Hello Beer World!
Previously, I always used a cream ale recipe for my pumpkin beers, and I would add the pumpkin pie filler when I was steeping. So how did this batch end up so different? My wife's cousin asked me over the summer if I would make him a beer for an Oktoberfest party. I agreed and thought I had plenty of time. Well, several months later I forgot all about it. I was making a 10 gallon batch of hefeweizen and decided to throw a different yeast in half of it and make it a pumpkin. It turned out really well. The yeast gives it a slight banana flavor just under the pumpkin flavor. I like using the spiced pie filler. Everything you need is already there. Keeps it simple.
The pictures are all from the 10 gallon batch but the recipe is scaled to 5.
Note: 10 Gallon
Type: Partial Mash
Batch Size: 5 Gallons
Boil Time: 60 min.
Primary Fermentation: 8-10 Days at 68oF
Secondary Fermentation: 12-14 Days at 32oF
Yeast: American Wheat Wyeast 1010
1.1 lbs German Pilsner
2.4 lbs Wheat Malt
2.5 lbs Wheat DME
3.3 lbs Wheat LME
1.5 oz Hallertauer Hops (4.3% AA, 60 min)
1 Large can of Mrs. Libby's Spiced Pumpkin Pie filler
Steep grains in 1.5 gallon of 158oF water for 30 minutes. Rinse grains with 1.5 gallons of water at the same temp if you can. Stir in your LME and DME. You can add more water if needed. Just make sure all the ME is dissolved. Top off the water to whatever amount your kettle can take. I do full wort boils so I'm up around 6.5 gallons. Bring to a boil. Once you hit the hot break, add your hops and start the timer. After 60 minutes kill the heat and chill to pitching temp. Aerate your wort and pitch that yeast. Follow the fermentation schedule. Add the pumpkin pie filler once in the secondary. You can keep the temp up of you want to bottle. I prefer to cold crash mine when adding more sugars. i don't want fermentation to start back up and spew beer all over the place. Once done in the secondary, keg or bottle.
Check out the rest of the photos.