Stuart Arthur Morris homebrew blog -- Notes from the brewhouse

Pumpkin Spice Brown

Specifics

Style:

Spice, Herb, or Vegetable Beer — BJCP Style Information

Category:	Spice/Herb/Vegetable Beer
Number:	21A

A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.

Commercial Examples: Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young’s Double Chocolate Stout, Bell’s Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, Breckenridge Vanilla Porter, Left Hand JuJu Ginger Beer, Dogfish Head Punkin Ale, Dogfish Head Midas Touch, Redhook Double Black Stout, Buffalo Bill's Pumpkin Ale, BluCreek Herbal Ale, Christian Moerlein Honey Almond, Rogue Chocolate Stout, Birrificio Baladin Nora, Cave Creek Chili Beer.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Spice, Herb, or Vegetable Beer from the BJCP website.

Brew Date:

October 04, 2007

Yield:

5 gallons

Conditioning:

Bottles

Batch No:

General Information

Method:	Partial Mash

Method:

Partial Mash

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

6.00 pounds

LME - Amber

85.7% of grist

6.00 pounds

Total Extract Weight

85.7% of grist

Grains

1.00 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

14.3% of grist

1.00 pounds

Total Grain Weight

14.3% of grist

Adjuncts

1.00 pounds

Honey

Miscellaneous Ingredients (Non-Fermentable)

2 pounds

Pumpkin Pie Mix @ 60 minutes

2 stick

Cinnamon Stick @ 0 minutes

Hops

1.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.6% @ 60 minutes

4.6 AAUs

1.00 ounces

Styrian Golding

Region:	Yugoslavia, United States
AAU Range:	4 - 7%
Notes:	Similar to Fuggles.
Typical Use:	Bittering, finishing, dry hopping.
Substitution:	Fuggles, Willamette
Example:	All English-style Ale, ESB, Bitter, Lager; Ind Coope's Burton Ale, Timothy Taylor's Landlord; English style ale

4.0% @ 30 minutes

4 AAUs

2.00 ounces

Total Hop Weight

8.6 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Kolsch Yeast
Manufacturer:	Wyeast
Product ID:	2565
Type:	Ale
Flocculation:	Low
Attenuation:	75%
Temperature Range:	56–64°F
Amount:	125 ml

Equipment Profile

7 Gallon/26.5 Liter Kettle and 5 Gallon/19 Liter Cooler Mash Tun

Batch Size:	5.00 gallons	Boil Volume:	6.00 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	4.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	5.00 gallons
Loss:	0.25 gallons	Mash Tun Specific Heat:	0.30 Cal/gram per °C

Procedure

5.20pm - Added 3 gallon warm tap water to stock pot on high. Added 1lb crystal malt 60L to steeping bag. 5.35pm - 170F removed steeping bag from heat 6.00pm - Added 6lbs Thomas Cooper amber LME to stock pot. Added 1 2lb can of Libby's Pumpkin Pie Mix. Returned to heat. 6.25pm - Full boil. Added 1 oz Willamette 4.6AAU @ 60 minutes. 6.55pm - Added 1.5 bottles (approximately 1 lb) honey. Added 1 oz 4.0AAU Styrian Goldings @ 30 minutes. Added 2 whole cinnamon sticks. 7.10pm - Added another cinnamon stick and removed from heat to ice bath in the sink 8.00 Poured to fermenter added 1 gallon previously boiled water to fermenter. Pitched 1 activator Wyeast Koelsch. Bottled to 42 x 12oz

5.20pm - Added 3 gallon warm tap water to stock pot on high. Added 1lb crystal malt 60L to steeping bag.
5.35pm - 170F removed steeping bag from heat
6.00pm - Added 6lbs Thomas Cooper amber LME to stock pot. Added 1 2lb can of Libby's Pumpkin Pie Mix. Returned to heat.
6.25pm - Full boil. Added 1 oz Willamette 4.6AAU @ 60 minutes.
6.55pm - Added 1.5 bottles (approximately 1 lb) honey. Added 1 oz 4.0AAU Styrian Goldings @ 30 minutes. Added 2 whole cinnamon sticks.
7.10pm - Added another cinnamon stick and removed from heat to ice bath in the sink
8.00 Poured to fermenter added 1 gallon previously boiled water to fermenter. Pitched 1 activator Wyeast Koelsch.
Bottled to 42 x 12oz

Fermentation

Primary:	11 days @ 65° F
Age:	12 days @ 65° F

Tasting Reviews

	5 Reviews		Submit a Review		Refresh Page

5 Reviews

Submit a Review

Refresh Page

	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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