SHIPA

[Dave Y]

Looking for feedback on my SHIPA
https://www.brewersfriend.com/homebrew/recipe/view/1588861/alternate-facts


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It's almost Great Pumpkin time !

What, you were expecting something different?







This year I'm going for a single hop imperial pumpkin ale.

For years I harvested pumpkin from soon to be Jack-O-Lanterns and subsequently used the pumpkin in some sort of ale. A few years ago, I got lazy and froze the pumpkins, but read somewhere that the roasted seeds were a nice addition. They came out great in that year's ale, adding a nice, nutty character.

So this year I have both pumpkin and seeds to pitch in. The I'm using the basics of my Altbier, subbing in peasant 2 row for the Pils and some Red-x and rye for color and flavor. I'm capping it off with a couple pounds of honey into the fermenter. I'll be using 1-2 ounces of my home grown cascade, along with some commercial cascade. I may need to add some as I know my grown cascade are nowhere near 5.5-5.7 AA.

I'm aiming for 7-8% ABV, a little malt forward but still drinkable and not malty sweet. For ref, my altbier comes in 25 IBUs and is a neighbor pleaser, but I think it needs another 10-15 IBUS to be more balanced. But it's good and I am reticent to mess with it.

 

[Donoroto]

Looking for feedback on my SHIPA
https://www.brewersfriend.com/homebrew/recipe/view/1588861/alternate-facts


...

























It's almost Great Pumpkin time !

View attachment 33119

What, you were expecting something different?







This year I'm going for a single hop imperial pumpkin ale.

For years I harvested pumpkin from soon to be Jack-O-Lanterns and subsequently used the pumpkin in some sort of ale. A few years ago, I got lazy and froze the pumpkins, but read somewhere that the roasted seeds were a nice addition. They came out great in that year's ale, adding a nice, nutty character.

So this year I have both pumpkin and seeds to pitch in. The I'm using the basics of my Altbier, subbing in peasant 2 row for the Pils and some Red-x and rye for color and flavor. I'm capping it off with a couple pounds of honey into the fermenter. I'll be using 1-2 ounces of my home grown cascade, along with some commercial cascade. I may need to add some as I know my grown cascade are nowhere near 5.5-5.7 AA.

I'm aiming for 7-8% ABV, a little malt forward but still drinkable and not malty sweet. For ref, my altbier comes in 25 IBUs and is a neighbor pleaser, but I think it needs another 10-15 IBUS to be more balanced. But it's good and I am reticent to mess with it.

Hey buddy, I think your lawn is on fire…

 

[Donoroto]

I don’t think the pumpkin seeds will add anything.
The smoked malt looks like a great idea.
Cascade might be a touch bright for what will be close to a Marzen in flavor, but I can’t really say it will be anything but great.

 

[Dave Y]

Hey buddy, I think your lawn is on fire…

Haha! My jack-o-lanterns burn bright, but they don’t burn long. . I actually had a guy stop and tell me my pumpkin was on fire, to which I replied, yeah, that’s the point!

Another guy didn’t see me and actually tried to help with a fire extinguisher. I always keep close.

I’ve used the baked

pumpkin seeds before, and they made an awesome nut flavor contribution. So hopefully I’ve processed them the same


This one is one brew out, so I have time to tinker with the recipe

If not cascade, are you thinking noble hops?
I want some hops to finish out the boil, but I’m not married to cascade

 

[Sandy Feet]

Looking for feedback on my SHIPA
https://www.brewersfriend.com/homebrew/recipe/view/1588861/alternate-facts


...

























It's almost Great Pumpkin time !

View attachment 33119

What, you were expecting something different?







This year I'm going for a single hop imperial pumpkin ale.

For years I harvested pumpkin from soon to be Jack-O-Lanterns and subsequently used the pumpkin in some sort of ale. A few years ago, I got lazy and froze the pumpkins, but read somewhere that the roasted seeds were a nice addition. They came out great in that year's ale, adding a nice, nutty character.

So this year I have both pumpkin and seeds to pitch in. The I'm using the basics of my Altbier, subbing in peasant 2 row for the Pils and some Red-x and rye for color and flavor. I'm capping it off with a couple pounds of honey into the fermenter. I'll be using 1-2 ounces of my home grown cascade, along with some commercial cascade. I may need to add some as I know my grown cascade are nowhere near 5.5-5.7 AA.

I'm aiming for 7-8% ABV, a little malt forward but still drinkable and not malty sweet. For ref, my altbier comes in 25 IBUs and is a neighbor pleaser, but I think it needs another 10-15 IBUS to be more balanced. But it's good and I am reticent to mess with it.

I would like to hear how that comes out. It sounds very cool. I normally don't like them that big, but it is a great idea.

 

[Donoroto]

Haha! My jack-o-lanterns burn bright, but they don’t burn long. . I actually had a guy stop and tell me my pumpkin was on fire, to which I replied, yeah, that’s the point!

Another guy didn’t see me and actually tried to help with a fire extinguisher. I always keep close.

I’ve used the baked

pumpkin seeds before, and they made an awesome nut flavor contribution. So hopefully I’ve processed them the same


This one is one brew out, so I have time to tinker with the recipe

If not cascade, are you thinking noble hops?
I want some hops to finish out the boil, but I’m not married to cascade

Yes, noble for the aroma hop. What you use at 60 minutes can be anything.

 

[Dave Y]

I would like to hear how that comes out. It sounds very cool. I normally don't like them that big, but it is a great idea.

For years I did similar, but shot for a 5-6% beer. I have gallons of neighbor friendly beer on tap, so now I'm shooting for something a little bigger. My Tripel has got to be getting pretty low about now, and I think this one probably ends up closer to 7% than 8 but let's see as the recipe develops.

Yes, noble for the aroma hop. What you use at 60 minutes can be anything.

hmm... I have Styrian Golding, Mittlefrüh and Hersbrucker on hand. My go to is Tettnanger but they've been hard to get.
Gotta give this some thought.

I don't need or want a 15AA bittering hop here, but I also want balancing bitterness and I don't want to overpower any of the other characteristics and I don't want the hops to dominate. My thinking is that my home grown cascade should play nice with the honey, and not overpower it. I'm only on harvest year 2 and most of the hops were not super aromatic but some had a good aroma to them. If they don't represent well, there will still be some honey to back them up, some malt sweetness and maybe a touch of smokiness ( I may need 6-8 ounces for that to be noticeable. )

One year, I had 3 large pumpkins processed and did a partial mash of the pumpkin, malt, including some smoked malt and did the entire brew over an open fire- partial mash and boil. It was fun but a lot of work and a lot of cleanup. It had a nice aroma of smoke but didn't smell like an ashtray and it was there in the background of the flavor but not crazy. That one was around 6.5% and probably one of the better ones I've done.

I did one year of the ubiquitous pumpkin ale with all the spices and add ons. It got old quickly, after say the first 6-8 beers so I gave plenty away to friends and neighbors.

 

[Donoroto]

For years I did similar, but shot for a 5-6% beer. I have gallons of neighbor friendly beer on tap, so now I'm shooting for something a little bigger. My Tripel has got to be getting pretty low about now, and I think this one probably ends up closer to 7% than 8 but let's see as the recipe develops.

hmm... I have Styrian Golding, Mittlefrüh and Hersbrucker on hand. My go to is Tettnanger but they've been hard to get.
Gotta give this some thought.

I don't need or want a 15AA bittering hop here, but I also want balancing bitterness and I don't want to overpower any of the other characteristics and I don't want the hops to dominate. My thinking is that my home grown cascade should play nice with the honey, and not overpower it. I'm only on harvest year 2 and most of the hops were not super aromatic but some had a good aroma to them. If they don't represent well, there will still be some honey to back them up, some malt sweetness and maybe a touch of smokiness ( I may need 6-8 ounces for that to be noticeable. )

One year, I had 3 large pumpkins processed and did a partial mash of the pumpkin, malt, including some smoked malt and did the entire brew over an open fire- partial mash and boil. It was fun but a lot of work and a lot of cleanup. It had a nice aroma of smoke but didn't smell like an ashtray and it was there in the background of the flavor but not crazy. That one was around 6.5% and probably one of the better ones I've done.

I did one year of the ubiquitous pumpkin ale with all the spices and add ons. It got old quickly, after say the first 6-8 beers so I gave plenty away to friends and neighbors.

If you think the homegrown cascade won’t overwhelm, then use it. It won’t be bad.

But my experience with this kind of pumpkin ale - as a consumer, not a brewer - leans toward the muted hoppiness from variants like those you mentioned. None of them are like, say, citra with a very obvious profile.

 

[Dave Y]

If you think the homegrown cascade won’t overwhelm, then use it. It won’t be bad.

But my experience with this kind of pumpkin ale - as a consumer, not a brewer - leans toward the muted hoppiness from variants like those you mentioned. None of them are like, say, citra with a very obvious profile.

good point. What's your feeling on the 35IBU target ? I was thinking that a 7-8% beer, 30 IBU might not be enough. I'll take a look back at some previous recipes to see if I have anything in the range and enough notes to guide me.

Basically, this should end up like a nut brown ale flavor, with some aroma notes of honey, and a very light hop contribution.

I like the description: "muted". definitely don't want the hops taking center stage here, just helping out.

 

[Donoroto]

good point. What's your feeling on the 35IBU target ? I was thinking that a 7-8% beer, 30 IBU might not be enough. I'll take a look back at some previous recipes to see if I have anything in the range and enough notes to guide me.

Basically, this should end up like a nut brown ale flavor, with some aroma notes of honey, and a very light hop contribution.

I like the description: "muted". definitely don't want the hops taking center stage here, just helping out.

For a 7%, 35 is about right, maybe even 40. If it were mine 30 would be ok, I’m all about malty, but not everyone shares that trait.

 

[Bigbre04]

first off! i dont want to hear any more grief about complicated grain bills!!!!!

still digesting this recipe...just had to get that out there lol

 

[Bigbre04]

i would shoot for 35-40 at that abv.

i might add the honey into the kettle. you wont get much flavor from it, but it will do a good job boosting up the booze on the batch. also adding it into the kettle really gives the yeasties a huge leg up and may end up giving you better attenuation.

i am not really sure that you will end up with 80% attenuation on this guy, unless you have previous experience with this yeast that makes you think it will work through things that well? that amount of munich vs redx/superiour 2row grain, will likely end up with a lower attenuation(in my experience). i might adjust your recipe down to 76% attenuation and then add dextrose to bump the abv back up to where you want it.

#beefin

 

[Dave Y]

i would shoot for 35-40 at that abv.

i might add the honey into the kettle. you wont get much flavor from it, but it will do a good job boosting up the booze on the batch. also adding it into the kettle really gives the yeasties a huge leg up and may end up giving you better attenuation.

i am not really sure that you will end up with 80% attenuation on this guy, unless you have previous experience with this yeast that makes you think it will work through things that well? that amount of munich vs redx/superiour 2row grain, will likely end up with a lower attenuation(in my experience). i might adjust your recipe down to 76% attenuation and then add dextrose to bump the abv back up to where you want it.

#beefin

Oh man, that's a good point about the attenuation, that was imported from my Altbier.
I may pull a little grain and add some honey or if I have it something simpler to the kettle, but I want to preserve honey going into the fermenter.

i dont want to hear any more grief about complicated grain bills

 

[Bigbre04]

Oh man, that's a good point about the attenuation, that was imported from my Altbier.
I may pull a little grain and add some honey or if I have it something simpler to the kettle, but I want to preserve honey going into the fermenter.

if you are after the honey for flavor you may consider using honey malt or adding it post ferm and keeping that shit cold.

honey is pricey and at the end of the day is basically 100% fermentable. dextrose might be the better option for costs, but at this scale costs are less of a concern...

i would drop the attenuation down to 74-76 depending on your experience with the yeasties!

 

[Dave Y]

if you are after the honey for flavor you may consider using honey malt or adding it post ferm and keeping that shit cold.

honey is pricey and at the end of the day is basically 100% fermentable. dextrose might be the better option for costs, but at this scale costs are less of a concern...

i would drop the attenuation down to 74-76 depending on your experience with the yeasties!

I pulled the Munich and made Red-x the primary malt; almost 1.5x the DP as Munich so I'm sitting at about 70DP for the recipe. I dropped the attenuation down to 76.5; the default for one of my 2 yeast choices. Side benefit of the Red-x is the color will be a solid reddish brown.

Of course I could do Kveik - I have Voss on hand but my 2 choices available
WL California ale .
Safale - 05

I wrote it up with California ale but both would work.

 

[Bigbre04]

I pulled the Munich and made Red-x the primary malt; almost 1.5x the DP as Munich so I'm sitting at about 70DP for the recipe. I dropped the attenuation down to 76.5; the default for one of my 2 yeast choices. Side benefit of the Red-x is the color will be a solid reddish brown.

Of course I could do Kveik - I have Voss on hand but my 2 choices available
WL California ale .
Safale - 05

I wrote it up with California ale but both would work.

honestly i would roll with chico or lager yeast based on this recipe. you dont really want a bunch of yeast flavors competing with your grain bill/gourds/honey situation.

the munich was just fine IMO just looking at it from an expected attenuation stand point you needed to adjust that.

tossing in some extra honey or dextrose would be a good thing IMO.

Voss plus honey is not my first choice. I have dumped 2 batches out of the 230 that i have brewed here and one of those was a honey brown ale brewed with voss that tasted exactly like unaged mead. it would have been great if i had had 6 months of time to wait on it to mature, but alas that was not possible.

i think that the combo of red X/spec x/medium crystals is the best when it is around 16 srm and crystal clear.

 

[Craigerrr]

if you are after the honey for flavor you may consider using honey malt or adding it post ferm and keeping that shit cold.

honey is pricey and at the end of the day is basically 100% fermentable. dextrose might be the better option for costs, but at this scale costs are less of a concern...

i would drop the attenuation down to 74-76 depending on your experience with the yeasties!

Ah geez, don't start the debate about honey again!

 

[Bigbre04]

Ah geez, don't start the debate about honey again!

feels only fair after all of the grief i used to get about complicated recipes!

 

[Dave Y]

feels only fair after all of the grief i used to get about complicated recipes!