So I said when I get back I would post my recipe and a pic and results... So first of all, I didn't use enough spices. I also brewed this before I saw that we are now using the spices in alcohol either in secondary/at bottling. I used the spices in the boil. I used Mccormicks butter nut extract, but it conditioned out or I didnt use enough to begin with. I brewed this at the beginning of may, and yesterday was 11 December. It finished way high but I didn't get any life out of it till I let it warm up in the glass for about 10 minutes. So...
Apeparance: Cloudy golden orange, two fingers of creamy head, dwindled down to a thick ring that stayed until the glass was empty
Aroma: Not so spicy pumpkin, bready, zero buttery crust aroma
Taste: For me it was too bitter and thin on the front (too cold I let it sit to warm up), zero spice, zero buttery crust flavor. Malty, but not sweet.
Finish: for me too bitter and bready...
Lessons Learned: Taste beer at bottling and adjust tincture and butter nut extract amount to be slightly overpowering so it conditions down after 6 months. I just blindly added spices and extract without really objectively tasting on bottling day and making adjustments. After I make the next batch, I think I am gonna take this way off course in a different direction and add lactose and serve some on nitro. I think I want creamy and sweet. Oh, and add more water to account for the absorption of the pumpkin while its steeping. Thats why my volumes didnt match up.
Batch Size: 3.5gl
Actual Batch Size: 2.9gl
Est Original Gravity: 1.077 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 7.8 %
Bitterness: 27.1 IBUs
Est Color: 12.5 SRM
Measured Original Gravity: 1.080 SG
Measured Final Gravity: 1.025 SG
Actual Alcohol by Vol: 7.3 %
7.00 lb Pumpkin (Steeped in strike and sparge water 30 min) Flavor 2 -
7 lbs 4.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 70.5 %
15.1 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 9.1 %
15.1 oz Wheat, Torrified (1.7 SRM) Grain 5 9.1 %
10.1 oz Honey Malt (25.0 SRM) Grain 6 6.1 %
5.0 oz Toasted Malt 60min @ 280 (25.0 SRM) Grain 7 3.0 %
2.1 oz Molasses (80.0 SRM) Sugar 8 1.3 %
1.3 oz Brown Sugar, Light (8.0 SRM) Sugar 9 0.8 %
12.95 g Magnum [13.50 %] - Boil 60.0 min Hop 10 27.1 IBUs
1.00 Items Chiller (Boil 15.0 mins) Other 11 -
0.17 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
0.32 tsp Ground Ginger (Boil 5.0 mins) Herb 13 -
0.50 tsp Yeast Nutrient (Boil 5.0 mins) Other 14 -
0.66 tsp Ground Cinnamon (Boil 5.0 mins) Spice 15 -
0.32 tsp Allspice (Boil 5.0 mins) Spice 16 -
0.16 tsp Ground Clove (Boil 5.0 mins) Spice 17 -
0.16 tsp Nutmeg (Boil 5.0 mins) Spice 18 -
1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.49 ml] Yeast 19 -
2.00 Items (a few drops) Butter Hazelnut extract (Bottling 0.0 mins)