Autumn Seasonal Beer Punkin' Ale

[brewmaster12]

3 tsp Cinnamon
2 tsp Ginger
2 tsp Nutmeg
1.5 tsp Allspice
1.5 tsp Cloves
1 tsp Cardamom

The cardamom is my secret ingredient. Adds a nice little floral/citrus undertone. Everything should be freshly ground for the best flavor except the ginger because you'd have to use fresh ginger to go that route. You could use like a tbls of fresh ginger instead of you wanted.

 

[Reno_eNVy]

Hmm... yeah cardamom could add something quite nice to the brew

Thanks for providing that breakdown.

 

[brewmaster12]

Getting out of the hospital with my new boys sometime today and I'll be brewing this years version and my Oktoberfest ale sometime this week! I love when fall starts to roll around

 

[goldenrice]

Brewed on Sunday and just missed my target temp by 1-2 degrees but that's expected on my system. Did a very poor job on the transfer and ended up with a crap-ton of turb in the fermenter. This will require some extra steps to clear out but no worries. I pitched the slurry of a 1.5L starter and had noticeable activity after 4 hours...the next day the fermenter was jumping. Can't wait!!!

 

[Reno_eNVy]

AWESOME! :rockin:

A short secondary after 4-6 weeks in primary will probably do wonders and be all you need. Gelatin might help a lot as well if you're into doing that.

 

[brewmaster12]

About to be done with the brew day! Looks and smells amazing!

 

[Reno_eNVy]

Ooo very nice. That color is fantastic! I hope it turns out excellent!

 

[brewmaster12]

Thanks! Second time using whirlfloc and it was the clearest wort I've ever had. Color was beautiful going into the fermenter! Looking forward to opening this one on thanksgiving...if I can wait that long!

 

[brew2enjoy]

This one is next on the list. I'll be ordering the ingredients this week.

 

[Reno_eNVy]

Great! Are you wanting it ready for Halloween or Thanksgiving?


(Also, I need to get a paycheck soon! Having my subscription lapse and my avatar gone is saaaad... plus I want to support HBT ^_^)

 

[brew2enjoy]

Yeah, I'm hoping to have it ready to drink in late Sept/early Oct. I'm brewing 10 gallons though so I am going to age 5 gallons until Thanksgiving.

 

[kmos]

Just ordered the grain for this one, found my cans of libby's, got my spices -- Should be all set to brew this next week for my first BIAB. Thanks Reno -- This looks great!

 

[Reno_eNVy]

You are most welcome. Good luck on brewday!

 

[FalkyBrew]

I can't wait to make this again! I have four cans of Libby's waiting. I would love to try a barrel aged version of this.

 

[Reno_eNVy]

Mmm barrel aged....

 

[AR-Josh]

I can't wait to make this again! I have four cans of Libby's waiting. I would love to try a barrel aged version of this.

Would that barrel ever be able to be used for anything again with the pumpkin pie spice? I don't know I've never used a barrel.

 

[Reno_eNVy]

I imagine a soak of some kind would clear it. Plus the flavors from the spice are volatile and wouldn't last long exposed like that after it was empty.

 

[AR-Josh]

I just did a search and didn't see anything...has anyone tried some brown sugar in this?

ETA: DOH!!!!! It has it. Awesome!!!! I ignored the first post and it wasn't talked about much after.

 

[AR-Josh]

I just did a search and didn't see anything...has anyone tried some brown sugar in this?

ETA: DOH!!!!! It has it. Awesome!!!! I ignored the first post and it wasn't talked about much after.

Apparently this ding dong question was so bad it crashed HBT for a few minutes. I won't let it happen again.

 

[Reno_eNVy]

Ha no worries.

Use dark brown for a more molasses taste.

 

[brew2enjoy]

Hey Reno, I see the recipe calls for (2) packs of US-05. Is that right or is it a typo? I would think 1 pack would be enough for a beer of this gravity.

 

[brew2enjoy]

I am also thinking about using Ringwood yeast slurry for one of the batches. I have heard that Dogfish uses Ringwood in alot of their beers, not sure if they use in in Punkin.

 

[Reno_eNVy]

Good question... it's not a typo.

According to Mr. Malty you need 247 billion cells for this one. Assuming the production date of the yeast was today, that's 14g of yeast, or 1.2 11.5g packets. This means that under less-ideal (read: normal) conditions you're looking at probably 1.5 packets. I just tend to overpitch when I want a super-clean yeast profile.

 

[Neilyboy]

I just snagged my two cans of libbys (luckily its canned here about twenty minutes from me in morton il). I guess last year there was a canned pumpkin shortage and was nearly impossible to find it.. I will hopefully be brewing this sometime next week (got an oatmeal stout to brew up for my father this weekend). Thanks for the great recipe and will deff let you know how it turns out.

Neil

 

[Reno_eNVy]

Thanks for the great recipe and will deff let you know how it turns out.

You're welcome, and please do!

 

[Chug]

So I really want to brew this soon, I have all the ingredients except for the hallertauer hops. Anybody have any suggestions for a good substitute? I have the following on hand: Columbus, Centennial, Cascade, Magnum, Simcoe, Nugget, Sterling, and Summit. I'm not too worried about the bittering addition, but more so the aroma addition.

 

[Reno_eNVy]

So I really want to brew this soon, I have all the ingredients except for the hallertauer hops. Anybody have any suggestions for a good substitute? I have the following on hand: Columbus, Centennial, Cascade, Magnum, Simcoe, Nugget, Sterling, and Summit. I'm not too worried about the bittering addition, but more so the aroma addition.

I'd say your closest substitute would be Sterling, essentially an American hop of Noble origins.

 

[Chug]

I'd say your closest substitute would be Sterling, essentially an American hop of Noble origins.

I think you're correct. As much as I don't want to deviate from your recipe, I think I'll bitter with nugget or magnum, and use Sterling for the aroma.

 

[roguemc]

After reading 57 pages I'm looking forward to brewing this tomorrow as I enjoy the DFH Pumpkin. I am planning on adding 8oz oats, 4oz carapils and mashing at 154. Nice long ferment at 62 degrees.

 

[AR-Josh]

McCormick pumpkin pie spice has "sulfiting agents" in it. Anyone know what that is? Is it OK for beer? I am assuming it is because I think people have been using it. Just didn't notice until tonight when I was getting my stuff together.