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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * October 10, 2003 * A/G 10 galon Pumpkin Ale recipe anyone??? < Previous Next >

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Glenn W. Martin (32.97.110.142)
Posted on Tuesday, September 16, 2003 - 04:11 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Several years ago when was still doing extract brewing I attempted to brew a pumpkin ale. I was not at all pleased with the results.
Well, here I am now A/G brewing ten gallon batches and I'd like to have another go at a pumpkin ale for the fall season if someone out there has a winner recipe.
TIA
 

Walt Fischer (24.221.196.114)
Posted on Tuesday, September 16, 2003 - 05:12 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Not sure if its award winning.... ;> but heres what i just brewed up.
Been good the last 2 times/years ive brewed it :)

Pumpkin Ale - Walts

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

22-0 Spice/Herb/Vegetable,

Min OG: 1.020 Max OG: 1.120
Min IBU: 12 Max IBU: 100
Min Clr: 2 Max Clr: 70 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.50
Anticipated OG: 1.067 Plato: 16.29
Anticipated SRM: 11.6
Anticipated IBU: 51.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 5.56 Gal
Pre-Boil Gravity: 1.060 SG 14.74 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 10.00 lbs. Pale Malt(2-row) America 1.036 2
16.0 2.00 lbs. Crystal 40L America 1.034 40
4.0 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Whole 5.75 23.8 60 min.
1.00 oz. Willamette Whole 5.00 20.7 60 min.
1.00 oz. Mt. Hood Whole 6.50 7.2 15 min.


Yeast
-----

Cooper Brewer Y20 Cooper


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.50
Water Qts: 38.25 - Before Additional Infusions
Water Gal: 9.56 - Before Additional Infusions

Qts Water Per Lbs Grain: 3.06 - Before Additional Infusions

Saccharification Rest Temp : 155 Time: 90
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 30


Total Mash Volume Gal: 10.56 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


Notes
-----

mash @ 155 for 90 mins.
Turn off recirculating
Add (2) 29 oz of Libby's canned pumpkin to the mash for 30 mins.
Sparge out.


Hops:

1 oz of cascade and 1 oz of willamette for whole boil.
1 oz of Mt Hood for last 15 mins


During the last 30 mins of boil:

(6) 3 inch cinnamom sticks
1 tsp Grated Ginger
1/2 tsp Grated Nutmeg
1/2 tsp Allspice
 

Walt Fischer (24.221.196.114)
Posted on Tuesday, September 16, 2003 - 02:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

ohh.. looking at the water needed, its like doubled.. looks like promash decided to use 3.06 quarts per pound...
god knows why..musta been when i moved the batch size from 10 to 5 gallons or something..;>
So just plug the ingreds into promash, then go from there..
Or cut the water numbers in half if ya use em..;>

Walt
----
 

Doug J (67.200.25.222)
Posted on Tuesday, September 16, 2003 - 09:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've brewed an annual Pumpkin Ale for 3 years now, and this is my advice: Don't bother using pumpkin.

It can not be tasted in the finished beer. It turns to concrete in the mash, especially canned. If you use chunks of actual pumpkin you must cook it before mashing. It is a GIANT pain in the •••.

I brew a 5 gallon all grain pumpkin ale now and I just lie and tell everyone it has pumpkin in it. Here's the recipe:

ProMash Recipe Printout

Recipe :

Recipe Specifics
----------------

Batch Size (GAL): 5.00 Wort Size (GAL): 5.00
Total Grain (LBS): 10.50
Anticipated OG: 1.056 Plato: 13.76
Anticipated SRM: 13.1
Anticipated IBU: 28.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Formulas Used
-------------
Color Formula Used: Daniels
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
57.1 6.00 lbs. Lager Malt(2-row) America 1.035 1
28.6 3.00 lbs. Munich Malt Germany 1.037 8
9.5 1.00 lbs. Aromatic Malt Belgium 1.036 25
4.8 0.50 lbs. Special B Malt Belgian 1.030 120

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Horizon Pellet 10.00 23.9 60 min.
0.25 oz. Horizon Pellet 10.00 4.0 20 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.50 Oz Ginger Root Spice 5 Min.(boil)
1.50 Tbsp Pumpkin Pie Spice Spice 5 Min.(boil)


Yeast
-----

Danstar Windsor
 

Doug J (67.200.25.222)
Posted on Tuesday, September 16, 2003 - 09:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I forgot to add that the Aromatic and Special B give it the perfect orange color.
 

Bill Pierce (24.141.63.119)
Posted on Tuesday, September 16, 2003 - 09:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I suppose it's time for my annual "great pumpkin (beer) bashing." I completely agree with Doug; pumpkin adds virtually no flavor to beer. The flavor we associate with pumpkin comes entirely from the spices (cinnamon, ginger, nutmeg, etc.) most often used with this extremely bland member of the gourd family. It contributes very little in the way of fermentables, either, and primarily serves only to gum up the mash. The reason American colonial brewers sometimes used pumpkin was that it is much cheaper than malt and large quantities of it are available in season. I doubt any of them looked forward to brewing with it, although clearly some people like spiced beers. If you are among them, skip the pumpkin and make a spice "tea" (steep them in hot water with honey for about 15 minutes, strain and add at the end of the boil).
 

Walt Fischer (24.221.196.114)
Posted on Tuesday, September 16, 2003 - 10:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

thats prob true...
although i have added the canned libby's each year, its prob not needed... and i did stick the sparge.. only time that happens is with this recipe...;>
Thankfully it happened after i had collected everything i needed.. :)
I actually turn off the recirculating when i add the pumpkin.. i dont want that junk running through my system..;>

Once the spices are added to the boil.. its the best smelling boil youve ever smelled!! Smells like pumpkin pie!

Mines already fermented down to 1.020
Go pumpkin go!

Walt
----
 

scott jackson (209.107.56.130)
Posted on Tuesday, September 16, 2003 - 10:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sorry, but I have to disagree with both Doug and Bill on this one. I have been brewing pumpkin beer for Thanksgiving once per year for about 10 years. I have done it every way I can think of - with pumpkin I cut up and cooked myself, with canned pumpkin, without pumpkin, with each individual spice, with just plain pumpkin pie spice, and without spice.

My favorite and best results have come from using canned pumpkin in the mash and McCormick's pumpkin pie spice.

I do agree that this method gums up the mash - I do a beta-glucan rest and use lots of water (up to 1.8 qts per lb)- it seems to help.

My experience is that using the canned pumpkin contributes color, flavor, and some fermentables. Maybe not enough flavor to keep up with the spices, but it is there. Plus, it makes for a nice bright orange mash.

My advice in formulating a recipe would be to think beer first, spices last. That is, when drinking it, I like to taste the beer (including the pumpkin) and not have the spices overpower it.

Good luck, and let the GREAT PUMPKIN DEBATE begin !
 

Glenn W. Martin (129.42.208.182)
Posted on Wednesday, September 17, 2003 - 12:30 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Scott,
How much spice per volume of beer do you use? Could you post your recipe too? I want to view as many different recipes as I can before I get the batch fired up next month.
TIA
 

Glenn W. Martin (24.105.197.13)
Posted on Thursday, September 18, 2003 - 01:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey Scott are you still out there?
 

Wm John Ivey (67.40.80.137)
Posted on Thursday, September 18, 2003 - 06:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hey I would like to split my next 10 gal batch, and wondered if I could just put the spices in the primary?
 

Bill Pierce (24.141.63.119)
Posted on Thursday, September 18, 2003 - 06:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Add the spice tea to the primary fermenter, WJ.
 

scott jackson (209.107.56.130)
Posted on Thursday, September 18, 2003 - 07:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sorry, I was trying to find my recipe. Here it is:
For 5 gallons:
SPECS: OG - 1.065, FG - 1.018, IBUs - 27, SRM - 16

GRAIN
2oz crystal 120
4oz special roast (Briess buscuit)
12oz crystal 60
4lbs 6-row
5lbs pale malt
3lbs canned pumpkin
1lb wildflower honey (added to boil for 10 minutes)
HOPS
1.0 Northern Brewer (8%AA) for 75 minutes

SPICE
1 tbs pumpkin pie spice (added to boil for 5 minutes)
1 tsp pumpkin pie spice (added to secondary if needed)

YEAST
White Labs East Coast Ale

MASH
Add water on the upper end of what you can use (at least 1.75qts/lb of grain)
Add water and then add pumpkin. Make sure it is thoroughly dissolved in water before adding the grains. Add grains and stabilize at 105F for 10 minutes. Raise temp to 154F for 60 minutes. Rais temp to 165F for mash out of 10 minutes.
Sparge very slowly and make sure there is water on top to prevent getting a stuck mash.

Boil and ferment as normal. This needs some time to age. I normally brew around the end of Spet for tapping on Thanksgiving Day.
 

Steve Ripple (12.255.10.249)
Posted on Tuesday, September 23, 2003 - 11:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Those of you who think that pumkin has no flavor probably can't taste malt either! Pumkin has lots of flavor and works wonderfully in beer. It is especially nice if it is home roasted. It has a nutty, roasty, sweetness. It has some aromatic esters that are unique to pumkin and other winter squash as well. It tends to add a bit of acidity to a beer when fermented also - but not beyond what an ale or lager should have naturally. It also adds some color to beer - orange, and if roasted caramel colors.

But - it is absolutely useless unless mashed - othwise it won't add any fermentables.

I don't spice up my pumpkin beers and neither did the colonial brewers - it's a recent fad. Sure sometimes other flavorings were added besides hops to beer in the past but it was not because pumkin was added. I do not like pumpkin pie beer!

There is a gum up problem - same as with other adjuncts. But if you can handle wheat you can handle pumpkin.

I just made a Strong Alt Beer with pumpkin and it is wonderful.

Burning Man Alt

Brewer:
Ripple
Email:
loki-dog@comcast.net
Beer:
Burning Man Alt
Style:
North German Altbier
Type:
All grain
Size:
10 gallons
Color:
26 HCU (~14 SRM)

Bitterness:
53 IBU
OG:
1.070
FG:
1.010
Alcohol:
7.7% v/v (6.1% w/w)
Grain:
11.9 lb. German Pilsner
4.11 lb. Flaked wheat
2.74 lb. Belgian CaraVienne
0.90 lb. Carawheat
2.7 oz. Chocolate Wheat Malt
1.37 lb. German Munich
1.37 lb. German Munich Dark
1.37 lb. Dextrine malt (Cara-Pils)
9.07 lb. Solid Pack Canned Pumpkin
Mash:
81% efficiency
Boil:
minutes
SG 1.061
11.5 gallons
Hops:
2.75 oz. Hallertauer Magnum (14.8% AA, 40 min.)
1.38 oz. Tettnanger (3.6% AA, 10 min.)

I heat the wheat up in the mash water to boiling then let it come down to about 15 F degrees above the desired mash temp of 152 F. I added the pumkin in with the cooked wheat and water in layers to the crushed grains. I had to raise the temp to achieve 152 F. I mashed for 1 1/2 hours.

Sparging was a long process, but I perservered. It took nearly 6 hours! Then I have to leave the wort till the next day until I could boil it.

But it is one of the best beers I've ever made. The pumkin blends into a sweet malty richness, with clear hop bitterness cutting through. Wow!

I used Wyeast Alt yeast - made into a 1 quart starter. Fermented rather warm - we had a heat wave. It took about 3 weeks to ferment fully. I don't bother with secondaries. Then let get cool. Still could stand a late lagering in the bottle.

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