Guitarhead2000
Active Member
I've only brewed 1 Extract/Specialty kit before attempting my own recipe. It was an Irish Red Ale that turned out really good! So naturally my cockiness got the best of me.
Using a 6 gallon Bucket system.
So I made a recipe for a 5 gallon extract batch in BeerSmith for a Pumpkin Ale. Researched many different recipes before coming up with my own...
Steep 30 min at 155F-
1.5# Victory Malt
0.5# Chocolate Malt
30oz roasted canned pumpkin
Boil 60 min-
6# Pale LME
1# Dark Brown Sugar
1oz Northern Brewer hops
15 min-
1 Whirlfloc tablet
10 min
1oz Willamette hops
5 min
1 cinnamon stick
Flame out
1/2 TBSp Pumpkin pie spice
1pkg Wyeast Labs 1335 British Ale II
O.G 1.054
F.G 1.012
Primary 16 days @ 68-70F
Bottled using 5oz Corn Sugar
Brew day was fine, gravity readings were close to expected. Fermentation went fairly smooth and so did bottling. Conditioned for 2 weeks and put in fridge for 3 days before sampling. There is not as much spice but the overall flavor is good, but it feels very thin. Carb level is good, head retention is nice but the mouthfeel is very thin. Where did I go wrong?
Does the recipe make sense? Is it the Brown sugar? Thoughts and help?
Using a 6 gallon Bucket system.
So I made a recipe for a 5 gallon extract batch in BeerSmith for a Pumpkin Ale. Researched many different recipes before coming up with my own...
Steep 30 min at 155F-
1.5# Victory Malt
0.5# Chocolate Malt
30oz roasted canned pumpkin
Boil 60 min-
6# Pale LME
1# Dark Brown Sugar
1oz Northern Brewer hops
15 min-
1 Whirlfloc tablet
10 min
1oz Willamette hops
5 min
1 cinnamon stick
Flame out
1/2 TBSp Pumpkin pie spice
1pkg Wyeast Labs 1335 British Ale II
O.G 1.054
F.G 1.012
Primary 16 days @ 68-70F
Bottled using 5oz Corn Sugar
Brew day was fine, gravity readings were close to expected. Fermentation went fairly smooth and so did bottling. Conditioned for 2 weeks and put in fridge for 3 days before sampling. There is not as much spice but the overall flavor is good, but it feels very thin. Carb level is good, head retention is nice but the mouthfeel is very thin. Where did I go wrong?
Does the recipe make sense? Is it the Brown sugar? Thoughts and help?