I'm thinking I will just add the pumpkin and hops right into the wort and skip the bag, then just pour through a 5 gallon paint strainer when I move to my primary.
__________________ Primary 1: Pale Wheat Primary 2: Galaxy/MO SmaSH Secondary 1: Air Secondary 2: Air Kegged: Yooper's DFH 60, Janet's Brown Bottled: Imperial Pumpkin Spiced Ale, Cream Ale, Traditional Sweet Mead, Ed Wort's Apfelwein On Deck: Oaked Pumpkin Nut Brown, Weizenbock, American Amber-illo 2.0
Ya i just baked it in the oven and then added it directly to the boiling wort. It worked fine, just had more trub at the bottom of the primary than usual. Just used care when transfering it and everything turned out fine. I didn't need to strain it.
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To brew or not to brew... That is the question.
Ya i just baked it in the oven and then added it directly to the boiling wort. It worked fine, just had more trub at the bottom of the primary than usual. Just used care when transfering it and everything turned out fine. I didn't need to strain it.
Cool, thanks for the advice
Now I just need to find some pumpkin...
__________________ Primary 1: Pale Wheat Primary 2: Galaxy/MO SmaSH Secondary 1: Air Secondary 2: Air Kegged: Yooper's DFH 60, Janet's Brown Bottled: Imperial Pumpkin Spiced Ale, Cream Ale, Traditional Sweet Mead, Ed Wort's Apfelwein On Deck: Oaked Pumpkin Nut Brown, Weizenbock, American Amber-illo 2.0
Brewed this on Friday morning and just dumped the baked pumpkin right into the wort with a continual hop addition, then poured everything through a paint strainer when transferring to my primary (strained out all the hops but very little pumpkin). Put it my mini fridge with my new johnson temp controller at 66 degrees and it was bubbling away within 3 hours. Checked on it today and airlock activity has pretty much stopped.
Going to leave it in my primary for a total of two weeks then transfer it to my secondary w/ the "spice tea" addition for a week before bottling.
Can't wait to crack one open come fall!!!
__________________ Primary 1: Pale Wheat Primary 2: Galaxy/MO SmaSH Secondary 1: Air Secondary 2: Air Kegged: Yooper's DFH 60, Janet's Brown Bottled: Imperial Pumpkin Spiced Ale, Cream Ale, Traditional Sweet Mead, Ed Wort's Apfelwein On Deck: Oaked Pumpkin Nut Brown, Weizenbock, American Amber-illo 2.0
ill be making this towards the end of this week! i am going to do all grain. i plan on using .5# of rice hulls and mashing 60oz of roasted pumpkin to this (if i can find it!. walmart and krogers are both out here). im thinking of adding 2tsp directly to the boil with about 5 mins left. Im going for a taste similar to DFH punkin ale. I feel theres is nicely balanced. Thanks for the recipe!
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Primary 1: December Pale Ale
Primary 2: Cascade BPA
Primary 3: Milk Stout
Primary 4:
Keg 1: Pliny Clone
Keg 2: Cascade Pale Ale
Keg 3 (lagering): Schwarzbier
Keg 4:
Keg 5:
Keg 6:
Keg 7:
I used 60OZ of Libby's Pumpkin at end of the boil along with the recommended spices. Racked to secondary tonight and it left over 1 gallon of trub. Having expected that I made it a 6 gallon batch. Also added some whole cloves and a small amount of cinnamon and nutmeg while racking to secondary.
I have a felling at bottling i may have to make a tea with spices to get it where I want it in taste. I also think I should have added some light DME to the original boil but we will see how it tastes after bottle conditioning. Wish I had grabbed a gravity reading while racking.
I just brewed this, and all I can say is WHOA! Typically the wort just tastes like bland, bitter maltose when sampled from the hydrometer flask, but I found myself just drinking it in between sips of Sierra Nevada Torpedo.
I pretty much used the extract recipe, but I mashed/steeped 1 lb of pale malt with the biscuit, crystal 60, and wheat. Figured the enzymes would help with the specialty grains, though 1 lb of pale malt probably does not have quite enough. Used 3 lbs of Light DME and 3 lbs of Amber DME.
I baked 60 oz of Farmers Market canned pumpkin (all I could find in NOVA anywhere) for 1.5 hours at 400 F, then turned the over off and let it sit for 30 minutes. Put in the boil at 60 minutes along with 1 oz of 4.5 AA East Kent Goldings. With 5 minutes left I added 1 tsp of pumpkin pie spice. Pitched with S-04. OG was 1.052. SRM was probably 17-18.
The sample was like pumpkin pie - great buttery/silky/pumpkin flavor that had a long finish. If this holds through bottling, with some of the spice coming through, mmmm. When racking to secondary, I'll taste and add a spice tea if necessary.
I am surprised at how well the actual pumpkin squash flavor carried through the boil. My impression was that the pumpkin pie spice is what really gives the "pumpkin" flavor. Can't wait til mid October which I am strictly waiting until to drink this!
Just brewed the all grain version on Saturday. With 1 lb. of rice hulls and malt conditioning, I had no problems lautering. I did have problems hitting my mash temperature, though. I think that was just because of me not paying attention, though. I ended up mashing at about 154*F instead of 158*F. If it comes out a little dry I'll just add some maltodextrin or lactose or something.
My conversion efficiency came in a little low and resulted in a lower brewhouse efficiency that usual. My usual brewhouse efficiency is 82%, and I got 79% this time. No biggie.
I used the spice mixture given on the recipe on page 1 for the all-grain (reduced to 5 gallon proportions). I used fresh spice: freshly grated ginger root, nutmeg, and cinnamon, allspice, and cloves ground up in a coffee grinder. I just hope it doesn't come out too spicy. The wort didn't taste like it, but it's hard to tell. It smelled like gingerbread, though, which was awesome.
I'm very anxious to see how this turns out. I love pumpkin ales! It'll be ready right in October, too!
Plan on brewing this this weekend, with a 5 gal all grain conversion as best as I can estimate from reading 34 pages of posts!
7 lb pale malt
1 lb 12 oz crystal 60L
12 oz biscuit
4 oz flaked wheat
1 lb rice hulls
60 oz canned pumpkin, roasted
3 tsp pumpkin pie spice (from a spice shop about 1 block away from my homebrew store) at flameout
.75 oz goldings
Plan on mashing the pumpkin. Little nervous about this one because of the mixed results, but here goes nothing.
This looks great! I'm planning to do a Pumpkin Ale and this may be the winner. Couple quick questions and they may be obvious:
1. Is the extract recipe in the original post for a partial boil? I'm assuming I should start with 2.5 gallons like I would normally with an extract kit.
2. 60 oz of pumpkin seems like a lot to add. I plan on using a grain bag. Assuming this is a partial boil recipe, will i have enough room in a standard 12 qt. brewpot?
3. I've read alot about losing significant volume do to the pumpkin. Assuming this is a partial boil recipe, can I add some additional water (like 1/4 gallon) to compensate?
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Always look on the bright side of life
at 66 degrees and it was bubbling away within 3 hours. Checked on it today and airlock activity has pretty much stopped.
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