All-Grain - Richard's Pumpkin Ale - Page 2

**RichBrewer** · 08-09-2007, 01:47 AM

Quote:

Originally Posted by jerly

I'm going to be brewing this one up tyhis weekend. I ordered the Safale us-56 yeast like the recipe says. I have an ordinary bitter that I will be transferring to keg that was made with Wyeast London ESB 1968. From the descriptions that I have gathered about the two, the London ESB is a bit fruitier and the Safale is a bit cleaner.

Should I just stick to the recipe or throw it on to the yeast cake? I should get a nice quick fermentation that way. Just don't want the flavor to be drastically different.

I'm thinking you will end up with a sweeter maltier beer which might be OK. I chose us-56 because it is clean and neutral. It's up to you and your preference.

Beerrific · 08-15-2007, 01:48 AM

Putting this order together as we speak...you said you couldn't taste the maple syrup and I am happy leaving this out ($$$), what would you recommend to bring the OG up? Just scale everything?

dblvsn · 08-15-2007, 03:43 AM

Hey Rich did you use 100% maple syrup in your recipe or just plain ol' watered down maple syrup in your recipe? Had me a Maple Nut Brown Ale this evening and the Maple syrup was amazing. Think it would be fantastic in this beer.

**RichBrewer** · 08-15-2007, 04:08 AM

Quote:

Originally Posted by dblvsn

Hey Rich did you use 100% maple syrup in your recipe or just plain ol' watered down maple syrup in your recipe? Had me a Maple Nut Brown Ale this evening and the Maple syrup was amazing. Think it would be fantastic in this beer.

It was pure maple syrup and it cost A LOT.

**RichBrewer** · 08-15-2007, 04:10 AM

Quote:

Originally Posted by Beerrific

Putting this order together as we speak...you said you couldn't taste the maple syrup and I am happy leaving this out ($$$), what would you recommend to bring the OG up? Just scale everything?

Yes I would just scale up the grain bill. You could also use honey if you want to boost the OG without increasing the body of the beer.

jerly · 08-16-2007, 06:20 PM

As far as replacing the syrup in this recipe, would two lbs. of dme do the trick? Would I get the same amount of fermentables?

**RichBrewer** · 08-17-2007, 06:31 AM

Quote:

Originally Posted by jerly

As far as replacing the syrup in this recipe, would two lbs. of dme do the trick? Would I get the same amount of fermentables?

Two pounds of DME would do the trick. You may want to up the hop schedule just a tad though to balance the extra malt.

Llarian · 08-29-2007, 08:12 PM

I'm thinking about brewing something similar to this. Would you reccomend roasting the pumpkin for a bit before adding to the boil, or just straight from the can?

I've seen both ways reccomended.

-D

**RichBrewer** · 08-30-2007, 04:55 AM

Quote:

Originally Posted by Llarian

I'm thinking about brewing something similar to this. Would you reccomend roasting the pumpkin for a bit before adding to the boil, or just straight from the can?

I've seen both ways reccomended.

-D

I've heard a lot of people say they roasted theirs. I think it's a matter of personal taste. I like the way mine turned out so I won't roast the pumpkin in future batches.

MriswitH · 08-30-2007, 03:12 PM

Anyone able to convert this to PM or Extract?

I would looove to do this recipe for Fall.