Quoted:
This post was from a few months ago.  It's sitting in my kegerator aging out for another 2-3 months.  With that said, it is damn tasty already.

I'll have a more traditional pumpkin ale in September.




Southern Tier Warlock Clone: http://www.stbcbeer.com/black-water/warlock/

This is one of my favorite beers, and I'm trying to clone it.  It's a pretty standard stout at first, but it explodes with pumpkin, vanilla, and pumpkin pie spices after the initial flavor.  

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I used this kit as a base:  http://www.homebrewing.org/Vanilla-Imperial-Stout-All-Grain-Recipe_p_4929.html


Recipe:
15.5 lbs 2 Row
1lbs chocolate malt
8 oz Carafa II
8 oz Caramel/crystal malt-60L
60 min 1 oz Cluster Hops
15 min Whirlfloc
10 min 5 teaspoons Fermax Yeast nutrient
5 min 87oz canned pumpkin, toasted for 1 hour at 350. (Yes, 87oz.  It came in 29oz cans)
5 min 1 oz pumpkin pie spice
Flameout 1 oz pumpkin pie spice, 5 min steep


3.5 quart starter of WLP001 pitched at 78 degrees.  http://www.whitelabs.com/yeast/wlp001-california-ale-yeast
I used this calculator based off of a planned OG of 1.090 with "intermittent shaking": http://www.mrmalty.com/calc/calc.html

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I purchased my own grain mill, put it on it's smallest setting, and ground my own grain.  Completely different consistency compared to the pale ale i did a few weeks ago.  http://www.homebrewing.org/Cereal-Killer-Grain-Mill_p_2310.html


I mashed in at 152 degrees.  After 30 minutes, it dropped to 150 so I added a quart of boiling water to raise it back to 151.
After 60 minutes I cleared the wort and drained off the initial 4ish gallons.
I did a batch sparge at 168 with 3.6 gallons.  The runnings from the batch sparge were 1.030.


Initial boil volume was 7.86 gallons with an OG of 1.053.  I knew my evaporation rate was pretty high and there would be lots of pumpkin fiber, so this was planned.


I racked 5.25 gallons into my fermenter with an OG of 1.084 (70.7% brewhouse efficiency I'm quite happy with this compared to my last brew).  I knew I would gain 2 quarts or so of liquid from my yeast starter, and I only have a 6.5 gallon fermenter.  Plus, the trub will be massive from all of the pumpkin fiber.  I hope to get 4-4.5 gallons into the secondary fermenter.


I pitched at 78 degrees (because I am impatient) and put it into a 68 degree fermentation keezer.  After 5 hours, it was pleasantly bubbling.


I'll rack to secondary in 5-7 days.  Depending on how much trub develops in the secondary, I'll potentially rack to a tertiary fermenter.  I'm planning on aging this beer until September or October.


I have 3 vanilla beans soaking in 100mL of Tito's Vodka.  I'll scrape the beans and toss the whole thing into the fermenter in 2ish months.  Right now, the wort smelled great...kind of like a PSL (pumpkin spice latte for all non-basic bitches).  I'll throw in another ounce of pumpkin pie spices before kegging if necessary.  

Quoted:
Well I HATE   sweet potatoes, so there

I bought the ingredients for a partial(don't have the time today for a full mash), I'm roasting the pumpkin with brown sugar right now




It's a bit of a copy of Shipyard's Smashed Pumpkin Ale.

Quoted:


I'd really like to make an all-grain pumpkin beer.  However I'm not looking forward to pumpkin sludge clogging up my brew stand and scorching on the heat element.  Any recipes that add the pumpkin to the fermenter instead?