The heat of the oven and mash will gelatinize the pumpkin starch and so once you mix it in it will evenly disperse.Would it make a difference to put the pumpkin on top? Maybe that would help it drain quicker?
In response to the bolded statement: yes. When you drain the water some will be lost by the pumpkin by connective forces exhibited by water/water-like-solutions. Then it's all beta-glucans, proteins and general gunky crap.Gonna do this for a Labor Day brew session.
Has anyone ever taken the canned pumpkin puree and tossed it in a blender to really thin it out? I was thinking about filling half the blender with pumpkin, half with water and cranking the blender until you got a thin "pumpkin water."
Doing that for all 60oz of pumpkin and then adding the resulting "pumpkin water" to the strike water for the mash.
Comments? Is this a dumb idea?
I know everyone is saying to cook the pumpkin but doesn't that happen during the puree and canning process?
Just thinking out loud here....would the pumpkin eventually just bind back up and get thick again?
Yup. Did yours start running crystal clear quicker than normal like mine did? I even used a full pound!
Probably some currant/raisin notes from the Special B and more malt from the high gravity + yeast.Great post Reno, glad to see it alive for a couple years.
Looking to convert this over to a scottish-style version. A little higher gravity, special-b and a scot ale yeast. What do you think that would do to your recipe's flavor profile?
Awesome! Are you just waiting for your order to come in?Made my starter for this tonight, getting excited for brew day.
Awesome! Are you just waiting for your order to come in?
Oh that's because it was calculated using a certain starting temperature of my grain. I was able to set it then, but now for the live of me I can't figure out how to change it again. The strike temperature for less mash liquor is going to be higher anyway, considering you're using less of it to heat up the same amount of grain.
But personally, I'm going to step up to 24qts this time around away. I'm using a bigger cooler and need to fill more head-space.... that and the pumpkin absorbs a lot. BeerSmith shows me "24.00qt at 161.5*F (154*F step temp.) Mash thickness of 2.0 qt/lb... this of course is not including the pumpkin.
Reno,
Looks like a great recipe and very similar to another I found for a clone of the DFH Punkin Ale! Very excited to get this going and just ordered the bill! My only question is: have you figured out about how much extra water you would use for sparge with the extra absorption of pumpkin in the mash?
Thanks for the great recipe and will try to write back after all said and done!
There is always an interest for brew photosGetting ready to brew this on Monday. Last batch was good. Not as much pumpkin flavor as I thought it would have but a brew that "floated" in short order. Going to do 10gal this time to keep it around longer. It was one boozy beer if I remember correctly. I had some missteps along the way so hoping I can get this one closer to the design. Will def use -05 on this one. More to come. Will post mid brew pics if there is an interest. Cheers!
Actually the 24 quarts of strike water is what I eventually figured out works on my system with the two big cans (totaling ~60oz) of pumpkin. YMMVReno,
Looks like a great recipe and very similar to another I found for a clone of the DFH Punkin Ale! Very excited to get this going and just ordered the bill! My only question is: have you figured out about how much extra water you would use for sparge with the extra absorption of pumpkin in the mash?
Thanks for the great recipe and will try to write back after all said and done!
I'd say go for the California. It can handle higher temps without throwing off too many esters/phenols. Just do everything in your power to keep the temperature constant. That is the key to temperature control. Make a water-bath for it or search for "swamp cooler" on the HBT search bar.One more question for everyone: I do not have a fermentation chamber/cooler so it is hard for me to get the primary temp down to low 60's. I was going to try Wyeast American Ale, but then thought maybe White Labs California Ale may be better and more clean since I will be fermenting around 68-70 degrees. Any thoughts/input on this?
absoluthamm said:Mashing at the moment, for some reason I can't get my mash temp high enough. Keep on having to add hot water.
Gduck said:I came back just in time to watch it erupt and the airlock get shot a couple feet away. The foam smelled like pie. Can't wait for this one to be ready!
Thanks for sharing the recipe!
I'm brewing the partial mash recipe on Saturday and had a question. This would be my first pumpkin ale attempt and thought to add the pumpkin to the mash rather then the boil any thoughts? ?? Would I still get the full effect? ?
Rivenin: 2 month primary? Nice. Just be prepared for the clearest, cleanest brew you've ever had. What temperature is it at? Is the temperature constant?
trent: 1.004 is a bit low... did you hold your mash temperatures the entire time? And the spices don't make it sour... there might be a slight infection. But whatever, as long as it tastes good it doesn't matter The sourness will also likely clear up a bit as you let it sit in the keg. As always, the last pint is the best one!
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