Posts tagged ‘pumpkin’
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
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!
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.