 |
|
10-07-2007, 09:36 PM
|
#31
|
|
Senior Member
Join Date: Dec 2006
Location: Boulder, CO
Posts: 1,269
|
I gave up and dumped it, I don't think that this would have even drained in 8 hours, it was just dribbling out...oh well...$40 down the drain. |
|
|
|
|
|
10-08-2007, 07:28 AM
|
#32
|
|
Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
|
Quote:
|
Originally Posted by ColoradoXJ13
I gave up and dumped it, I don't think that this would have even drained in 8 hours, it was just dribbling out...oh well...$40 down the drain.
|
Too bad! As long as it was dribbling, it wasn't stuck...I think you could've saved it. Mine was barely moving as well - from time to time I had to check to make sure anything was happening at all.
To those who brew this one in the future - be forewarned...if you mash this much pumpkin, your sparge will be SLOW! PLEASE DON'T DUMP IT if you're still getting runnings!
EDIT:
Forgot to mention - if you're really scared about a stuck sparge, throw in a few pounds of rice hulls (maybe 3 lbs for a 15 gallon batch).
|
|
|
|
|
10-11-2007, 01:09 PM
|
#33
|
|
Senior Member
Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,900
|
Yuri, do you still roast the pumpkin in the oven first, now that you're mashing it? I realize some of the reason for the cooking was to activate the enzymes and hopefully convert some of the starches, but there was also a considerable amount of caramelization that took place when I did mine last year.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
|
|
|
|
|
10-11-2007, 03:19 PM
|
#34
|
|
Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
|
I roast mine first. The idea is that the pumpkin flavor will be a sweeter and a little more intense without any raw flavors. Some caramelization is a good thing, IMHO. I have no idea what enzymes are in pumpkin, nor do I know how starchy it is. I just know that there is probably enough starch that it's worth attempting to convert it, and that the pumpkin trub mess is avoided if you throw it into the mash.
So, I guess the answer is "I don't know" to most of your question. However, the recipe works, so I have no plans to change it (at least with regard to the way I treat the pumpkin and mash).
|
|
|
|
|
12-21-2007, 02:51 AM
|
#35
|
|
Senior Member
Join Date: Mar 2007
Location: madison, wi
Posts: 305
|
Wow is what I gotta say to this pumpkin beer! I've been drinking this since Thanksgiving and it is wonderful. Great balance of spices to pleasant undertone of pumpkin malty goodness that finishes cleanly. The spice mix really hit a home run. Makes me say, can I have another? Hell, ya! This will be a regular for the holiday season.
I did use 1# of rice hulls to speed up mash. It worked, the mash went slower than normal but was done in under 30-45 min, IIIRC.
__________________
"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." Lincoln's First Annual Message to Congress, December 3, 1861.
|
|
|
|
|
12-21-2007, 02:57 AM
|
#36
|
|
Senior Member
Join Date: Mar 2007
Location: madison, wi
Posts: 305
|
Only issue is when kegging with c02 there is ALOT of foaming compared to the remaining 3 taps with different beers. I've tried reducing the overall serving pressure to 4 psi, normally it's at 8-10 psi., but to no avail. Wondering if this is because of extra starches leftover from mashed pumpkin????
Maybe a longer dispensing hose(5 ft.) from keg outlet to tap would reduce foaming?
__________________
"Labor is prior to, and independent of, capital. Capital is only the fruit of labor, and could never have existed if labor had not first existed. Labor is the superior of capital, and deserves much the higher consideration." Lincoln's First Annual Message to Congress, December 3, 1861.
Last edited by uuurang; 01-05-2008 at 11:56 PM.
|
|
|
|
|
07-21-2008, 09:42 PM
|
#37
|
|
Senior Member
Join Date: Apr 2008
Location: Madison, WI
Posts: 982
|
Quote:
Originally Posted by ColoradoXJ13
...how do you account for the pumpkin in the mash as far as mash water ratio? I usually mash at about 1.3 qt/lb, should I adjust this at all for the added pumpkin... or just not worry about it?
Thanks
|
Just to re-hash this thread, as fall is coming. Curious, myself, as to what the thickness should be, taking into account the canned pumpkin...
Anyone do something similar to this recipe that can comment?
__________________
~~ Malted barley wants to become beer. ~~
|
|
|
|
|
07-21-2008, 10:37 PM
|
#38
|
|
Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
|
I dough in with about 10 gallons and sparge with an additional 9-10 gallons (for a 15 gallon batch) The pumpkin doesn't thicken the mash significantly, it just makes it sticky.
|
|
|
|
|
07-23-2008, 06:26 PM
|
#39
|
|
Junior Member
Join Date: Jun 2008
Location: Tampa, Fl
Posts: 18
|
i've been wanting to make this for a while, and it's about that time. does anyone have any experience with mashing the pumpkin using an SS braid? is it a bad call, even with rice hulls?
__________________
Primary-Sparky's Nut Brown
Primary 2- Empty
Secondary- Sparky's Nut Brown
Kegged- APA
|
|
|
|
|
07-25-2008, 06:34 PM
|
#40
|
|
Senior Member
Join Date: Feb 2008
Location: Columbus
Posts: 1,557
|
how much ginger powder did you use for this recipe? I'm guessing not 0.75 oz.?
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
|
|
