Schlafly Pumpkin Ale clone attempt... sorta

[Swiller]

It just seems weird that you seemed to join just to say that you arent going to give a recipe that you have. The info that you gave is a helpful guide and hopefuly you can enjoy your time on these forums as a contributer and a reader.

FYI you can't change the title on this forum.

Well perhaps you're all jumping to conclusions that I've never been on this site before simply because my profile states 1 post.

It's a shame everything has to result to some kind of drama. Yes, I choose not to post the recipe for my own reasons; however I provided good information to help formulate a much closer "clone."

I wish people could say thanks instead of pointing out something obvious and thinking it's a conspiracy. I've already started regretting providing what info I have due to the lack of appreciation—seems to be a trend around here... I'll go back to not posting anymore.

FYI... Titles can be change by the admins.

 

[DudzTx]

I made this recipe last weekend. the taste seems great. didn't quite hit our numbers but that's due to amateurism. I know where we made our mistakes and can correct going forward. one brew at a time. Really looking forward to this. will keep everyone posted on the progress.

 

[mister704]

So mine is literally AWESOME. Its like nothing I have ever tasted.

1. Pitched 1.5L WLP500 starter at 62F and let it raise up to 65F by itself.
2. Once at 65F, had it sit there for 7 days
3. Now that fermentation is wrapping up, I increased it to 68F for 2 day
4. Now she is at 70F. She will be there for 2 days. And continue to do the same until 74F where she will sit for a week.

Starting OG = 1.080
Testing OG after 7 days at 65F = 1.019

(1.080-1.019) x 131 = 7.99% abv

So I am already at 8% and I am pretty sure it is going to increase seeing that as I have been raising the temp, I have definitely started hearing more blow-off tube action.

 

[mister704]

UPDATE!!!

Checked it today and racked it to secondary. Fermented all the way down from 1.080 to 1.015 making it 8.5%. And I am so happy I chose to go with the WLP500 yeast as it gives it a taste like I have never had.

Pure Awesomeness!!

 

[BrotherMalcolm]

You suggested that they use a different technique for pumpkin (squash) additions - any further info there? Different how? Boiled? Secondary? Etc?

Someone also suggested somewhere they used pumpkin juice....

The recipes on this thread aren't clones. They're off on several things. I'm sure they result in a good beer, but I can say with certainty they're not clones.

They don't use MO they simply use 2 row.
The Munich ratio is way off
They only use crystal 60L
They use table sugar to bump up ABV as well as thin the beer for this malt heavy beer

The spices are added on the cold side using a special technique to get a crisp spice profile. It also allows more surface contact to the spices. But other methods can get something close.

The main spice is cinnamon by a lot. Then nutmeg, and clove.

Is all dry spices, and the cinnamon is used whole to avoid pectin

And the technique they use for the pumpkin addition is different too

The 60min hop schedule is correct. There is no hop character in the beer. It's simply a balancing bitter addition.

And they simply use a clean American yeast like chico

I have a clone recipe. Out of respect for the brewery, I have no desire to post it. But that info above should help you get closer.

 

[MasterOfNone]

Swiller, I appreciate your input and your honor in not posting the exact clone.

Has anyone tinkered with this recipe in light of Swiller's input? I'm still inexperienced in judging recipes, but was hoping to get as close to the Schlafly as possible.

 

[Redtab78]

Sorry for dragging back an old post...but I'm confused on the pumpkin part.

Do I just open the can and pour it into my mash and stir, or do I bake it first (as in other recipes I have seen for pumpkin beer)