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Old 10-12-2008, 02:59 AM   #101
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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.

UPDATE: 4 hour lag...woohoo!

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Old 10-13-2008, 03:38 AM   #102
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Just brewed this one today! The wort tasted really good, hope it turns out well!!

(just realized I put in 1/2tsp extra of both allspice and cinnamon) it'll hopefully be okay.

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Old 10-13-2008, 12:45 PM   #103
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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!!!!

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Old 10-13-2008, 05:25 PM   #104
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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.

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Old 10-17-2008, 12:37 AM   #105
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Quote:
Originally Posted by Llama View Post
(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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Old 10-17-2008, 02:33 AM   #106
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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.

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Old 10-18-2008, 03:30 AM   #107
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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!

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Old 10-20-2008, 11:57 AM   #108
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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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Old 10-20-2008, 02:57 PM   #109
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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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Old 10-20-2008, 05:53 PM   #110
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Quote:
Originally Posted by Yuri_Rage View Post
Steep the grains for 20-30 minutes at about 155°F.
Okay, do I steep the Caramel/Crystal Malt, Biscuit Malt, and flaked Wheat for 20-30 minutes, then add the DME for the boil?
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