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Pumpkin Patch Ale

Pumpkin Patch Ale

Spice, Herb, or Vegetable Beer • Extract • 4.75 gal

Pumpkin Patch Ale

3rd attempt at a pumpkin ale, this time using a whole pumpkin instead of canned and some Belgian yeast to give it more spice.

October 24, 2009 am 10:53am

3.0/5.0 0 ratings

Ingredients (Extract, 4.75 gal)

  • .5 lbs Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • .5 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 American Vienna

    American Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 6 lbs CBW® Pilsen Light Liquid (Malt Extract); Briess

    CBW® Pilsen Light Liquid (Malt Extract); Briess

    Neutral to subtle flavor. Characteristics & Applications: • CBW® Pilsen Light is a liquid, 100% pure malted barley extract made from 100% Briess malts and water. It is the lightest pure malted barley extract available and produces a very crisp, clear wort. • CBW® Pilsen Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance.

  • 1 lbs Munich Liquid; Alexanders

    Munich Liquid; Alexanders

    Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.

  • 1 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • .75 oz Perle - 8.2 AA% pellets; boiled 60 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • .25 oz Perle - 8.2 AA% pellets; boiled 15 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 3 lb Pumpkin (fresh) - during partial mash steep (omitted from calculations)

    Pumpkin (fresh)

    Mild earth spicy flavor. Pumpkins are fruits from the gourd family.

  • 1 tbsp Pumpkin Pie Spice - added at flame out w/vanilla extract (omitted from calculations)

    Pumpkin Pie Spice

    Often contains cinnamon, ginger, nutmeg, and cloves.

  • Wyeast 1214 Belgian Abbey™

    Wyeast 1214 Belgian Abbey™

    Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.067 1.026 - 1.120
Terminal Gravity: 1.013 0.995 - 1.035
Color: 14.9 SRM 1 - 50
Alcohol: 7.1% ABV 2.5% - 14.5%
Bitterness: 26.3 IBU 0 - 100

Discussion

srv1956

1/22/10

2010-01-22 8:58pm

There wasn't enough "pumpkin punch" to the flavor, so I added several drops of LorAnn Pumpkin extract at bottling. This gave it more spice to complement the big malt and boozy nature of the ale, but may have been a bit too artificial for me. I'm sitting on several of these to try in the months ahead and hopefully that spice dies down some. Overall, not bad, just use more real pumpkin from the get-go.

srv1956

Recipe Adjusted

2010-09-13 8:54pm

I've changed a few things this time around. Instead of canned Libby's, I baked a pumpkin and mash/steeped the 3 lbs. of it with the grains for about 30 minutes. I decided to go with Perle hops to give it more of a Belgian-esque spice and targeted about 20 ibu's (like DFH Punkin). I added the brown sugar at 20 minutes left when I added the flavoring hops to try and preserve the caramel taste (like DFH Punkin). At flame-out, I dashed the wort with a spice pack and some vanilla extract and will ferment warm with Belgian Abbey yeast. I'm aiming at a 7 day primary, 14 day secondary, 14 day bottle conditioning, and having these guys ready for Halloween partys. I'll update as I go.

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