33 replies to this topic

[ChicagoWaterGuy]

Recipe thoughts, feedback welcome

 

3# Marris Otter

2# Pilsner malt

1.5# flaked barley

1# golden naked oats

1# wheat malt

.5# caramunich 60

1# lactose

1# graham crackers

2 cans roasted pumpkin puree

 

Mash 150

 

25 ibus neutral hop @60

.5 oz Tettnang @10

(?) pumpkin pie spice @10

 

1.060 OG 

 

Fermented with 04/05 blended yeast cake.

 

I'm looking for something with a real velvety texture and pumpkin/spice flavor; some residual sweetness but balanced and still drinkable as a beer. I want it to be reminiscent of a pumpkin square with a dollop of whipped cream.

 

 

 

[neddles]

I can only say this… I'd love to try it.

[matt6150]

Looks good, where do you plan on adding the graham crackers and pumpkin? I've been asked to brew something like you describe as well. Would love to hear how it turns out!

[StankDelicious]

I've brewed KenLenard's pumkin ale and it was fantastic. He uses 1 1/2 tablespoons of pumpkin spice at flameout and steeps for 15 mins and 1 1/2 teaspoons in secondary.

[ChicagoWaterGuy]

Looks good, where do you plan on adding the graham crackers and pumpkin? I've been asked to brew something like you describe as well. Would love to hear how it turns out!

Pumpkin and graham crackers in the mash. I'm going to need some rice hulls I'll keep you updated, may brew this in the morning.

[matt6150]

Pumpkin and graham crackers in the mash. I'm going to need some rice hulls I'll keep you updated, may brew this in the morning.

Sweet, I figured you were putting them in the mash. Definitely update on this one.

[ChicagoWaterGuy]

I've brewed KenLenard's pumkin ale and it was fantastic. He uses 1 1/2 tablespoons of pumpkin spice at flameout and steeps for 15 mins and 1 1/2 teaspoons in secondary.

I'll have to keep that in mind. How strong was the spice character?

[StankDelicious]

I'll have to keep that in mind. How strong was the spice character?

I thought it was right on the money.

[ChicagoWaterGuy]

All ingredients on hand, all set to brew this tomorrow.

[StankDelicious]

Here is the link to Ken's for reference: https://www.brews-br...ale/?hl=pumpkin

[ChicagoWaterGuy]

Thanks BBM. Pumpkin is in the oven. I added 1/3 cup of white sugar to aid in the carmalization and roasting.

[matt6150]

How did it go?

[ChicagoWaterGuy]

Well...pretty good overall. I doughed in 9 gallons on a 6 gallon batch so I could do a 2 hour boil. Color ended up being perfect, nice orangy deep gold to copper. One mistake was forgetting the spice. I ended up steeping 1-1/2 Tbsps in 1-1/2 cup of water then running it through a coffee filer into the wort. I'll play with the spicing level after fermentation. OG was 1.055. Graham crackers and pumpkin went into the mash. No rice hulls but it lautered fine.

[matt6150]

Did the flavor or aroma from the graham crackers come through in the end?

[ChicagoWaterGuy]

Definitely. Pumpkin was big too. I might cut that back to one can on the rebrew.

[matt6150]

Cool. So you took a can of pumpkin and roasted it?

[ChicagoWaterGuy]

Yes. I spread 2 cans of pumpkin puree in a baking dish and added 1/3 cup white sugar. I baked it at 350 for an hour.

[ChicagoWaterGuy]

The pumpkin puree went in before the grains. It pretty much dissolved into the mash water.

[matt6150]

Any updates on this yet?

[ChicagoWaterGuy]

It's in the on deck position to be kegged.