Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Spice/Herb/Vegetable Beer > Multiple - Thunderstruck Pumpkin Ale (AG and Extract versions)

Reply
 
LinkBack Thread Tools Display Modes
Old 08-25-2009, 08:15 PM   #151
Talloak
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Austin, TX
Posts: 278
Liked 1 Times on 1 Posts

Default


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.

__________________

'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

Talloak is offline  
 
Reply With Quote Quick reply to this message
Old 08-26-2009, 04:23 AM   #152
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,878
Liked 581 Times on 361 Posts
Likes Given: 52

Default


I like the Cinnamon Plus and recommend it. Bake the pumpkin at 350 for an hour.

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline  
 
Reply With Quote Quick reply to this message
Old 08-26-2009, 06:48 PM   #153
ManyBrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Lancater, PA
Posts: 82
Default


does this extract recipe call for 1# caramel or crystal malts or both?

little confused by how recipe is written there. thanks.

__________________
ManyBrews is offline  
 
Reply With Quote Quick reply to this message
Old 08-27-2009, 02:18 AM   #154
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 13,878
Liked 581 Times on 361 Posts
Likes Given: 52

Default


Caramel and Crystal malt are the same thing. Use one pound of the 60L variety.

__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline  
 
Reply With Quote Quick reply to this message
Old 08-29-2009, 05:07 AM   #155
BakerStreetBeers
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BakerStreetBeers's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Petaluma, CA
Posts: 312
Liked 4 Times on 4 Posts
Likes Given: 1

Default


Quote:
Originally Posted by corvax13 View Post
Hey Yuri

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.
__________________
Primary: Apfelwein
Secondary: nada
Kegged: African Amber Clone
On Tap: Dunkelweizen, Strong Irish Red
On Deck: Agave Wit, DC's RyePA, Belgian Blonde

"Ale man, ale's the stuff to drink / For fellows whom it hurts to think."
- Housman
BakerStreetBeers is offline  
 
Reply With Quote Quick reply to this message
Old 08-30-2009, 08:33 PM   #156
cjcochran
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Boston
Posts: 1
Default


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?

Thanks for your help - great recipe and forum!

__________________
cjcochran is offline  
 
Reply With Quote Quick reply to this message
Old 08-31-2009, 05:38 PM   #157
jspence1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: Hamilton, Ontario
Posts: 1,053
Liked 8 Times on 8 Posts
Likes Given: 3

Default


I made this on Saturday, the sparge took 3 hours for my 11G batch. It smells FANTASTIC! I had a huge amount of blow off so be prepared.

Thanks for a great recipe!
John

__________________
jspence1 is offline  
 
Reply With Quote Quick reply to this message
Old 08-31-2009, 06:06 PM   #158
nutty_gnome
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
nutty_gnome's Avatar
Recipes 
 
Join Date: Jan 2009
Location: NJ
Posts: 1,033
Liked 43 Times on 36 Posts
Likes Given: 12

Default


This thread has inspired me to do the following:

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?

__________________

N_G
It could be worse.

nutty_gnome is offline  
 
Reply With Quote Quick reply to this message
Old 09-01-2009, 09:26 PM   #159
tomwirsing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 107
Liked 2 Times on 2 Posts

Default Whipped cream on my Pumpkin Ale


Quote:
Originally Posted by Yuri_Rage View Post
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.

Any ideas or suggestions?
__________________
tomwirsing is offline  
 
Reply With Quote Quick reply to this message
Old 09-04-2009, 12:09 PM   #160
ManyBrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Lancater, PA
Posts: 82
Default


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?

__________________

Last edited by ManyBrews; 09-04-2009 at 05:26 PM.
ManyBrews is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Thunderstruck Pumpkin Ale Opinions Brett3rThanU Beginners Beer Brewing Forum 13 01-10-2012 11:40 PM
Thunderstruck Pumpkin Ale recipe questions BADS197 Extract Brewing 11 10-16-2009 10:43 PM
thunderstruck pumpkin - very high OG??? ManyBrews Beginners Beer Brewing Forum 6 09-04-2009 05:41 PM
Thunderstruck Pumpkin Ale... Duckfoot Home Brewing Photo Forum 3 07-29-2009 09:52 PM
Extract Versions of Commercial Beers spinoza Extract Brewing 8 01-04-2009 10:19 PM