Glad that the pumpkin beer turned out more like a Winter Warmer! We've had some disasters overdoing the clove spicing on our pumpkin beers. The worst thing about clove is the rest of the beer seems to age and mellow while the clove just stays and gets stronger. We did have success using sweet potatoes instead of pumpkin or squash to replicate that pumpkin flavor oddly enough. Great video!
Thanks for watching! I'm one of those weirdos that enjoys clove flavors haha but I agree there can be way too much of a good thing. I think the strength of the beer helped bring those flavors under control as well. Interesting idea with the sweet potatoes, bet the SG potential was much better than pumpkin with them!
I have poured more Pumpkin ales down the drain than down my gullet, but every now and then I find a great one. Nothing worse than drinking liquid “pumpkin all spice” Rogue used to make a good one. Last year my local brewpub made one from fresh whole pumpkins, grilled and mashed into a light amber grain bill. It tasted like a nice amber with a slight pumpkin after taste and no “all spice”. I might try adding canned pumpkin to my american brown ale recipe just like you did plus 2 lbs of rice hulls, and no “all spice”. Less is more I’m thinking! Thanks for the video🍺
Really enjoyed the video. Sounds like an interesting beer. The concept kind of reminds me of a beer the Dogfish head brewd this time of year, its a pumpkin brown ale. The name escapes me but I love that one. Thanks again!
Great video! I'm not a huge fan of clove, it has such a dominant flavor. We brewed a pumpkin amber at work and we used chai flavor instead and it came out great. Kind of want to brew a chai stout now.
I think the problem with pumpkin spice is that it's a mixture of the main ingredients. Sticking with additions of the pure ingredients rather than adding a mixture of unknown quantities is probably best (says the armchair QB). It's October and I'll be attempting my own pumpkin brown ale this week ... crossing fingers.
@@TheApartmentBrewer I'm doing fairly well. I stole your heart of darkness recipe and brewing it tomorrow...... couple twists. Adding a lb of brown sugar and I'm doing a tincture with an oak spiral and knob Creek smoked maple bourbon for secondary Cheers Steve
Wondering if you could offer any water chem advice without a water report. I brew with filtered rain water and its really nice but Id just say it is abit soft for IPAs. Would you recommend adding just a base level of say gypsum and seeing how it goes. Its quite difficult to get a water report where i live. Any help is appreciated ! cheers
Without knowing exactly what is in your water to start with thats kind of difficult. I wouldn't assume that your rain water comes out constantly the same way year round. That being said if your water tastes good its probably fine to brew with. If you want to dig into water chemistry though, you'll first need to know what you're working with and be sure its consistent. If it's realistic, using distilled water or RO water as a base to build a profile from may be a good option for you if its difficult to get a report
Pretty sure I was sitting outside in my yard the same day you were doing this tasting, drinking a Sam Winter Lager and thinking it was a weird beer for 72 degrees.
To be honest I haven't heard that and I'm not exactly sure if I agree. They can be similar strengths but barleywines usually are made from just a ton of base malt and occasionally a little extra specialty but not nearly as much as brown ales.
I'm able to start my boil with around 7-8 gallon in my 10 gallon Kettle (trying to void the boil over.. lol.. ) I will try to adjust the recipe to my equipment. Hope it turns out great. Love your channel by the way. Cheers.
Man. Your face is lovely and all, so are your arms. But some improved filming positions would help. Your explanations are great. So is your pronunciation, wich hepls a lot for brewers not of your country (like me). One of these days, I will try to brew with "calabaza".
Don't second guess yourself, especially with spices. Wanna guess how I, too, learned that lesson? 🍻
Haha it's funny I was always adamant about having a light hand with spices... up until this brew. Every so often we have to relearn!
Thanks. Good prep for the next brew.
Good luck!
Going to try this weekend,my last year stuck mash, thanks, great vids with braj too
Pumpkin can be difficult in the mash!
Finally, a brown ale for Pride Month! ☺
Glad that the pumpkin beer turned out more like a Winter Warmer! We've had some disasters overdoing the clove spicing on our pumpkin beers. The worst thing about clove is the rest of the beer seems to age and mellow while the clove just stays and gets stronger. We did have success using sweet potatoes instead of pumpkin or squash to replicate that pumpkin flavor oddly enough. Great video!
Thanks for watching! I'm one of those weirdos that enjoys clove flavors haha but I agree there can be way too much of a good thing. I think the strength of the beer helped bring those flavors under control as well. Interesting idea with the sweet potatoes, bet the SG potential was much better than pumpkin with them!
Good to know about the sweet potatoes. This will be used.
I have poured more Pumpkin ales down the drain than down my gullet, but every now and then I find a great one. Nothing worse than drinking liquid “pumpkin all spice” Rogue used to make a good one. Last year my local brewpub made one from fresh whole pumpkins, grilled and mashed into a light amber grain bill. It tasted like a nice amber with a slight pumpkin after taste and no “all spice”.
I might try adding canned pumpkin to my american brown ale recipe just like you did plus 2 lbs of rice hulls, and no “all spice”. Less is more I’m thinking!
Thanks for the video🍺
Pumpkin spice can be a tricky one and easily overdone, but glad to hear the spice mellowed out. Looks like a nice brew!
Very true, I think it would have been ok with the original amount for sure. Thanks for watching!
Really enjoyed the video. Sounds like an interesting beer. The concept kind of reminds me of a beer the Dogfish head brewd this time of year, its a pumpkin brown ale. The name escapes me but I love that one. Thanks again!
Punkin head? Definitely a good choice! Thanks for watching!
Great video! I'm not a huge fan of clove, it has such a dominant flavor. We brewed a pumpkin amber at work and we used chai flavor instead and it came out great. Kind of want to brew a chai stout now.
Clove definitely is either love it or hate it haha, not for everyone. Really cool idea with the chai, I bet thats really good!
I think the problem with pumpkin spice is that it's a mixture of the main ingredients. Sticking with additions of the pure ingredients rather than adding a mixture of unknown quantities is probably best (says the armchair QB). It's October and I'll be attempting my own pumpkin brown ale this week ... crossing fingers.
Спасибо большое. Удачи! 🤗
I do not know what you said but had to "Like" your comment.
Think Lutra would be a good candidate for this?
I smoked some sweet potato and 10% smoked wheat. It's still fermenting but a test was pretty good.
Very interesting, let us know how it turns out!
Sounds pretty good....... I'd want the gourd to show through so I'd at least double the pumpkin
Cheers Steve
Cheers Jesse, thanks for watching, hope you're doing well!
@@TheApartmentBrewer I'm doing fairly well. I stole your heart of darkness recipe and brewing it tomorrow...... couple twists. Adding a lb of brown sugar and I'm doing a tincture with an oak spiral and knob Creek smoked maple bourbon for secondary
Cheers Steve
Sweeeeet, that sounds absolutely amazing! Best of luck!
Hmmm, I have a pumpkin sat in the kitchen, and some grains lying around... Tempted
Do it!
Did you pressure ferment this one at all? Or just use the fermzilla to ferment in and used a blowoff?
Nope just a standard fermentation that happened to take place inside a fermzilla
Waiting for your video
I wonder if you're getting a Grainfather or a Clawhammer like device...
We shall see....
Plastered pilgrim, that name sells a million beers. I would bet a larger head would serve that beer well. Great video as usual.
Thank you!
Great videos! How long and at what temperature would you bottled fermented ?
Thanks! If you're bottle conditioning after fermentation, two to three weeks at 70 degrees or so is fine
I made it. Great impressive results. Thanks.
Awesome! Glad you liked the way it turned out!
Wondering if you could offer any water chem advice without a water report. I brew with filtered rain water and its really nice but Id just say it is abit soft for IPAs. Would you recommend adding just a base level of say gypsum and seeing how it goes. Its quite difficult to get a water report where i live. Any help is appreciated ! cheers
Without knowing exactly what is in your water to start with thats kind of difficult. I wouldn't assume that your rain water comes out constantly the same way year round. That being said if your water tastes good its probably fine to brew with. If you want to dig into water chemistry though, you'll first need to know what you're working with and be sure its consistent. If it's realistic, using distilled water or RO water as a base to build a profile from may be a good option for you if its difficult to get a report
I hate pumpkin.. will I give this a try? Absolutely lmao thanks for the vid man!
Thanks haha pumpkin is always optional
Pretty sure I was sitting outside in my yard the same day you were doing this tasting, drinking a Sam Winter Lager and thinking it was a weird beer for 72 degrees.
So strange for this time of year. I brewed that weekend and it was lovely outside, then a few days later brewed again and it was back to cold and wet
You guys in the Sierra Nevada foothills too?
@@DavidLuger no sir I'm almost in the NH white mountain foothills but not quite
I've heard people say that Imperial Brown and English Barelywine are almost interchangeable. What are your thoughts?
To be honest I haven't heard that and I'm not exactly sure if I agree. They can be similar strengths but barleywines usually are made from just a ton of base malt and occasionally a little extra specialty but not nearly as much as brown ales.
Love the Boulevard shirt in the intro. How’d you come across KC’s favorite brewery?
I'm lucky to have some KC residents in my family and they introduced me. Their beer is phenomenal!
@@TheApartmentBrewer Awesome. I grew up there and they were my first real intro into craft beer. Love the videos-thanks for the channel!
That's awesome, thanks for watching!!
That's waaay OG!
Could one get away with using a puree from Amoretti at the end instead of the pumpkin?
Is it possible to do this without the sparging, and brew with full volume from beginning?
Definitely, depending on your kettle size
I'm able to start my boil with around 7-8 gallon in my 10 gallon Kettle (trying to void the boil over.. lol.. ) I will try to adjust the recipe to my equipment. Hope it turns out great.
Love your channel by the way.
Cheers.
MUST use fresh, real pumpkin bro.
👍🏻👍🏻🍺
How to drink a pumpkin ale.
Step #1. Open toilet.
Step #2. Pour into toilet.
Either way, good video!
🤣🤣🤣
Man. Your face is lovely and all, so are your arms. But some improved filming positions would help.
Your explanations are great. So is your pronunciation, wich hepls a lot for brewers not of your country (like me).
One of these days, I will try to brew with "calabaza".