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Old 07-16-2013, 08:58 PM   #31
BStewie
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Default Pumpkin Ale Question


Sorry for the bump on an older thread.

I was planning on brewing this here in a week or two to get a head start on the fall and I had some questions regarding the technique used to brew this.

1. The can pumpkin, after it is caramelized, do you stuff it into a grain bag and just throw it in the wort, or just put it in the wort freely?

2. I usually try and pass my wort through a strainer before it goes into the carboy. It clogs up a lot depending on how much hops I am using. I am fine with that to try and get out as much as possible so I don't have to do it later. But with this recipe, should I not strain it and pour the whole wort into the carboy and ferment then just push to a secondary and then a third fermentation chamber?

Those really are my main questions that I have for this recipe.

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Old 10-01-2013, 10:54 PM   #32
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Default Sounds good!


We want to try brewing this this weekend (Oct 5th)

I just need a little more info on the pumpkin. Do we buy cans of pumpkin and spread it out on cookie sheets? If so...how thick do we spread it? And how do we keep it from sticking? Anyone able to help?

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Old 10-05-2013, 08:23 PM   #33
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Spread it out to about a 1/2 inch thick. It shouldn't be in the oven long enough for it to stick to the pan really. You're just looking to drive off some of the moisture and brown the top of the puree for a little extra caramelization.

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Old 10-06-2013, 10:50 PM   #34
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Well I tried out the recipe...modified at least. We will be tasting it in two weeks at bottling. I do my home brewing at the local "rent-a-steam kettle" place. Their experts helped me modify the recipe for their "system" of brewing, and we had to up the quantities for their brewing size of 13 gallons (vs 5 gallons). Here is what we brewed:

Grains: Barley 200 gm
Crystal 200 gm
Munich 100 gm
Malts (syrup): Lager 4L
Amber 2L
Additional: 8 large Cans of Pumpkin (carmelized*)
44 oz real maple Syrup
Hops: Blue plate: Hallertau 60gm
3 Tbsp Cinnamon
1.5 Tbsp Nutmeg
Yellow plate: Fuggles 60gm
3 Tbsp Cimmamon
1.5 Tbsp Nutmeg
2.5 tsp Irish Moss
Red plate: Cascade 80gm
3 Tbsp Cinnamon
3 Tbsp Nutmeg
3 Tbsp Corriander Seed
Yeast: American Ale

-Crack Grain and place in metal strainer in cold water, set steam at ½ and steep up to 160 deg F, remove grain
-Add pumpkin, 32 oz Maple Syrup, Malts, Blue Plate, stir well
-Bring to Vigorous Boil = Start time
Set steam to 1/3
-Start time +70 min:
Add: 12 oz. Maple Syrup, Yellow Plate (slowly)
-Start Time +75 min
Turn off Steam
-Start time + 88 min
Add: Red Plate
-Start time + 90 min
Drain Wort, through chiller into plastic keg, add yeast
-Ferment 14 days (7warm/7cool)
-Carbonate to taste at bottling

*Carmelizing Pumpkin: Spread out each large can of pumpkin (~29 oz) evenly on a cookie sheet and bake in oven for 1 hour at 350 deg F. Pumpkin will brown somewhat on top surface. One cookie sheet per large can. Scrape baked pumpkin into a couple large plastic Ziploc bags and bring along for brewing. Refrigerate as needed.

Anyone care to make any advance predictions about how it might turn out?

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Old 10-07-2013, 09:10 AM   #35
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Came across this recipe and would like to try an AG version of it. Here's what I have so far. Mind you, this is mostly what BeerSmith converted it to for my equipment. Feedback would be greatly appreciated.

Mash:
8.0 lbs - Ger Pilsner 2-Row
1.5 lbs - Crystal 60
1 cans - Libby's Canned Pumpkin
1 cans - Libby's Canned Pumpkin Pie Mix (To get some spice in there)

Hop Additions:
0.5 oz - Hallertauer @ 60
0.5 oz - Fuggles @ 15

Boil:
2.0 lbs - Maple Syrup
1 tbsp - Cinnamon @ 15
1 tbsp - Nutmeg @ 15
1 tbsp - Coriander Seed @ 15
1 tbsp - Irish Moss @ 15

Yeast:
WYeast 1056 - American Ale

Stats:
Est OG = 1.066
Est FG = 1.007
IBU = 12.2
Est ABV = 7.8%
Color = 17.3 SRM

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Old 10-12-2013, 04:21 AM   #36
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Bump for thoughts on my AG version of this recipe. Would like to brew this week if it looks liike it'll turn out ok.

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Old 10-22-2013, 04:11 AM   #37
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The 13 gallon recipe I posted previously turned out to be GREAT!!!!

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