Autumn Seasonal Beer Punkin' Ale

[Haputanlas]

Just brewed this about two weeks ago. OG was 1.070 and the FG was 1.006. Not sure what went wrong during fermentation, but it is pretty cidery. However, it still tasted good. Only time will tell if it's going to be OK.

 

[Reno_eNVy]

Just brewed this about two weeks ago. OG was 1.070 and the FG was 1.006. Not sure what went wrong during fermentation, but it is pretty cidery. However, it still tasted good. Only time will tell if it's going to be OK.

Uh oh. Dude, 1.070 - 1.006 is some severe attenuation; 94%. The really low final gravity and cidery flavor lead me to believe you may have an infection. The spice flavor should still be there but I think you're going to be missing out on the malt profile.

The beer will be fine and if anything will probably just need a little more time. Thanks for giving the recipe a shot!

 

[Haputanlas]

Uh oh. Dude, 1.070 - 1.006 is some severe attenuation; 94%. The really low final gravity and cidery flavor lead me to believe you may have an infection. The spice flavor should still be there but I think you're going to be missing out on the malt profile.

The beer will be fine and if anything will probably just need a little more time. Thanks for giving the recipe a shot!

That's what I was afraid of. We'll see

 

[BEAR89]

I just put this in the carboy for the final 3 days of fermentation. I can't wait to keg this.

 

[Haputanlas]

Uh oh. Dude, 1.070 - 1.006 is some severe attenuation; 94%. The really low final gravity and cidery flavor lead me to believe you may have an infection. The spice flavor should still be there but I think you're going to be missing out on the malt profile.

The beer will be fine and if anything will probably just need a little more time. Thanks for giving the recipe a shot!

To quickly follow up, I'm pretty certain that there is no infection. I believe that I must have somehow screwed up the Brown Sugar addition (probably added too much). At the time, I didn't have a measuring tool for the Brown Sugar and tried to "eye" it.

The beer is just really really cidery and dry. Even with this, it's still pretty good. Hopefully I won't screw it up this next time.

Thanks again for the recipe.

 

[Reno_eNVy]

Well at least it's still drinkable, right?

And yeah, brown sugar can be deceptive due to it always clumping and being easily packed down.

 

[Haputanlas]

Yes, it's drinkable. I've noticed that even though it is very dry, a little bit of age has already helped.

I don't think it will ever be as good as the original recipe, but I don't really care. We learn more from mistake batches than the ones that go right. Since then, I've bought the proper scales and measuring equipment. This mistake won't happen again.

I plan on attempting this recipe again in the future. I'll let you know how it goes.

 

[Reno_eNVy]

Great! Can't wait to read about it!

 

[Haputanlas]

Another update. The beer has really made a turn around and is doing a lot better.

Still very dry, but the pumpkin and spices seem to be coming out much more than it did. The extra month or two has really helped and made it a far better beer.

As mentioned, once I redo this with the proper amount of Brown Sugar, I think it will be great.

 

[Reno_eNVy]

As for the level of spice flavor: you can always make a tincture. Take some of the pumpkin pie spice (like half a tablespoon or something like that) and pour a measured amount of vodka over it, making sure there's enough to saturate all of the spice. Let that soak for about three days and send it through a coffee filter, collecting the vodka/spice liquid (make sure it's devoid of spice particulates.) Then take a measured amount of beer from your fermenter and add the tincture (vodka/spice liquid) drop-wise and taste until you find the level of spice flavor that satisfies you. Then scale up for 5 gallons (or however much you ended up with) and add that much of the tincture or your corny keg or bottling bucket when you rack.

I mentioned this earlier in the thread to someone who wasn't getting the spice profile they wanted.

I'm even considering adding a little cinnamon tincture to mine... seems to have faded a bit. Or I could just get girly and rim my pint glasses with cinnamon-sugar

 

[Lex82]

Could you use Wyeast 1056 as a sub, or should I stick with dry yeast?

 

[Reno_eNVy]

Could you use Wyeast 1056 as a sub, or should I stick with dry yeast?

1056 will most definitely work. I typically stick with dry yeast whenever I can because it's much cheaper at the LHBS... can't beat $2 per 11.5g pack.

 

[TJ_Brew]

How long did this age before the first glass was poured?

 

[Reno_eNVy]

Honestly, not very long. It doesn't really need time for the spices to mellow. I gave it three weeks in primary, racked to the keg and let that sit for a couple days at room temp (not intentional, needed the space ) Once hooked up to gas it was 3 days at 25psi, then two days at 12psi (and also from then on) before the first pint was pulled.

Thanks for the interest. Good to see this thread alive again! :rockin:

 

[TJ_Brew]

Right on. If this turns out I will probably make a couple batches.

Anything BEER interests me!!!

 

[munklunk]

I plan on cranking out a batch of this bad boy in a couple weeks. Looks like a promising pumpkin.

 

[munklunk]

I just brewed a slight offshoot of this recipe and damn...it came out perfectly. It does taste almost exactly like dogfish punkin...except this is a little more pumpkin'y I think!

Could you be a little more specific about what you did that made it "a slight offshoot?". I too am aiming for a punkin-ish brew, and I'd appreciate any tips that would lead me in that direction. Thx.

 

[Reno_eNVy]

munklunk, thanks for the interest!

I'm assuming the slight offshoot doesn't involve changing the Pumpkin Pie Spice, which is really where pumpkin ales get their pumkpiny flavor.... in beer, actual pumpkin is pretty flavorless.

Trust me, this recipe's use of biscuity malt, pre-balanced pie spice and molassesy brown sugar will get you that Pumpkin Pie love you look for every time you crack open a DFH Punkin'

 

[nspaldi0]

Reno,

I scanned through the thread quickly as I'm about to hit the bed here on the east coast but would you mind to post or pm me the most recent recipe with details on the best way to toast the pumpkin? I'm definitely putting this on my brew list!

Thanks!

 

[Reno_eNVy]

Reno,

I scanned through the thread quickly as I'm about to hit the bed here on the east coast but would you mind to post or pm me the most recent recipe with details on the best way to toast the pumpkin? I'm definitely putting this on my brew list!

Thanks!

With gusto, my good sir!

I apologize for not having it on the original post, it won't let me edit the OP Maybe once I upgrade my account (FINALLY) I'll be able to do so. But someone asked the same thing shortly after I posted the original recipe. Here's what I do:

The 2 large cans of libby's pumpkin puree (non-spiced) should be spread out on a baking pan so it's about 1-1.5" thick. Bake between 250 and 325*F for 30-45 minutes or until the top starts browning slightly and the puree becomes less viscous. Then add to mash for the whole 60 minutes. Don't forget a few handfuls of rice hulls.

Your mileage may vary. I'm at an elevation of ~5200ft, so water up here boils at 202*F... therefore I usually need to leave it in the over a bit longer. However, if you're closer to sea-level then 30-45 will probably be your range.

As far as the rest of the recipe, it hasn't been touched. I love it just the way it is.

 

[nspaldi0]

Thanks Reno! I'll have to send you a bottle once I get around to brewing it!

 

[Reno_eNVy]

HA! That would be amazing.. I've yet to receive a botttle of homebrew in the mail from a HBT member. :rockin:

 

[kpr121]

I had a pumpkin ale recipe set up for this fall but I am replacing it with this one. Should be brewing it this weekend hopefully (as long as I can find pumpkin). If I cant find the pumpkin is there any other substitutions that I should make (maybe biscuit malt?)?

 

[Reno_eNVy]

I had a pumpkin ale recipe set up for this fall but I am replacing it with this one. Should be brewing it this weekend hopefully (as long as I can find pumpkin). If I cant find the pumpkin is there any other substitutions that I should make (maybe biscuit malt?)?

Oh, I'm actually quite flattered you chose my recipe. If you don't mind me asking, what was the other recipe and why did you change?

Okay, so try local grocery stores, WalMart (*shudder*), Bodegas, etc., for some Libby's cans and if you can't find those get pie pumpkins... maybe like 0.5# over the weight of two big cans of Libby's to account for the rind. Then, instead of following the puree instructions, just chop those suckers in half, clean them and bake them meat-side-up in the oven at ~350*F for 30-45 minutes. Then scoop the soft meat (hehehehehe) into the mash and proceed as usual.

If you reeaally can't find pumpkin, I don't think biscuit malt will work as a substitute for pumpkin. Toasty/biscuity/nutty malts are meant to simulate the "crust" in this whole pumpkin pie simulation. Now, if you want to substitute pumpkin you can always use sweet potatoes or another sweet summer squash. You'd never tell the difference.

 

[DarkUncle]

Hi guys,

I too am now looking towards making a couple batches of pumpkin ale for the fall season. I plan on making perhaps 3 or so batches with different recipes so I can compare and choose a favorite. This recipe will definitely be one of them. I have noticed a few people in this thread who have brewed it have experienced a much lower FG than anticipated. This I gather causes the dry cidery taste. How does one avoid this? Was the mash temp to blame or was it due to additional sugars added to the boil. Just trying to avoid this.

Thanks,
Chris

 

[Reno_eNVy]

Well, personally I've never had a dry cidery taste in mine. Dark brown sugar isn't in very high quantities in this recipe, but DBS should add molassesy flavors.

Low mash temp could cause the low FG, but that doesn't explain the cidery taste.

From my experiences, low FG and cidery taste means bacterial infection. The flavor is due to acetaldehyde, a precursor to ethanol. However, some bacteria will convert sugars into acetaldehyde, which tends to have that cider or green apple taste/aroma.

But that's just my $0.02. I'm curious if anybody else has experienced this with my recipe.

 

[munklunk]

Any thoughts to dropping the brown sugar addition for "molassesy" flavors, and simply adding molasses instead?

I made https://www.homebrewtalk.com/f76/samhain-pumpkin-ale-140674/ last year, and kinda dug the layer of flavor that the molasses added. Thoughts?

 

[Reno_eNVy]

Never actually used real molasses in a brew. But I'm sure it would be delicious. Whatever's clever

 

[KCBigDog]

Ordered the grain bill, yeast, and hops for this today. I'll brew it up as soon as I find some pumpkin.

 

[munklunk]

Never actually used real molasses in a brew. But I'm sure it would be delicious. Whatever's clever

Any idea on how much to go with? I'm not too sure how much molasses would be too much in this recipe.