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Help with Scoobs Pumpkin ale recipe
  • scoobscoob
    Posts: 16,617
    This discussion was created from comments split from: A wonderful place of enchantment and magic.
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    I need a solid pumpkin ale recipe that doesnt have a crap ton of pumpkin pie spices in it

    Ferminator
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    most pumpkin ales i try seem like a basic amber recipe with pie spice added.
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  • scoobscoob
    Posts: 16,617
    thinking i want subtle spice notes
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  • scoobscoob
    Posts: 16,617
    I want beer that tastes like beer, not pie spice
    Jesus didn't wear pants
  • FerminatorFerminator
    Posts: 6,616
    scoob said:

    I need a solid pumpkin ale recipe that doesnt have a crap ton of pumpkin pie spices in it



    That's a solid plan.
  • ceanntceannt
    Posts: 48,472
    indeed... I really don't like over spiced beer....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,472
    I'm a firm believer that if there is enough to identify what it is... its too damn much
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,472
    always half wanted to do a pumpkin ale... and take it in a different direction.... cardomon and coriander, a little black pepper.... maybe even some fennel seed....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • scoobscoob
    Posts: 16,617
    ceannt said:

    always half wanted to do a pumpkin ale... and take it in a different direction.... cardomon and coriander, a little black pepper.... maybe even some fennel seed....



    Im thinking adding some heat to mine, cayenne pepper, maybe chipotle to give it some smokey notes as well as a little bite.
    Jesus didn't wear pants
  • ceanntceannt
    Posts: 48,472
    scoob said:

    ceannt said:

    always half wanted to do a pumpkin ale... and take it in a different direction.... cardomon and coriander, a little black pepper.... maybe even some fennel seed....



    Im thinking adding some heat to mine, cayenne pepper, maybe chipotle to give it some smokey notes as well as a little bite.


    that would work...
    a couple (or three) of cayenne peppers, cut in half and roasted until they start to turn black... throw in the boil with say ten minutes left....
    Red Fresnos are great for this too....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,472
    an Amber Ale is the best medium I think.... use lots of munich malt....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • scoobscoob
    Posts: 16,617
    heres my starting point so far:

    8 lb 2-row
    1 lb dark munnich
    .5 lb c-60
    .5 lb rolled oats
    5-6 lb baked pumpkin (or maybe same weight canned pumpkin?)
    1 oz ekg @ 60
    .5 oz ekg @ 10
    1.5-2 tsp pumpkin pie spice
    1 tsp crushed home smoked jalapeno pepper flakes.

    mash at 152
    1968 yeast.
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    I could swap out the 2-row for light munnich
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  • scoobscoob
    Posts: 16,617
    that would up the munich
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  • ceanntceannt
    Posts: 48,472
    or go with 6 pound 2-row and 3 pounds light munich... ?
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,472
    looks like a dang good start though.....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • scoobscoob
    Posts: 16,617
    scoob said:

    that would up the munich


    100% munich base malt should make for a tasty beer


    Jesus didn't wear pants
  • ceanntceannt
    Posts: 48,472
    after a little digging......

    8 pounds 2-row (2 pounds of this smoked over hickory)
    2.5 pounds Munich (7L)
    1 pound Crystal 75

    1.25 oz Cascade 60-min.
    0.25 oz Cascade 5-min.

    This is what I used as the base for my red fresno pepper beer... so far the only pepper beer I have ever had that I actually liked....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,472
    scoob said:

    scoob said:

    that would up the munich


    100% munich base malt should make for a tasty beer




    Yep.... I do love me some munich....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • scoobscoob
    Posts: 16,617
    maybe scratch the c-60 and caramelize the first runnings ala wee heavy method to add depth and colour.
    Jesus didn't wear pants
  • ceanntceannt
    Posts: 48,472
    scoob said:

    maybe scratch the c-60 and caramelize the first runnings ala wee heavy method to add depth and colour.



    oooooo.... I love it when you talk dirty...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • scoobscoob
    Posts: 16,617
    ceannt said:

    scoob said:

    maybe scratch the c-60 and caramelize the first runnings ala wee heavy method to add depth and colour.



    oooooo.... I love it when you talk dirty...


    aye, and me mouth is waterin thinkin bout it1

    Jesus didn't wear pants
  • ceanntceannt
    Posts: 48,472
    I really like that idea....

    I used a lot of crystal in mine to get some sweetness to balance the heat.... but this..

    just sounds effing awesome...
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,472
    what kind of yeast are you thinking????? chico?
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jeepinjeepinjeepinjeepin
    Posts: 17,336
    English ale
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