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

[JohnSand]

Mine took a lot longer to be really good. It needed conditioning. Let us know how it works out.

 

[maurtis]

Going to BIAB brew this one this weekend. What would be a good water chemistry profile? I use the Bru'n Water spreadsheet to get my numbers.

And what is a good temp to ferment at if using WLP002 as stated in the original recipe? I see on the Whitelabs website it is listed as optimal from 65-68, so thinking around 66 degrees?

 

[fellatamas182]

Has anyone tried adding some bourbon soaked chips to this? Just curious as I made it and happened to find one from last year taste is still there but not as aggressive was thinking a bit of bourbon, not much, could make this beer a very interesting BA spiced beer....comments?

 

[brewski09]

Going to BIAB brew this one this weekend. What would be a good water chemistry profile? I use the Bru'n Water spreadsheet to get my numbers.



And what is a good temp to ferment at if using WLP002 as stated in the original recipe? I see on the Whitelabs website it is listed as optimal from 65-68, so thinking around 66 degrees?

Treat wlp002 as you would any other yeast. Pay special attention to finishing out fermentation as it likes to floc early sometimes. If you can keep it going it's a true beast fermenter. I used to target 70f with it and didn't have any issues.

 

[copper2hopper]

Anyone else experience an unexpected mash pH being really low on this? I built up my water on a quick whim using Brun Water from distilled water. No need to go into detail on what what I added or how low I got. I just wanna know if anyone has experienced a low mash ph on this and what flavor side effects they had from it if they did. I must say this smells amazing going into the carboy.

 

[corypedia]

Treat wlp002 as you would any other yeast. Pay special attention to finishing out fermentation as it likes to floc early sometimes. If you can keep it going it's a true beast fermenter. I used to target 70f with it and didn't have any issues.

I've done two batches of this in the last three weeks. i used both the s-04 and the wlp-002. for the s-04 i fermented at 70* and it's quite dry.

i used 002 in my second batch and decided to start fermentation at 62* and step it up 2* every 5 days until maxing at 68*.

While still early, i much prefer the lower starting temp and 002. Not really an apples to apples comparison given the difference in temp, but i'd definitely start lower than higher.

 

[corypedia]

I'm curious on when ppl are adding the spiced tea. I have my second batch winding down it's primary fermentation and was thinking of adding the spices now, while there is still small amounts of co2 being produced by the yeast, so when i open up my carboy the co2 will ultimately force out any oxygen that may end up in it.

also, how long are ppl keeping in their primary? i was wanting to avoid racking to secondary and go straight to a keg once done to again, avoid any chance for oxygen to get into the beer.

 

[copper2hopper]

Cory, I'm keeping mine on primary for 2 weeks. It's my standard. As far as my spices went...I did 1.5 tsp at flame out and have a feeling it's gonna be plenty considering how pumpkin pie-y it smelt going into primary. I'm gonna take a sample taste on legging day as soon as primary is done at that two week mark. No secondary for me on this one. If anything I'll just let it age out a week or two in the fridge then connect to gas. We'll see if I can even wait that long

 

[corypedia]

Cory, I'm keeping mine on primary for 2 weeks. It's my standard. As far as my spices went...I did 1.5 tsp at flame out and have a feeling it's gonna be plenty considering how pumpkin pie-y it smelt going into primary. I'm gonna take a sample taste on legging day as soon as primary is done at that two week mark. No secondary for me on this one. If anything I'll just let it age out a week or two in the fridge then connect to gas. We'll see if I can even wait that long

That's kinda what I'm gonna do too. Guess I'll spice today and see how it goes. How large of a batch did you do?

 

[corypedia]

I was thinking of cold crashing in my fermentation chamber to like 40* prior to transferring to my keg. Would this help with clearing it before transfer?

 

[copper2hopper]

I was shooting for a 5 1/2 gallon batch but ended up with 5.75 so that worked out awesome. Yes cold crashing it will help clear it up a lot good call.

 

[corypedia]

So i just steeped my spices for 10 minutes on low on my stove top, cooled and dumped into the wort.

Did a little taste test prior to adding the spices and WOW! I'm blown away i made this myself. EXCELLENT recipe. Can't wait!

SG: 1.069
Current Gravity (near finished): 1.026
ABV: ~5.6%

 

[maurtis]

I've done two batches of this in the last three weeks. i used both the s-04 and the wlp-002. for the s-04 i fermented at 70* and it's quite dry.

i used 002 in my second batch and decided to start fermentation at 62* and step it up 2* every 5 days until maxing at 68*.

While still early, i much prefer the lower starting temp and 002. Not really an apples to apples comparison given the difference in temp, but i'd definitely start lower than higher.

Thanks for the tip. My LHBS was out of WLP-002 so I used S-04, fermenting at 64 degrees. I wish I either had a larger fermentation chamber or an additional one, but my current one can only fit one 5 gallon batch at a time. I would love to be able to do two batches at once to get some more variety in. Usually half of my batches get gifted to friends and family, so just enough left for personal consumption while the next batch is going, LOL.

 

[Yuri_Rage]

Ok, I picked up grains for this and when I got home the LHSS sold me CaraAmber and I was wanting biscuit... Is that essentially the same??

I'm probably a bit too late on the response, but they are very different malts. I've successfully substituted Vienna for Biscuit in this recipe and others.

Generally, avoid using a "Cara-" malt in place of a toasted base malt. However, I don't think a pinch of Cara-Amber sounds bad for this recipe. It'll darken the color and perhaps add some richness.

 

[TrustyOlJohnson]

I'm probably a bit too late on the response, but they are very different malts. I've successfully substituted Vienna for Biscuit in this recipe and others.



Generally, avoid using a "Cara-" malt in place of a toasted base malt. However, I don't think a pinch of Cara-Amber sounds bad for this recipe. It'll darken the color and perhaps add some richness.

Thanks Yuri.. I appreciate the response.. Jus so happens Im mashing in 9 am tomorrow morning.. Another 10 gallons to be made!

 

[madcore]

So before I brew it's been forever since I didn't do a all grain but is everyone still using the set up from the first post?

 

[Yuri_Rage]

So before I brew it's been forever since I didn't do a all grain but is everyone still using the set up from the first post?

Yes.

 

[TrustyOlJohnson]

A 10 gallon batch into the mashtun..
Baked the 120 oz of pumpkin at 350 for 60 min

Using a pound of rice hulls with
12 lbs 2 row
4 lbs caramel 60
2 lbs Caraamber
1 lb Carapils
1 lb flaked wheat

Mash at 156

13 IBU of 60 min EKG

Nottingham ferm at 62

Cant wait!View attachment ImageUploadedByHome Brew1441218503.247719.jpgView attachment ImageUploadedByHome Brew1441218516.934115.jpgView attachment ImageUploadedByHome Brew1441218527.455484.jpg

 

[TrustyOlJohnson]

I made this beer 2 years ago, wanted to do it last year but didn't get around to it..Once it has conditioned a bit in the bottle, it is AMAZING!! But do yourself a favor if you brew this beer.. Get a good book to pass the time during the sparge.. With 21 lbs of grains and a lb of rice hulls, it is taking a LONG time.. Its not stuck, but it is slow. At 2 hours into the sparge, Ive collected 8 of the 12 gallons that I need

 

[wtaylor3]

How long does this need to sit in the keg before peak flavor is reached?

 

[copper2hopper]

I am also wondering how long to page of this out for. Also is secondary fermentation necessary for this? Or is it good to go from primary after two weeks right to the keg for aging

 

[Bent-Brewer]

According to Yuri (messaged him about primary/"secondary"), you can just leave this in primary for 3 weeks and skip the transfer entirely.

I'm at 4 weeks right now but can't really do anything until the next keg arrives tomorrow. I started with 6 gallons in the fermenter, racked as much as I could into secondary (did it before Yuri could respond), and ended up losing a little over a gallon to trub.

 

[wtaylor3]

I wonder how it would taste at 3 weeks in primary and a 24 hour force carb

 

[EtchyLives]

I've got the day off and the kids and wife don't so I'm brewing. This is in the mash tun right now and it smells delicious. Temp is spot on as is the pH. I think it's going to be a great day.

 

[EtchyLives]

I've got the day off and the kids and wife don't so I'm brewing. This is in the mash tun right now and it smells delicious. Temp is spot on as is the pH. I think it's going to be a great day.

Or not.

The hose between my false bottom and ball valve came off mid mash. Then after fixing it there was still another 90 minutes to batch sparge.

It's finally in the BK and got a good efficiency, too.

An after pic of the mash tun.

View attachment 1441390616454.jpg

 

[corypedia]

So my pumpkin is done and its pretty damn good. With that said, the spices have faded some, which I kind of expected.

I have it on tap and am looking for the best way to add some more spice. Which option would be best for a spiced tea?

- boiled water
- Vodka tincture
- French press

 

[corypedia]

I skipped secondary and left in primary for 3 weeks. Seems to be a consensus these days that racking to a secondary just introduces a greater chance of oxidation and infection with little benefit.

At least based on my reading

 

[MMJfan]

So my pumpkin is done and its pretty damn good. With that said, the spices have faded some, which I kind of expected.

I have it on tap and am looking for the best way to add some more spice. Which option would be best for a spiced tea?

- boiled water
- Vodka tincture
- French press

I always make a tea with Pampered Chef Cinnamon Plus when I'm bottling. I steep 1 tsp of spice in 1 cup of water.

 

[bbohanon]

Doing this one here in the next 2 weeks with a 10 gallon batch. I usually make this yearly with NC mountain white sugar pumpkins and I usually drop in 2lbs of the local beekeepers NC Sourwood Honey to dry this one out a bit more even though its expensive as hell..

I also like to use Tett rather than EKG for hopping and drop in MO as opposed to 2-Row Am Pale as I get less bite and more bready-ness with MO.

Everyone loves this one though and its one of the most requested beer I make.
Great Recipe and below is my 10 gallon full recipe for this one which is not too far from the original:

OG:1.070 - FG - 1.023 ABV 6.11 - IBU 12.39 - SRM 12.46
Brewhouse Efficiency with my e-HERMS - 88%

Grain Bill/Additions:

13lb Marris Otter
3lb Crystal 40
2lb Bel Biscuit
1lb Flaked Wheat
2lb Rice hulls (for sparging ease)
2lb NC Local Sourwood Honey (flameout)
Pulp from 2 large white NC mountain sugar pumpkins

Hops:
1.5 Tett(4.5) @60 (full boil)

Notes:
- I use the pulp of of 2 large white NC mountain sugar/baking pumpkins that have been cleaned, quartered and baked on a cookie sheet in the oven for an hour at 400deg.
I place my pumpkin pulp in a paint strainer bag and drop it into the mash (which helps keep the pumpkin from clogging up the mash as bad).

I mash for 60@ 149 and fly sparge for 45 @170.

Pitch WLP002 starters in at 65deg, ferm for 2 weeks and toss in 1tsp pumpkin pie spice (1/2 tsp in each ferm) for the 3rd week of primary.
Rack to keg and force carb. and in one months time, enjoy with friends and be ready to be hounded to make another batch.

:fro:

 

[Radboud]

I made this recipe too last year. I used fresh pumpkin from store, steamed it, then roasted the pulp in the oven:

Steaming

Before roasting

After roasting

It's hard to get hold of ready made pumpkin spice in these parts so I made it myself using spices from the Asian store:

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1.5 teaspoons ground allspice
1.5 teaspoons ground cloves

Didn't use all this, only 1300mg went in, the rest was used by the mrs on her latte