Yuri, in your 2008 6 gallon recipe you used a tsp of Cinnamon Plus instead of all those assorted spices. Would this be the recommended route to take?
Did you still bake your pumpkin on a cookie sheet? If so at what temp for how long.
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'Allow 6-8 weeks for delivery'
Thinking about: California Common, Fat Squirrel Clone
Fermenting: Greenbelt Pale Ale
Conditioning:
Aging: Strong Scotch Ale, Robust Porter
Drinking: Saison
Just wanted to say thank you from a new homebrewer. Just read through this entire post (which I guess gets revived at around this time every year), and your constant improvements and patience with all these questions is very admirable.
I am looking forward to brewing this at the end of the month.
Thanks!
+1 to this. Thanks, Yuri and the rest of the contributors. Going to do my first pumpkin beer in a couple of weeks and it will owe almost everything to this thread (reserving a modicum of credit for the brewer).
Oh, and I'm thinking about going Saison with it.
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Primary: Apfelwein
Secondary: nada
Kegged: African Amber Clone
On Tap: Dunkelweizen, Strong Irish Red
On Deck: Agave Wit, DC's RyePA, Belgian Blonde
I am going to make this tonight. I have only made 1 batch ever so hopefully I can make this work. I do have a few small questions:
1. For the spice tea, I've read in the forum that you can add it the last 5 mins of the boil or at secondary. Can you do both? Which way is better? Maybe add it to the boil and add more at clearing if needed?
2. For the spice tea, do I just dump it in boiled water, let it cool, then pour it in? I don't actually steep like like tea, right? The spices actually go in the boil or the beer, right?
1. Buy a very mellow english-style pale ale extract kit with steeping grains (willamette bittering hops, fuggles aroma hops)
2. For a 5 gallon batch: Mash one 30-ounce cans of pumpkin with around 2 pounds of 6 row and the kit's steeping grains. Strain everything through a paint strainer and sparge with a bit of hot water.
3. Brew the pale ale kit as a full volume boil using the kit hops.
4. Ferment with dry nottingham.
5. Add the spice tea to secondary as suggested.
Using TLAR philosopy, I think I'm good to go. Any thoughts?
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.
My pumpkin went down to 1.006 from 1.050 with California Ale yeast for some reason. As soon as I took the reading I threw the carboys in the fridge to stop fermentation. My plan is to keep them cold and add some lactose to get the body and sweetness back where I want it. I'm thinking 8 ounces in each carboy.
I'm not certain how to do this, though. My first notion was to dissolve the lactose in the minimum amount of water needed and boil for 15 minutes. I would then add this solution to my carboys. I'm concerned about the boiling breaking down the lactose into fermentables. I know boiling breaks down some sugars, I'm not sure about lactose.
uh oh... i made this last night and had an OG of 1.07?????
i steeped grains for a little over an hour and little too hot b/c i had to run out of house to pick up wife and accidently left stove on. also, used 6# of dme and 1# brown sugar.
could the brown sugar have thrown off my gravity that much?
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