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-   -   Beginner question...pumpkin ale (http://www.homebrewtalk.com/f39/beginner-question-pumpkin-ale-356984/)

Caleb1980 09-26-2012 07:08 PM

Beginner question...pumpkin ale
 
Well yam actually. For my 4th batch I'd like to make a fall spiced beer for the season. I really like the Autumn Maple from The Bruery. I'm thinking of a beer based on what I like about that beer. Belgian yeast, yams, maple syrup.
I'm getting my recipe together and wanted to run it by you guys first. So I figured I'd cube and roast the yams (3 lbs) and add them with the grains to steep and strain them out before the boil, add the spices to the primary after it cools, and add the maple syrup to the secondary. Then add more spices to taste just before bottleing. Sound alright? Should I boil the spices in a bit of water before adding them to sanitize them?
Also I only am using a 4 gallon pot and adding water after to get to the right volume. I've been boiling and cooling a few gallons of water for this. Any reason I can't just buy a few gallons of filtered purified water for this purpose?
Sorry if these are obvious question, but I'm still learning as I go.

J187 09-26-2012 07:14 PM

You can buy water if you want to spend the money - or you can boil your own for free. Up to you.

With respect to the spices - some spices are better served with a little heat to extract. Depends on what you are putting in. Personally, when I made my pumpkin I put the spices in the boil with 10 min to go and boiled them. I also put my pumpkin into the boil at 45 minutes and boiled that as well. I steeped my grains as per usually before any of this. I used twice as much pumpkin as you are using yams in a 5 gallon batch.

TheZymurgist 09-26-2012 07:20 PM

Make sure you mash up the yams really good before adding them. I like the idea of adding them to the mash, rather than the boil, personally. I agree that you may get better flavor extraction with a short boil for the spices.

Check out this video, just substitute yams for the pumpkin:

Also, I top off with water straight from the tap, no boil. Never had any problems. Just a thought.

Caleb1980 09-26-2012 08:07 PM

Thanks for the advise! I think I will bump up the yams to around 5 lbs. However, if I add them to the mash how would I remove them before the boil? I suppose I could put them in grain bags, but it may not extract the flavor as well. If I add it to the boil then I'll have an additional 5 lbs of yams in my smallish (4gallon) pot and therefore only maybe 3 gallons of liquid to boil. Would this be a problem?
I think I will go with gallons of purified water. I have enough trouble getting my wort cooled down without a proper wort chiller, cooling an extra few gallons of water is a pain.

TheZymurgist 09-26-2012 08:17 PM

How are you removing the grains from the mash? If you have a grain bag, just throw the yams in there along with the grains.

J187 09-26-2012 08:19 PM

Quote:

Originally Posted by Caleb1980 (Post 4446919)
Thanks for the advise! I think I will bump up the yams to around 5 lbs. However, if I add them to the mash how would I remove them before the boil? I suppose I could put them in grain bags, but it may not extract the flavor as well. If I add it to the boil then I'll have an additional 5 lbs of yams in my smallish (4gallon) pot and therefore only maybe 3 gallons of liquid to boil. Would this be a problem?
I think I will go with gallons of purified water. I have enough trouble getting my wort cooled down without a proper wort chiller, cooling an extra few gallons of water is a pain.

I took my 6lbs of pumpkin, skinned, cubed, and roasted it on a cookie sheet with a little water. I then adding the mushy pumpkin to two steeping bags and added it to the boil - easy removal and I got plenty of flavor.

I love my 5 gallon kettle for extract, but 4 will do. Just reduce the boil volume. You may find 2.5G more manageable in that size pot with respect to boil overs and such. I have boiled 2.5g boils in my 5 gal and the beer was great.

Caleb1980 09-26-2012 08:40 PM

Thanks guys, the recipe is coming together. I'll look at a few recipes and come up with grains and hops needed in the next few days (any suggestions?) and brew saterday. I'm getting excited already.

J187 09-26-2012 09:26 PM

For extract, I'd guess something like 7lbs pale malt LME and 2.5lbs of Amber LME to start. With a little molasses and a little Maple syrup (post boil) I think you'd be around 1.075. The hops are probably going to be preference for you since The brewer doesn't seem to mention what they use. Caramunich malt too, maybe 10oz or so.

J187 09-26-2012 09:34 PM

For hops, maybe something with spice - cascade? 2.5oz would get you close to 18IBU, or maybe Chinook - but much less. Someone else should chime in here. I"m still new to recipe concoction too.

Caleb1980 09-28-2012 02:32 AM

Thanks for the help. I came across this recipe and have taken a good bit from it I plan to use.
http://www.blackalleybrewing.com/201...umn-maple.html

According to The Bruery website their autumn maple is 25ibu's. I think i'm shooting for an og of 1.080.
I plan to use 7lbs pale malt LME and 2.5lbs of Amber LME (thanks J187). 2 oz of liberty hops, and wyeast 1762 (belgian abbey II). Other than that i will basically follow the above recipe. Does all this sound alright?


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