Feedback on Pumpkin Stout Recipe

Discussion in 'Homebrewing' started by dbc5, Jul 31, 2012.

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  1. dbc5

    dbc5 Savant (1,117) Jun 18, 2009 Arizona

    I was hoping to get some feedback on a Pumpkin Stout recipe I am designing. I encourage any and all feedback. Thanks in advance.

    OG: 1.083
    IBU: 37.7
    SRM: 35
    Efficiency: 75%

    11 lbs American Two-row Pale
    1 lb 8 oz Munich Malt
    1 lb Biscuit
    8 oz Roasted Barley
    8 oz Crystal 120
    8 oz Chocolate

    2 oz Challenger (60 min)
    1 oz Fuggles (20 min)

    .5 tsp Allspice (15 min)
    .5 tsp Nutmeg (15 min)
    1 tsp Cinnamon (15 min)
    8 lbs Canned Pumpkin (15 min)

    US S-05 Dry Yeast
     
    #1 dbc5, Jul 31, 2012
  2. neorunner

    neorunner Initiate (0) Apr 8, 2006 Virginia

    I prefer to add the pumpkin to the mash and not during boil. Using pure (not pie mix!) canned pumpkin you're going to get fermenting sugars and very little if any flavor. I would also up the spice level quite a bit. Most people associate 'pumpkin' with the spices than they do with the actual flavor of the meat.
     
    #2 neorunner, Jul 31, 2012
  3. MaxSpang

    MaxSpang Initiate (0) Jan 28, 2011 Ohio
    Trader

    I agree with adding the pumpkin to the mash. You may want to caramelize the sugar in the pumpkin before adding it by roasting it in the oven. I would also agree that you should add a bit more spice. Maybe a tsp or so of Pumpkin Pie Spice at bottling/kegging? A bit of vanilla might be a welcome addition as well.

    Honestly, it's not going to add much of anything no matter when you put it in. Pumpkin doesn't have much of a flavor in beer unless you use a LOT of it (as in more than can fit in your fermentation vessel). That being said, I always put pumpkin in my pumpkin beers, but it's mostly out of the novelty of it.
     
    #3 MaxSpang, Jul 31, 2012
  4. nanobrew

    nanobrew Initiate (0) Dec 31, 2008 California

    here is what mine looks like (this will be the third year I have done it, though I will be lowering the ABV this year)

    11lbs 2-Row
    1 lb Pale Chocolate Malt
    1 lb Crystal 40L
    2 lbs Oats
    8 oz Roasted Barley

    1 pie pumpkin (usually about 2-3lbs of meat). Cut pumpkin, and cut meat into 1-2 inch cubes. Roast in over @ 400F until starting to caramelize. Add in mash.

    Mash at 154

    Hops:
    Galena 13 AAU @ 60
    Cascade 6 AAU @ 10

    yeast:
    WLP002

    Spices:
    last 5 min of boil:
    1 cinnamon stick
    1 tsp Whole Clove
    1 tsp nutmeg
    1 tsp all spice

    add 1lb of light brown sugar at high krausen

    add in secondary about 72-48 hours before bottling (I soak them in vodka about for 1-2 days ahead of time)
    2 cinnamon sticks
    1 tsp whole cloves
    1 tsp nutmeg
    1 tsp all spice
    1 oz dried orange peel
     
    #4 nanobrew, Jul 31, 2012
    buffalobeerfan likes this.
  5. dbc5

    dbc5 Savant (1,117) Jun 18, 2009 Arizona

    Appreciate all the feedback so far. I'm specifically curious what you guys think about the ratio of chocolate, crystal, and roasted barley. I'm also toying around with 12 oz of chocolate, 8 oz of crystal, and 8 oz of roasted barley. Additionally, what are your thoughts on the hop amounts/schedule?
     
    #5 dbc5, Aug 1, 2012
  6. dbc5

    dbc5 Savant (1,117) Jun 18, 2009 Arizona

    One other thing (sorry to keep bumping this, I plan on this being my last question). In addition to the quoted questions regarding the malt ratio and hop schedule, what do you guys think about the amount of pumpkin. I want something that will be perceptible through the roasted character, but am toying with backing the amount down to about 5 or 6 lbs.
     
    #6 dbc5, Aug 1, 2012
  7. MaxSpang

    MaxSpang Initiate (0) Jan 28, 2011 Ohio
    Trader

    You probably won't even be able to get much pumpkin flavor even if you added in the 8 lbs, you should be fine with bringing it back to 5 or 6.
     
    #7 MaxSpang, Aug 1, 2012
  8. neorunner

    neorunner Initiate (0) Apr 8, 2006 Virginia

    I use 4lbs in 5 gal, more than that and you risk turning your grain bed into a cement block. Better off getting a good amount of spices added as this is where the 'pumpkin' flavor comes from. Hell skip the pumpkin all together and just use spices.
     
    #8 neorunner, Aug 1, 2012
  9. drperry11

    drperry11 Initiate (0) Jan 8, 2012 South Carolina

    Not trying to thread jack but how would you add pumpkin if you were doing an extract recipe? end of boil?
     
    #9 drperry11, Aug 1, 2012
  10. neorunner

    neorunner Initiate (0) Apr 8, 2006 Virginia

    Add it to the sack with your specialty grains.
     
    #10 neorunner, Aug 1, 2012
    drperry11 likes this.
  11. dbc5

    dbc5 Savant (1,117) Jun 18, 2009 Arizona

    I was hoping to get some feedback on a Pumpkin Stout recipe I am designing. I encourage any and all feedback. Thanks in advance.

    OG: 1.083
    IBU: 34
    SRM: 35
    Efficiency: 75%

    11 lbs American Two-row Pale
    1 lb 8 oz Munich Malt
    1 lb Biscuit
    8 oz Roasted Barley
    8 oz Crystal 120
    8 oz Chocolate

    2 oz Challenger (60 min)

    1 tsp Allspice (15 min)
    1 tsp Nutmeg (15 min)
    1 tsp Cinnamon (15 min)
    1 tsp whole cloves (15 min)
    4 lbs Canned Pumpkin (15 min)

    US S-05 Dry Yeast

    In Secondary (Create a vodka tea)
    2 cinnamon sticks
    1 tsp whole cloves
    1 tsp nutmeg
    1 tsp all spice

    ---------------------------------------------
    Factoring in some of the feedback here and on HBT, I have modified the recipe a bit. I removed the flavoring hop addition so the spices can shine through and backed the pumpkin down substantially. I also increased some of the spice additions so their presence can be perceived over the roast of the stout. This is what I plan to brew this upcoming weekend. Thanks for all the feedback in putting this recipe together. I am very much looking forward to seeing how this turns out.
     
    #11 dbc5, Aug 9, 2012
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