Yuri_Rage

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ManyBrews

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

little confused by how recipe is written there. thanks.

Yuri_Rage

Recipes 

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

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BakerStreetBeers

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+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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cjcochran

Recipes 

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!

jspence1

Recipes 

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

nutty_gnome

Recipes 

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?

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tomwirsing

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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?

ManyBrews

Recipes 

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?

womencantsail

Recipes 

I searched through the thread but didn't see anyone asking/answering this question:

I am going to be building a mash tun out of a cooler in a few days and plan on making this recipe and using the baked, canned pumpkin. I was wondering if putting the pumpkin in a nylon grain bag and then putting that in my mash tun would help out at all on the slow sparging that has been mentioned repeatedly?