Wiccancowboy
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- Sep 21, 2012
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So, I've got a questions for y'all.
I started a pumpkin beer, which went through primary for 1 week, and it's been in secondary for 1 week. When we racked it to secondary, we drew off a sample to run the hydrometer. I sipped the sample (after the readings!), and while it tasted good, it had a lot less of the pumkin flavor I was expecting. When we were actually going through the brewing process, it smelled like pumkin pie, now, not so much. I'm wondering if I should do a 3rd fermentation before bottling, and add some pumpkin to it, or something. The basics of the recipe are as follows:
(we use a basic recipe kit from our local brew shop, this one was for a Hefeweizen.)
Ran a 6 gallon boil
removed from heat
added malt extract
brought back to a boil
Added 2 OZ crystal hops
Added 5 lbs of baked pure pumpkin
Boiled for 60 minutes.
at the 50 minute mark, added cinnamon and nutmeg spices
cooled, pitched American Wheat yeast, Wyeast 1033.
After 1 week, we racked into secondary to get it off the cake. That was the time of the tasting...
So yeah, it's completely drinkable, not a failure by any means, but it's got a lot less of the pumpkin flavor than I would like. Any suggestions on what I could do to bump this up?
BTW, I do have the gravity readings, they're just on my phone, which is dead ATM.
Thanks in advance for any advice!
I started a pumpkin beer, which went through primary for 1 week, and it's been in secondary for 1 week. When we racked it to secondary, we drew off a sample to run the hydrometer. I sipped the sample (after the readings!), and while it tasted good, it had a lot less of the pumkin flavor I was expecting. When we were actually going through the brewing process, it smelled like pumkin pie, now, not so much. I'm wondering if I should do a 3rd fermentation before bottling, and add some pumpkin to it, or something. The basics of the recipe are as follows:
(we use a basic recipe kit from our local brew shop, this one was for a Hefeweizen.)
Ran a 6 gallon boil
removed from heat
added malt extract
brought back to a boil
Added 2 OZ crystal hops
Added 5 lbs of baked pure pumpkin
Boiled for 60 minutes.
at the 50 minute mark, added cinnamon and nutmeg spices
cooled, pitched American Wheat yeast, Wyeast 1033.
After 1 week, we racked into secondary to get it off the cake. That was the time of the tasting...
So yeah, it's completely drinkable, not a failure by any means, but it's got a lot less of the pumpkin flavor than I would like. Any suggestions on what I could do to bump this up?
BTW, I do have the gravity readings, they're just on my phone, which is dead ATM.
Thanks in advance for any advice!