Multiple - Thunderstruck Pumpkin Ale (AG and Extract versions) - Page 6

LeftyMcGee · 08-01-2008, 06:48 AM

Your extract recipe says 30oz canned pumpkin for 5 gallons and your AG says 60oz for 5 gallons. I am looking to do an extract variation and am wondering if I should stick with the 30oz.

Thanks!

**Yuri_Rage** · 08-01-2008, 11:43 AM

Use 60 oz. I should do some editing to make it more clear. The AG recipe is the one to reference for now.

jacksonbrown · 08-11-2008, 04:05 PM

I just transfered this to the secondary after two weeks in the primary. I intend to let it sit there for a month (maybe more, we'll see when I need the carboy) before bottling. Upon transfering I took a sample and found it too be a bit bitter for my taste (next time I think I'll cut the IBU to 15-17), and a little too clovy (used fresh crushed).
Yuri, I would like to up the cinnamon flavor in this a touch. Do you think adding some to the secondary would do the trick? Would I need to dilute it in boiling water, or just pitch it in (this is a 5 gal batch btw)? Tastes pretty good, otherwise. Thanks!

Beards Brews · 08-16-2008, 05:42 PM

Ok, quick question. I went by the LHBS today and picked up an order of 2-Row and figured I would use some of that to brew this recipe. Here's where I ran into a slight hiccup. Yuri's recipe calls for Crystal 60, but the only thing my LHBS had was crystal 120. Since I'm only doing a 5 gal batch, I went ahead and picked up just a pound of that, figuring that I could make up the difference in OG with 2-row, which would also balance out the added color the 120 would give. Am I on the right track here?

**Arneba28** · 08-16-2008, 05:45 PM

Yeah half the amount will do with the crystal 120 vs the 60. Just wont add the body but that will be minimal

Beards Brews · 08-16-2008, 05:54 PM

Could I add a bit more biscuit to make up for the minimal lack of body?

**Arneba28** · 08-16-2008, 05:56 PM

Yeah I would that will bump the body but you will be better off with something that wont add much more flavor but will add body.

mkultra69 · 08-24-2008, 03:52 AM

It seems that alot of people roast the pumpkin. How long and at what temp do you do it?

**Yuri_Rage** · 08-25-2008, 01:01 AM

350°F for about an hour.

quixotic · 08-25-2008, 07:38 PM

Just another word of warning for those using a SS braid.
I used rice hulls (I forgot how much), and it still took ~2 hours to drain. I did add 90 oz of pumpkin filling for a 5g batch though. Mine did drain eventually, so don't give up! You just can't be in a hurry for this one. I would recommend adding a large amount of rice hulls.
I used Nottingham and it's bubbling away in the primary. Thanks for sharing the recipe Yuri. I'm looking forward to this one.