Autumn Seasonal Beer Punkin' Ale

[Reno_eNVy]

Thanks for posting your experiences, everybody. I look forward to everybody's first taste!

Sorry if this has already been covered. What If you added the baked pumpkin to the end of the mash & lightly mixed it into the top couple inches of the grain bed then fly sparged? It would have to help avoid a stuck sparge but would it affect the pumpkin flavor?

Nothing is worse on brew day than a stuck sparge. (Scalding water rates up there)

Can't say I've done that. Also can't say I've heard of anybody doing that. Maybe you should be the pioneer!

 

[Snowden]

Just tasted the hydrometer sample, and holy moly was it amazing. The biscuity notes totally come through, and the spices are perfect.

Dried out to 1.012, but I don't mind. Also, I didn't notice any off flavors from the slightly higher fermentation temperature (75 degrees), but I am by no means a judge or anything.

Cannot wait to get this bottled!


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[Reno_eNVy]

Just tasted the hydrometer sample, and holy moly was it amazing. The biscuity notes totally come through, and the spices are perfect.

Dried out to 1.012, but I don't mind. Also, I didn't notice any off flavors from the slightly higher fermentation temperature (75 degrees), but I am by no means a judge or anything.

Cannot wait to get this bottled!


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That's great to hear! And good news is if you're not getting any off flavors at this point then there should be nothing when it's drinkable!

 

[ruger988]

Anybody brew this with lactose? I was thinking it may add a nice smooth, creaminess... Opinions?


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Anyone else have any thoughts on this? I'mbrewing in the next few days (as soon as I get the time) and am considering adding some lactose myself.

 

[Reno_eNVy]

Anyone else have any thoughts on this? I'mbrewing in the next few days (as soon as I get the time) and am considering adding some lactose myself.

I'd recommend doing a thread search for lactose. I know it's been discussed before. But 1500+ posts is hard to rummage through.

 

[PinzonCachondo]

Well, it's been just over 2 months (my june-1 brew day notes are in post 1531 a few pages back) and I sampled one last night. It has come a loooong way. The hot alcohol flavors are gone (temperature spike in first day of ferment hitting over 80F for a few hours) and the black pepper (from the Chai spice) has mellowed out substantially. It was quite tasty as it is. I kind of liked the black pepper kick in the end.

Good thing to as the halfmas party I brewed this for is this weekend. Now I feel I can bring a few bottles for public tasting.

Thanks Reno, both for the recipe and the positive vibes through out the thread. Too bad international shipping of alcohol probably violates all kinds of laws, otherwise I'd send you a bottle.

 

[hnycrk]

How much spice and pumpkin would I add for a 12 gallon batch? Is the original recipe for a 5 gallon batch? I'm going to put it into beer smith and scale it up but wasn't sure about the spice and pumpkin .

 

[JohnnyO]

How much spice and pumpkin would I add for a 12 gallon batch? Is the original recipe for a 5 gallon batch? I'm going to put it into beer smith and scale it up but wasn't sure about the spice and pumpkin .

For a 12 gallon batch, you should definitely double up the pumpkin. I wouldn't necessarily double up the spices though.

Do you really want 12 gallons of pumpkin ale? This is a great recipe and all, but that's a lot of pumpkin ale to have on hand.

 

[hnycrk]

Yes I would like 12 gallons, plan to keg half then bottle the other half. Plus I've been hung up on an IPA fix and need something different. I had planed on doubling the pumpkin so I bought 4 cans, but I just need to figure out the spices.

 

[Shawnylocks]

hope to try this soon!

 

[ruger988]

I hope this ends up being a stupid question....

I brewed this Tuesday and racked it to my plastic carboy, cleared up within a few minutes as the true settled and looked beautiful, nice deep amber color. Still looked that way after fermentation started up until mid day yesterday.. next time I looked at it (just a few minutes ago) its a super cloudy milky tan, is this just how s05 acts or have I gotten my first infection?

 

[peterj]

Yes I would like 12 gallons, plan to keg half then bottle the other half. Plus I've been hung up on an IPA fix and need something different. I had planed on doubling the pumpkin so I bought 4 cans, but I just need to figure out the spices.

Why wouldn't you just double them like everything else? Or I guess since it is a 5 gallon recipe you would just scale it up like everything else. It's a fairly simple calculation: 1.5 tbsp./5 gallons = 0.3 tbsp./gallon. 0.3 tbsp./gallon x 12 gallons = 3.6 tbsp.

 

[thefolkmetal]

I hope this ends up being a stupid question....

I brewed this Tuesday and racked it to my plastic carboy, cleared up within a few minutes as the true settled and looked beautiful, nice deep amber color. Still looked that way after fermentation started up until mid day yesterday.. next time I looked at it (just a few minutes ago) its a super cloudy milky tan, is this just how s05 acts or have I gotten my first infection?

Does it have a nice krausen, or is it looking sickly there as well? Most of the time when the yeast is working away, they will be going all over the place. From the sounds of it, you just have a healthy fermentation on your hands. It's hard to say without seeing/smelling it. I'm pretty sure you'll be fine. Sit back, grab a beer, and give it some time.

 

[peterj]

I hope this ends up being a stupid question....

I brewed this Tuesday and racked it to my plastic carboy, cleared up within a few minutes as the true settled and looked beautiful, nice deep amber color. Still looked that way after fermentation started up until mid day yesterday.. next time I looked at it (just a few minutes ago) its a super cloudy milky tan, is this just how s05 acts or have I gotten my first infection?

Yeah this just sounds like the normal churning you get with fermentation. The yeast producing all of that CO2 is kicking up all of the trub and mixing everything up. Once active fermentation settles down the trub should settle back out.

 

[Genuine]

Just threw 60oz of pumpkin into the oven with some brown sugar to roast for an hour




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[Reno_eNVy]

Just threw 60oz of pumpkin into the oven with some brown sugar to roast for an hour

View attachment 217782


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Om nom nom

 

[4JBrew]

Quick question, I'm going to brewing this tomorrow (BIAB) and I want to make sure I'm calculating my volumes correctly. I have the 4lbs Libby's pumpkin, but I'm not sure how to adjust my water volume for my mash. The pumpkin wouldn't use the same (roughly) 2qts water / 1 lb grain. It's not a "grain" after all, but it is fermentable. Thanks!

 

[Dr-Jonz]

So I will be brewing this up on Monday and wanted some input about how I was going to go about it.

(1) roast pumpkin puree until nice and browned on top.
(2) Mix puree in to the strike water really well instead of mixing it in the mash tun.
(3)Pour this strike mixture in to my tun once it has reached desired temp.
(4) Mix in pre soaked rice hulls followed by grains.

Does this sound like it would work? or does it sound like it will end in tragedy?

 

[DagoBrewer]

Brewing a kind of punkin ale tomorrow!! With a few variations on the original recipe.. doubled, red, IPA-ish!! And I DGAF what anyone thinks!! I'm born and raised in **** baby! Where we take beer to levels beyond imagination! That's part of the fun in what we do isnt it??

 

[Dorimo]

I just pulled my pumpkin out of the oven and it smells amazing! I'm doing my brew day setup right now while the pumpkin cools, I've been following this thread for quite awhile and am very excited to get this first batch on the go

 

[JohnnyO]

Brewed this last night. Second year doing it. Smelled amazing going into the fermenter. Should've pulled a cup and added some bourbon.

Mash temp was low, so I decided about a gallon to raise the temp. Got it up to 154.

 

[wvdad]

rounding up the ingredients for this recipe. Have brewed this twice and love it. Especially sitting outside on a fall night by a fire. Will be trying this with BIAB for the first time. I hope the wort will drain ok from the bag. Thanks again for this recipe.

 

[Dorimo]

This is all doughed in and ready to be wrapped up for mashing Only 10 minutes left untill I start the boil. So far I hit the mash temp bang on and it smells outstanding!

 

[Bono09]

Does anyone have a different write up of the recipe. The very first post is confusing me a bit. Has anyone re-written for themselves in the typical recipe format?

 

[DagoBrewer]

Filled my mash tun to the top! Ended up wjth 1.085 post boil gravity, and it smells and tastes simply amazing!

 

[DagoBrewer]

Success!!

 

[boicutt]

I look forward to tasting this! Tried steeping a bit less special roast and added some victory to compensate. Hopefully I didnt mess it up. Briess state it can be steeped but I assume I won't get as strong of a biscuit taste as if it was mashed! Thanks for the recipe! Hit 1.070!

 

[Reno_eNVy]

The photos are great, everybody! Thank you for sharing!

 

[HumulusHead]

Idk why I have such trouble taking pictures of my brew day! This is all I had.

Brewed this on Friday hit 1.07. Was hoping for a bit higher but the hydrometer sample tastes freaking awesome!!

Thanks Reno for the recipe!


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[StoutNoDoubt]

Going to post a YouTube vid of me brewing this one. I will post the link soon. Cheers!


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