Looking for feedback on Pumpkin Ale recipe

[turkeyjerky214]

I decided to scrap the pumpkin ale recipe I've used/modified the past two years and start from scratch. I've been working on two pretty distinct versions, but I think this is the one I'm going to go with. I'd love some feedback on it.

One thing I'm not entirely sure about is the spices. I've seen some people doing several additions during the boil, even so much as to having some at the start, but I was under the impression that they'll be pretty much worthless if they're in the boil too long. I want to make sure I get some flavor, not just aroma, from them. Would adding them at 5 minutes work for this?

Also, will I even get any flavor out of .25# of brown sugar? I want it to add just a little subtle sweetness, but I'm not sure that'll be enough.


2011 Pumpkin Ale v 2
21-A Spice, Herb, or Vegetable Beer
Author: Brian Schmittgens



Size: 5.5 gal
Efficiency: 80.0%
Attenuation: 75.0%
Calories: 274.0 kcal per 12.0 fl oz

Original Gravity: 1.082 (1.026 - 1.120)
|=================#==============|
Terminal Gravity: 1.020 (0.995 - 1.035)
|==================#=============|
Color: 18.19 (1.0 - 50.0)
|=============#==================|
Alcohol: 8.1% (2.5% - 14.5%)
|===============#================|
Bitterness: 17.0 (0.0 - 100.0)
|==========#=====================|

Ingredients:
29.0 oz Pumpkin (canned) - added during mash
12.5 lb 2-Row Brewers Malt
1.5 lb Munich 10L Malt
.5 lb Red Wheat Malt
.5 lb Caramel Malt 40L
.5 lb Caramel Malt 80L
.25 lb Chocolate Malt
0.25 lb Dark Brown Sugar
1.0 oz Mt. Hood (5.0%) - added during boil, boiled 60 min
2.0 tsp Cinnamon (ground) - added during boil, boiled 5 min
1.0 tsp Nutmeg (ground) - added during boil, boiled 5 min
0.5 tsp Cloves (ground) - added during boil, boiled 5 min

Mash In - Target: 152.0 °F

[Witch Doctor Dale]

The brown sugar will do little to nothing for your beer. Adding fermentable sugar of any form will not add any sweetness. If you want the "brown sugar flavor" add mollassis as brown sugar is white sugar with molassis added. Increase your mash temp to the high 150's will add sweetness but also mouthfeel.

[turkeyjerky214]

Thanks for the suggestion, Dale. Having never used it before, how much molasses do you think I would need for just a little subtle sweetness?

[JE]

To echo and add to Dale's comments, I would not add the molasses until secondary fermentation (I know, I know...). I would keep it to a light amount, personally - 4 ounces or less per five gallons.

Increasing the mash temp (as Dale suggested) would work best if you are just looking for a little residual sweetness, not necessarily a molasses flavor.

Other than that, DON'T add spices at the beginning of your boil...it will drain the flavor and aroma and leave you with a nasty bitterness that does NOT go away!! I would add them in two separate additions, myself...first at about 10-15 left in the boil and one more at flame-out.

The first would be more for flavor and the second would be more for aroma.

Good Luck!

[RobertHSmith]

considering how molasses are made, cooked down etc. There will be more complex sugars in that than regular table sugar. I agree with Dale and Josh that you should stick to a small amount.

[turkeyjerky214]

hmm, I think for this first batch I might just bump up the mash temp and see if that gives me the little bit of sweetness I'm looking for.

Maybe 156º or do you think higher?

Josh, for the spices, should I just divide in half and do half at 10 minutes and half at flameout?

[JE]

That will take a little playing...156 should be good on the temp.

As for spices...I would do about 3/4 at 10-15 minutes and 1/4 at flameout, but that's just me. There is also always the option of just adding your spices and then tweaking it in secondary (again, I know!).

[l1chris]

I always would add about a third of the spices the recipe called for at 5 minutes left in the boil. After fermentation slows down, I taste test and add more spices accordingly. Remember these are just spices- not hops so adding in the secondary still gives you flavor and aroma. To prove it, take some of your pumpkin spices and mix into a glass of water or even a beer and see what it tastes/smells like.