grain.

11# 2-row
1.5# crystal 60
1# biscuit
.5# flaked wheat
1# light brown sugar
1# maple syrup

I baked 4oz of molasses with 90oz of pumpkin and added that to the mash as well.

2oz Glacier [6.5%] @60 min
1 tsp pumpkin pie spice @15 min

I pitched some yeast slurry from a lighter gravity pumpkin ale I brewed a couple of weeks ago. It was bubbling away nicely when I left for work in the morning, and when I got home tonight I was greeted with this.

Luckily the mess was contained and was an easy cleanup, and is now hooked up to a blow off tube.

The hydro sample tasted fantastic so I am really looking forward to seeing how adding the rum changes this, and how it tastes once it is finished.

How did this turn out? Brewed this a while back as an extract, but thinking of trying it again as an all-grain. Do you have the details of time and temp you used for the mash?

 

[Carros]

How did this turn out? Brewed this a while back as an extract, but thinking of trying it again as an all-grain. Do you have the details of time and temp you used for the mash?

It turned out quite tasty. Unfortunately I don’t seem to have very good notes on this batch. It would have been a 60 minute mash. I would have mashed high, probably around 156.

 

[SevenFields]

I transferred mine to secondary and added the spiced rum. Do you think it will be ready to drink around Christmas?

 

[TheWeeb]

Thanksgiving even!

 

[Silent-7]

My buddy and I will be brewing our version of the original recipe on Friday. Can't wait to see how it turns out! Yeast starter is (hopefully) churning away at home at this very moment.

We got an early start so we should be able to get some good long bottle conditioning in before Thanksgiving rolls around.

Anyone have the formula to determine the alcohol content with the addition of rum?

I had it at one point and lost it.

I know you asked this almost a year ago, but if you still find yourself in need try the below equation.
(And if someone sees a mistake please correct me!)

abv = %ABV before rum addition (i.e. 9.2)
pr = Rum proof (i.e. 80)
R_vol = Volume of rum being added in fluid ounces (i.e. 12)
Tot_vol = Total volume of beer (at the time of rum addition) in gallons (i.e. 4.5)

New ABV = 100*[ (0.01*abv) + [(0.005*pr*R_vol)/(Tot_vol*128)] ]

 

[withoutink]

Hi guys, I am thinking about brewing this pumpkin ale. I wanted to see which of the variants here are best?

I'm looking for a sweet dessert beer, that is deep and complex. I would prefer not to have too much hoppiness, as I do not want it to fight the pumpkin.

Note this would be my second brew, my first is still in the fermenter =)

 

[thatjonguy]

I suppose it is about the time of the year for me to get going on this again...

 

[carguy2833]

lloks great
have questions about the pumpkin and mollases
when and where did you add it
boil ferment second ?

 

[TheWeeb]

added at the start of the boil

 

[Beerswimmer]

Just brewed this today! I followed the recipe exactly except that I used 2 lbs of brown sugar, and I poured my wort through a sieve into the fermenter. I want this to be super strong, so I'm thinking of adding a pound or 2 of some D-180 in 48 hours. Thoughts??

OG was 1.096!

 

[Beerswimmer]

I just added 2lbs of D-180, the OG should be around 1.101 now. It'll be kind of like a "RUMpkin quad". I noticed a ton of pumpkin matter in the bucket even though I strained the wort, I can't imagine NOT straining this! I'm absolutely going to cold crash for a few days before racking to secondary, and probably rack through a strainer too.

I might put this into swingtops and save half for Thanksgiving next year.

 

[rbach2]

Brewed tonight! Looking forward to the final product!

 

[Beerswimmer]

I just added 2lbs of D-180, the OG should be around 1.101 now. It'll be kind of like a "RUMpkin quad". I noticed a ton of pumpkin matter in the bucket even though I strained the wort, I can't imagine NOT straining this! I'm absolutely going to cold crash for a few days before racking to secondary, and probably rack through a strainer too.

I might put this into swingtops and save half for Thanksgiving next year.

So my darling wife opened the window that night and didn't tell me. I went in there today and it was 78F! I took a sample(no more pumpkin matter floating) and it's down to 1.012, with a big banana nose. I tasted the sample and it's got a hop bitterness, pumpkin spice, and a big Belgian banana ester flavor. But none of the sweetness I was hoping it would have No alcohol harshness, so I'm not too worried right now. The window is closed, the "sorry hun" is over, and the room is going back down to 67F. I'll give it another 2 days and put it into the fridge to crash, the rack to the bottling bucket with the spice/rum tea. I'll be pouring the tea through a mesh bag since the cinnamon is sliming up in the jar.

 

[Eiffel]

This looks great. If I start within the next two weeks it looks like it will be ready by october.

 

[Beerswimmer]

Got it bottled up today. I always sip on a little glass while bottling, just to get a taste. It was very rich, pumpkin, pumpkin spice, strong alcohol,rum, Belgian phenolics and esters, and sugars. I'm pretty happy with the taste I used a half cup of D-180 for the priming sugar, and added the 16oz's of rum and spice tea poured through mesh. I'll be letting this sit until it's almost X-mas.

But, I lost about a gallon and a half due to pumkin matter. Next time I'll put the pumpkin into a mesh bag.

 

[Beerswimmer]

Had a bottle last night to see how it's coming along. Smell was pumpkin spices, Belgian esters, malt, and alcohol. Taste was the spices, pumpkin, malt, Belgian esters and phenolics, a slight hint of alcohol. Too much spice, next time I'll use way less. Not much rum right now, and the alcohol is pretty tame. Carbonation is really low.

 

[Beerswimmer]

I accidentally brought a bottle to the homebrew demo yesterday, so I opened it up and shared it around. The nose is Belgian esters, pumpkin spice, rum, and sugars. The flavors are sugars, rum, pumpkin spice, malts, and fruity esters. Superb! A local head brewer here was going nuts about how much he liked it

This beer is amazing!

 

[Beerswimmer]

My Thanksgiving dessert! This **** is AMAZING!!!!

 

[rbach2]

Opened a bottle last night. (brewed in late July last year) I originally screwed up and added a little too much allspice. That has mellowed out quite a bit and more of the Belgian esters are coming through. I think I may have left my pumpkin in the oven a little too long as well as I originally was getting a slight 'burned' taste. Still get a little of that taste. Plenty to learn from I guess. Even with the issues, this is a great recipe. Can't wait for round two.

 

[paydog]

I know this is an older recipe but wanted to share my experience with it so far. I am pretty new to homebrewing and this was my third brew. Only had a 7.5 gal brew kettle and decided I would try my first ever full boil and realized soon enough how bad of an idea this was. I had about 3 really small boil overs I would say lost about 1 bottle total. Not too bad I would say. Didn't have a brew sheet and thought I put in 1 oz of hops 60 min and then went to look at recipe and realized I ****ed up. Other than that boil went great.

I couldn't find trappist yeast at my lhbs due to that it is a small little corner in a big alcohol store. I don't think any of the workers have any knowledge on homebrewing tbh. So I went with US-05. I had jsut recently bought a nice mini fridge for a fermentation chamber but didn't have temp control yet. However I figured if I let it sit at the minimal temp on the fridge I would be safe until my temp control came in. I threw a sticker thermometer on my bucket and would monitor the temp this way. It got to about 55-58 d F. Wasn't too happy. Took 3 days for any activity. Finally started to ferment and I had received my temp control. Set it at about 60 for a couple days and would then raise it to 63-64 for a couple days and then to about 66-67 to finish primary ad into secondary. Didn't want to shock my yeast and just jump to a high temp. However when I had my temp at 60 my temp in the fridge got turned off so for 2 days it sat at 71-73 degrees. Had a lot of activity. To the point where I needed to refill my star san in the airlock. Got really nervous about off flavors now but would continue to let it ride out.

About day 10 fermentation was starting to slow down so I decided to do a gravity reading. I should remind you that this is my first time getting a gravity reading in homebrweing and first time really using a turkey baster. So i put my sterile turkey baster in the wort to collect my sample and I create massive bubbles because silly me pushed the rubber part in while in the wort. So now I am worried about oxidation. Get my reading and and at this point it is about 1.028. O.G was about 1.08 at about 67 degrees. Closed lid and went to taste my reading. Tasted like... Poop tbh.. Was a little worried. Continued to have the mind set that I would just let eer ride and hope for the best. After I put in the bubbles I had a pretty vigorous activity in my airlock again. Guessing I woke up the beast. Didn't have spiced rum at the time of brew day so I bought at day 12. Made my spiced tee and would let it sit for 3 days. Decided to go an extra day for primary. During these 3 days I had bought an Avery rumpkin to see what I may be expecting. Cracked it open with a friend and oooh boy I will tell you I was not a big fan.

Day 15 Is when I would transfer to secondary. Took a gravity reading and was sitting at 1.02. Pretty impressed. Put in a tiny amount of my spiced tea in my reading and took a sip and the rum just overpowered my beer. So I decided to pitch my tea and put in Pumpkin spice and nutmeg into my secondary and then transferred. I did taste my reading before adding the spiced tea and didn't taste too bad, better than before but still pretty ripe. I had a feeling with time it would turn out good. Today is day 10 in secondary and will bottle day 12.
Out of boredom I decided to take a gravity reading so I could taste er out. Ending up being 1.016ish. The taste was actually really good. Really happy with how it turned out. Had a nice hint of pumpkin and was not bitter at all. The spices weren't overwhelming but I think I could have added less to secondary. I poured into a nice cold glass and as the beer got colder the taste became better. Can't wait for this baby to carb up and pour a cold one. Will be saving this recipe!!

 

[Beerswimmer]

Just about time to brew this bad boy again!!!

 

[Beerswimmer]

At it again!! All grain. Can't add pics though

 

[JohnSand]

This looks interesting. I am looking for new holiday beers.

 

[Beerswimmer]

It's a great beer for the holidays!

 

[Beerswimmer]

Bottled at 11.94%! Sticky sweet and flavorful, can't wait until Thanksgiving
I used a half bottle of Pyrat to melt the sugar for the ferment, and added a whole bottle of Pusser's to the bottling bucket!

This has to be my favorite recipe from this site

 

[Dxcv]

Just brewed this baby today. Fourth time doing the recipe. I use S-33 yeast because of the clean taste and high alcohol tolerance.

Used Crown Strong Maple syrup, Captain Morgan Black, and Penzy's Pumpkin Spice. I used a generous amount of spice in the pumpkin bake and in the rum "tea".

As a new twist, I also added Penzy's Vietnamese Vanilla spice to the rum "tea" Smells delicious.

After brew day, I kicked back with a boston round of Avery's Rumpkin. Amazing!!!