Sweet potato might be no better. Ugh. I'll probably just pitch the pumpkin into the mash so I don't feel slimey when I call it a pumpkin beer. I'll probably bake the pumpkin.
Pumpkin beers: Discussion, developing recipes, tips tricks, and a good practices
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Sweet potato might be no better. Ugh. I'll probably just pitch the pumpkin into the mash so I don't feel slimey when I call it a pumpkin beer. I'll probably bake the pumpkin.
dontman
Well-Known Member
Same exact thing happened to me. I was expecting some boost to the gravity, not much, but some.
Would sweet potato do much different than pumpkin though?
WorryWort
Well-Known Member
Ditto. I got seemingly zero gravity points from 2lbs of Pumpkin.
I certainly don't think it makes 'no difference'. But we would need a side by side comparison, and I don't plan on making another until next year.
I think I've gotten some colour from it and some mouthfeel. It's not done yet though.
However, I am not sure sweet potato would do much more?
Dunno. I read somewhere that someone did this in place of the pumpkin, but - shoot - I read a lot of stuff and in the end everything conflicts and I don't really know anything. So, I just RDWHAHB.
Charlie Papazian says potatoes are not very useful.
The folks in Idaho might disagree.
Err, don't get me wrong, I can take down the versatile spud in any of its myriad forms. I even like the peels my wife piles up when skinning them. Mmmm.
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Here's my overly-complex Imperial Pumpkin Ale I hope to brew soon. I know there is too much in there. I'll probably chop out the maple extract. I'll probably also reduce the spices, make a tea of them with a little vodka, and add at bottling. I usually add all the possible ingredients, then simplify it just before brewday.
It's 9.5% ABV.
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.27 gal
Estimated OG: 1.097 SG
Estimated Color: 18.4 SRM
Estimated IBU: 15.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.50 lb SB Rice Hulls - 50# (1.8 SRM) Adjunct 7.32 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 39.02 %
4.00 lb SB White Wheat Malt (2.5 SRM) Grain 19.51 %
3.00 lb SB Munich Malt - 10L (10.0 SRM) Grain 14.63 %
2.00 lb SB Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.76 %
1.00 lb SB Melanoiden Malt (28.0 SRM) Grain 4.88 %
1.00 lb SB Victory Malt (28.0 SRM) Grain 4.88 %
0.50 oz Williamette [4.80 %] (90 min) Hops 6.4 IBU
1.00 oz Williamette [4.80 %] (30 min) Hops 9.3 IBU
2.00 oz Allspice (Boil 5.0 min) Misc
2.00 oz Clove Spice (powder) (Boil 5.0 min) Misc
2.00 oz Nutmeg (Boil 5.0 min) Misc
3.00 oz Maple Extract (Boil 5.0 min) Misc
3.50 lb Pumpkin Fruit (Mash 60.0 min) Misc
4.00 oz Cinnamon Spice (powder) (Boil 10.0 min) Misc
1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter Yeast-Ale
Total Grain Weight: 20.50 lb
----------------------------
It's 9.5% ABV.
Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.27 gal
Estimated OG: 1.097 SG
Estimated Color: 18.4 SRM
Estimated IBU: 15.7 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
1.50 lb SB Rice Hulls - 50# (1.8 SRM) Adjunct 7.32 %
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 39.02 %
4.00 lb SB White Wheat Malt (2.5 SRM) Grain 19.51 %
3.00 lb SB Munich Malt - 10L (10.0 SRM) Grain 14.63 %
2.00 lb SB Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.76 %
1.00 lb SB Melanoiden Malt (28.0 SRM) Grain 4.88 %
1.00 lb SB Victory Malt (28.0 SRM) Grain 4.88 %
0.50 oz Williamette [4.80 %] (90 min) Hops 6.4 IBU
1.00 oz Williamette [4.80 %] (30 min) Hops 9.3 IBU
2.00 oz Allspice (Boil 5.0 min) Misc
2.00 oz Clove Spice (powder) (Boil 5.0 min) Misc
2.00 oz Nutmeg (Boil 5.0 min) Misc
3.00 oz Maple Extract (Boil 5.0 min) Misc
3.50 lb Pumpkin Fruit (Mash 60.0 min) Misc
4.00 oz Cinnamon Spice (powder) (Boil 10.0 min) Misc
1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter Yeast-Ale
Total Grain Weight: 20.50 lb
----------------------------
WorryWort
Well-Known Member
Sounds great.
I don't mean to discourage you, but I don't imagine this will be quite ready by halloween or even thanksgiving this year. It's a pretty big beer, with lots going on!
Still brew it though!
Right on. I am hoping to have it for Christmas. I have a lot of family coming down to the warmer south. I also have a crazy blueberry wheat I will make at the same time. Funny thing, I don't much like the fruity beers, but 'tis the season!
FishinDave07
Well-Known Member
Ok, I brewed Yuri's Thunderstruck Pumpkin Ale last year and it i liked it.
I brewed it identical to his specifications except for the "spice tea" added to the secondary or at bottling.
My goal this year for a pumpkin ale is to acheive a good spice flavor AND aroma.
My only concern is how much? which probably depends on the size of the base beer.
How beneficial or irrelevant do you guys think it would be to create 6 or 8 different "blends" of pumpkin pie spices steeped in water to sample before brewing? Your obviously not going to have the base beer flavor there so would it be useless?
Right now im thinking off adding pumpkin pie spice around the 30 min. mark, flame-out, and secondary.
As far as color goes, i want to achieve the Dogfish Head Punkin beer color; a nice clear, light-bronze orange color.
I've heard that munich and vienna grains give you that orange. Should i sub the 2-row in Yuri's recipe for munich or vienna?
Btw, I plan on brewing 2 separate batches of this recipe on with and one without pumpkin!
I brewed it identical to his specifications except for the "spice tea" added to the secondary or at bottling.
My goal this year for a pumpkin ale is to acheive a good spice flavor AND aroma.
My only concern is how much? which probably depends on the size of the base beer.
How beneficial or irrelevant do you guys think it would be to create 6 or 8 different "blends" of pumpkin pie spices steeped in water to sample before brewing? Your obviously not going to have the base beer flavor there so would it be useless?
Right now im thinking off adding pumpkin pie spice around the 30 min. mark, flame-out, and secondary.
As far as color goes, i want to achieve the Dogfish Head Punkin beer color; a nice clear, light-bronze orange color.
I've heard that munich and vienna grains give you that orange. Should i sub the 2-row in Yuri's recipe for munich or vienna?
Btw, I plan on brewing 2 separate batches of this recipe on with and one without pumpkin!
Btw, I plan on brewing 2 separate batches of this recipe one with and one without pumpkin!
Wow, now THAT is great. I wish you had done this a few months ago, cause I will be brewing mine before you get done with yours. I am really curious about the usefulness of the pumpkin. Please please please close the loop and post your results here.
FishinDave07
Well-Known Member
Will do. I guess i'm a skeptic when it comes to "significant contributions" from a pumpkin other than color (my main concern). I believe the spice is what makes it pumpkin pie. Heck, trying baking 2 pumpkin pies: 1 with spices, one without and let me know the taste differences
dontman
Well-Known Member
Aw c'mon. Even if you find that the pumpkin contributes zero flavor, texture, mouthfeel, color, etc. you HAVE to put pumpkin in a pumpkin ale. Don't you?
Otherwise we're no better than Miller Lite saying that they put hops in three times.
Even if you find that the pumpkin contributes zero flavor, texture, mouthfeel, color, etc. you HAVE to put pumpkin in a pumpkin ale. Don't you?Otherwise we're no better than Miller Lite saying that they put hops in three times.
FishinDave07
Well-Known Member
FishinDave07
Well-Known Member
Aw c'mon.
Otherwise we're no better than Miller Lite saying that they put hops in three times.
Eh. if its less hassle and mess yet produces a superior product, why not?
That could be the gimmick: Pumpkin flavored beer without pumpkin!
Side-note: Some people brew a peach beer with apricots and vice versa.
MEGA EDIT!
It looks like somebody beat me to it. Here is an excerpt from "The Wort Hog Beer Blog:"
Mr. Wort Hog said:
The rest of the blog: The Wort Hog Blog
I will still proceed with my experimentation
dontman
Well-Known Member
Sort of like Ritz Crackers Mock Apple Pie.
FishinDave07
Well-Known Member
dontman
Well-Known Member
It used to be on every Ritz Crackers box. Don't know if that is still the case.
InYerMouth
Well-Known Member
I think that is absolutely amazing.....I would love to know how the beer turned out....no reason why it wouldnt work I guess...as long as you kept fermentation temp pretty low so the pumpkin dodnt mold out on you...make it a lager and I think its in there!!!
Maybe I am a bit cracked, too. When I see that kind of thing I get all sorts of jealous.
I kegged my pumpkin ale tonight. I had about half gallon left in the better bottle that didn't fit in the keg, so I'm drinking it warm and flat. Not bad, it def tastes like pumpkin pie. I think it will be much better cold and carbed, but so far it's about what I was looking for. I don't plan on tapping it for a couple more weeks though, so the real review has to wait til I float one of the other kegs.
keithbeats
Well-Known Member
Hello, I'm new here and am impressed with all of the info you all share!
I've just begun brewing and am already working on my 2nd beer. I'm a little worried
about my pumpkin ale because it isn't fermenting yet. Its been about 2hrs and ive yet to hear any gurgling from the airlock. The temp on my primary bucket is reading 78 degrees so i think I may have dumped my wort into the fermenter too quickly. Can anyone here tell me if I'm going to be alright and it will eventually start fermenting?
Thx.
I've just begun brewing and am already working on my 2nd beer. I'm a little worried
about my pumpkin ale because it isn't fermenting yet. Its been about 2hrs and ive yet to hear any gurgling from the airlock. The temp on my primary bucket is reading 78 degrees so i think I may have dumped my wort into the fermenter too quickly. Can anyone here tell me if I'm going to be alright and it will eventually start fermenting?
Thx.
FishinDave07
Well-Known Member
Fermentation can take 24 to 72 hrs to show visible signs
Also, if you are fermenting in a bucket make sure the lid is on tight. Fermenting at 78F will give you a lot of esters, i ferment a majority of my ales between 60F-68F.
A big RDWHAHB to ya! It's gonna be the best beer you'll ever make.
keithbeats
Well-Known Member
Up at 630am and the pumpkin ale is fermenting like mad!
ThanKs for the speedy replies.
Can anyone clarify how long I'll need in the secondary and
I'm loving this, can't wait to start on another one!
Btw, my first batch I made was on my electric stove. Way too slow.
So I cleaned out my gas fireplace and brewed the pumpkin in it, worked out
wonderfully.
ThanKs for the speedy replies.
Can anyone clarify how long I'll need in the secondary and
I'm loving this, can't wait to start on another one!
Btw, my first batch I made was on my electric stove. Way too slow.
So I cleaned out my gas fireplace and brewed the pumpkin in it, worked out
wonderfully.
If you didn't use pumpkin in it, you could probably skip the secondary and just primary for 2 weeks. (I'd go an extra week if the OG was over 1.060).
If there was pumpkin in there, I'd primary for 1 then secondary for 2, then bottle for at least 3. Most who have done pumpkin before claim that a couple of months in bottle helps for the spices to mellow and meld with the rest of the brew. I brewed mine 5 days ago.
If there was pumpkin in there, I'd primary for 1 then secondary for 2, then bottle for at least 3. Most who have done pumpkin before claim that a couple of months in bottle helps for the spices to mellow and meld with the rest of the brew. I brewed mine 5 days ago.
KingBrianI
Well-Known Member
Oh snap! This beer's number was up and got kegged tonight. FV was 1.012 and it's awesome! The spice is noticeable but subtle enough that it won't be overpowering, even after multiple pints. The pumpkin comes through more as an unctous mouthfeel than flavor, though if I concentrate, I can pick out the pumpkin. The golden promise really adds a nice maltiness. The molasses is barely detectable, I might have to add a bit more next time, I'll know better once it's carbed and chilled. Overall, I'm very happy with how it came out. I'll post the final recipe at that time if it meets my expectations.
dontman
Well-Known Member
Mine finished at 1.012 as well.
Tasted pretty good but a little hollow. I felt that a touch of sweetness added to the finish was called for so I did something I never do. I backsweetened with 4 oz of lactose and 2 oz of brown sugar. It turned out perfect. Just went officially on tap last night.
Tasted pretty good but a little hollow. I felt that a touch of sweetness added to the finish was called for so I did something I never do. I backsweetened with 4 oz of lactose and 2 oz of brown sugar. It turned out perfect. Just went officially on tap last night.
KingBrianI
Well-Known Member
Yeah, I was aiming for this one to dry out pretty good and 1.012 is about the perfect balance. I find pumpkin beers that are either too sweet or have too much spice can be hard to enjoy after a pint or in some cases, half a pint. My aim for this one was to be completely sessionable and I think it will fit the bill. I do see how if the aim is for something that closely approximates pumpkin pie or something, a little more sweetness would be beneficial. I think this Denny's fav 50 yeast I used helped to add some body so that even though it's balanced on the dry side, it isn't thin or crisp.
dontman
Well-Known Member
I agree and expect mine to be this way. OK with me though. I'm really not a flavored beer guy so I made this for the parents walking with their kids on Halloween night who might want a cup. Though next year I expect I'll boost this with more crystal instead of backsweetening.
Come to think of it I might simply have been tasting a little too much spice before which put it out of balance. So it needed some sweetnes to balance it out.
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