I used Yuri_Rage's recipe for pumpkin ale.
We brewed it and finshed up a few minutes ago.
I want to say that the grain bag i used as a strainer was a PITA after it got clogged up. I sanitized my hands and squeezed and man handles the bag to get the wort to go through leaving behind the crap.
I don't know if I did any harm but hope it turns out good.
Q1: My OG reads around 1.026, so should I have just poured the whole thing in and not filtered it out? Is that why my specific gravity reads lower than 1.053?
We poured some water in initially, then poured the wort in, then topped it off... possibly allowing the water poured in afterward to float on top. I just shook the container up to get it mixed better but wont' crack it open till after the fermention is over.
Q2: Do those nice kettles with the temp reading gauge and valve built in, allow you to siphon out the wort and leave behind the crap? I noticed they are not quite on the bottom of the pans... or am I dreaming?
It's nomally not that hard to filter wort... must have been the pumpkin making it harder.
Many thanks to Yuri who's recipe inspired us to make a batch.
_______________________________________________________________
Thunderstruck Pumpkin Ale
Recipe Type: Extract
Yeast: WLP002 English Ale
Yeast Starter: Yes - at least 1L
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.015
Boiling Time (Minutes): 60
IBU: 32.1
Color: 14.3
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14 - rack off of trub to clear
5 lbs Amber Dry Extract
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Biscuit Malt
4.0 oz Wheat, Flaked
30.00 oz Pumpkin, Canned (Boil 60.0 min)
1.00 oz Cascade [5.50%] (60 min) 20.0 IBU
1.00 oz Cascade [5.50%] (20 min) 12.1 IBU
1.00 oz Fuggles [4.50%] (15 min) (Aroma Hop-Steep)
0.25 tsp Irish Moss (Boil 10.0 min)
0.50 tsp Nutmeg (Boil 5.0 min)
1.00 tsp Allspice (Boil 5.0 min)
1.00 items Cinnamon Stick (Boil 5.0 min)
2.00 items Cloves, Crushed (Boil 5.0 min)
1 Pkgs English Ale (White Labs #WLP002)
Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew.
During clearing stage, add a spice tea of 1-1/2 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add.
There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons.
We brewed it and finshed up a few minutes ago.
I want to say that the grain bag i used as a strainer was a PITA after it got clogged up. I sanitized my hands and squeezed and man handles the bag to get the wort to go through leaving behind the crap.
I don't know if I did any harm but hope it turns out good.
Q1: My OG reads around 1.026, so should I have just poured the whole thing in and not filtered it out? Is that why my specific gravity reads lower than 1.053?
We poured some water in initially, then poured the wort in, then topped it off... possibly allowing the water poured in afterward to float on top. I just shook the container up to get it mixed better but wont' crack it open till after the fermention is over.
Q2: Do those nice kettles with the temp reading gauge and valve built in, allow you to siphon out the wort and leave behind the crap? I noticed they are not quite on the bottom of the pans... or am I dreaming?
It's nomally not that hard to filter wort... must have been the pumpkin making it harder.
Many thanks to Yuri who's recipe inspired us to make a batch.
_______________________________________________________________
Thunderstruck Pumpkin Ale
Recipe Type: Extract
Yeast: WLP002 English Ale
Yeast Starter: Yes - at least 1L
Batch Size (Gallons): 5
Original Gravity: 1.053
Final Gravity: 1.015
Boiling Time (Minutes): 60
IBU: 32.1
Color: 14.3
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 14 - rack off of trub to clear
5 lbs Amber Dry Extract
1 lbs Caramel/Crystal Malt - 60L
8.0 oz Biscuit Malt
4.0 oz Wheat, Flaked
30.00 oz Pumpkin, Canned (Boil 60.0 min)
1.00 oz Cascade [5.50%] (60 min) 20.0 IBU
1.00 oz Cascade [5.50%] (20 min) 12.1 IBU
1.00 oz Fuggles [4.50%] (15 min) (Aroma Hop-Steep)
0.25 tsp Irish Moss (Boil 10.0 min)
0.50 tsp Nutmeg (Boil 5.0 min)
1.00 tsp Allspice (Boil 5.0 min)
1.00 items Cinnamon Stick (Boil 5.0 min)
2.00 items Cloves, Crushed (Boil 5.0 min)
1 Pkgs English Ale (White Labs #WLP002)
Spread the pumpkin on a cookie sheet and bake for 20-30 minutes at 350 degrees F before adding to the brew.
During clearing stage, add a spice tea of 1-1/2 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add.
There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5 gallons.