Brewed the '08 batch today - a 6 gallon AG recipe brewed with a bunch of the younger guys from work. It was a great success minus a little stuck sparge issue (batch sparging with pumpkin is NO fun...even less fun than fly sparging).
Here's how I solved the stuck sparge:
I scooped the entire mash into a spare kettle, removed the false bottom, and cleaned the pumpkin mess that had been hiding beneath it. Then I replaced the mash, pulled another vorlauf, and continued as normal. My efficiency suffered slightly more than usual, but it will still be a fine beer. The chilled sample was AWESOME.
Here's this year's recipe (really not much different...except in terms of volume and yeast choice):
6 gallons, AG
Calculated for 70% efficiency.
(My 5-7 gallon batch sparge efficiency has been a little low)
9 lbs 9.6 oz Pale Malt (2 Row)
2 lbs 4.6 oz Caramel/Crystal Malt - 60L
1 lbs 2.3 oz Biscuit Malt
7.3 oz Wheat, Flaked
75.00 oz Pumpkin, Canned (Mash)
0.90 oz Goldings, East Kent [5.00 %] (60 min) Hops 13.0 IBU
1 Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Cinnamon Plus (Pampered Chef) (Flameout)
1 Pkg Fermentis #S-04
Mash at 158°F for 60 minutes (I highly recommend a pound of rice hulls, you might just avoid a stuck sparge). Batch sparge. Boil 60 minutes.
I brewed it this weekend. did the extract version.
Went a little different route with the pumpkin. I used a real pumpkin, cut into 1inch cubes, and baked for a hour. then steeped the pumpkin with the grains instead of boiling. i was curious, so.....we will see what happens!!!!
I sampled my first bottle of this ale last night. WOW - fantastic! It will definitely be a beer I'll brew every year. MY wife was totally in love with it.
__________________ * My Bar Build 8-Paws Brewing Co. On tap:
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. Secondary: Primary:
. Sycamore Porter (10g) On Deck:
. Smokey the Rauchbier
. Heavenly Scourge Black IIPA Kegged:
(just realized I put in 1/2tsp extra of both allspice and cinnamon) it'll hopefully be okay.
I added the normal amount of spices in the last 5 min. of the boil and now that i taste it 2.5 weeks after brew day, i think it might need a "spice tea". I'm sure yours will be fine.
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Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout
If it finishes too dry (below 1.010), add 4 to 8 ounces of lactose. I did that this year, and the sample I just pulled is really good. The fix for next year's batch is to mash a little higher (I was a little lower than the planned 158°F) and perhaps accomplish a mash out.
I am doing the extract version of the recipe and am wondering what would be the most effective way to brew my "spice tea". Should I boil my water and then steep the spices or should I boil the spices?
I will be adding this to my secondary.
Thanks again!
This has been a huge hit with my family (craft beer drinkers) and my friends (not so much craft beer people but learing) It really needs more time in the keg but I doubt it will make it long, thanks for the recipe!
Mike
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Empty Keg - Ed Wort's Haus Pale Ale In Bottles - Mead (Peach / Black Rasberry) On Tap - Golden Belgium Disaster Empty Keg - Yuri's Thunderstruck Pumpkin Ale Empty Keg - Octoberfest Fun
I had a bottle of this last night and it tasted really good. It's been at least 3 weeks in the bottle. I tried a bottle premature and it tasted a little funny, but that taste definitely is settling out.
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Primary - Ed Wort's Apfelwein, Centennial IPA
Secondary - An Ode to Arthur
Bottled - Spiced apple cider, Dopplebock, Belgian Triple, Ed Wort's Apfelwein, Honey Ale.
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