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02-02-2008, 03:08 PM
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#1
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Professional Jezter PWNZR
Join Date: Dec 2007
Location: TK PK
Posts: 4,580
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Kittie litter brewing company pumpkin stout thread
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Ok, so the plan is to make a pumpkin stout.....
Ive read a ton (all I can find) about making them....
I have my stout Can from coopers. I have my sugar (4lbs dark DME)... And Im gonna go today to get my Pumpkin (they better have it!)(4 cans of pumpkin extract). And I have my yeast.
I will boil the can of extract, add sugar and all the pumpkin, boil for a little while to dissolve then rack into my carboy. simple huh? any questions? suggestions?
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02-02-2008, 04:12 PM
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#2
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Senior Member
Join Date: Sep 2006
Location: San Diego, CA
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That's about right, but one thing to keep in mind when doing a pumpkin is that your volume into the primary fermenter should be at least 6 gallons, because the pumpkin will leave trub behind of at least one gallon.
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Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout
Lagering:
http://www.lazydogbrewery.com
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02-02-2008, 04:39 PM
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#3
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Professional Jezter PWNZR
Join Date: Dec 2007
Location: TK PK
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yeah, thats what i read, Im going to rack my apfelwine into the smaller carboy, so I have the fill 6.5 gallon one available for space 
thanks!
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02-03-2008, 04:18 PM
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#4
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Professional Jezter PWNZR
Join Date: Dec 2007
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weird it appears that my thermometer on the carboy is broken....
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02-03-2008, 07:18 PM
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#5
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Senior Member
Join Date: Sep 2007
Location: Maine, Portland and Beyond.
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When I made mine, the guy at the LHBS suggested using amylase enzyme to help break down some of the starches into sugar. He said to put it in after you take it off the heat and it get down to about 145. Mine turned out very well.
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Melancholy Dog Brewery
Planed: more cider.
Primary: empty
Secondary:Dry hopped amber ale, Does Equis clone.
Keged:Pumpkin spice, wizen.
Bottled: Hard cider, Oaked bourbon vanilla cider, Vanilla Porter.
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02-03-2008, 07:24 PM
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#6
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 36,054
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Are you planning to carmelize the canned pumpkin in a 350 degree oven for about 30 minutes? It will give a nice roasted flavor to the stout as well as helping to convert the starches to sugars.
Basically just spread the pumpkin on baking sheets, and bake them. They'll turn a darker shade.
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Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
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02-03-2008, 08:39 PM
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#7
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Professional Jezter PWNZR
Join Date: Dec 2007
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I used libbys extract....
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02-08-2008, 12:17 PM
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#8
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Professional Jezter PWNZR
Join Date: Dec 2007
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Man is this thing going slowwwwwwww!
I was cranking for about 12 hours, now its just creeping along 
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I collect magnetic bottle openers... so if you see something nice......
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02-16-2008, 07:38 PM
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#9
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Professional Jezter PWNZR
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Just put it in the bottling bucket. Will bottle in 30 min... Tastes kinda... off. nothing horrible. just weird
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02-16-2008, 10:06 PM
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#10
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Post Hoc Ergo Propter Hoc
Join Date: Dec 2007
Location: "Detroitish" Michigan
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It's going to take time in the bottle to taste right...I did a pumpkin porter around thanksgiving...and it's been in the bottles since a week before Christmas... I portioned out the bottles, opening one every few weeks...the first few tasted off as well...it's only now becoming drinkable...(Trouble is, it was only a half batch, and now that it's getting good, there's only a couple left.)
__________________
Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman
I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
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