Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > General Techniques > Pumpkin juice vs pumpkin chunks
Reply
 
LinkBack Thread Tools
Old 10-09-2012, 08:04 PM   #11
bnhocking
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Walton, Kentucky
Posts: 41
Default Pumpkin Juice

I just put my pumpkin lager onto the cooler to lager, I will be sure to let you know how it turned out. I used hole spices from A1 Spice World and juiced 2 medium pumpkins. I got about 1.2 Gallons of juice that I used in the mash to replace some of the mash water. I have done it both ways, juice and cans, the juice is a lot less messy. I did not add any of the solids. The juice and the wort have a definite pumpkin aroma that I don't think you would get from the spices alone, since my Christmas ale is similarly spiced. I may have used a lot more pumpkin than most people (33 Lbs unprocessed into 15 gallons). My mash is in a HERMs setup so the pumpkin solids that were in the juice got filtered into a cake on about the first 2 inches of grain, also sticky. It took about 1.5 hours to sprage and avoid channeling, I even had to slow down the mash recirculation half way into the mash since the grain bed was filtering the pumpkin.

I would say you need the pumpkin for some aroma and there is a subtle flavor that it adds when used in high volumes. Hope this helps and sorry for replying a year after the post.

__________________
bnhocking is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2012, 11:34 PM   #12
jessup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: asheville, nc
Posts: 595
Liked 6 Times on 6 Posts
Likes Given: 3

Default

Good thread revival! After reading through it the timing couldn't be better. I was just considering juicing a pumpkin in lieu of the mess of using pumpkins. Perhaps using the juice after primary fermentation is over? I've made many pumpkin ales and not many seemed to really be influenced by the actual pumpkin. As pointed out it's mostly the spices... Perhaps boil the pumpkin juice to caramelize the sugars in solution and pour into the keg??

__________________

set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

jessup is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2012, 03:21 PM   #13
bnhocking
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Walton, Kentucky
Posts: 41
Default

I don't know how much sugar is actually in the pumpkin, they are pretty bitter. Make sure you have a good juicer, pumpkins are pretty rough on them. The nice thing about adding it to the mash, assuming you recirculate your mash, is that the grain bed will filter all the pulp left in your juice. I ate some of the pulp after juicing the pumpkins and it is mostly flavorless, which brings me to the other point about juicing instead of mashing with pumpkins, you can add a lot more pumpkin flavor since you are concentrating the pumpkin. I could not fit 40 lbs of grain and 33 lbs of pumpkin into my 20 gal Blichmann with out juicing. My wort coming out of boil kettle smelled heavily of pumpkin, much more then when I used 10 lbs of canned pumpkin. I'll post back late December when it is ready to drink on how it tastes. O ya I used Cinderella pumpkins.

__________________
bnhocking is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2012, 03:49 PM   #14
bnhocking
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Walton, Kentucky
Posts: 41
Default Here is What I did

Here is what I did (15 Gallon Batch)

Pumpkin Lager
Spice, Herb, or Vegetable Beer
Type: All Grain Date: 10/06/2012
Batch Size (fermenter): 15.00 gal
Boil Size: 17.32 gal
Boil Time: 60 min Equipment: My Equipment Blichmann Herms
End of Boil Volume 16.12 gal
Final Bottling Volume: 15.00 gal
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency 72.7 %
Fermentation: Lager, Two Stage

Ingredients
Amt Name Type # %/IBU
0.97 oz PH 5.2 Stabilizer (Mash 60.0 mins)
24 lbs Pilsner (2 Row) UK (1.0 SRM) Grain 60.0 %
5 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 12.5 %
3 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.5 %
3 lbs White Wheat Malt (2.4 SRM) Grain 7.5 %
2 lbs Chocolate Malt (350.0 SRM) Grain 5.0 %
30.00 lb Pumpkin Hole/Juiced (Mash 120.0 mins) Spice
3 lbs Brown Sugar, Dark (50.0 SRM) Sugar 7.5 %

2.00 oz Chinook [13.00 %] - Boil 60.0 min Hop 28.4 IBUs
2.00 oz Cascade [5.50 %] - Boil 30.0 min Hop 9.2 IBUs
3.00 oz Fuggles [4.50 %] - Hop Back 0.0 min Hop 0.0 IBUs

3.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining

4.00 Items Vanilla Bean (Boil 10.0 mins) Spice
2.00 Items Cinnamon Sticks (Boil 10.0 mins) Spice
1.00 oz All Spice (Boil 10.0 mins) Spice
1.00 oz Cloves (Boil 10.0 mins) Spice
1.00 Items Nutmeg (Boil 10.0 mins) Spice

1.0 pkg German Lager (White Labs #WLP830) [35.49 ml] Yeast - (1.5 Gallon Starter)

Beer Profile

Est Original Gravity: 1.070 SG Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 7.2 %
Bitterness: 37.6 IBUs Calories: 230.3 kcal/12oz
Est Color: 27.3 SRM

Mash Profile

Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 40 lbs
Sparge Water: 7.88 gal
Sparge Temperature: 168.0 F
Mash PH: 5.20

Mash Steps
Protein Rest: Add 13.88 gal of water at 128.1 F to achieve 122.0 F for 20 min

Saccharification: Heat to 159.0 F over 15 min for 60 min

Mash Out: Heat to 168.0 F over 15 min for 10 min

Sparge Step: Fly sparge with 7.88 gal water at 168.0 F

Fermentation
2 Stage Lager
54 F for 10 Days or 75% Complete
Rack to Secondary
Ramp to 38 F Over 3 Days
Lager at 38 F for 60 Days

Carbonation and Storage
Carbonation Type: Keg/Force Carb
Volumes of CO2: 2.3
Pressure/Weight: 9.15 PSI Carbonation
Keg/Bottling Temperature: 38.0 F

__________________
bnhocking is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 06:53 PM   #15
jessup
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: asheville, nc
Posts: 595
Liked 6 Times on 6 Posts
Likes Given: 3

Default

1.016 fg with 8 lbs crystal? I call shenanigans!!

__________________

set I: Pale (3) -> Mild (4-5) -> amber / Victory (20-25) -> special roast (40-50) -> brown (70)
set II: pilsner (2) -> Vienna (3-4) -> Munich (8-10) -> dark Munich (20) -> aromatic / melanoiden (25-30)
encore: smoked (5)

jessup is offline
 
Reply With Quote Quick reply to this message
Old 10-12-2012, 11:46 PM   #16
DrJekyll-HomeBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Oklahoma
Posts: 69
Likes Given: 2

Default

ok one of the best methods i found for my pumpkin ale is to roast it in the oven for 30 minutes sprinkled with brown sugar, its quite nice and i think i add it at the end of boil or beginning i cant remember. also be very cautious on the amount of spices they can be overbearing very easily. i also used canned pumpkin with NO PERSERVATIVES! i think i heard perservs can leave off flavors. i got a couple changes im doing with my receipe im dropping the priming sugar a little and some other things i cant think of.

my first try at the receipe i added the pumpkin with out cooking it in the oven and it turned quite applely throughout bottling.

__________________

Been brewing since 2007 and my knowledge is ever growing.

DrJekyll-HomeBrew is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2012, 02:38 PM   #17
bnhocking
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Walton, Kentucky
Posts: 41
Default

Quote:
Originally Posted by jessup View Post
1.016 fg with 8 lbs crystal? I call shenanigans!!
I'll find out, I hope it ends up higher than that. Sometimes beer smith is crazy.
__________________
bnhocking is offline
 
Reply With Quote Quick reply to this message
Old 10-13-2012, 02:48 PM   #18
bnhocking
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Walton, Kentucky
Posts: 41
Default

Quote:
Originally Posted by DrJekyll-HomeBrew View Post
also be very cautious on the amount of spices they can be overbearing very easily.
I find that you want the spices to be a little heavy at the start, they will mellow out with aging. But you are right don't go crazy with them.
__________________
bnhocking is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2012, 01:14 AM   #19
bnhocking
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Walton, Kentucky
Posts: 41
Default

Well I measured my gravity today and it was at 1.017 pretty much final. During the fermentation there was pumpkin aroma and there was a salty pumpkin finish to the beer. As it has finished up, however the pumpkin is really hard to detect. So I guess as it stands I made a sweet malty spiced lager. O well it is really good.

img_2916.jpg  
__________________
bnhocking 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
Pumpkin Ale Help! messi General Techniques 22 09-28-2012 07:39 PM
How to make Pumpkin Beer in a Pumpkin BoyScout General Techniques 19 04-07-2009 04:05 AM
Pumpkin Ale - Using Fresh Pumpkin Bouza General Techniques 5 10-12-2008 05:36 PM
primary only for pumpkin ale?? illinibrew04 General Techniques 2 08-27-2008 10:09 AM
Pumpkin Ale Saxmk6 General Techniques 5 09-17-2007 04:58 PM