Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > I have an idea; am I crazy?

Reply
 
LinkBack Thread Tools
Old 08-31-2006, 01:15 PM   #1
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default I have an idea; am I crazy?

So I brewed my P/M punkin beer this past weekend. Fermentation is winding down, and things are finally starting to settle. Even though I went heavy on the water and the sugars (because I anticipated losing alot of beer due to the pumpkin solids), I still am disappointed in how little finished product I'll really get, considering how much effort went into it. I mean, in a 6-gallon carboy, the bottom 5 inches are solids. That's alot of beer I won't have!

At the same time, the pumpkin aspect is a bit high, and I'd like to spice it more. I was planning on adding spice "tea" to the secondary vessel.

So, combining those two concerns, my plan is this: boil a gallon, maybe less, of water with a pound, or a little less, of light DME, the pumpkin pie spices I want to add, and maybe a small amount of hop pellets. Let it cool, and add it to the secondary---then rack the main batch on top of it. My thought is that this will better integrate the spices, and the remaining yeasts will ferment out the DME, giving me more beer without watering it down.

You guys have any thoughts on this plan? Is a pound of DME too much, or too little. By the way, here's the original recipe:

Bubs' Amber Punkinpie

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.23
Anticipated OG: 1.082 Plato: 19.67
Anticipated SRM: 11.1
Anticipated IBU: 49.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.063 SG 15.48 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
24.5 3.00 lbs. Pale Malt(2-row) America 1.036 2
9.7 1.19 lbs. Crystal 10L America 1.035 10
49.0 6.00 lbs. Briess LME- Gold America 1.035 4
8.2 1.00 lbs. Generic DME - Light Generic 1.046 8
4.1 0.50 lbs. Brown Sugar Generic 1.046 4
4.1 0.50 lbs. Maple Syrup Generic 1.031 35
0.4 0.05 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Northern Brewer Pellet 6.50 30.4 90 min.
1.00 oz. Tettnanger Pellet 4.00 4.5 15 min.
0.50 oz. Cascade Pellet 5.75 2.0 2 min.
0.50 oz. Cascade Whole 5.75 12.2 90 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
7.25 Oz Canned Pumpkin Fruit 90 Min.(boil)
0.50 Tbsp Cinnamon Spice 90 Min.(boil)
1.00 Tbsp Pumpkin Pie Spice Spice 90 Min.(boil)
0.25 Tsp Nutmeg Spice 90 Min.(boil)
1.00 Tbsp Pumpkin Pie Spice Spice 20 Min.(boil)
0.25 Tbsp Cinnamon Spice 2 Min.(boil)
1.00 Tbsp Pumpkin Pie Spice Spice 2 Min.(boil)
0.75 Tbsp Coriander Seed Spice 2 Min.(boil)
2.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

Danstar Nottingham


Notes
-----

Spread canned pumpkin on baking sheet(s), roast in 350° oven for 60 mins during mash

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2006, 04:22 PM   #2
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,908
Liked 604 Times on 374 Posts
Likes Given: 54

Default

My recipe was very similar (a partial mash), and I, too, think the spice note is lacking. I'm surprised you have so much pumpkin trub with only 7.25 oz of pumpkin. I used 60 oz and don't have that much gunk in my fermenter.

Also like you, I used a more aggressive hop schedule than most pumpkin recipes here, and I'm finding with my 32 IBU (predicted) beer, that the hop flavors are overpowering the spice/pumpkin flavors.

I'm about to rack to the clearing tank, and I'm considering adding a bit of spice while racking. I'm just going to use about a cup of boiled water to make my "tea" that'll get mixed in during racking. Your idea with DME and spices might work out as well. The DME/water ratio ought to give you a 1.044 OG for the "tea," which seems reasonable. Sounds like a plan to me!

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2006, 04:41 PM   #3
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 82 Times on 72 Posts
Likes Given: 1

Default

Uh, have you ever thought about brewing a Pumpkin beer without any pumpkin...just the spices?

Who's going to know the difference?

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2006, 05:02 PM   #4
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default

Yuri,

The units are apparently wrong in ProMash; I used 4 big cans of pumpkin, it should be 7.25 POUNDS. Sorry. Yeah, given the IBU's already, I might hold off on the hops.


homebrewer_99,

Actually, pumpkin gives it a distinct pumpkin-pie flavor that spices alone cannot ever achieve. I tasted some of the unfermented wort; it tasted just like pumpkin pie, and I'm not just talking about cinnamon/cloves/ginger/nutmeg medley. I'm talking about pumpkin! Delicious. Wouldn't be a punkinpie ale without the punkin.


So does anyone have any concerns about striking up a second fermentation in the secondary vessel by adding more DME? My main worry is that the yeasts wouldn't start back up, and I'd have to pitch again, which I do NOT wanna do. Is this realistic? Or should I just shut up and do it?

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2006, 07:05 PM   #5
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,908
Liked 604 Times on 374 Posts
Likes Given: 54

Default

Quote:
Originally Posted by Evan!
So does anyone have any concerns about striking up a second fermentation in the secondary vessel by adding more DME? My main worry is that the yeasts wouldn't start back up, and I'd have to pitch again, which I do NOT wanna do. Is this realistic? Or should I just shut up and do it?
Wow - 7.25 pounds is a ton! Makes more sense. You shouldn't have to worry about the yeast "starting up" - priming beer for carbonation before bottling/kegging is just like what you're suggesting on a smaller scale and in an enclosed environment. Go for it!
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2006, 07:10 PM   #6
Exo
Feedback Score: 0 reviews
 
Exo's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Wisconsin
Posts: 768
Liked 6 Times on 5 Posts

Default

Sounds kinda like your going to krausen your beer (but without adding more yeast)...do it!

__________________
Primary:
doh!
Secondary:
Wasp Bitten IPA (a Walker-San clone);Cheesefood's Caramel Creme; Wee Heavy Scottish Ale;
Bottled/Conditioning:
Flyin' Hornet Pale Ale(Mirror Pond clone);Oktoberfest Ale
Drinking:
Boom-Boom Apricot Hefeweisen; Forbidden Ale;Pale-Ass Ale (SNPA Clone); Ol' Man Winter Ale
On-deck:
Dead Guy clone
Planning:
Walker's Espresso Stout; BrewPastor's Bastard Lager
Quote:
But honey, how else am I going to get enough bottles for my next batch? *burp*...*fart*
Exo is offline
 
Reply With Quote Quick reply to this message
Old 08-31-2006, 08:33 PM   #7
Evan!
Feedback Score: 0 reviews
 
Evan!'s Avatar
Recipes 
 
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 69 Times on 61 Posts
Likes Given: 1

Default

Thanks for the encouragement guys. As soon as primary is finished, I'll go for it.

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
Evan! is offline
 
Reply With Quote Quick reply to this message
Old 09-01-2006, 11:45 PM   #8
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,908
Liked 604 Times on 374 Posts
Likes Given: 54

Default

Wow - is all I have to say after tasting my pumpkin ale today. I racked it to the clearing tank last night and added a spice "tea" - a cup of water boiled, then steeped a tablespoon of Pampered Chef's Cinnamon Plus blend (cinnamon, allspice, cloves, ginger, orange peel). I only used about a teaspoon of spices in the initial brew including a broken up cinnamon stick, a few cloves, some fresh nutmeg, and coriander. The added spices really brought out the pumpkin flavor, and it really tastes like the brew I was aiming for. Can hardly wait for it to condition!

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Maybe a crazy idea but xxdcmast Beginners Beer Brewing Forum 6 12-30-2008 09:13 PM
Crazy Idea (or maybe not) MikeRLynch Mead Forum 3 10-13-2008 09:30 PM
Is This A Crazy Idea? BGT Hophead General Techniques 32 05-23-2008 11:54 PM
Crazy CFC idea PseudoChef Equipment/Sanitation 3 04-23-2007 10:15 PM
Is this a crazy idea? sonvolt General Techniques 14 04-21-2006 10:45 AM