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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Pumpkin beers: Discussion, developing recipes, tips tricks, and a good practices
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Old 08-25-2009, 04:27 AM   #111
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Originally Posted by cactusgarrett View Post
Care to comment on the yeast used? I'm kicking around the idea of a pilsner yeast for my pumpbrew this weekend.
Sorry for the delay, been off for a while. I'll check and let you know.
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Old 08-25-2009, 01:05 PM   #112
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I made a batch Sunday. I did it as a PM due to my ingredients on hand, and stuck to one 15oz can of libby's pumpkin in the mash. I won't say that the sparge got stuck, but the pumpkin makes a very crusty top layer that the water had a hard time getting through. My remedy; I poked it with my thermometer. Problem gone. I am using a SS Braid, so I just poked around the sides. Another option may be to sparge 3 or more times, so the "crust" can't get to compact. She's rolling along well today.

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Old 08-25-2009, 03:49 PM   #113
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Hey Guys, I made my pumpkin ale on Saturday. Originally I was going to do a PM, but my LHBS guy told me that it won’t help extract any flavors in the pumpkin or help convert it to sugar. He stated, since the pumpkin has already been cooked, prior to canning, a PM would not be much of a benefit. So I figured I would take his advice, as he has past experience with Pumpkin Ale. Here is my recipe:

8 oz Crystal 40
4 oz crystal 20
1 oz Fuggles
6 lbs Amber Extract
29 oz Canned Pumpkin
Wyeast Irish Red Yeast

Steeped the grains for 30mins, added the Extract at boil for 60mins and hops at 45mins along with some cinnamon. Added Pumpkin in the last 5mins of the boil.

I will be making a spice potion of 1oz pumpkin pie spice, ½ teaspoon of nutmeg, half a stick of cinnamon, and a couple ounces of Captain Morgan. I will steep the spices for a couple of days and will add it to secondary.

So far fermentation has been very active. However, I did not use a blow off tube and have not had any overflow (first time without overflow). Can’t wait to see how this comes out.

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Old 08-25-2009, 09:57 PM   #114
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To no stuck sparges!
King,
How'd it go? Any issues?

What do you think about mashing the canned, baked pumkin in a grain bag within my MT? Do you think that would help with keeping the goo out of my manifold? Or do you think I should just run it thin and use like 2 pounds of rice hulls?

-C
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Old 08-25-2009, 10:12 PM   #115
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Originally Posted by Couevas View Post
King,
How'd it go? Any issues?

What do you think about mashing the canned, baked pumkin in a grain bag within my MT? Do you think that would help with keeping the goo out of my manifold? Or do you think I should just run it thin and use like 2 pounds of rice hulls?

-C
It actually went really well. I used two of the big cans of pumpkin that I baked at 350 for an hour for my 5.5 gallon batch. I also had a lb of rice hulls in there and had conditioned the grain before crushing. The sparge was a bit slower than usual but not bad at all. It never even got close to going as slow as the trickle I sometimes get with wheat beers. I don't think there's any need for a bag and one lb of rice hulls should be plenty. Mine's fermenting away happily now and smelling great. The wort was really nice and thick, despite the relatively low 1.054 OG. That pumpkin really added a nice unctuousness to the wort I hope makes its way into the final beer.

EDIT: Oh, by the way, I mashed at 1.5qt/lb and it seemed to work out really well.
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Old 08-25-2009, 10:29 PM   #116
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Same here, mine went very well, I only went with 2 15oz cans of pumpkin in the mash. But I used about 1lb of rice hulls. I was able to recirculate the entire mash without any hint of any sticking.

I am going to be adding a spice tea to the fermenter to taste.

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Old 08-25-2009, 10:51 PM   #117
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Nice,
I think I am gonna give this a try this Friday. I will post a recipe tonight when I get home and can get on Beersmith.

Something along these lines:

Pale 2 Row Base
Some 6-Row for conversion
Some CaraMunich for color (it gave me a beautiful red hue in my last west coast PA)
Mt. Hoods at 12-15 IBU's (maybe FWH'd)
Canned Pumkin baked at 350 for an hour and mashed with grains at 154 for 60min
Pound or so of rice hulls

Spices & some Brown Sugar at 5 min

I want to keep the ABV around 5%, so the grains and Brown sugar will be adjusted accordingly



How does this sound?

EDIT: Oh yeah, and fermented at 60 with PacMan.......

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Old 08-25-2009, 11:27 PM   #118
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Sounds good! 5%ABV sounds about perfect. At first I thought it being a bit higher would be nice, but once I thought about it, I realized a smooth creamy ale without much alcohol kick would better express the pumpkin pie idea. Mine should end up around there somewhere.

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Old 08-26-2009, 04:45 AM   #119
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How does this look?



BeerSmith Recipe Printout - BeerSmith Brewing Software, Recipes, Blog, Wiki and Discussion Forum
Recipe: Ichabod's Ale
Brewer: Chris Couevas
Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.76 gal
Estimated OG: 1.055 SG
Estimated Color: 9.2 SRM
Estimated IBU: 13.4 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.00 lb Pumpkin Puree (0.0 SRM) Adjunct 14.29 %
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.29 %
2.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 14.29 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 7.14 %
0.50 oz Mt. Hood [6.00 %] (60 min) (First Wort HoHops 13.4 IBU
0.50 oz Various Pumkin Pie Spices (Boil 5.0 min) Misc
1 Pkgs PacMan (Rogue Ales - Wyeast Labs) [CultureYeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 14.00 lb
----------------------------
Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 17.50 qt of water at 169.9 F 154.0 F
10 min Mash Out Heat to 168.0 F over 15 min 168.0 F


Notes:
------


-------------------------------------------------------------------------------------

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BREWtality 2 Build Thread
"Always remember that I have taken more out of alcohol than alcohol has taken out of me."
"No soldier can fight unless he is properly fed on beef and beer."
"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop."
-Winston Churchill----brilliant man
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Old 08-26-2009, 08:41 PM   #120
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After only a couple of days of fermentation, I had to tast my beer. As of the moment, it is tangy and very orange.

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