Pumpkin Ale - tips and critique please

Discussion in 'Homebrewing' started by antlerwrestler19, Aug 25, 2012.

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  1. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    Brewing my third ever pumpkin/spice ale on Sunday and I'm looking for your input. My last two Pumpkin ales have actually been brewed with pumpkin - with moderate outcomes - and this time I'm going with no pumpkin at all, just the spices (good idea? bad idea?). 5 Gallon batch....Here is my recipe thus far:

    Grain: OG = 1.070, mash @ 153F for 60 min., fly sparge @ 170F
    4lbs German Pilsner
    4lbs German Vienna
    4lbs Pale/2 Row
    1lb Caramel 20L
    .5lb Chocolate
    Debating on subbing out some 2 Row for either Turbinado or actual Brown Sugar, thoughts?

    Hops: Hallertauer (4.3aa), Saaz (3.0aa), 18.1 IBUs
    1oz Hallertauer @60 min.
    .5oz of both Hallertauer and Saaz @15 min.
    .5oz of both Hallertauer and Saaz @0/flameout

    Spices:
    2tsp cinnamon @10 min.
    1tsp nutmeg @10 min.
    2 whole cloves @ 5min.
    (ninja edit)

    Yeast: Wyeast Scottish Ale 1728 - I want the malt to be accentuated but not overly sweet, ferment @ 68F

    Thanks all!

    Kyle
     
    #1 antlerwrestler19, Aug 25, 2012
  2. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    Some brown sugar might not be a bad idea. I've used it in a dubbel before and liked the result. I've also used turbinado also, but didn't like it as much. That was an amberish lager, though.
     
    #2 utahbeerdude, Aug 25, 2012
  3. mylar

    mylar Initiate (0) Dec 13, 2011 Pennsylvania

    I think I would use 8 lbs of pils or 8lbs of pale, not 4 of each. Im not sure that the character from each of those two malts is really needed, one or the other should suffice. Since this is a pumpkin spice ale, your spices are what's going to shine. Yes you need a malt base, but I just dont see the point in blending base malts. I would not use brown sugar either. I think letting this one get too dry would be less than ideal. That being said since there isnt a whole lot of crystal, so I would probably mash higher.

    As for your spices, they look good, but may I suggest a tsp of freshly zested ginger root to.
     
    #3 mylar, Aug 25, 2012
  4. inchrisin

    inchrisin Pooh-Bah (2,013) Sep 25, 2008 Indiana
    Pooh-Bah

    I think that not using pumpkin sounds like a lot less work and from what I have heard you aren't sacrificing much in flavor if you omit the pumpkin.

    Have you used this much spice before in your pumpkins? It's a lot for my taste.
     
    #4 inchrisin, Aug 25, 2012
  5. JayS2629

    JayS2629 Initiate (0) Oct 23, 2010 Alabama

    I would up the crystal malt, add lactose, and increase the cinnamon to a TBspn. Or, make a tincture of spice.
     
    #5 JayS2629, Aug 25, 2012
  6. JayS2629

    JayS2629 Initiate (0) Oct 23, 2010 Alabama

    Vanilla would be good too.
     
    #6 JayS2629, Aug 25, 2012
  7. antlerwrestler19

    antlerwrestler19 Initiate (0) Nov 24, 2010 Nebraska

    I'm kinda just going with some remnants of things I've got sitting around before I go buy more bulk bags of base grains - I definitely understand where you're coming from though. Adding brown sugar was more for taste and I was definitely worried about how dry it would make the finish as I've never used it before (only turbinado). I did manage to scrounge up 4oz of Crystal 120L so I will be adding that to the grain bill. I've never thought to add ginger root - I'll look into that for sure.

    I used quite a bit in an even lighter grain bill pumpkin ale last year and it hardly showed through - just enough to let you know it was there and I want a nice spice kick to it.

    I added 4oz of crystal 120L and will be mashing a bit higher now, don't think I'll fool with the lactose...are you saying this for mouthfeel purposes or just to sweeten it up? If you think it needs some body I've got some carapils/dextrine malt that I could toss in as well. Also, I've been fooling around with the idea of aging half the batch on a couple quality vanilla beans and I think you just convinced me!

    Thanks for all the input everyone, keep it coming if you've got more....brew day isn't until tomorrow afternoon!
     
    #7 antlerwrestler19, Aug 25, 2012
  8. JayS2629

    JayS2629 Initiate (0) Oct 23, 2010 Alabama

    Up that crystal malt to 2 lbs or add a lb of lactose. Add vanilla bean too. Spice looks good.
     
    #8 JayS2629, Aug 26, 2012
  9. JayS2629

    JayS2629 Initiate (0) Oct 23, 2010 Alabama

    I meant to say what I did earlier...add crystal OR lactose. It was for sweetening.
     
    #9 JayS2629, Aug 26, 2012
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