gjbarron41 said:I believe I'm going to make this my first all grain brew... Still gathering equipment to do an all grain but I think this will make a perfect starting brew! Thanks for the recipe!! I'll let you know how it turns out!
g-star said:You're going to mash 3+ lbs of pumpkin for your first AG? Brave. Don't forget the rice hulls.
g-star said:You're going to mash 3+ lbs of pumpkin for your first AG? Brave. Don't forget the rice hulls.
gjbarron41 said:Well this thread is extremely informative barring any complications or stupid mistakes on my part it should go pretty smooth... That's what I keep telling myself anyways : )
bottlebomber said:The only piece of advice I can give you is to not be tempted to use more spices than the man says. I did, and I wished I hadn't. Also, this would make an awesome base for an English pale ale w/out the spice.
I am planning on brewing this beer this weekend hopefully.
I just read through all 25 pages of this thread as well....so I think I am ready for it, as this will only be my 3rd all grain batch.
I was thinking of adding vanilla extract and saw that some people did so. I strictly bottle at this time so should I add the vanilla to the bottling bucket and rack on top of that or is there a better option?
I am still new to this...so thanks in advance for answering.
Also I will be toasting the malt tonight. After toasting I am going to let it sit in a paper bag until we brew.
Should I crush them before putting them in the bag (after toasting of course) or crush them on my brew day?
Thanks again
KingBrianI said:Add to the bottling bucket. Just remember to go light. Better to not have as much as you would like than to have more than you like.
Thanks for info. I don't want to over power the batch with vanilla. How much would you recommend?
We actually decided to do this receipt twice. Once with vanilla and once without.
hoping to brew this tomorrow night, do you add the pumpkin hot into your mash or do you wait for it to cool? Just wondering how to go about hitting mash temps with 300 degree pumpkin getting added with the grain. Cheers!
well didn't happen last night...any reason I couldn't bake the pumpkin in the morning and let it cool during the day so it's ready to mash when I get home from work? Would sit in the over for about 9 hours during my work day. If I start baking and cooling after work my brew day will extend into the wee hours of the morning. Thanks.
lex990 said:i have citra, simcoe, and amarillo on hand, anyone think any of these would work?
Thanks KingBrian!!!
I boiled off more than I expected, and ended up with a higher efficiency (1st time double milling the grain...) so I ended up with just shy of 5 gallons of 1.067 wort. I may dilute with a gallon or 1/2 gallon of boiled and chilled water to bring the abv down a bit
So what do you think about my high OG?? Should I let it ride or dilute? I think that with a beer like this, it can stand up to the higher ABV, and might actually be nice on a cold fall day our after a meal.
graham cracker extract and vanilla extract
The dirty secret about pumpkin ales is that the pumpkin adds no flavor, body, mouthfeel, etc. It's really all about the spices.
I'm not sure. Ive done both with and without. I think adding the pumpkin gives it a vegetable like character.
OCBrewin said:That doesn't sound 'good'. I've never experienced that character, but this is only my second pumpkin beer and its only 2 weeks in primary. Are you saying that your experience with adding pumpkin is bad because of this??
natureboy68 said:Any ideas how to get this recipe in ibrewmaster??
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