Autumn Seasonal Beer Samhain Pumpkin Ale

[JWS]

I did this today, changed nothing in the recipe (besides the Rice Hulls), but I did it BIAB method. I have to say this has been the easiest brew yet. The pumpkin floated around in the mash, then once I pulled the strainer basket and went to drain all the wort out, the pumpkin settled on top of the grain at the bottom and created its own slow sparge by slowly draining everything off the top. This prevented squeazing the bag and getting mushy pumpkin draining everywhere. Doing the boil now but it already smells great.

 

[g-star]

I did a similar beer to this today. I used two 29oz cans of Libby's pumpkin, pre-carmelized on cookie sheet for 45min at 350F.

I used 1lb of rice hulls, and had absolutely no problems running off or sparging whatsoever...it was like a normal brew. I added 1/2lb hulls first, then the strike water, then the grain, then another 0.5lbs of rice hulls, then finally the pumpkin. Tried to keep the pumpkin at the top of the mash. I broke up the large clumps and then just left it alone for an hour.

I batch sparge and use a round 10gal cooler with a SS braid.

I got no extra gravity points from the pumpkin, but a deep orange color and I could pick up pumpkin aroma in the wort. We'll have to see how it turns out.

 

[laprokop]

Just Finished this sucker changed the molasses for sugar in the raw 1c and doubled the hops. Hopefully not too sweet with the change to sugar but will let everyone know how it does.

 

[WarrantedFED]

I plan on brewing this recipe this year. I used a different recipe last year based on a lot of research, but it used two cans of 100% pumpkin purée; this as opposed to colored squash which is apparently something that folks buy unwittingly.

I do plan on adding quite a bit of rolled oats to add sort of an oatmeal character to the brew. I have added this to chocolate stouts and to last year's pumpkin ale.

With my pumpkin ale last year I swear that there was a very minor hint of an underlying metallic aftertaste, although nobody else said that they could detect it.

 

[WarrantedFED]

Oh, and I was going to add vanilla bean this time...

 

[Daryl]

Just wondering if you added Irish Moss to the boil in the last 5 minutes to assist with clarity. Looking forward to brewing this and appreciate you posting the recipe!

 

[KingBrianI]

Just wondering if you added Irish Moss to the boil in the last 5 minutes to assist with clarity. Looking forward to brewing this and appreciate you posting the recipe!

I use a half a whirlfloc tablet/5.5 gallon batch at 10 minutes left in the boil in every one of my beers.

 

[jwk526]

Tasted the first bottle, it's great! Thanks for the recipe!

 

[shill88]

What is the fermentation time on this? 2 weeks primary, 2 weeks secondary, 2-4weeks bottle?

Thanks

 

[WarrantedFED]

That's a good question The molasses takes a little bit longer to ferment, so it may take 3 weeks in the secondary.

 

[SDCore]

Just gettin done with the boil on this. OMG smells amazing thanks Brian you have made my SWMBO very happy

 

[Mr_Pear]

So my LHBS carries White Labs yeast so I ventured over to another one that carries Wyest products but they didn't have Denny's Favorite. I did pick up some Pacman yeast, think that would be a decent sub or should I order Denny's Favorite online?

 

[KingBrianI]

So my LHBS carries White Labs yeast so I ventured over to another one that carries Wyest products but they didn't have Denny's Favorite. I did pick up some Pacman yeast, think that would be a decent sub or should I order Denny's Favorite online?

Pacman should make a decent sub.

 

[Mr_Pear]

Decent but not as amazing as it should be!! Damn I think I'm just going to have to order some. After perusing the pages it seems like its just too darn good to not use!!

 

[WarrantedFED]

I just ordered some Wyeast 1450 Denny's Favorite 50 from Northern Brewer when I ordered grains for this, so I know they have it in stock.

 

[bottlebomber]

This post has been removed by bottlebomber. Reason: things always make more sense the second time reading

 

[KingBrianI]

I am thirsting for this ever since coming across this recipe. Im curious though, I love the idea of toasting the malt, but can't help but wonder if this might have an effect of the enzymes

It will definitely decrease the diastatic power of the malt you toast, but the other 8 lbs will still have plenty left to convert the recipe.

 

[bottlebomber]

It will definitely decrease the diastatic power of the malt you toast, but the other 8 lbs will still have plenty left to convert the recipe.

I edited my post because I didn't notice initially that it was just the pound that was being roasted

 

[WarrantedFED]

How would the addition of 1.5 of barley malt and 1.5 lbs of cooked rolled oats affect the resulting beer.

 

[KingBrianI]

How would the addition of 1.5 of barley malt and 1.5 lbs of cooked rolled oats affect the resulting beer.

1.5 lbs more malt would mostly just increase the gravity a few points. The oats would increase the gravity too but also thicken the body a bit and give the beer a bit of a slicker mouthfeel. Might add a little oat flavor too though it may be hard to detect with all the other flavors going on.

 

[bottlebomber]

Also, I didn't read through this whole thread but I didn't notice an OG/FG or ABV

 

[KingBrianI]

Also, I didn't read through this whole thread but I didn't notice an OG/FG or ABV

For OG and FG, check the first post again. Maybe third time is a charm. ABV wasn't posted but (OG - FG) x 131 = %ABV. Cheers!

 

[WarrantedFED]

1.5 lbs more malt would mostly just increase the gravity a few points. The oats would increase the gravity too but also thicken the body a bit and give the beer a bit of a slicker mouthfeel. Might add a little oat flavor too though it may be hard to detect with all the other flavors going on.

Thank you Brian. Apparently the barley malt's enzymes facilitate the conversion of the rolled oats' starches to fermentable sugars. That's why I could be adding the barley malt.

 

[KingBrianI]

Thank you Brian. Apparently the barley malt's enzymes facilitate the conversion of the rolled oats' starches to fermentable sugars. That's why I could be adding the barley malt.

Maybe it's a dumb question, but you do understand that the golden promise called for in the recipe is barley malt, right?

 

[WarrantedFED]

Maybe it's a dumb question, but you do understand that the golden promise called for in the recipe is barley malt, right?

No Brian, I'm the dumb one! I'm very good at following a recipe, but a little fuzzy on the details. I've only been doing this for a year now. I probably would have figured it out eventually (I hope). ha!

 

[KingBrianI]

The golden promise base malt should have enough diastatic power to convert the oats if you would like to add them. Any extra base malt you add will just help ensure you get a quicker conversion.

 

[bottlebomber]

I swear to god I can't see the OG... why can't I see it...

 

[KingBrianI]

Look at the bold part at the top of the first post.

 

[WarrantedFED]

I swear to god I can't see the OG... why can't I see it...

It may be noteworthy to be aware that on the iPhone app you must go to the actual website to see this info. Not sure why.

 

[WarrantedFED]

The golden promise base malt should have enough diastatic power to convert the oats if you would like to add them. Any extra base malt you add will just help ensure you get a quicker conversion.

Thanks Brian. I'm going to have to research this reaction further so that I better understand the interaction.

I need to consult my table of grains I think!