Pumpkin Outbreak!

[Spouk]

Since I still got some pumpkins left I've decided to give a pumpkin ale a shot...

But honestly I'm still new in recipe making (and fist time on beersmith) so please take a look on my recipe and give me feedback to make this the best brew I've ever had!

(Also is this the proper way to upload a recipe? If not, please tell me so to find another way)

 

[RPh_Guy]

Posting in case you haven't brewed it yet.

What pumpkin variety do you have? Sugar pumpkins don't seem to contribute much flavor to beer.
Most people I've seen here describe a pumpkin mash as a huge mess. Might be better off using the pumpkin for baking, or at least skip using it in the mash.

Personally I don't like vienna malt in my pumpkin ale.
I would add vanilla in the fermentor; I haven't heard of using it in the boil.

Cheers

 

[Spouk]

First of all thank you for your feedback.
I've not brewed it yet, I was hoping that I'll have the time tomorrow. If not, definitely the upcoming week.

I'm not really sure about the variety of my pumpkins. They seem like butternut but they differ a bit. We grow them every year from seeds and we use them in pies.

I've also read about the difficulty to mash the pumpkin but I count on my trusted biab bag. Let's hope that it'll work...

It's my first time trying Vienna. I liked the description and thought it would be a nice addition. I guess we will find out

Lastly, for the spices I want to emphasize on cinnamon cause cinnamon is what I've got used to in pies. I've added the rest to complement the taste. My main thoughts were if I should put my spices 10 to 5 minutes in the boil, in the whirlpool or in the secondary. I've thought that adding them in the boil would give a discreet scent that will not overcome the flavours of the malts and pumpkin. To be honest I dread the possibility of having contaminants in my primary. I guess the only way would be making an extract with a neutral spirit, right?

 

[RPh_Guy]

The pumpkins might be good if they're like butternut.

Here's what I used for spice in my last batch (1 gallon / 3.79 L) so multiply by about 5.5:
1 stick Saigon cinnamon (3.5 grams)
2 whole cloves (0.19 grams total)
Ground nutmeg (0.36 grams)
Spices boiled 30 minutes; cinnamon stick and cloves did not go into the fermentor.

At bottling I added 1/4 tsp of vanilla extract I made using bourbon. (split/scrape/chop beans and put in a small glass, cover beans with bourbon, let sit in dark for one week sealed).
Adding the bean split and scraped to primary or secondary after about a week is another option; I've done this for other beers and meads.

This spice blend was perfect for my taste, cinnamon-forward and a lot like pie. I did not use aroma hops.

 

[Spouk]

I really like the way you use vanilla! I think I'm going to try it.

Spices multiplied by 5.5 might be too much so I'll do it by 4 or something like that... But I'll stick to your plan with 30' boil.

About the hops. I've read many who do not use aroma hops and solely dependent on the spices. Is this going to reduce my beer character or using them will be a flavor conflict?

 

[RPh_Guy]

About the hops. I've read many who do not use aroma hops and solely dependent on the spices. Is this going to reduce my beer character or using them will be a flavor conflict?

Yep, it's highly unusual to use aroma hops in pumpkin/spice beers.

When you're eating pumpkin pie does a hop-forward beer pair well in your opinion? Or would you rather have a malty beer? Whichever you prefer should help you decide

FWIW I could imagine using hops for aroma (based on my personal hop preference -- for example I'd consider using Hallertau Mittelfruh) if I wanted to try something outside the box.

Cheers

 

[Spouk]

I was hoping for malty profile so I'll ditch the steeping fuggle to minimise the hop aroma.
I currently have stock of magnum, east kent golding, fuggle, cascade, willamette and citra so if you think any of the above could pair with the pumpkin flavour please do tell me

 

[Spouk]

The recipe was brewed on Monday with some adjustments. Using pumpkin was a real pain in the ass... 1kg made sparging more difficult even on biab bag! Pumpkin added a huge amount of water so all my calculations went south. Preparing the pumpkin took a great amount of time as it had to be baked and pureed. I did not used any aroma hops, I substituted about 1.5kg of Munich with Pale Malt, put all the spices RPh Guy suggested and made a mastic and vanilla extract on Irish whisky which will be included on the bottling. A quick taste on the sample taken to measure OG, the scent of spices wasn't so strong but oh boy the taste was great. A pumpkin mouthfeel bursting with cinnamon and I felt a strong aftertaste of nutmeg. Currently the airlock is bubbling like crazy and I can't wait to taste the result...