DubbelDach
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WLP029 Kolsch
- Yeast Starter
- No
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.053
- Final Gravity
- 1.013
- Boiling Time (Minutes)
- 60
- IBU
- 26.3
- Color
- 11.04
- Primary Fermentation (# of Days & Temp)
- 10 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 12 @ 40F
- Tasting Notes
- Oktoberfest ale with pumpkin and pumpkin pie spice
Grain Bill:
5.5 lbs. German 2-row Pils
4 lbs. German Vienna
1 lbs. German Light Munich
0.5 lbs. Breiss Carabrown 55L
15 oz. Libby's Pumpkin (canned) Dumped right into mash.
Single infusion mash (1.25 qts./lb.) at 154 degrees for 90 minutes.
I used Breiss Carabrown (55L) but in Beertools used British Crystal (55L) for the calculations... Couldn't find Carabrown on Beertools as it is a seasonal release.
Hops:
0.9 oz. Tettnanger (Pellets, 3.70 %AA) boiled 60 min.
0.5 oz. Hallertauer (Pellets, 4.30 %AA) boiled 30 min.
0.5 oz. Hallertauer (Pellets, 4.30 %AA) boiled 15 min.
Spices:
1.5 tbs. Pumpkin Pie Spice (Add with 5 mins left in boil)
Ferment coooool as you can to give the Kolsch yeast a clean, lager character. After fermenting at about 68, I racked and threw it in the fridge for some cold aging. Didn't have a lot of time or patience though, but it tastes awesome.
A big plus is that I made this with a solid base. This Oktoberfest ale recipe is a mix-up of EdWort's/Biermuncher's recipes and techniques. The Carabrown is wonderful. Was hoping it might add graham cracker notes as the package suggests and it does. Great grain!!!
I have failed miserably at making my own spicing schedule for pumpkin beers in the past. But I nailed it this time. Not overpowering, nice and smooth. Do yourself a favor and just use the much-maligned McCormick's Pumpkin Pie Spice. It's easily obtained and it's the perfect blend. It's all I'll use from now on. I added it right at the end of the boil and I didn't need to add any more later.
Will make this every year!!!
5.5 lbs. German 2-row Pils
4 lbs. German Vienna
1 lbs. German Light Munich
0.5 lbs. Breiss Carabrown 55L
15 oz. Libby's Pumpkin (canned) Dumped right into mash.
Single infusion mash (1.25 qts./lb.) at 154 degrees for 90 minutes.
I used Breiss Carabrown (55L) but in Beertools used British Crystal (55L) for the calculations... Couldn't find Carabrown on Beertools as it is a seasonal release.
Hops:
0.9 oz. Tettnanger (Pellets, 3.70 %AA) boiled 60 min.
0.5 oz. Hallertauer (Pellets, 4.30 %AA) boiled 30 min.
0.5 oz. Hallertauer (Pellets, 4.30 %AA) boiled 15 min.
Spices:
1.5 tbs. Pumpkin Pie Spice (Add with 5 mins left in boil)
Ferment coooool as you can to give the Kolsch yeast a clean, lager character. After fermenting at about 68, I racked and threw it in the fridge for some cold aging. Didn't have a lot of time or patience though, but it tastes awesome.
A big plus is that I made this with a solid base. This Oktoberfest ale recipe is a mix-up of EdWort's/Biermuncher's recipes and techniques. The Carabrown is wonderful. Was hoping it might add graham cracker notes as the package suggests and it does. Great grain!!!
I have failed miserably at making my own spicing schedule for pumpkin beers in the past. But I nailed it this time. Not overpowering, nice and smooth. Do yourself a favor and just use the much-maligned McCormick's Pumpkin Pie Spice. It's easily obtained and it's the perfect blend. It's all I'll use from now on. I added it right at the end of the boil and I didn't need to add any more later.
Will make this every year!!!