Autumn Seasonal Beer Samhain Pumpkin Ale

[GearJammer]

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.

Would you increase all the malt proportionately, or just the base malt? I'm going with Maris Otter, and for a 1.080 beer, 11 gallon batch @ 75%eff, I've got 27.5# of base malt! The color still seems to be close to what you have though.

I just had the Shipyard Smashed Pumpkin over the weekend, so I'm inspired to make a big pumpkin beer!

 

[KingBrianI]

Would you increase all the malt proportionately, or just the base malt? I'm going with Maris Otter, and for a 1.080 beer, 11 gallon batch @ 75%eff, I've got 27.5# of base malt! The color still seems to be close to what you have though.

I just had the Shipyard Smashed Pumpkin over the weekend, so I'm inspired to make a big pumpkin beer!

Just increase the base malt. That's what I did for my imperial batch, though it's still in primary.

 

[Bamsdealer]

Would you increase all the malt proportionately, or just the base malt? I'm going with Maris Otter, and for a 1.080 beer, 11 gallon batch @ 75%eff, I've got 27.5# of base malt! The color still seems to be close to what you have though.

I just had the Shipyard Smashed Pumpkin over the weekend, so I'm inspired to make a big pumpkin beer!

I sure hope it was better than their Pumpkinhead. I had one a few years back and couldn't finish it. A Bud Ice, Bud and Bud Light mixed together would have been more tolerable.

 

[GearJammer]

I sure hope it was better than their Pumpkinhead. I had one a few years back and couldn't finish it. A Bud Ice, Bud and Bud Light mixed together would have been more tolerable.

I'm pretty sure I've had that one as well, but the stronger version of these beers might be more tolerable because they are huge on malt and alcohol, and the pumpkin and spices are just lingering there in the background.

 

[OCBrewin]

So.... seems I have a bit of a problem now...

My hydrometer broke on the brew before this one, so I only took OG values. I had some higher than expected efficiencies and ended up with an OG of 1.067. I had a 3 week primary, 2 week secondary, then cold-crashed and kegged. It has been in the keg at 9psi and about 35deg F for about a week now.

I finally got a new hydrometer so I took a sample, degassed it and let it warm up only to find a FG of 1.020!! I thought that it tasted pretty sweet, but this seems too high. Anything I can do now, or should I just leave it be? I took it out of the keezer to let it warm back up, but was also toying with the idea of pitching some Notty in there. Should I?

The recipe was posted previously and is listed below:

EDIT: Looking back, maybe it was the additional 2oz of Crystal 60L and 2oz of Honey Malt, but that seems like trivial amounts....

"So I brewed this yesterday and followed the recipe fairly well. I didn't have all of the grains on hand, but I did have Denny's 1450 and some Magnum. Followed all of the spice, molassas, and pumpkin (sprinkled with brown sugar before baking for some extra caramelly goodness). Here is my grain bill:

5# MO
3# US 2-row (ran out of MO....)
1# Toasted MO
1# Crystal 40L
4oz Vienna
4oz Munich
2oz Crystal 60L
20z Honey Malt

Basically added those small amounts of the last four malts to make up for any nutty/toasty/round flavors that I might have missed by subbing the 8# of GP with 5# MO and 3# 2-row."

 

[GearJammer]

You could thrown some new yeast in the keg, once it's warmed up, but it seems like too much of a hassle to drop a few more points. If it tastes good, roll with it.

I've got a RyePA that stalled out at 1.032...now there's a beer that needs to dry out. But I've made several beers in the 20-22 range, and they tasted great.

 

[weesm]

.....

I finally got a new hydrometer so I took a sample, degassed it and let it warm up only to find a FG of 1.020!! I thought that it tasted pretty sweet, but this seems too high. Anything I can do now, or should I just leave it be? I took it out of the keezer to let it warm back up, but was also toying with the idea of pitching some Notty in there. Should I?
......

Just an idea, but what about making a starter of sorts with a liter or two of the beer an the Notty to see if it does attenuate down farther. That way you would know if there are lots of unfermentables left or the Denny's just pooped out. I've never tried this before, just brainstorming....

I'm curious to know what you end up doing. I have a batch that start at 1.070 but I pitched 1056. About three days into primary and still going strong.

 

[OCBrewin]

Just an idea, but what about making a starter of sorts with a liter or two of the beer an the Notty to see if it does attenuate down farther. That way you would know if there are lots of unfermentables left or the Denny's just pooped out. I've never tried this before, just brainstorming....

That's a pretty good idea! I think I'll just leave it out in the warm for a week or so and see if it drops on its own.... I guess this is kinda a beer that 'slightly sweet' doesn't matter as much in.... Pumpkin pies are sweet afterall....

 

[OCBrewin]

As a side note - the beer tasted fantastic!!! The spice level is right on and, for me, the pumpkin really comes through. I know a lot of people say that they can't taste it, but I (and SWMBO) really can!

 

[KingBrianI]

As a side note - the beer tasted fantastic!!! The spice level is right on and, for me, the pumpkin really comes through. I know a lot of people say that they can't taste it, but I (and SWMBO) really can!

Yeah, I know. Everytime I hear someone say that pumpkin doesn't add anything to a beer I figure they either haven't tried it or have a really crappy palate. Either way, I've stopped wasting my time responding to them. I'm glad you like the beer, despite its high FG.

 

[WarrantedFED]

Yeah, I know. Everytime I hear someone say that pumpkin doesn't add anything to a beer I figure they either haven't tried it or have a really crappy palate. Either way, I've stopped wasting my time responding to them. I'm glad you like the beer, despite its high FG.

I second that! I've made 3 pumpkin brews all using pumpkin, and I wouldn't have it any other way!!!

 

[Mountainlivin]

Anyone use fresh pumpkin? I did a 10 gal batch on Saturday with 10 lbs of fresh pumpkin that my sister inlaw grew. I made a few other modifications and came out to 1.067 OG. I hope it turns out good. Thanks for the recipe.

 

[idigg]

Bottling this tonight, smells delicious!

 

[bottlebomber]

Anyone use fresh pumpkin? I did a 10 gal batch on Saturday with 10 lbs of fresh pumpkin that my sister inlaw grew. I made a few other modifications and came out to 1.067 OG. I hope it turns out good. Thanks for the recipe.

What kind of pumpkin? Any kind of Jack'o lantern pumpkin is going to have watery flesh and a very poor flavor. Only specific pumpkins are suitable for eating. Actually butternut squash does better than pumpkin in most recipes calling for the former. Hopefully it does turn out good being that you have 10 gallons of if.

 

[Mountainlivin]

It is a beautiful food specific pumpkin. The type that when you cut it open a wonderful aroma fills the room. The fermentation is complete. FG is 1.020 with a 6.7ish% abv. The sample is very cloudy even after cold crash. The spice is very prominent in its uncarbed state. I think it will be tasty with a little age and bubbles 

 

[Paramecium]

Brewed this up last week. Pulled a sample after 6 days. Looking pretty nice.

 

[Aschecte]

I really have to brew this again, knee problems have slowed me down and I'm behind schedule. This was easily one if the best beers I've brewed as well as being one of the few beers I stayed true to recipe. A year after brewing this it has still been on my mind. again great job KbrianI !!

 

[jscovill]

I did this one up as my fourth ever all-grain batch. I have to say it has turned out to be my best so far! Just the right a amount of spicyness and a bitterness that doesn't linger for too long. Beautiful color!

 

[weesm]

I just racked my batch over to a keg, chilled, fined, and tasted a sample pint. Great biscuity malt flavor but it's really clovey right now. I hope the spice level drops a bit more in the next few weeks. I used a tbsp of premixed pumpkin spice that included clove, ginger, etc.

Has anyone else experienced this to and how long did it take to drop off. Also, is it better to age a beer at cellar temps? 50-55F? Maybe it would speed up the process or should I keep it colder?

 

[KingBrianI]

I just racked my batch over to a keg, chilled, fined, and tasted a sample pint. Great biscuity malt flavor but it's really clovey right now. I hope the spice level drops a bit more in the next few weeks. I used a tbsp of premixed pumpkin spice that included clove, ginger, etc.

Has anyone else experienced this to and how long did it take to drop off. Also, is it better to age a beer at cellar temps? 50-55F? Maybe it would speed up the process or should I keep it colder?

Aging should definitely reduce the spice level and a cooler aging may help speed the process. I don't recommend using those premixed spices for just this reason, you can't be sure what kind of ratios you're getting. But I can understand not wanting to buy 5 different bottles of spices just to brew a beer. Give it a couple weeks and I bet the clove will have dropped down some. Hopefully, it's enough to make the beer enjoyable.

 

[KingBrianI]

By the way, if anyone is interested in how my imperial version came out, I'm drinking some right now. It's really nice. If you remember, I took the recipe and added enough golden promise to get the og to like 1.078 or something. I then added 1/8 teaspoon of McCormick Vanilla Butter and Nut extract at kegging. The result is a really decadent pumpkin ale along the lines of Southern Tier's Imperial Pumking, but with more malt complexity, more body, more pumpkin flavor and a slightly darker color. I'm entering it into a local comp to see what the judges think. I'm pretty sure it is going to blow their minds!

 

[OCBrewin]

Wow - I am still 'aging' my original recipe. I just haven't gotten it into rotation in the 3 tap keezer yet and wanted to save enough for Halloween.... Hmmm. Maybe I should brew another batch this weekend.... King - what is your grain to glass time on this brew?

 

[weesm]

Great to hear about the imperial version! Thats a definite version of this brew I would try next year.

 

[KingBrianI]

Wow - I am still 'aging' my original recipe. I just haven't gotten it into rotation in the 3 tap keezer yet and wanted to save enough for Halloween.... Hmmm. Maybe I should brew another batch this weekend.... King - what is your grain to glass time on this brew?

Haha, it's been 3 weeks and a couple days since I brewed this last batch and I'm drinking it right now. It's not completely carbed yet, but tastes great. I've found that when I pitch a proper amount of healthy yeast, and control fermentation temperatures with an iron fist, I can go from grain to glass in less than 3 weeks. My current fermentation schedule is typically 7 days at ferment temps (usually low 60s controlled by a temperature controller attached directly to the fermentation bucket in a chest freezer) then a crash cool to between 32 and 43 degrees for another 7 days. Then I keg it, and let it start to carbonate at serving pressure (or sometimes slightly higher if I'm impatient). I'll be drinking and enjoying it within a week in most cases.

 

[rexbanner]

Wow - I am still 'aging' my original recipe. I just haven't gotten it into rotation in the 3 tap keezer yet and wanted to save enough for Halloween.... Hmmm. Maybe I should brew another batch this weekend.... King - what is your grain to glass time on this brew?

If it makes a diff, my pumpkin ale recipe is very similar and I am drinking it right now 7 days later. It is one of the best beers I've tasted. I used about 1/3 of the spices and 1968 yeast. Fullers strain is fast.

 

[OCBrewin]

My current fermentation schedule is typically 7 days at ferment temps (usually low 60s controlled by a temperature controller attached directly to the fermentation bucket in a chest freezer) then a crash cool to between 32 and 43 degrees for another 7 days. Then I keg it, and let it start to carbonate at serving pressure (or sometimes slightly higher if I'm impatient). I'll be drinking and enjoying it within a week in most cases.

Cool. I got my first dedicated fermentation freezer set up about a week ago. I used to unhook the kegs from the keezer, pull them out, reset the temp to fermentation temps and then reverse the process every time I wanted to serve. Controlling these temps (60-65) for most of my beers has really sped up my process too. I keep sneaking samples of the Samhain and its def. getting better and better. This is one that can really stand up to some mellowing and aging - even if it doesn't need it. I am thinking of dosing the keg with 1 tsp of homemade vanilla extract (bean steeped in vodka for 3 weeks) to really bring home the pumpkin pie flavor.

Looks like imperial is next.

 

[Mountainlivin]

I kegged 5 gal, and bottled the rest 4 days ago. I just cracked open a bottle to see how it is coming along and Wow! My friends and family are going to love me. Thanks! I don't know if this will last until Thanksgiving.

 

[weesm]

Just made some pumpkin beer floats with vanilla ice cream and this beer. So awesome! Talk about a SWMBO killer!

 

[KingBrianI]

Just made some pumpkin beer floats with vanilla ice cream and this beer. So awesome! Talk about a SWMBO killer!

Hows the clove flavor coming?

 

[jscovill]

Laying here working on a bottle of Blue Moon pumpkin ale. Saw it and had to try it for the sake of comparison. Gotta say, mine is better!