Pumpkin beers: Discussion, developing recipes, tips tricks, and a good practices - Page 30

Monstar · 09-28-2011, 09:02 PM

Quote:

Originally Posted by HollisBrewCo

I came up with a really good method using canned pumpkin to avoid any problems with runoff or a stuck sparge. http://hollisbrewco.blogspot.com/2011/09/pumpkin-ale-brew-day.html I just dissolved the canned pumpkin pie filling in my mash water while it was heating up. the rims system was recirculating the water at the time so that ensured it all got dissolved.

Hm, thats really interesting!

HollisBrewCo · 09-29-2011, 01:55 AM

it worked perfectly, I read all the horror stories and I couldn't believe how well dissolving the pumpkin worked

**Poobah58** · 09-29-2011, 11:56 AM

Quote:

Originally Posted by HollisBrewCo

I came up with a really good method using canned pumpkin to avoid any problems with runoff or a stuck sparge. http://hollisbrewco.blogspot.com/2011/09/pumpkin-ale-brew-day.html I just dissolved the canned pumpkin pie filling in my mash water while it was heating up. the rims system was recirculating the water at the time so that ensured it all got dissolved.

Same here. Made sure the canned stuff was disssolved and also used some real pumpkin. I did 15 gallons in a sanke keg using a RIMS. Used about 2-3# rice hulls and ran beautifully!

**smokinghole** · 09-29-2011, 12:09 PM

I was looking up some veggies last night and thought it'd be interesting to use some butternut squash along with pumpkin in a spiced pumkin/squash ale. I think the combo of the pumpkin and nuttiness from the squash would work well. I'll plan for that next year since I already baked all my pumpkin last night for brewday tomorrow. I used Fairy Tale pumpkins for this year's batch instead of canned pumpkin.

**Poobah58** · 09-29-2011, 06:22 PM

Quote:

Originally Posted by smokinghole

I was looking up some veggies last night and thought it'd be interesting to use some butternut squash along with pumpkin in a spiced pumkin/squash ale. I think the combo of the pumpkin and nuttiness from the squash would work well. I'll plan for that next year since I already baked all my pumpkin last night for brewday tomorrow. I used Fairy Tale pumpkins for this year's batch instead of canned pumpkin.

I use pumpkin, butternut squash and sweet potato.

Ridebreck · 10-04-2011, 10:07 PM

Quote:

Originally Posted by barrooze

I've got 2 questions. 1) Has anyone brewed the Brewing Classic Styles pumpkin beer?

Yep. It's my go-to every fall. I roast two pie pumpkins until well-carmelized, cube one and mash up the other before adding to my mash (along with a crap ton of rice hulls). Mash for 90 min. I toss in the spices 1 min before flameout. Mine's been in the fermentor for 3 weeks now. Just crashed it last night. Great beer.

**dooman333** · 10-05-2011, 06:40 PM

Brewed 3 weeks ago.

Quote:

Originally Posted by dooman333

5 gallon batch

6lbs LME
1lb Crystal 30
0.5lb Chocolate

8 lbs of cubed pumpkin added (once baked for 1 hour @ 350 with HALF of spices sprinkled on top)

Spice...

1 tsp Cinnamon
0.5 tsp Ginger
0.5 tsp All Spice
0.5 tsp Nutmeg

Half sprinkled on baking pumpkin.
Other half added to wort.

1oz East Kent Golding pellet @ 60min
1oz Fuggles pellet @ 30min

1tsp Irish Moss @ 15min

Safale US-05

Estimates...

OG 1.051
FG 1.013
IBU 35.6
ABV 5.01
SRM 20.9

Didn't like how weak it tasted at the 2 week mark so I vodka teabagged in some more spices.Been fermenting for 3 weeks. What do u think? How long should I keep her in the secondary? Thanks guys!