Autumn Seasonal Beer Thunderstruck Pumpkin Ale (AG and Extract versions)

[teetee523]

I do the same thing and I also just brewed a pumpkin ale 2 weeks ago. 3 gallon boil and topped it up with cold water to 5 gallons. Took the first taste/gravity reading after fermentation and it is AWESOME!!!!

DO IT!!!!!!!! :rockin:

Great! Thanks for the above replies. Did you brew this particular pumpkin recipe? It looks delicious, excited to try!

 

[Tizzomes]

I plan on buying the ingredients for this brew next week and want to do the extract version. So I usually make 5g batches could someone break down the steeping grain changes for me. THANK YOU! !

 

[Yuri_Rage]

The volume issue comes up a lot. The reason I made a 6 gallon recipe is to overcome the inevitable massive pumpkin trub. If you want 5 gallons of beer into bottles or a keg, you pretty much need to brew 6 using this recipe.

 

[Tizzomes]

The volume issue comes up a lot. The reason I made a 6 gallon recipe is to overcome the inevitable massive pumpkin trub. If you want 5 gallons of beer into bottles or a keg, you pretty much need to brew 6 using this recipe.

You got it, time to finish the keg kettle conversion I put aside I guess cheers.

 

[jww9618]

Why is the amount of spice added to clearing a lot less in the AG version than the extract version. It seems like 1.5tsp for 15 gal isn't very much. Are you really getting that much pumpkin flavor out of the mash?

 

[Jwash1705]

The 15 gallon recipe calls for 1/2 Tbsp not tsp.

 

[Jwash1705]

The 15 gallon recipe calls for 1/2 Tbsp not tsp.

Negate my response..

 

[Yuri_Rage]

Because spices are strong. It takes very little to get a big effect.

 

[CoalCracker]

Would it be ok to add half of the pumpkin to the mash then the other half into the boil? Minimize the amount of pumpkin in the mash.

 

[jww9618]

Would it be ok to add half of the pumpkin to the mash then the other half into the boil? Minimize the amount of pumpkin in the mash.

That's what I plan on doing.

 

[russellqwerty]

This will be my next batch.. I am going to have to scale down the extract recipe to 5 gallons, unless someone else has done that and can post it.

 

[duckmanco]

Brewed the 6 gallon extract batch today and man o man did that gravity sample taste good!! For the smells of fall alone at the end of summer this beer is worth brewing. I added the baked canned pumpkin right into the 60 min boil with no bag and dumped all of it into the primary. Pitched safale s-04 dry (first time sprinkling) onto 63 degree wort. This is my first time with this yeast, figure I'll let it rise to 68 on it's own and then hold there for 4 days or so, then let it rise to room temp to clean up.

So far Yuri, one hell of a recipe.

 

[Yuri_Rage]

This will be my next batch.. I am going to have to scale down the extract recipe to 5 gallons, unless someone else has done that and can post it.

Multiply all ingredients x 5/6.

 

[russellqwerty]

Multiply all ingredients x 5/6.

I know the math I was actually just too lazy to do that, thanks though. I'll be brewing this in two weeks

 

[walrusbt]

6 Gallon Extract + Steeping Grains Recipe

Recipe current as of 14 Aug 2011
This recipe has been changed to reflect improvements over the years.
The final volume should be 6 gallons, not 5 as the data above indicates.
The IBUs should be 12-14, not 32.1 as the data above indicates.

6.25 lbs light DME
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Biscuit Malt
4.0 oz Wheat, Flaked
60.00 oz Pumpkin, Canned (Boil 60.0 min)

.75 oz Goldings (5.0% AA 60.0 min) 13 IBU

0.25 tsp Irish Moss (Boil 10.0 min) or one Whirlfloc tablet

Yeast - English Ale (White Labs #WLP002) or Fermentis S-04

Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew.

Steep the grains for 20-30 minutes at about 155°F.

During clearing stage, add a spice tea of 1 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.

There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons.

This is for a full boil, correct? I want to make sure I poout the right amount of hops.

 

[qwist04]

just brewed the extract version a few days ago. i have a five gallon carboy and one gallon carboy so i racked into both (pitching roughly a fifth of the yeast into the one gallon carboy). both seem to be going well, with the five gallon having slightly more airlock activity. two questions:

i wasn't planning to rack into a secondary -- was just going to leave each carboy alone for about three weeks. is that a bad idea? (i think this was addressed earlier in the thread and the consensus was that it's fine.)

and when it comes time to bottle, should i rack the two carboys into the same bottling bucket? or should i keep them separate?

 

[emjay]

just brewed the extract version a few days ago. i have a five gallon carboy and one gallon carboy so i racked into both (pitching roughly a fifth of the yeast into the one gallon carboy). both seem to be going well, with the five gallon having slightly more airlock activity. two questions:

i wasn't planning to rack into a secondary -- was just going to leave each carboy alone for about three weeks. is that a bad idea? (i think this was addressed earlier in the thread and the consensus was that it's fine.)

and when it comes time to bottle, should i rack the two carboys into the same bottling bucket? or should i keep them separate?

I would taste them first to make sure neither is infected or otherwise off, but I would personally blend the two.

 

[Hobnob]

Yuri, I'm brewing your AG version of this today. I'll let you know how it turns out!

 

[Yuri_Rage]

Brewing mine tomorrow or Monday. Gonna use some Vienna this year. I'll post details later.

 

[bad67z]

I'm on vacation for the next 10 day, I have been trying to decide which pumpkin brew goes on the list, decision made.

 

[rebrandsoftware]

Brewed this today, looking good so far. When I was shaking the carboy my hand slipped off the top, the bung shot out, and I was covered in pumpkin bits!

I don't think I lost more than 1/6 gallon but man it was everywhere!

Despite that, this seems like it will turn out well. Looking forward to trying it this fall.

 

[OlRed]

I will be brewing the 6 gallon extract recipe and using a Ale Pale (7.5 gal. i think) for a primary. Will I be needing a blow off tube or does this brew ferment mild enough to be just use an airlock? I will not be making a yeast starter.

Also, exactly when do you add the spice tea? Is it during the secondary or some other time? Thanks for the advice.

 

[lex990]

I am brewing the 6 gal extract on Tuesday. I was thinking about adding 30 oz of roasted pumpkin at 60 min. And 30oz at 30 min. Would this help on keeping fresh pumpkin flavor or should I just add all at the beginning?

 

[Yuri_Rage]

Made this year's today. The 15 gallon all grain recipe:

17 lbs Maris Otter
4 lbs Vienna
2.5 lbs Biscuit
4.5 lbs C60
0.5 lbs Special B
1 lb Wheat
145 oz Libby's canned pumpkin, baked at 350ºF for an hour

Mashed at 158ºF for an hour (including the pumpkin)

2.25 oz Tettnang at 60 minutes (the whole boil)

1/2 Tbsp Pampered Chef Cinnamon Plus at flameout

S-04 yeast

Wort tasted great...can't wait to keg it!

Tip - disperse the pumpkin into the strike liquor before doughing in. Add 2 lbs rice hulls. Then add the grain. Lautering was fast and easy this time!

This year's recipe isn't significantly different from the original, and most of the changes are due to the fact that I didn't take stock of my ingredients before I committed to a brew day. I did intend to add some Vienna this year, but otherwise the substitutions were results of my lack of inventory. Based on the consistency of my mash temp (not the recipe alterations), I expect this year's to be the best yet. Some of my previous batches were drier than I intended, likely due to heat loss in the mash tun.

 

[Yuri_Rage]

I am brewing the 6 gal extract on Tuesday. I was thinking about adding 30 oz of roasted pumpkin at 60 min. And 30oz at 30 min. Would this help on keeping fresh pumpkin flavor or should I just add all at the beginning?

Add it at the beginning with the grain. I think adding it late may contribute a vegetal flavor.

I will be brewing the 6 gallon extract recipe and using a Ale Pale (7.5 gal. i think) for a primary. Will I be needing a blow off tube or does this brew ferment mild enough to be just use an airlock? I will not be making a yeast starter.

Also, exactly when do you add the spice tea? Is it during the secondary or some other time? Thanks for the advice.

A blowoff may be necessary...mostly depends on how warm you ferment. The warmer, the more violent.

Using the spice tea method, add them when you rack the beer for the last time.

 

[BrewAlchemy]

If I were to use whole pumpkins and puree it myself, what is the type of pumpkin recommended?

 

[Yuri_Rage]

Pie pumpkin or butternut squash

 

[BrewAlchemy]

ok, someone said sugar pumpkin, but butternut pumpkins are cheap around here i might just go with that, how many you think whould be good?

 

[Yuri_Rage]

I think sugar pumpkin and pie pumpkin are synonymous, but I'm no squash expert. If I were to use whole pumpkins or squash, I think I'd buy one per 5 gallons. I think someone else here has used whole pumpkins and my base recipe - search the thread a bit to see what others have said.

 

[CoalCracker]

Made this yesterday. 10 gallons worth. Used 120oz of pumpkin. Put half in the mash, half in the boil. Easy lauter with the rice hulls. Hit the numbers dead on. Was a pretty good day. Can't wait to add the spices.