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

[BrewMeThatBeer]

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.

Yuri, regarding the biscuit and wheat grains. Can those be steeped even though they're usually mashed? I'm assuming we're steeping them just to get body/complexity/etc. instead of fermentables. Is this right or am I missing something. A few of the different malt resources I've read say that biscuit and wheat are to be mashed only.

Thanks. I'm planning on brewing this this week!

 

[Yuri_Rage]

Yuri, regarding the biscuit and wheat grains. Can those be steeped even though they're usually mashed? I'm assuming we're steeping them just to get body/complexity/etc. instead of fermentables. Is this right or am I missing something. A few of the different malt resources I've read say that biscuit and wheat are to be mashed only.

Thanks. I'm planning on brewing this this week!

Steep them as written. Biscuit works great as a steeping grain in small quantities. The flaked wheat will add protein and some head retention.

If you're worried about starch/conversion, substitute a few ounces of Vienna or 6-row for a bit of the biscuit malt. I've never had a problem with this beer clearing.

 

[BrewMeThatBeer]

Steep them as written. Biscuit works great as a steeping grain in small quantities. The flaked wheat will add protein and some head retention.

If you're worried about starch/conversion, substitute a few ounces of Vienna or 6-row for a bit of the biscuit malt. I've never had a problem with this beer clearing.

This is slightly off topic, but as an experienced brewer, I'm sure you could offer guidance. Assuming you're using brewing software to come up with a recipe (Promash), would you suggest changing the recipe in the software to show these malts as giving of no fermentables? Right now I have them in my calculations, but they're in there under their default setting, which I'm assuming is that the program is taking them to be properly mashed, etc to create fermentable sugar.

I just don't want to be expecting a higher OG than what I'll ACTUALLY get due to the fact my software is assuming the sugars will be properly extracted, when in reality I'm using them solely for body/complexity/etc.

I hope this makes sense!

 

[nvrlateinz28]

Yuri,

I read somewhere back in this thread that you said to use the canned 100% pure pumpkin instead of the pumpkin pie filling mix.

Could you explain why that is a bad idea? I am guessing it would be way too much pumpkin pie taste in the beer?

I am looking to brew a "pumpkin pie in a bottle" beer that is really sweet.

 

[Yuri_Rage]

BrewMeThatBeer, no. I would leave the calculations alone. You will get some gravity points from steeped grain.

nvrlateinz28, I don't recommend pumpkin pie mix because it could contain egg, binders, thickeners, or other undesirable ingredients. The spices add A LOT of flavor to this beer. I know the amount seems small, but a little goes a long way. If you want a sweeter beer, backsweeten to taste with Splenda or lactose (unfermentable sugar) after fermentation is complete.

 

[Jwash1705]

Yuri
If I wash this yeast what beers could I use it with? I thought I remembered reading you should stick with a similar style if washing. Also, would it be ok to let in primary for 2-3 wks the rack to keg and purge with co2 for final clarifying?

 

[Yuri_Rage]

I recommend not washing this yeast. The trub will be thick with pumpkin, and it will be tough to get clean yeast out of it.

If you manage to save some yeast, brew an English ale - mild, bitter, brown, etc.

 

[zeoalex]

I think that i'm going to do this brew when I arrive back at school next week...I just want to be clear, the "clearing" stage where pumpkin spice is added is the stage between primary and secondary (or bottling, depending on how impatient I decide to be)?

also, has there been any discussion to using real pumpkin instead of canned pumpkin?

 

[strangebrew55]

Yuri,

I Just brewed a batch last thursday, it's still in the primary and It fermented very nicely. I did add a few cups of rice hulls into the mash so that the pumpkin would be easier to work with. Everything mashed perfectly. I did use an american ale Wyeast pack and made a starter a few days before brewing. My concern is that it may have fermented a few degrees higher than the recommended 68-73 F the packet had stated. It was at about 75-78 F. What's your opinion about my choice of american ale yeast for this recipe? and do you think I will have off flavors because of the temperature difference during fermentation?

Thanks

 

[Yuri_Rage]

I avoid the term "secondary" because it can be confusing. This beer does not call for a "secondary fermentation" (where more fermentables or higher attenuating yeast are added). Should you choose, you can rack it to a different vessel (bright tank) after fermentation is subsided, but in no case are you affecting a secondary fermentation if you follow the recipe.

Long story short, by "clearing stage," I mean what most homebrewers inaccurately call "secondary." If you want to debate my use of terminology, please start a new thread.

There is plenty of discussion about using real pumpkin. Some claim great success with pie pumpkins or acorn squash. I use the canned stuff because it's simple, easy, and effective.

As for fermenting warm, American ale yeast is a decent choice. It tends to be fairly clean, so if you can't control the temp, that's the way to go. You may notice some fruity flavors and possibly even some fusel alcohol "burn" depending on the conditions.

 

[BrettV]

Yuri, I would very much like to brew this (and soon, seeing as it's already a bit late for a pumpkin) but I have 2 questions:

Could you potentially just leave it in the primary for the entire 7 weeks, and just add the spice tea after the first week when activity has died down? I know the debate about whether to rack to a secondary/bright tank rages on, but in your opinion would it affect the beer to leave it in the first vessel?

Secondly: When I transfer from my brewpot to my carboy, I generally try to strain a lot of the gunk out so there's less trub. Is the mashed pumpkin's flavor imparted during the boil, or does having it in the fermenter add something to the character? Basically I'm asking if I can strain most of the pumpkin out before it ends up in the carboy.

 

[jdauria]

Brewing 6 gallon version this weekend after searching 8 stores in 6 different towns on the South Shore of MA last weekend trying to find freaking canned pumpkin! Of course found it store #8 which just happened to be 2nd closet to my house! LOL! Wound up with 2 cans of Libby's and two cans of One-Pie.

 

[Yuri_Rage]

I don't think you'll do much harm by leaving this one on the trub for 3-4 weeks. I prefer it very fresh and have put it on tap as early as about 15 days after brewing. The flavors become melded, and IMHO, muted after several months, so I prefer not to cellar this beer.

Strain to your heart's content. You'll still have a big pile of trub. The pumpkin solids become very fluid in the hot mash/boil water, and there's no way you'll strain them all out. They settle eventually.

 

[nvrlateinz28]

Whatever you do, don't get Pumpkin Pie filling. Pure pumpkin puree.

Why not? Did you try it and it turned out bad?

I looked at the ingredients for libbys easy pumpkin pie mix. Pumpkin, sugar and spices were all I saw.

 

[lumpher]

i'm going to brew it this week again. brewed it last year, and took it to a halloween party. went over very well. this year, it's mine

 

[Yuri_Rage]

Why not? Did you try it and it turned out bad?

I looked at the ingredients for libbys easy pumpkin pie mix. Pumpkin, sugar and spices were all I saw.

If that's the case, and there are absolutely no binders or filler ingredients, then it should be ok. I still recommend brewing the recipe as published, as I (and others) have had great success with it. However, it's your beer, and if you like the canned pie filling flavor, and the ingredients are as simple as you claim, then there's no reason not to use it.

 

[strangebrew55]

Took a gravity reading today and a little taste... gravity is at about 1.018 I'll wait another two weeks until it reaches final of 1.015. it tasted great it was a little bitter though I'm wondering if it will mellow out after two weeks and if the spice will continue to come through like it is right now? any idea why it may be so bitter? I used the correct amount of hops.

 

[Yuri_Rage]

Perceived bitterness varies quite a bit with water chemistry. If you have hard water, that may be the chief cause. Otherwise, it's just the nature of young beer. Let it rest for a bit and carbonate it.

 

[lumpher]

Took a gravity reading today and a little taste... gravity is at about 1.018 I'll wait another two weeks until it reaches final of 1.015. it tasted great it was a little bitter though I'm wondering if it will mellow out after two weeks and if the spice will continue to come through like it is right now? any idea why it may be so bitter? I used the correct amount of hops.

never try to judge how a beer will taste from the fermenter. it'll age out. the various off-flavors will drop out (including the sulfur and the other bitter flavors), and once it starts carbonating, the flavor will radically change anyway. the spice will blend in over the next few weeks, and it'll round out and be a great beer

 

[strangebrew55]

thanks

 

[jdauria]

I am using canned pumpkin and plan on cooking it for an hour as suggested. Question I have is can you cook it the night before? Was planning on brewing this Sunday, but where it looks more and more like MA is going to be under water from Hurricane Irene and I brew outdoors, I have to brew Saturday instead, but have limited time that day and knowing that that it could take several hours to drain the mash, was looking for some time savers.

 

[DarkUncle]

Hey all,

Will be doing this one this weekend hopefully. My ingredients are on the FedEx truck enroute.

So my only question now is that since the recipe was updated it is now no longer recommended to add ANY spices to the boil at all? Only during the clearing (secondary) phase as a "tea"?

I may have missed this "tea" term somewhere in this monstrosity of a thread. Are the spices added to a hop bag and simply dropped into the secondary vessel? Or are the spices placed into a hop bag and steeped into hot water like tea and the liquid is thereby poured into the secondary vessel?

If either is the case, are there any worries about sanitizing either the spice ingredients or the liquid "tea" that's essentially thrown right in?

Thanks!

 

[smakudwn]

Yuri do you recommend adding the spice tea to the keg?

 

[Yuri_Rage]

Read the recipe notes in the first post as well as my post on the previous page to answer the last two questions.

 

[smakudwn]

I'm sorry I didn't see anything on the previous page about adding the spices to the keg.

So I guess "clearing time" would be time spent in the keg. Thanks

 

[Jwash1705]

Yuri
I pitched wlp002 with a yeast starter and I have absolutely no activity in the air lock after 3 days. My question is could it be done? And if it is a stuck fermentation should I wait to check gravity until at least a week/2? Sorry if these are rookie questions and thanks for your help.

 

[Yuri_Rage]

I'm sorry I didn't see anything on the previous page about adding the spices to the keg.

So I guess "clearing time" would be time spent in the keg. Thanks

To better answer your question, it depends. If you use a single fermenter and rack directly to a keg, then you may consider adding the spices to the fermenter during the last few days before racking. If you rack to another fermenter or bright tank, add the spices then. I prefer to leave the solids from the ground spices in the bottom of a fermenter, but if a few cloudy pours don't bother you, you can add them when kegging.

Yuri
I pitched wlp002 with a yeast starter and I have absolutely no activity in the air lock after 3 days. My question is could it be done? And if it is a stuck fermentation should I wait to check gravity until at least a week/2? Sorry if these are rookie questions and thanks for your help.

Yes, it could be done. Many ales have the bulk of fermentation done after 3 days. Check the gravity as much as you want. Your beer won't be ready to move until at least week two.

See this post (among many others like it):
https://www.homebrewtalk.com/f163/no-fermentation-234665/#post2767938

 

[teetee523]

I apologize ahead of time if this has been discussed, I looked at alot of the earlier pages and then the last few pages but couldn't seem to find an answer. For the extract recipe, it seems like a full boil, is this correct? We only can do a 3 gallon boil with our equipment and then usually add water to the fermenter, would this work with this recipe? Thanks in advance.

 

[strangebrew55]

Yea it works, I brew all my beers in 3-3.5 gal batches then add cold water to the rest of the wort to get the desired amount. It's a better method because you can add cold water to the wart to help it cool faster before pitching your yeast.

 

[AR-Josh]

Yea it works, I brew all my beers in 3-3.5 gal batches then add cold water to the rest of the wort to get the desired amount. It's a better method because you can add cold water to the wart to help it cool faster before pitching your yeast.

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: