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Old 09-16-2009, 03:42 AM   #171
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Originally Posted by Yuri_Rage View Post
I'm going to mash the pumpkin like my friend at Alt Platz Brewery does. I may also use a dry yeast like S-04 instead of the WLP002. Here's the recipe:

21.00 lb Pale Malt (2 Row)
5.00 lb Caramel/Crystal Malt - 60L
2.50 lb Biscuit Malt
1.00 lb Wheat, Flaked
180.00 oz Pumpkin, Canned (a dozen 15oz cans)

2.25 oz Goldings, East Kent [5.00 %] (60 min)

0.75 oz Ginger Root (Boil 12.0 min)
3 Tablets Whirlfloc (Boil 10.0 min)
1.50 tsp Cloves, Crushed (Boil 5.0 min)
1.50 tsp Nutmeg (Boil 5.0 min)
3.00 tsp Allspice (Boil 5.0 min)
3.00 tsp Cinnamon (Ground) (Boil 5.0 min)

Yeast - English Ale (White Labs #WLP002)

Single infusion mash at 158° F for 45-60 mins
Mash out at 168°F
Sparge with 178°F water to collect 17.5g of wort
Boil 60 mins

Est OG: 1.057
Est FG: 1.018
Est ABV: 4.99 %
Bitterness: 13.0 IBU
Est Color: 14.2 SRM

Consider omitting the spices on brew day and adding them as a "tea" during clearing. See the extract version above for notes.

Is this still for 15gal?
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Old 09-16-2009, 11:35 AM   #172
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Is this still for 15gal?
Yeah, he says that in the title of that specific reply. You could always adjust using beersmith
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Old 09-16-2009, 02:19 PM   #173
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I did 10 gallons a couple weeks ago, we had no problems at all sparging. I did have trouble finding the canned pumpkin, so yeah- buy it if you see it!

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Old 09-16-2009, 08:48 PM   #174
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Brewed mine 10 days ago or so and last night it was at 1.015 from 1.054. The only thing is that the sample has hardly no pumpkin taste and I really only taste the clove and ginger now. When I brewed it the wort tasted exactly like pumpkin pie with whipped cream and was delicious. Now its just like a spiced beer. I thought it was going to retain more of the pumpkin flavor. Is this normal for those of you who brewed this before? And is it possible to get more of the pumpkin back using more pumpkin in a secondary? I brewed the AG.

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Old 09-16-2009, 11:37 PM   #175
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The pumpkin flavor is bound to be subtle. I actually increased the amount after the first year's batch (thread was edited to reflect the updated recipe). Even so, the predominant flavors are indeed the spices and malt.

There have been arguments in other threads that pumpkin isn't even necessary, but I do think it adds a bit of complexity.

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Old 09-17-2009, 12:35 AM   #176
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I am brewing this as I type and am adding the spices in the boil. I was wondering if you think "dry spicing" with the "spice tea" before bottling would add anything beneficial or would it be overkill?

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Old 09-17-2009, 03:57 AM   #177
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Originally Posted by womencantsail View Post
I am brewing this as I type and am adding the spices in the boil. I was wondering if you think "dry spicing" with the "spice tea" before bottling would add anything beneficial or would it be overkill?
Taste it first - it may not need anything. If you find that it needs something, add a little at a time until it meets your expectations.
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Old 09-17-2009, 03:22 PM   #178
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Quote:
Originally Posted by Yuri_Rage View Post
The pumpkin flavor is bound to be subtle. I actually increased the amount after the first year's batch (thread was edited to reflect the updated recipe). Even so, the predominant flavors are indeed the spices and malt.

There have been arguments in other threads that pumpkin isn't even necessary, but I do think it adds a bit of complexity.
Ok! Thanks Yuri, I just wanted to make sure I didn’t jack it up or something. It taste great and is clear as can be. I used 60oz in this batch and luckily the wife picked up 3 extra cans so I still have another 90oz at home. So I am thinking about brewing up another batch with 90oz and a tad more nutmeg and cinnamon. Since I used all fresh spices I scaled them down a little which I guess I should have done. But I would rather it be under spiced than over. I cant wait to get some of this on tap!

Maybe for batch #2 I should try the fermenting in a pumpkin…………

Thanks again for the recipe and the help!

Ryan
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Old 09-17-2009, 03:44 PM   #179
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Quote:
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Maybe for batch #2 I should try the fermenting in a pumpkin…………
How about mashing and fermenting in a pumpkin?
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Old 09-17-2009, 04:09 PM   #180
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How about mashing and fermenting in a pumpkin?
I read a few threads about it but didn’t have the balls to do it on the first try. I wanted this beer to be ready for when I take the kids trick or treating. But since I have one done I may see what kind of trouble I can get into with the second! Hardest part is finding a big pumpkin this early.
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