The Great Pumpkin

Just to beat this thread up a bit more

I noticed that you said you ramped up your ABV to 6.5%. After plugging these numbers into beersmith, I am showing a much higher ABV estimate. Did you notice that you had lower efficiency with this malt build? Normal for the style?

Also - What was your mouthfeel with this beer? I have read that basically the only thing that pumpkin adds to your beer is a fuller mouthfeel. Thinking about adding a few pounds of puree to the mash. Thoughts?

 

Go ahead and add the canned pumpkin! I am firmly in the camp that feels Pumpkin adds a little something to the ale. I can taste the _subtle_ pumpkin, like the orange hue, and it definitely adds mouthfeel....I do BIAB and put the pumpkin in a separate bag and mash it. No issues therefore with consistency, stuck sparges etc. Plus the ritual of using real pumpkin makes me at least feel that Fall might actually be on the way....

 

I'm actually thinking of trying butternut squash for this one... I've used pumpkin too many times, it's time for a new gourd!

 

buttercup or butternut are very good , I also favor notty but also Windsor if you want an bigger English malt profile, and it makes a dam fine oatmeal stout. Warning: have lots of headspace when using Windsor, super aggressive.

 

Just finished kegging a batch of this with cocoa nibs and coffee last night. Looked and smelled fantastic into the keg!

 

Any input onto the ABV differences @inchrisin? Or fellow BA's?

 

Craft Beer & Brewing did an article on pumpkin beers Aug-Sept '15 "Brewing The Perfect Pumpkin Ale" pages 84-87. Lots of good information. I've not tried it, but their recommendation were to not use typical Jack O' Lantern pumpkins (a cultivar of Cucurbita pepo), but rather to use crookneck pumpkins (a cultivar of Cucurbita moschata) or as your plan to use butternut squash (also a cultivar of Cucurbita moschata). Good luck and let us know the results.

 

I'm making a converted extract version of this for fall,
If I roast some canned pumpkin at 400f for an hour and then add it to last 20 mins of boil will that pumpkin flavor make a difference? Along with pie spice mix at flame out?

 

What about yeast for this beer? I'm going with dry safale US-05

 

I just ended up using WLP001, worked just fine. Still Waiting for the keg to finish carbing up, but look at this beauty:

 

I am going to use Windsor or US-04. Notty was out of stock at the LHBS. I have yet to decide as we are doing two brews this weekend. Anyone have an opinion either way?

 

I use US-05 for my Pumpkin ale(rehydrated of course). Nice clean flavor profile. Some of the folks are going for more of an estery English ale yeast....also fine.