Posts tagged ‘pumpkin’

Fresh-Hop-Pumpkin-Peppercorn-Pale Ale

How’s that for a mouthful? Here’s one of my latest creations, using the hops from my mom’s garden and some other fall time pleasures…I’ll report back once I try it out.  I’ll probably keg it this week.

Recipe: Fresh Pumpkin Pale
Brewer: Alex Shafer
Asst Brewer: Mom
Style: American IPA
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 12.27 gal
Estimated OG: 1.051 SG
Estimated Color: 6.5 SRM
Estimated IBU: 82.0 IBU
Brewhouse Efficiency: 76.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item
15 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
2 lbs         Wheat Malt, Bel (2.0 SRM)
8.0 oz        Caramel/Crystal Malt - 20L (20.0 SRM)
8.0 oz        Caramel/Crystal Malt - 80L (80.0 SRM)
5.00 oz       Sterling [7.50 %]  (Dry Hop 5 days)
10.00 oz      Sterling [6.50 %]  (20 min)
8.00 oz       Sterling [6.00 %]  (5 min)
0.13 cup      Cloves, Whole (Boil 5.0 min)
1.00 oz       Peppercorns, Black (Boil 60.0 min)
1 Pkgs        American Ale (Wyeast Labs #1056)             

Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 18.50 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time     Name               Description                         Step Temp
60 min        Saccharification   Add 18.50 qt of water at 166.8 F    150.0 F
10 min        Mash Out           Heat to 168.0 F over 10 min         168.0 F       

Notes:
------
racked 10/07/09 - added 2oz sterling to string bag, 3oz to stretch bag

October 12, 2009 at 10:15 pm Leave a comment

What you missed if you weren’t at the Elysian today…

Dick posing with his gourd

Tapping the Pumpkin. I totally snuck to the front of the line and got mine before most people. It really was something!

October 10, 2009 at 6:52 pm Leave a comment

The Great Pumpkin Beer Festival

GPBF2009

GPBF2009

The Great Pumpkin Beer Festival 2009 is almost here! I have never got to go in the past, but when you boast something like pouring beer straight out of a gigantic pumpkin, you can count me in! Nine beers by the Elysian as well as other Washington beer and beers from Allagash, Russian River, and Southern Tier – all amazing world class brewers! If you are in Seattle and here this weekend, I’d have to question your sanity if you’re not there!

October 8, 2009 at 9:01 pm Leave a comment

Crooked Rooster — A Belgian Pumpkin Ale

So I got the idea for this beer reading the latest Zymurgy (by the way, if you are not a member of the American Homebrewer’s Association, you most certainly should be). AHA’s National Homebrew Competition was covered with an awesome sounding beer in the Spice/Herb/Vegetable Category: “Mashing Pumpkins Spiced Saison”. Now beers like this are why I homebrew.

So it was love at first sight and I needed to get down to the homebrew store.  I got my grains, but to my dismay, there was no Saison yeast to be had. But no need to panic, that’s what RDWHAHB is all about, right? So I decided to go with the trusty Wit yeast for some of the spicy phenolic character to bring out the nutmeg. Here is what I ended up wit (heh):

Batch Size: 10.00 gal
Boil Size: 12.27 gal
Estimated OG: 1.060 SG
Estimated Color: 11.2 SRM
Estimated IBU: 19.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU
15 lbs 15.0 ozPale Malt (2 Row) US (2.0 SRM)            Grain        80.77 %
12.1 oz       Biscuit Malt (23.0 SRM)                   Grain        3.85 %
12.1 oz       Caramel/Crystal Malt - 80L (80.0 SRM)     Grain        3.85 %
12.1 oz       White Wheat Malt (2.4 SRM)                Grain        3.85 %
1.80 oz       Goldings, B.C. [4.20 %]  (60 min)         Hops         11.6 IBU
0.95 oz       Saaz [7.70 %]  (20 min)                   Hops         7.5 IBU
0.33 cup      Nutmeg (Boil 10.0 min)                    Misc
2.00 lb       Pumpkin (Mash 60.0 min)                   Misc
4.00 items    Cinnamon Stick (Boil 5.0 min)             Misc
6.00 items    Cloves, Whole (Boil 10.0 min)             Misc
1 lbs 8.3 oz  Brown Sugar, Dark (50.0 SRM)              Sugar        7.69 %
1 Pkgs        Belgian Witbier (Wyeast Labs #3944)       Yeast-Wheat                

Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 18.22 lb
----------------------------
Single Infusion, Light Body
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 27.33 qt of water at 164.6 F    153.0 F
10 min        Mash Out           Heat to 168.0 F over 2 min          168.0 F       

Notes:
------
didn't take OG
Wild ferment on 2 gallons
Outdoor: 13 2/3 brix

I was hoping this one would be good. I’m a big fan of pumpkin, but am not impressed with most pumpkin beers. They are mostly budweiser with a little pumpkin pie spice. But this beer was something special. A real Winner. It sports a light copper color with a light and refreshing taste but a suprisingly robust mouthfeel that screams pumpkin! It is truly one of my favorite beers to date, and sadly, I just took the last sip. It was quite poetic as I went to poor a glass before sitting down to write this that I heard the all to familiar “Hissssss” of the last glass.

It may have been short, but it was quite the trip with this beer. I may just be crazy, because this beer only weighed in at about about 5.5%ABV, but I think there was a little extra kick in there. Needless to say, I’m brewing this again. SOON.

Sidenote: You may notice in the notes that I also had a little extra, so I threw it in 1 Gallon jugs and let it go WILD! I put one in the fermenter and one in the porch just to see what would happen. I started by puting a coffee filter over the top to keep out bugs and the like, but that proved to be too much of a barrier. So I just decided to go big or go home and opened them up to whatever would like to go all primordial on my wort. When those finish fermenting, I’ll let you know if this is a good idea or not. I’m hoping for the best. Next time I try this, I will probably stick an airlock on at the first sign of activity to limit the sheer mass of bugs (I am referring to the big ones and the microorganisms here) I get in the fermenter.

October 7, 2009 at 12:33 pm 3 comments


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