LOL! Pumpkin Ale from Hell

[kenpotf]

All,

I've been asking a TON of questions on the forum over the past few days about a pumpkin ale that I was going to brew today. Well, I did it. It was a kit from Midwest Supply. My thermometer stopped working during the process and I had to run to the store to get another one, and when I got back, I couldn't get the wort to cool down fast enough with a wort chiller. So, I went to the store again to get some ice. After almost TWO hours of water running through, I decided to call it at 77 degrees. I rehydrated some yeast earlier (before all of the previous stuff happened), so the yeast had been sitting on the counter for about 1.5 hours. I decided to use that yeast and not rehydrate any more.

And the final kicker is: I modified the recipe that I had bought by adding more sugar, spices, more sugar, irish moss, more sugar.... (actually 1lb DME and 1lb brown sugar). I did my OG and it came out, wait for it, wait for it, 1.081..OMG...

So, what do you think I can expect from this monstrosity that I'm titling Twisted Jack Pumpkin Ale?

 

[passedpawn]

It'll probably be great. I think pumpkin beers need to be high ABV anyway, and you'll definitely get there. Good luck and have fun.

 

[kenpotf]

Really? I really hope the alcohol doesn't override the flavor...if that's not the case, then this'll be the best beer I've done!

 

[scrambledegg81]

Call it The Great Pumpkin. Sounds like it will rock.

 

[kenpotf]

Hehe...awesome :-D

 

[bluemoose]

With that high an ABV it should be ready and drinkable in fall... of 2012!
What did you use for yeast? Do you think the yeast you have will handle that much sugar?

 

[passedpawn]

Really? I really hope the alcohol doesn't override the flavor...if that's not the case, then this'll be the best beer I've done!

I've made several pumpkin beers. I won gold in a very large competition with a beer that I measured at 1.090 OG (FG ended at 1.029). Beers for the winter season need to be big, big, big.

 

[bluemoose]

I've made several pumpkin beers. I won gold in a very large competition with a beer that I measured at 1.090 OG (FG ended at 1.029). Beers for the winter season need to be big, big, big.

How long did that ferment and condition? Do you need to give the yeast any help?

 

[kenpotf]

With that high an ABV it should be ready and drinkable in fall... of 2012!
What did you use for yeast? Do you think the yeast you have will handle that much sugar?

In all honesty, I don't know. I rehydrated a single packet of Safale US 05. I wonder if I should add another.

 

[passedpawn]

How long did that ferment and condition? Do you need to give the yeast any help?

Just checked my notes. 3 weeks primary. Bottled 17OCT. Won comp in March, 5 months later. Didn't do anything special with yeast ( Wyeast Scottish Ale 1728).

 

[Chaddyb]

How much of the pumpkin did you use? I plan on doing this kit next . . .

 

[kenpotf]

I used 90 oz. I baked it on the oven for an hour at 350 degrees. I let it cool while my water was heating up and I put all of the pumpkin in a nylon bag and steeped it with the grains that came with the kit.

 

[GoodRatsBrew]

If you can give this a month or so to "age". My pumpkin brew always tastes better at Thanksgiving b/c the spices have time to mellow out an leave a VERY tasty brew.

 

[colepear]

what kind of grains did you use