Autumn Seasonal Beer Samhain Pumpkin Ale

[smagic14]

Does this molasses



work and if so how did you measure out .25 lbs of it?

 

[+HopSpunge+]

It was a while back when I made mine. But I am pretty sure thiers a net. Wt. In oz. on the bottle somewhere. Just do the math.

 

[StoutNoDoubt]

It was a while back when I made mine. But I am pretty sure thiers a net. Wt. In oz. on the bottle somewhere. Just do the math.

How did it turn out?

 

[+HopSpunge+]

Great I happen to be drinking one now. Very easy drinking, smooth, velvety,yummy goodness.

 

[spam_and_eggs]

Brewed this one week ago and followed everything except I used S-04 for the first time. Looks like it's clearing up decently. Went from 1.055 to 1.013 so far. I'm not the biggest fan of pumpkin beers (I'm brewing this for a Thanksgiving party) but I do really like the spices and the amounts of them. 2 more weeks in primary, 3 more in bottle. This should turn out pretty nice. Thanks for the recipe!

 

[StoutNoDoubt]

Going for 2 weeks in secondary

 

[ShottyJohnson]

Just poured my first(and second) pint of this. It is still hazy from force carbing and hopefully will clear up well. I added more spice during the boil with each hop addition. The spice level is present but thankfully not overpowering. The malt is perfect, nice body and unbelievable head retention(45 minutes and like a guinness) . The pumpkin is definitely present and makes the beer. I am happy I made a 10 gallon batch.

Thanks KingBrian! Another winner! I will post a picture soon.

 

[Munkee915]

I wanted to brew this this weekend, but couldnt find caramalt or golden promise. I got maris otter instead and I read that carapils was a good sub but i think i got the wrong kind (dextrine malt) and its already mixed into my grain bill. I can still get 1lb of crystal 10 and throw it in but will the carapils have an affect on the end product?

 

[KingBrianI]

I wanted to brew this this weekend, but couldnt find caramalt or golden promise. I got maris otter instead and I read that carapils was a good sub but i think i got the wrong kind (dextrine malt) and its already mixed into my grain bill. I can still get 1lb of crystal 10 and throw it in but will the carapils have an affect on the end product?

Carapils is much lighter and has much less flavor that the british caramalt I use in this recipe. Having said that, using carapils won't create a bad beer, it just wont have quite as much of that caramally toffee flavor and the beer may be slightly lighter in color. If you could find a british light or medium crystal, throwing in about a half a pound will help you get those flavors and that little bit of extra color. But just going with what you already have mixed up should be fine too.

Cheers!

Brian

 

[Munkee915]

I found caramalt in the next town over where my in laws live. They are coming to visit tomorrow so i'm going to have them bring me some.

The idea of your imperial version intrigued me so I think im going to up my maris otter to 11lb and add the 1lb of caramalt. Hopefully it turns out.

 

[StoutNoDoubt]

I just poured my first glass this morning after force carbing it and I must say this is definitely a tastey brew. It's a little hazy but doesn't matter to me. It may be a bit different than what y'all be experiencing taste-wise as I used 2 cups of brown sugar rather than molasses to save $$$. It still came out great to say the least. I will be making this beer again next fall. CHEERS!

 

[StoutNoDoubt]

 

[Ilan34]

Has anyone had issues with carbonation in bottle conditioning with Dennys? This tasted fantastic going into the bottle, but after four weeks it's only got a little carbonation in it, and no head at all.
I primed to 2.5 volumes, stirred well, stored them at 68-69 degrees. I'm at a loss!

 

[smijo]

How long has everyone been keeping this in the primary?

 

[StoutNoDoubt]

How long has everyone been keeping this in the primary?

i did primary for one week and secondary for two weeks. After that, I just legged it. Turned out quite nice.

 

[StoutNoDoubt]

i did primary for one week and secondary for two weeks. After that, I just legged it. Turned out quite nice.

kegged not legged lol

 

[spam_and_eggs]

How long has everyone been keeping this in the primary?

I'm bottling this weekend and it'll be 3 weeks in primary. Tastes pretty good so far!

 

[smijo]

It's been in the primary two and a half weeks, and I think it's time to bottle!

 

[StoutNoDoubt]

Still enjoying this one. Tastes so good. Could easily be a summer beer!

 

[Munkee915]

So i did this over the weekend but had a few missteps. Like I said before I got 1lb of carapils instead of caramalt, and upped my grain bill by 3lbs of golden promise and the 1 lb of caramalt i missed the first time to shoot for an OG of 1.078. My thermometer was eratic and showing mash temps between 152 and 167 so im not sure where i really was as it turns out my thermometer was way off and showing bad temps even at room temp. My pre boil OG was 1.048. I accidentally added the molasses at 60 min instead of 10. My final OG was about 1.051. Tastes good going into the fermenter so im sure the final product will be fine. thinking of adding a bit of molasses along w/ vanilla butter and nut extract to secondary for a week before bottling.

 

[smagic14]

Was a great brew day and even better tasting day!

 

[StoutNoDoubt]

I'm officially all out I could make some more!

 

[smijo]

I made a batch of this back in October and it wasn't drinkable right away. Something was off about it. I left it in the basement until last week and I cracked one open. It was super clear, and smelled of pumpkin, but it was a little sour. There isn't a pellicle forming in any of the bottles or anything though. Anyways, it's absolutely delicious. I never thought a sour pumpkin beer would be any good. The problem is that I don't know where bacteria was introduced. Possibly in the bottling bucket because kegged beers off of the system have been fine. I'll be brewing this beer again to see what happens next time.

Maybe it's time to purposely turn this recipe sour.

 

[novafire]

I made a batch of this back in October and it wasn't drinkable right away. Something was off about it. I left it in the basement until last week and I cracked one open. It was super clear, and smelled of pumpkin, but it was a little sour. There isn't a pellicle forming in any of the bottles or anything though. Anyways, it's absolutely delicious. I never thought a sour pumpkin beer would be any good. The problem is that I don't know where bacteria was introduced. Possibly in the bottling bucket because kegged beers off of the system have been fine. I'll be brewing this beer again to see what happens next time.

Maybe it's time to purposely turn this recipe sour.

I sometimes get a sour note from using pumpkin. Especially when the beer finishes drier than I'd like.

 

[mhayes]

I liked your general idea, but I wanted to put my own spin on things. I made a 10 gallon batch. I used 16lbs of leftover Holloween pumpkins that I roasted. My 10 gallon cooler will not hold all the grain and the pumpkin, so I mashed the pumpkin up and boiled it separately. I got 4 gallons of pumpkin wort that I added to the boil. I used a strainer to get it all out. I added amber Belgian candi sugar (2lbs) to the boil.

I cold conditioned the beer after fermentation, and it cleared up nicely. The spices are there but what you taste is malt and pumpkin, not an overwhelming spice profile. My suggestion is to load up the pumpkin like crazy.


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[Heff]

I'm want to try this recipe but my set up is BIAB. I have a little concern with the pumpkin plugging my bag and not letting all the sugars out. does anybody have some suggestions or thoughts?

 

[spam_and_eggs]

I feel like it shouldn't be a problem for BIAB. If it works with normal lautering it seems like it should work with a bag. If you don't already, you may want to sparge your BIAB just to make sure you get the sugars out. And use a finer crush. I forgot to ask my LHBS to double crush on my last BIAB brew and my efficiency dropped almost 15%. It turned my expected 4.2% session IPA in to a VERY VERY session IPA


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[Heff]

Ok thanks I'll rember that.

 

[kvedderman]

What molasses did you use? I have a green label one and a yellow labeled one.
Green=robust yellow=original... We use the robust to make gingerbread cookies and it is Fantastic!! So i'm thinking that one..

thanks for posting this it looks delicious!

 

[mhayes]

I would just mash the pumpkin separately and use a big strainer to get the wort out. A side benefit of this is that you can put the pumpkin in a casserole dish and bake it later for your supper. More or less, when you are doing a pumpkin beer you have to do a double mash. As for molasses, I use the yellow kind that you can get at the regular grocery store. I'm sure that the dark molasses has a good flavor as well however the idea is to highlight the pumpkin more than anything else. I'm writing this in the month of August now and it is really making me look forward to the cool weather when pumpkins are available.


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