Multiple - Thunderstruck Pumpkin Ale (AG and Extract versions) - Page 56

worth · 01-10-2011, 08:48 PM

Thanks for the great recipe. It was a huge hit at my New Years day lunch and didn't last long. I was a little low on my mash temp, so it was a little less body than I was hoping for, but noone seemed to notice and it received rave reviews by all.

refect · 01-23-2011, 02:40 AM

i know i am bringing this up kind of early or late, but i have been eyeing the recipe and want to give it a shot for next fall. i pretty much read/skimmed through all 55 pages, but am still unsure about a few things. i am going to do the extract version, because i do not have equipment for all grain.

first, i know the recipe says to just steep the grains, but would it be better to use a mini sparge and steep like you would in a partial? or would it not really make much of a difference?

second, my brew pot is your basic 4 gallon so i was thinking about only doing a partial boil of 2.5, maybe 3 gallon boil (if i can fit it with the amount of pumpkin added). then just top off in the fermenter to the 5 gallon mark. does anyone think this would have any major effects on the outcome of this recipe?

and my final question, when bottling, what would the recommend amount of priming sugar be for this beer? the usual 5 oz?

**BigB** · 01-23-2011, 03:21 AM

Quote:

Originally Posted by refect

says to just steep the grains, but would it be better to use a mini sparge and steep like you would in a partial? or would it not really make much of a difference?

Won't make much of a difference... You are only steeping, not mashing.

Quote:

Originally Posted by refect

second, my brew pot is your basic 4 gallon so i was thinking about only doing a partial boil of 2.5, maybe 3 gallon boil (if i can fit it with the amount of pumpkin added). then just top off in the fermenter to the 5 gallon mark. does anyone think this would have any major effects on the outcome of this recipe?

Nope, you will be fine to do it that way

Quote:

Originally Posted by refect

and my final question, when bottling, what would the recommend amount of priming sugar be for this beer? the usual 5 oz?

Perfect.

evilhomer · 01-23-2011, 04:07 PM

I've got a quite a few pumpkins that I've been trying to figure out what to do with. All of a sudden realized I should make beer with them. How do you use real pumpkin for this? I know how to make pumpkin puree, do I just boil that like does the canned pumpkin in the recipe?

Also, if you guys don't know already, pumpkins stay good all winter in a cool place. I keep them in the garage, we got these pumpkins before halloween.

TheWeeb · 01-23-2011, 04:13 PM

I think earlier in the thread there are others who used fresh pumpkins, cubing them and baking them for an hour to sterilize and soften them up. Good luck!

refect · 01-24-2011, 05:58 AM

Quote:

Originally Posted by evilhomer

I've got a quite a few pumpkins that I've been trying to figure out what to do with. All of a sudden realized I should make beer with them. How do you use real pumpkin for this? I know how to make pumpkin puree, do I just boil that like does the canned pumpkin in the recipe?

Also, if you guys don't know already, pumpkins stay good all winter in a cool place. I keep them in the garage, we got these pumpkins before halloween.

i found these recipes online that i was also looking at. they have fresh pumpkin as a part of the recipe, and they kind of tell you how to prep it for the brew...

http://www.kegerators.com/articles/pumpkin-spice-ale.php

http://www.thebrewsite.com/2004/10/11/pumpkin-ale-recipe.php

hope this might help some!

AugustDerleth · 01-24-2011, 06:13 PM

I tried using search on this thread to avoid asking something that may have been covered already, but found nothing so here goes:
Would it be beneficial to add pumpkin to secondary to really impart those flavours? What I noticed in the pumpkin ale I did before this was that it seemed like most of the pumpkin-y-ness was boiled out. It was there, just more subtle than what I was looking for. Granted, this recipe is different, but I was wondering if adding a can of pumpkin to the secondary would strongly impart pumpkin flavours without problems (other than clarity)? I was thinking about putting a can in with the spice tea. A note: I only added 2 cans to the boil, the stores around me had no more.

I imagine that 4 cans in boil would have been enough, but since that didn't happen and I've now found more cans I was wondering if I could use secondary to help with the flavour. Thanks-

**Yuri_Rage** · 01-24-2011, 06:46 PM

I've never read anything about "dry pumpkining." My gut says that adding pumpkin directly to the fermenter will add starch haze and vegetal flavors. I'd love to know for sure, though. Wanna be the guinea pig, August?

AugustDerleth · 01-24-2011, 07:24 PM

Quote:

Originally Posted by Yuri_Rage

I've never read anything about "dry pumpkining." My gut says that adding pumpkin directly to the fermenter will add starch haze and vegetal flavors. I'd love to know for sure, though. Wanna be the guinea pig, August?

Hmmm, the haze I don't mind so much. If it just tastes like veggies, and not so much pumpkin-y, that'd be kinda weak. I wonder if I were to bake it before adding it, what effect that would have. I just might have to be the pig.

Though, I certainly wouldn't want to ruin your beautiful recipe! It smells delicious in primary.

BLANK1911 · 02-16-2011, 03:45 PM

So I brewed this in December and I am not pleased with the results. It did have a haze and tasted pretty good warm. As soon as I put it in the fridge the haze cleared to leave about 1/2 inch of light sediment on the bottom of the bottles. Usually this would be fine but in this case it is so light that any movements of the bottle disturbs it to the point of it floating all the way to the top.

What gives? I even let the brew sit in secondary for 2 extra weeks to settle out as much as possible.