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Pumpkin Jack's Belgian Brother
Spice, Herb, or Vegetable Beer • Extract • 4 gal
A rich pumpkin spice ale made with a fruity Belgian Abby yeast...
October 1, 2009 pm 05:18pm
5.0/5.0 1 rating
Ingredients (Extract, 4 gal)
- 0.3 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.4 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.
- 0.5 lbs
Special Roast Malt; Briess
Special Roast Malt; Briess
Toasty, biscuity, sour, tangy flavors. Characteristics & Applications: • Excellent for Nut Brown Ales, Porter and other dark beer styles. • Special processing develops unique Toasty, Biscuity, Sour, Tangy flavors distinctive to Special Roast Malt . • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.4 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3.3 lbs
Munich Liquid; Alexanders
Munich Liquid; Alexanders
Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.
- 2.0 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .3 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1.5 oz
Liberty - 4.0 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 0.5 tsp
EACH of Ginger, cloves, nutmeg, allspice, and cinnamon - (omitted from calculations)
EACH of Ginger, cloves, nutmeg, allspice, and cinnamon
- 1 tsp
Irish Moss or WHIRLFLOC TABLET @ -15 min - (omitted from calculations)
Irish Moss or WHIRLFLOC TABLET @ -15 min
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two 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
A Rich Pumpkin Spice Ale made with Abby yeast. Use 2 lbs. of cubed pumpkin, (roasted at 375F for an hour), in a nylon bag in the grain steep. (152F for 45 mins) Sparge the grain bag, but leave the pumpkin bag in the kettle until just before the boil. Add spices at the 45 minute mark.
Style (BJCP)
Category: 21 - Spice/Herb/Vegetable Beer
Subcategory: A - Spice, Herb, or Vegetable Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.012 | 0.995 - 1.035 | |
| Color: | 20.0 SRM | 1 - 50 | |
| Alcohol: | 6.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 32.8 IBU | 0 - 100 | |
Discussion
spice question
2009-10-03 11:55am
for the spices .5 of what amount? TSP? TBSP? .oz? Thanks
About the spices
2009-10-04 12:07pm
Use 0.5 teaspoons of each spice for this sized batch and you will get a mildly-spiced ale. Last year I made a similar beer and used a full teaspoon of each spice except cloves, and the result was too spicy for me (though others liked it -- it's all a matter of preference). I also put a couple cinnamon sticks in the boil early on - say at 30 minutes. And in last year's recipe I "dry hopped" with 7 whole cloves - which really gave the final product a powerful blast of cloves aroma when poured.
Wow! Very nice Pumpkin Belgian!
2009-11-08 2:56pm
Let me start my saying two things: 1) I am not a real Belgian fan, and 2) I am not a real pumpkin spice fan...I brewed this because some fine people in my life like these beers. But WOW did this thing go into the bottle in GREAT form today! After 3 weeks in the secondary, this baby is smooth, mildly fruity, and the background hops is nicely held in balance with the pumpkin spices up front. CAN'T WAIT until Thanksgiving to try it out for real!
Amazing Pumpkin Belgian! The Best I ever tried!
2009-11-24 7:53pm
Well - let me qualify this by saying I am NOT a big fan of spiced ales. I took a chance with this Belgian adaptation of a a pumpkin spice ale recipe and IT IS ASTONISHING! A big creamy head quickly sinks to a half-inch of classic Belgian Abbey foam after the pour. The color is dark amber-orange, like a perfect acorn. The aroma is one of mild pumpkin spices and a pleasant fruit that is not too assertive - a really great balance. Just of hint of pumpkin comes through on a deep sniff. Bitterness is dead-on balanced against the malt and spices - just enough to counter the fruit and spice but not underplayed. The first gulp is refreshing, yet tart and slick -- the Belgian attitude is really there. Mouthfeel is not too heavy, but after the swallow a nifty snap of ginger intrudes, drying the palate a bit and leaving you begging for a second gulp. Wow! I can not believe I made this beer!
An Amazing Belgian Pumpkin Spice Ale!
2009-12-07 3:07pm
Ok - You've seen my comments, now here are some from tasters: Greg W.: "It's awesome! Your best brew ever." John P: "This is excellent. Bright, slightly sharp, extremely drinkable. A really pleasant drink." Derek H.: "Whoa. Man that IS nice!"
Another year, another batch!
2011-10-23 11:06am
Everyone raved over last year's batch, so I made it again. Just bottled this family-and-friends award winner. The spices are subtle and the mouthfeel seems just right.
Wait a year
2011-10-24 9:41am
got notified of your comment and wanted to leave you one in return. I brewing this last October and it turned out great. What I forgot was I put a few bottles in the back of the closet to age. Well, found them a few weeks ago and cracked them open. Holy crap! They aged to perfection. They were amazing and I can't believe I don't have more. Just brewed this again last weekend and putting a good chunk of them away till next fall. So just wanted to share and say thanks for the great recipe
To Kevin886
2011-10-24 9:36pm
Kevin - send me an email address and I will send you the file for a really fun bottle label for this one... Send to jamiehawk@cox.net
Post a Comment
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