Rum Barrel Aged Pumpkin Tripel

[johnhangey]

I am going to do my first pumpkin beer but want to make something somewhat unique. I am going to use recipe:

http://www.homebrewchef.com/WestmalleTripelConeRecipe.html

I am going to add 4 lbs of canned pumpkin to the mash (and 1 lb rice hulls).

I am wondering though about what kind of rum (light/dark, spiced/not) and more so how much to add into the secondary with about 3 oz american oak chips.

I am really going for more than a subtle hint of rum, but not overpowering. I don't know if anyone is from Richmond, VA, but this local brewery named Hardywood gave me the idea for the Rum+Pumpkin combo. Their base is a farmhouse though. I do like Avery's Rumkin, but I can't really try to compare the rum flavor I want to this beer as its just too boozy.

Anyone have any ideas? Also, I have seen people suggest adding pumpkin spice to the secondary, but I believe the canned pumpkin probably already has spices.

Cheers!!

 

[hercher]

I would add a whole bottle. I'm not a rum drinker, so I can't advise you as to what type to add. Consider adding it to your boil rather than secondary. This way, you boil off the alcohol but retain the flavor.

A downside of adding it to the secondary if you are going to bottle condition is that by increasing the alcohol, you may inhibit your ability to carbonate the beer.

 

[Beerswimmer]

Have you seen this recipe? https://www.homebrewtalk.com/showthread.php?t=214177

I made a batch somewhat based on it, but mine is more of a pumkin quad. I used 16oz of Myers dark rum, I wish I had used a whole bottle. I also wish I had used more un-fermentable suagrs to sweeten it a bit. It's also still not fully carbed yet.

 

[chri5]

Canned pumpkin can either be pumpkin pie filling (spiced) or regular pumpkin (not spiced). I would use plain pumpkin and spice it after primary fermentation is completed.

I've never heard of adding rum during boil.

 

[Cyclman]

This is by far the best Pumpkin beer I've ever had. http://www.ratebeer.com/beer/avery-rumpkin/131832/

I would recommend an aged rum, not spiced (too much potential for conflict with spices you might add). When I do bourbon in beer, I age it in enough bourbon to cover the spirals or chips, then add it all to the beer. Definitely adds strong flavor.

Good luck, if it works please post in the recipes forum!