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Barking Pumpkin Stout
Specialty Beer • Partial Mash • 6 gal
A Pumpkin stout
November 12, 2011 am 10:50am
3.5/5.0 2 ratings
Ingredients (Partial Mash, 6 gal)
- 3 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 lbs
Special B - Caramel malt; Dingemans
Special B - Caramel malt; Dingemans
The darkest of the Belgian crystal malts, Dingemans Special B will impart a heavy caramel taste and is often credited with the raisin-like flavors of some Belgian Abbey ales. Larger percentages (greater than 5%) will contribute a dark brown-black color and fuller body.
- .5 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .5 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- .5 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1 oz
Willamette - 5.8 AA% pellets; boiled 60 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- .5 oz
Amarillo® - 8.2 AA% pellets; boiled 30 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- .5 oz
Amarillo® - 8.2 AA% pellets; boiled 15 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 29 oz
Pumpkin (canned) - Baked @ 350 for 20 mins then added with 25 min left in boil (omitted from calculations)
Pumpkin (canned)
Mild earth spicy flavor. Pumpkins are fruits from the gourd family.
- 1 tbsp
Yeast Nutrient (AKA Fermax) - 15 mins (omitted from calculations)
Yeast Nutrient (AKA Fermax)
Helps yeast stay active during fermentation
- 2 tsp
Allspice - 25 min boil (omitted from calculations)
Allspice
A spice of a mildly pungent taste, and agreeably aromatic; Jamaica pepper; pimento. It has been supposed to combine the flavor of cinnamon, nutmegs, and cloves; and hence the name.
- 2 tsp
Nutmeg (ground) - 25 min boil (omitted from calculations)
Nutmeg (ground)
Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.
- 1 ea
Cinnamon (stick) - 25 min boil (omitted from calculations)
Cinnamon (stick)
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
This is for a 6 gallon batch to compensate for pumpkin trub in primary Mashed @ 150 for 90 mins. Batch sparged with 0.5 gallons at 170. 29oz Libbys Pumpkin baked on cookie sheet @ 350 for 20 mins was added to boil with 25 mins remaining A 0.5 gallon starter was made 36 hours prior to pitching 1 tbsp crystallized ginger added with other spices. O.G. 1.064
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 31.9 SRM | 1 - 50 | |
| Alcohol: | 6.2% ABV | 2.5% - 14.5% | |
| Bitterness: | 23.8 IBU | 0 - 100 | |
Discussion
A Pumpkin Spice Stout
2012-02-14 3:17pm
It gets better as it ages in the keg
Um, Not quite sure how it's gonna be!
2012-03-31 8:28pm
Well I brewed this recipe for about 56 bucks and the taste so far is nothing great. Not sure we really want to keep it. It is still in the keg carbonating on day two, and were hoping it well have a better taste after a week. Ill repost any update good or bad.
Age required
2012-04-02 8:43am
I would suggest aging it in the keg for at least a month. I still have this on tap about four months after brewing and the ginger finally has mellowed. I plan on bottling some of it and aging it in the cellar.
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