Autumn Seasonal Beer Samhain Pumpkin Ale

[OCBrewin]

I'm not sure. Ive done both with and without. I think adding the pumpkin gives it a vegetable like character.

That doesn't sound 'good'. I've never experienced that character, but this is only my second pumpkin beer and its only 2 weeks in primary. Are you saying that your experience with adding pumpkin is bad because of this??

 

[kegboy5000]

It doesn't add a sickly cooked vegetable taste. I think it adds a little more body.

 

[kegboy5000]

That doesn't sound 'good'. I've never experienced that character, but this is only my second pumpkin beer and its only 2 weeks in primary. Are you saying that your experience with adding pumpkin is bad because of this??

No, not at all. Quite the opposite. I think it adds that little something that may be lacking in beers that just use spices. You may notice it slightly, but you can tell something is different, at least i can.

I once listen to a podcast from Basicbrewing.com about pumpkin beers. And they conducted a blind taste test with those made with and without pumpkin. And they could tell those made with pumpkin because of the slight vegetable taste and aroma. Again, nothing sickly about the taste. I guess it's like homemade pies that use real pumpkin and those mass produced. Both smell like pumpkin pies. But, If you know your pies, you can pick out those that use real pumpkin from those who use artificial flavors.

But with that said, I really don't see adding mass amounts of real pumpkin to your beers. Because its true, you only gain aroma and that slight taste. But that may be the little extra needed to turn a good to great.

From my experience, using one 29oz. can for a 5 gallon batch is plenty. But cooking in 325 degree oven for at least 45minutes is a must.

 

[shroomzofdoom]

Making this beer now, noticed that the toasting of the MO makes the grain taste a bit like roasted pumpkin seeds-cool.

Also, bit of a change up-when cooking pumpkin split 5 marshmallows on the top before baking for kicks. They completely caramelized and melted away. Mashing now....

 

[idigg]

Toasting the marris otter, smells fricking amazing. I'm going to brew this on 8/31 as I have off, long weekend

Thanks Brian for the interesting recipe, I'll post a pick of a pint in 3 months.

 

[natureboy68]

Any ideas how to get this recipe in ibrewmaster??

 

[bottlebomber]

Any ideas how to get this recipe in ibrewmaster??

What do you mean? Just plug it in...

Samhain Pumpkin Ale

Style: Spice, Herb, or Vegetable Beer OG: 1.054
Type: FG: 1.013
Rating: 0.0 ABV: 5.37 %
Calories: 176 IBU's: 24.69
Efficiency: 70 % Boil Size: 6.23 Gal
Color: 8.5 SRM Batch Size: 5.00 Gal
Preboil OG: 1.048 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
(none)

Grains & Adjuncts
Amount Percentage Name Time Gravity
8.00 lbs 65.31 % Fawcett Golden Promise Pale Malt 60 mins 1.038
1.00 lbs 8.16 % Fawcett Caramalt 60 mins 1.034
1.00 lbs 8.16 % Wheat, Torrified 60 mins 1.036
0.25 lbs 2.04 % Molasses 60 mins 1.036
1.00 lbs 8.16 % Briess Rice Hulls 60 mins 1.000
1.00 lbs 8.16 % Fawcett Maris Otter Pale Malt 60 mins 1.038

Hops
Amount IBU's Name Time AA %
0.50 ozs 24.69 Magnum 60 mins 14.00

Yeasts
Amount Name Laboratory / ID
1.00 pkg Denny's Favorite 50 Wyeast Labs 1450

Additions
Amount Name Time Stage
1.00 tsp Cinnamon Powder 15 mins Boil
0.50 tsp Allspice 15 mins Boil
0.50 tsp Ginger Root 15 mins Boil
0.25 tsp Nutmeg 15 mins Boil
0.25 tsp Cloves, Ground 15 mins Boil

Notes
Caramelize 2 x 60 ounce cans Libby's pumpkin at 350 for I hour

Toast Maris Otter at 350 for 30 minutes

www.iBrewMaster.com Version: 2.820



Sent from my iPhone

 

[idigg]

Am I ready for this brew? I have never been so excited to brew, looking forward to fall, such a hot summer.

First time ever washing yeast, I'm going to use US05 and mash at 154/155 for a thicker mouthfeel.

 

[idigg]

Also, my wife rocks, she had all the spices needed and then some

 

[natureboy68]

Brewed a 10gal batch today with jdhiv4! In the swamp cooler now to get to a happy 65*...will report back before Samhain!

 

[shroomzofdoom]

My Samhain variant (with caramelized marshmallows) finished up and tastes awesome. They provided character and the nose of toasted marshmallows, but it's not pervasive and seems right at home in this beer. Can't wait until its carbed. Used WLP002 for its tight trub and clear finish.

 

[idigg]

Brewing this tomorrow (Friday), took off of work for a 4 day weekend, woohoo!

 

[idigg]

Brewing this now, 30min into boil. The 1st running was slow, but the sparge took about 30min even with rice hulls. No biggie, got more than enough for full 6.5gal boil.

Cheers
justin

 

[KingBrianI]

I mentioned it a couple weeks ago but my plan for this year's version of Samhain Pumpkin Ale is going to get the imperial treatment. I'm also going to add a bit of vanilla butter and nut flavoring at kegging to get something along the lines of ST Pumking. The starter of WY1450 is spinning away on the stir plate right now and I bought a sack of golden promise todayso not only will I have enough for this beer, but for lots of sweet golden promise beers in the next couple months!

 

[jasert39]

My version went in the gas today...now we wait. Thanks again for the recipe!

 

[Daryl]

I just tapped my keg that I brewed last winter. It has been aging in my frig since I brewed it. So good! I love this beer!!! Perfect for football season and the fall!

 

[KingBrianI]

I just tapped my keg that I brewed last winter. It has been aging in my frig since I brewed it. So good! I love this beer!!! Perfect for football season and the fall!

Wow, that's patience!

 

[Daryl]

Wow, that's patience!

Yeah...thanks again for this recipe. Have you noticed how many pumpkin brews are showing up on the market lately? I'm excited to try them out and see if they hold a candle to yours! Cheers KingBrian!

 

[bottlebomber]

Wow, that's patience!

I've been forced into patience with mine, since I broke instructions and overspiced it last year. The spices have just now faded to the point where it is good. It's more or less been lagering or about 9 months. It is gloriously clear

 

[KingBrianI]

Yeah...thanks again for this recipe. Have you noticed how many pumpkin brews are showing up on the market lately? I'm excited to try them out and see if they hold a candle to yours! Cheers KingBrian!

Let me know how it stacks up!

I've been forced into patience with mine, since I broke instructions and overspiced it last year. The spices have just now faded to the point where it is good. It's more or less been lagering or about 9 months. It is gloriously clear

Lagered Samhain... You might be on to something!

 

[milesvdustin]

So to make the original recipe a ten gallon batch do I just double everything? Sorry for the noob question I searched the thread and don't know personally!

 

[KingBrianI]

So to make the original recipe a ten gallon batch do I just double everything? Sorry for the noob question I searched the thread and don't know personally!

The original recipe is for 5.5 gallons, so you can double it to make 11. If you double it and only make 10, you'll come in high on gravity and the IBUs will be off.

 

[milesvdustin]

Yeah I meant 11, I always do 5.5 to account for equipment and trub losses. Ten gallons final.

Does one have to use fawcett brand stuff or will any brand of the right grain do?

 

[KingBrianI]

Yeah I meant 11, I always do 5.5 to account for equipment and trub losses. Ten gallons final.

Does one have to use fawcett brand stuff or will any brand of the right grain do?

Any brand will do.

 

[GearJammer]

I mentioned it a couple weeks ago but my plan for this year's version of Samhain Pumpkin Ale is going to get the imperial treatment. I'm also going to add a bit of vanilla butter and nut flavoring at kegging to get something along the lines of ST Pumking. The starter of WY1450 is spinning away on the stir plate right now and I bought a sack of golden promise todayso not only will I have enough for this beer, but for lots of sweet golden promise beers in the next couple months!

What were you going to do to the spices for an imperial version? I was thinking of making this with an OG of 1.075 or so, and using WY1968, but I don't know if the alcohol and malt increase will dwarf the spices.

 

[KingBrianI]

What were you going to do to the spices for an imperial version? I was thinking of making this with an OG of 1.075 or so, and using WY1968, but I don't know if the alcohol and malt increase will dwarf the spices.

Leave the spicing the same if you want a subtle, well-balanced spice. If you want a more over-the-top spiciness, you can up the amounts, but I'm leaving it the same for my imperial samhain ale.

 

[Bamsdealer]

Picked up the ingredients for this today. One issue though... I got a lb of MO separate, but realized they crushed them when I asked for uncrushed. Should I toast them uncrushed or just roll with the MO as is. Thoughts?

 

[bottlebomber]

Picked up the ingredients for this today. One issue though... I got a lb of MO separate, but realized they crushed them when I asked for uncrushed. Should I toast them uncrushed or just roll with the MO as is. Thoughts?

I toasted mine crushed(had no mill at the time). It worked great. If anything it probably enhances the flavor since the flour is toasted too and not just the husk.

 

[idigg]

I'd agree, I did toast my MO unmilled, but it should be fine crushed. Throw it in a brown paper bag and roll it up so no bugs can get in and keep the flavors in, it'll still breath. I can't wait to try this beer in 5 weeks.

 

[Bamsdealer]

Sounds good to me. Really wish I had bought something other than US-05. They didn't have the Denny's Favorite