Pumpalumpagous Ale Brew Session

Brew Session Info

9/7/2018
(Include any important notes from brew day until tasting)

300mL for either yeast when pitching. I stirred in the canned pumpkin as I was heating the mash water and it mixed in really well. No issues during the mash, lautering, or sparge. I didn't need any rice hulls so I'm fairly proud of myself. First runnings are 1.044. Missed my OG of 1.056 by 2 points, so I'm not displeased with that at all; I could have used a little bit more sugar to bump up the gravity but I'm not worried. I was able to get 7.5 gallons of wort total, so that is a bonus. Good brew day overall. 9/8 - slow start to fermentation but both are going strong now. The Stefon yeast krausen was very small until about 11pm when it went from less than 1cm to about 3cm. The Cable Car krausen is about 1cm and steady. I hope that everything turns out well. 9/9 - the Stefon yeast got up to 1in of krausen and is falling now. The Cable Car is still 1cm krausen and bubbling steadily. Seems that everything is going well. 9/10 - the Stefon yeast is ramping down quickly, already a lot floculating out of suspension. The Cable Car yeast dropped all the foam but it is still bubbling regularly, so it is likely on the tail end as well. 9/14 - all activity has stopped on both of these. I intend to bottle the Stefon version right when I get the bottles and then I will bottle the Cable Car after that. I want the lager to sit on the yeast for about a month to ensure that the yeast processes all the chemicals it produced. 9/23 - Stefon yeast has 3.622 gallons and cable car is 3.212 gallons. Looking to bottle the Stefon tomorrow. 9/24 - 119g of dextrose to prime the Stefon beer. Pycnometer pulled 1.0109. Sample has a pumpkin-y wheat beer flavor. The spice is not overpowering, thankfully. 10/12 - 85.5g of dextrose to prime the Cable Car beer. Pycnometer shows gravity of 1.001, so extremely dry. The sample tastes fine, but at that dry I'm worried that there is a bug in the yeast so I'm tossing out the remainder.

Water Infusion

Brew Session Specific

20.75 lb kg
70 °FC
156 °FC
2 qt/lbl/kg
90 min.
8 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
°FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

13.52 gals liters
12.03 gals liters
10.63 gals liters
164.39 °FC
164.39 °FC
7.52 gals liters
2.89 gals liters
10.20 gals liters

Mash / Boil

Mash

5.35 PH
156 °FC
149 °FC
60 minutes

Boil

1.038 1.046 (estimated)
9 gallons liters 10.20 (gallonsliters estimated)
90 minutes minutes (90 minutes estimated)
7 gals liters

Gravity Estimates

Based on boiling 9.00 gallonsliters at 1.038 for 90 minutes, this will decrease your wort by 1.50 gallonsliters, bringing your after boil OG to 1.044.

You wanted an OG of 1.054. It looks like it will be under.

Fermentation

7.5 gallons liters 7.50 (gallonsliters estimated)
1.054 (1.054 predicted)
1.011 (1.011 predicted)

Conditioning

10/12/2018
10
Dextrose
3 oz g

Tasting Notes (2)

CheeseNips

Tasted on 11/5/2018 by CheeseNips

Notes:

Cable car - dark orange in color with light Haze and half a finger of foam. Aroma is bready malt with yeast on the foreground along with a light pumpkin spice. Flavor follows the nose except that the yeast flavor is muted and the spice flavor is amplified, yet the spice is balanced with malt. On the back end of the flavor is some very slight metallic, sulfury note as a lager characteristic that mingles with bitterness. Of note, there is no discernible pumpkin flavor however there is the spice flavor that is very pleasant. Body is medium and, despite the lack of head, the carbonation is fine with a bit of nucleation sharpness. Overall, I didn't achieve what I wanted as the pumpkin flavor is missing, so I'll need to add more pumpkin during other stages of brewing. The beer is fine from a quality perspective but is lacking something. I'd be fine with one in a bar and wouldn't order more. 3 stars.

CheeseNips

Tasted on 10/4/2018 by CheeseNips

Notes:

Stefon yeast - pours about 1 finger of foam with a just less than amber color, dark orange but not quite red. Aroma is a bready malt with light spice and yeast phenol. Flavor is mostly a blend of mild pumpkin spice and yeast phenol leaning more towards banana; almost a banana bread sort of flavor on this one actually but there is some yeast spice and clove as well. The pumpkin flavor is suggested more by the spice than the actual flavor of pumpkin. The carbonation is lighter than I wanted though the mouth feel is pleasantly soft and the body is a bit more than medium. My intention is to enter this as a FSV beer with a dunkelweiss base, but I'm not so sure this will do so hot. In any case, this has a much better balance of spice than what I made last year. I like this beer overall, and I would be happy to pay for this in a bar. I'll go 4 stars.

Recipe Facts

Pumpalumpagous Ale
American Amber Ale
  • 7.50 Gallons Liters Batch Size
  • 9.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.054 OG
  • 1.011 FG
  • 35.6 IBU (tinseth) Bitterness
  • 0.66 BG:GU
  • 17.5° SRM Color
  • 89% Efficiency
  • 5.6% ABV Alcohol
  • 180 per 12oz Calories
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