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Recipe Type: All Grain
Yeast: Wyeast 1098
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.012
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 @ 67
Secondary Fermentation (# of Days & Temp): 21 @ 70
Tasting Notes: From the firkin release: Great pumpkin pie flavors but not overwhelming, prefect brew
This is an attempt at cloning the Pumpkin Buffalo Sweat I recently had the pleasure of having on cask at a special release. Easily one of the best beers I have ever had. The recipe below comes from Northern Brewer all-grain kit for regular buffalo sweat. The pumpkin additions are exactly what the head brewer Andrew Hood sent in an email he sent me after requesting a recipe.
MASH INGREDIENTS
-- 7.75-lbs.-Briess-Pale-Ale-
-- 1-lbs.-English-Roasted-Barley-
-- 1-lbs.-German-Vienna-
-- 0.5-lbs.-Flaked-Oats-
-- 0.5-lbs.-Briess-Victory-
-- 0.375-lbs.-English-Black-Malt
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 156° F for 60 minutes
Mashout: 168° F for 10 minutes
Boil
-- 0.5-lbs.-Lactose-(60-min)-
-- 1-oz.-Glacier-(60-min)-
-- 0.25-oz.-Willamette-(5-min)
Yeast to be pitched at 67 degrees
Once in secondary after reaching FG of around 1.020 to 1.018 (I made a mistake at the top of this page) these additions will be added to create the pumpkin taste.
1/2-Tablespoon of ground Pumpkin Pie Spice
1/2-teaspoon of ground Allspice
1/8 teaspoon ground nutmeg
1-cinnamon stick
2.5-cloves
Either 1/2 vanilla bean or you can use 1/2 Tablespoon of pure vanilla extract.
Here are more notes from Tallgrass head brewer Andrew Hood:
I primed that beer with brown sugar. What you can also do is add in a roasted 4lbs Heirloom pumpkin. To prepare it all you would do is cut it in half. Get all the snot and seeds out. Take a cookie sheet and layer it with tinfoil. Put the pumpkin half’s face down. Bake the pumpkin for 60-90min at 300-320F. You want the starches in the pumpkin to convert over to sugar just like in the Mash Tun. A great indication is seeing the top of the pumpkin start to collapse and making sure its soft from the outside in. You can either boil with the pumpkin, use it in fermentation or mash in with it. I’ve used it in all parts of the brewing process.
If you enjoy holiday beers, this is seriously one that is a must! I will be brewing this is a week or so and will post my results as soon as I can. Cant wait to try this brew!
Yeast: Wyeast 1098
Yeast Starter: yes
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.012
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 @ 67
Secondary Fermentation (# of Days & Temp): 21 @ 70
Tasting Notes: From the firkin release: Great pumpkin pie flavors but not overwhelming, prefect brew
This is an attempt at cloning the Pumpkin Buffalo Sweat I recently had the pleasure of having on cask at a special release. Easily one of the best beers I have ever had. The recipe below comes from Northern Brewer all-grain kit for regular buffalo sweat. The pumpkin additions are exactly what the head brewer Andrew Hood sent in an email he sent me after requesting a recipe.
MASH INGREDIENTS
-- 7.75-lbs.-Briess-Pale-Ale-
-- 1-lbs.-English-Roasted-Barley-
-- 1-lbs.-German-Vienna-
-- 0.5-lbs.-Flaked-Oats-
-- 0.5-lbs.-Briess-Victory-
-- 0.375-lbs.-English-Black-Malt
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 156° F for 60 minutes
Mashout: 168° F for 10 minutes
Boil
-- 0.5-lbs.-Lactose-(60-min)-
-- 1-oz.-Glacier-(60-min)-
-- 0.25-oz.-Willamette-(5-min)
Yeast to be pitched at 67 degrees
Once in secondary after reaching FG of around 1.020 to 1.018 (I made a mistake at the top of this page) these additions will be added to create the pumpkin taste.
1/2-Tablespoon of ground Pumpkin Pie Spice
1/2-teaspoon of ground Allspice
1/8 teaspoon ground nutmeg
1-cinnamon stick
2.5-cloves
Either 1/2 vanilla bean or you can use 1/2 Tablespoon of pure vanilla extract.
Here are more notes from Tallgrass head brewer Andrew Hood:
I primed that beer with brown sugar. What you can also do is add in a roasted 4lbs Heirloom pumpkin. To prepare it all you would do is cut it in half. Get all the snot and seeds out. Take a cookie sheet and layer it with tinfoil. Put the pumpkin half’s face down. Bake the pumpkin for 60-90min at 300-320F. You want the starches in the pumpkin to convert over to sugar just like in the Mash Tun. A great indication is seeing the top of the pumpkin start to collapse and making sure its soft from the outside in. You can either boil with the pumpkin, use it in fermentation or mash in with it. I’ve used it in all parts of the brewing process.
If you enjoy holiday beers, this is seriously one that is a must! I will be brewing this is a week or so and will post my results as soon as I can. Cant wait to try this brew!
