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Smirking Pumpkin Belgian Ale

Smirking Pumpkin Belgian Ale

Belgian Dark Strong Ale • All Grain • 6 gal

Libertarian

This is my first attempt at brewing a Belgian Dark Strong Ale. I'm thinking the addition of pumpkin and maple syrup should be interesting...

September 28, 2006 am 09:44am

0.0/5.0 0 ratings

Ingredients (All Grain, 6 gal)

  • 16.0 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 2 lbs Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 1 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 1 lbs Maple Syrup

    Maple Syrup

    Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.

  • .75 oz Styrian Goldings - 6.0 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • .75 oz Whitbread Golding (WGV) - 6.0 AA% pellets; boiled 20 min

    Whitbread Golding (WGV)

    Traditional English hop with a sweet and fruity aroma.

  • .75 oz East Kent Goldings - 5.0 AA% pellets; boiled 2 min

    East Kent Goldings

    Mild, slightly flowery.

  • 6 lb cubed pumpkin - (omitted from calculations)

    cubed pumpkin

  • 4.5 tsp cinnamon - (omitted from calculations)

    cinnamon

  • 1.75 tsp nutmeg - (omitted from calculations)

    nutmeg

  • 1.25 tsp ground ginger - (omitted from calculations)

    ground ginger

  • .5 tsp cloves - (omitted from calculations)

    cloves

  • White Labs WLP500 Trappist Ale

    White Labs WLP500 Trappist Ale

    From one of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Notes

Quarter pumpkins and cut into large cubes. Bake @ 350 for 1 hour or until flesh is soft. Using 40-qt. pot, heat 6 gallons of water to 163 and add all the grain. This should give a mash temp of 152 or so. Mash for 60 minutes. The mash should absorb ~2 gallons of water, leaving you with ~4 gal. Prepare 3 gal of water @ 170-180 and sparge as usual. -----BOIL SCHEDULE----- [bittering hops and spices] .75 oz. styrian goldings 6-8 lb. carmelized pumpkin (in large grain bag) 1 lb. maple syrup 1 tbsp cinnamon 1 tsp nutmeg .5 tsp ginger BOIL FOR 70 MIN [flavor hops and spices] .75 oz. whitbread golding 1 tbsp. vanilla extract 1.5 tsp. cinnamon .5 tsp. nutmeg .5 tsp. ginger .25 tsp. cloves 2 tsp. irish moss BOIL FOR 17 MIN [aroma hops and spices] .75 oz. East Kent Goldings 1 tbsp. vanilla extract 1 tsp. cinnamon .25 tsp. nutmeg .25 tsp.ginger .25 tsp. cloves BOIL FOR 3 MIN

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: E - Belgian Dark Strong Ale

Range for this Style
Original Gravity: 1.083 1.075 - 1.110
Terminal Gravity: 1.014 1.010 - 1.024
Color: 19.6 SRM 12 - 22
Alcohol: 9.1% ABV 8% - 11%
Bitterness: 23.6 IBU 20 - 35

Discussion

therapeutic

Uh oh.... I think I might have

2006-10-02 7:01am

Well, I was all excited to brew my first AG batch on Friday afternoon. I planned and planned, researched and tweaked my recipe until I thought it was idiot-proof. As the saying goes, "As soon as you make something idiot-proof, someone goes and builds a better idiot!" The mash water was perfect at 162, I added my grains with ice and hot water at the ready. My temp seemed to be stable at 155 or so.... I thought I had really nailed it and stepped inside for a few minutes to check on the pumpkin. When I came out, I checked the temp again and it was almost 170!! This was my "D'OH!!!" moment...as I realized that I had forgotten to turn off the burner!! I got the temp back under control with some ice after some time, but I'm worried that my beer will have too much tannins in it. 8- Anyways, I finished the recipe. I decided to add 1 tbsp. of vanilla extract for the last 30 minutes of the boil and one more in the last 3 minutes. The fermentation really got going by Sunday morning and it is a sight to behold. I've never seen so much movement in any of my previous batches. It's like watching some kind of zymurgy lava lamp! Hehe....

dalbro

?

2006-10-12 9:27am

Does keeping the pumpkin in the grain bag help eliminte some of the sediment? I brewed something similar to this recently and ended up with 2 gallons of pumpkin crud in the primary. Thanks

therapeutic

Sediment Issues

2006-10-12 10:56am

The grain bag definitely helped keep my pumpkin chunks separate from the wort. I don't think I ended up with much sediment from the pumpkin at all actually. Most of the gunk I left behind after the first racking appeared to be yeast and the various spices. (Cinnamon in particular gets really expanded and gooey when wet) I lost about 2" of fluid (from a 6.5gal BetterBottle) so I'm a bit upset about that. Who knows how many 22oz. bottles that was? 8- I'm going to bottle on Friday night after 5 days in the primary and 9 days in the secondary. I was hoping to do a second racking, but I want this beer to be somewhat drinkable by Halloween dammit! ;^p

dalbro

thanks

2006-10-13 12:58pm

thanks a lot for the quick response I will try it with the grain bag tomorrow.

therapeutic

Tasted, bottled and waiting..... hmmmm......

2006-10-16 1:18pm

I bottled on Friday the 13th... which is kind of cool. Should bode well for my label design... bwah haaa haaaa!! Anyways, the beer tasted a bit in the middle. Not too sweet, not too bitter. I saved a generous mugful for quality control. I'll check back this weekend when I crack one of my 7 oz. "testers".

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