brianbrau

Recipes 

Reno_eNVy

Recipes 

You're quite welcome. I'm glad it went over so well... hmm maybe drop it to 1 Tbsp like you did and it won't be so sour... or take so long for it to go away.

It scored a 33 at the 2012 Boneyard Brew-off so I must have done something right. Sadly it didn't win... I think it was shy just a couple points from placing.

__________________
Primary: air and sadness
Kegged: Southeast Asian Wit
Bottled: Light American Lager (5/13/12), Sahti (from keg), English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

rmclark12

Recipes 

I'm planning on brewing this recipe tommorow, and I'm wondering...Is the sourness some are reporting maybe due to too much of the pumpkin going to the primary? Should I try to leave as much pumpkin as possible behind in the kettle after cooling?

Reno_eNVy

Recipes 

Nah I don't think it's too much pumpkin. I'm seriously thinking it's the spice. If you're worried you should cut it back to one tablespoon

Also, unless you're doing all extract and have no other option, don't boil the pumpkin... put it in the mash. But if you must boil it put it in a muslin bag or cheese cloth. If you transfer that to your fermentation vessel you will lose a ton of beer.

__________________
Primary: air and sadness
Kegged: Southeast Asian Wit
Bottled: Light American Lager (5/13/12), Sahti (from keg), English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

rmclark12

Recipes 

Thanks, I definitely don't like losing beer. Doing brew in a bag, so I'm guessing most of the pumpkin is going to make it into the boil, but we'll see. Thanks for the recipe, pretty excited about this one.

Reno_eNVy

Recipes 

Just add the pumpkin to the bag so you can remove it with the grain. It'll work just fine.

__________________
Primary: air and sadness
Kegged: Southeast Asian Wit
Bottled: Light American Lager (5/13/12), Sahti (from keg), English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

Rivenin

Recipes 

i wonder how well it would work to caramalize the pumpkin (be careful not to burn it of course lol) and have it absorb as much as that caramalized pumpkin... doing this instead of just baking it for a bit... hrm...

__________________
Bruised knee brewing, CO. - For the crazy non-normal brews.
12 Bridges Brewery - For the normal, every day ales.
Est 2010 - Clackamas, Oregon
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Reno_eNVy

Recipes 

I always bake my pumpkin until it caramelizes, it definitely brings out the most flavor.

__________________
Primary: air and sadness
Kegged: Southeast Asian Wit
Bottled: Light American Lager (5/13/12), Sahti (from keg), English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

LET'S GO LA!
LA CAMPIONE!
PLAY FOR GLORY, THE GLORY LA!

RandalG

Recipes 

I made a 10 gallon batch of this awhile back. One keg I added 3 scraped vanilla beans to to and one I didn't. I have to say if you like vanilla I think it compliments the pumpkin nicely.