Extract - Gluten Free Pumpkin Spice Ale - Page 3

aerospaceeng · 08-26-2011, 07:00 PM

I am doing this recipe soon too. I ordered the sorghum online and I plan on roasting it tonight and brewing next Friday. I am kegging it and I hope it will be ready in 6 weeks or so. This will be my 2nd time brewing (by myself) and the 1st partial grain batch. Should be interesting.

gsector · 09-03-2011, 06:58 PM

This might be a dumb question, but I'm trying to figure out how to add the sorghum. Did you just roast it, and then steep it, like 30 minutes at 160F, or something different?

costumeguy · 09-05-2011, 01:55 PM

I am interested in maybe trying to make this for my gf. Just got my first brewing kit and am yet to use it.
How necessary is the letting the sorghum waft for a week after roasting? I will admit I am impatient and would love to have this beer ready to go by Halloween for her so time is precious.

aerospaceeng · 09-06-2011, 08:11 PM

Well, if you roast it this Saturday (9/10), wait a week and then brew (9/17), ferment for 3 weeks (10/8), and wait the suggested 3 weeks (10/29), you still have a buffer of 2 days before 10/31. I am impatient too, but my wife will just have to wait.

TheRevolutionBlues · 10-13-2011, 07:47 AM

Hello,
I recently started homebrewing and just put the 5.5 gallon recipe in to ferment; so far it is bubbling wonderfully. I just had a bottle explosion due to uneven carbonation in a previous batch, and want to make sure that doesn't happen again with this one. How much corn sugar did you use to carb the 5.5 gallon batch of this pumpkin ale? The 2.5 gallon recipe calls for 2.5 ozs, which would double to 5 ozs, but that seems like a lot. How much corn sugar is recommended?

gsector · 10-14-2011, 04:59 PM

On beersmith, it calculates that for 2.4 volumes of carbonation in a fridge for a 5.5 gallon batch, you should use 2.68oz of corn sugar. 5 oz might give you problems, but I can't say for sure.

2.5 oz of corn sugar at the same temperature as what I just calculated in a 2.5 gallon batch would give you 3.4 volumes of CO2. It's the same as kegging at 21 psi. Seems a little high, I believe most people prefer kegged pressures somewhere between 10 and 15 psi, but more in the 12-14 psi range.

Anyways, there are plenty of calculators and charts around that you can use to estimate what kind of carbonation different amounts of corn sugar will give you. I'm not sure what kind of pressure is required for a bottle bomb though.