william_shakes_beer
Well-Known Member
Got this extract recipie from the thread noted above. Looking for an extract pumpkin spice recipie to prepare to drink in the fall. A couple questions:
//-------------------shamelessly copied recipe follows
Recipe Type: Extract
Yeast: WLP002 English Ale
Yeast Starter: Yes - at least 1L
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.015
IBU: 32.1
Boiling Time (Minutes): 60
Color: 14.3
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14 - rack off of trub to clear
EDIT: This recipe has been changed to reflect improvements over the years. The original recipe was way too aggressively hopped.
Thunderstruck Pumpkin Ale
6.25 lbs light DME
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Biscuit Malt
4.0 oz Wheat, Flaked
60.00 oz Pumpkin, Canned (Boil 60.0 min)
.75 oz Goldings (5.0% AA 60.0 min) 13 IBU
0.25 tsp Irish Moss (Boil 10.0 min)
1 Pkgs English Ale (White Labs #WLP002) or Fermentis S-04
Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew.
Steep the grains for 20-30 minutes at about 155°F.
During clearing stage, add a spice tea of 1-1/2 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.
There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons.
//--------------------end shamelessly copied extract recipie
1. Seems like this recipie assumes a secondary. I haven't used a secondary thus far. Is it important? what's the impact of doing this in a 4 week primary?
2. If i choose to do no secondary, when do I add the spiced tea? After the ward has cooled when I pitch? 2 weeks into the primary? in the bottling bucket?
3. I realize that pumpkin offers little actual flavor. What we think of as "pumpkin" flavor is really the spices. What would be the predicted impact of omitting the pumpkin altogether? Does it contribute fermentables?
//-------------------shamelessly copied recipe follows
Recipe Type: Extract
Yeast: WLP002 English Ale
Yeast Starter: Yes - at least 1L
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.015
IBU: 32.1
Boiling Time (Minutes): 60
Color: 14.3
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14 - rack off of trub to clear
EDIT: This recipe has been changed to reflect improvements over the years. The original recipe was way too aggressively hopped.
Thunderstruck Pumpkin Ale
6.25 lbs light DME
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Biscuit Malt
4.0 oz Wheat, Flaked
60.00 oz Pumpkin, Canned (Boil 60.0 min)
.75 oz Goldings (5.0% AA 60.0 min) 13 IBU
0.25 tsp Irish Moss (Boil 10.0 min)
1 Pkgs English Ale (White Labs #WLP002) or Fermentis S-04
Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew.
Steep the grains for 20-30 minutes at about 155°F.
During clearing stage, add a spice tea of 1-1/2 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.
There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons.
//--------------------end shamelessly copied extract recipie
1. Seems like this recipie assumes a secondary. I haven't used a secondary thus far. Is it important? what's the impact of doing this in a 4 week primary?
2. If i choose to do no secondary, when do I add the spiced tea? After the ward has cooled when I pitch? 2 weeks into the primary? in the bottling bucket?
3. I realize that pumpkin offers little actual flavor. What we think of as "pumpkin" flavor is really the spices. What would be the predicted impact of omitting the pumpkin altogether? Does it contribute fermentables?