Hey everyone! I've decided to play around, and create a big pumpkin braggot. This is the first time I've used beersmith, so bear with me. It's an extract beer based on an english barleywine.
Day before:
1/8tsp potassium metabisulfite (better honey brews through modern chemistry!)
6lb wildflower/fall honey
Enough water to fill a brew bucket to 2.5 gallons
Steep 30 min:
1lb Caramel malt (120*)
1lb flaked oats
60 min
5lb pumpkin, baked or cooked on stovetop to caramelize sugars
3lbs Briess dark DME
3lbs Briess light DME
2 oz northern brewer hops
30 min
1 oz challenger hops
10 min
1 cinnamon stick
1 tsp vanilla bean caviar, chopped
0.5 tsp freshly ground nutmeg
0.25 tsp ground allspice
0.5 tsp ground dried ginger
1 tsp irish moss
5 min
1oz East kent golding hops
Yeast:
1 sachets Safale S-04 with 2.5L starter (volume may change depending on age of sachet)
Other ingredients:
4oz hungarian oak cubes, medium toast
6lbs wildflower/fall honey
Corn sugar for bottling
Dry hop (2ndary):
1 oz East kent goldings
Procedure:
Day of brewing-
Cook pumpkin puree to caramelize in oven, or on stovetop
Brew wort as normal with pumpkin, cool in brewpot with wort chiller. Pour wort over honey mix, and stir the crap out of it. Rehydrate the yeast and make a starter.
Ferment 1:
Let ferment for about a month, or until it gravity is stable.
Ferment 2:
Steam oak cubes, and put in secondary.
Rack brew over them.
Add kent goldings on top.
Age 30 days (or however much longer, depending on vanilla taste from the oak cubes)
Bottle with dextrose (or malt?)
Estimates from beersmith:
OG: 1.098
IBU: 47.8
Color: 16 srm
ABV: 12.3%
So, there it is, thoughts? Should have a nice luscious mouthfeel from the caramel and oats, which should complement the pumpkin flavor and vanilla from both vanilla bean and the oak. All in all I think it should work out. Thoughts? Feedback?
One big thing I'm considering is moving the spices out of the actual brewing and into the secondary fermenter.
Also, I'm thinking a starter will be necessary for something this size, 2-2.5L assuming fresh yeast with S04?
Day before:
1/8tsp potassium metabisulfite (better honey brews through modern chemistry!)
6lb wildflower/fall honey
Enough water to fill a brew bucket to 2.5 gallons
Steep 30 min:
1lb Caramel malt (120*)
1lb flaked oats
60 min
5lb pumpkin, baked or cooked on stovetop to caramelize sugars
3lbs Briess dark DME
3lbs Briess light DME
2 oz northern brewer hops
30 min
1 oz challenger hops
10 min
1 cinnamon stick
1 tsp vanilla bean caviar, chopped
0.5 tsp freshly ground nutmeg
0.25 tsp ground allspice
0.5 tsp ground dried ginger
1 tsp irish moss
5 min
1oz East kent golding hops
Yeast:
1 sachets Safale S-04 with 2.5L starter (volume may change depending on age of sachet)
Other ingredients:
4oz hungarian oak cubes, medium toast
6lbs wildflower/fall honey
Corn sugar for bottling
Dry hop (2ndary):
1 oz East kent goldings
Procedure:
Day of brewing-
Cook pumpkin puree to caramelize in oven, or on stovetop
Brew wort as normal with pumpkin, cool in brewpot with wort chiller. Pour wort over honey mix, and stir the crap out of it. Rehydrate the yeast and make a starter.
Ferment 1:
Let ferment for about a month, or until it gravity is stable.
Ferment 2:
Steam oak cubes, and put in secondary.
Rack brew over them.
Add kent goldings on top.
Age 30 days (or however much longer, depending on vanilla taste from the oak cubes)
Bottle with dextrose (or malt?)
Estimates from beersmith:
OG: 1.098
IBU: 47.8
Color: 16 srm
ABV: 12.3%
So, there it is, thoughts? Should have a nice luscious mouthfeel from the caramel and oats, which should complement the pumpkin flavor and vanilla from both vanilla bean and the oak. All in all I think it should work out. Thoughts? Feedback?
One big thing I'm considering is moving the spices out of the actual brewing and into the secondary fermenter.
Also, I'm thinking a starter will be necessary for something this size, 2-2.5L assuming fresh yeast with S04?
