eaglehoo
Active Member
This is my first attempt at a mash of any kind. Any suggestions would be welcome.
Peter's Pumpkinhead:
6 lbs extra light LME
1 lb dark brown sugar
1 lb 6 row malt
1 lb crystal 80 malt
8 oz wheat malt
8 oz special roast malt
2 oz chocolate malt
1 lb rice hulls
60 oz canned plain pumpkin (two 30-oz cans) mashed with grains--no whole pumpkins available right now
1 oz fuggles 60`
1 oz hallertau 30`
1 oz fuggles 5`
1.5 tsp cinnamon
1.5 tsp allspice
1.5 tsp nutmeg
0.5 tsp ground cloves
1 Tbsp vanilla extract
Nottingham ale dry yeast
OG 1.068 (not counting for pumpkin sugars)
FG: ~ 1.016
IBU: ~21
ABV ~6.9%
Mash grains and pumpkin in 3.5 qt water at 155F for 60 min. Strain, sparge with 1/2 gal water at 170F. Add water up to 3 gal, boil. Add extract and sugar at 60 min. Add spices at 5 min. 5 gal total. Aerate & pitch at 68F. 1 week is primary and secondary, prime with turbinado sugar and bottle.
This is a slight variation on my extract-and-steeping-grain recipe from 2 years ago which was a big, heavily-spiced hit. That one had 30 oz canned pumpkin but had a huge trub from the pumpkin sludge. It also had at least double the above spices, and used American ale yeast. I'm mashing the pumpkin and using rice hulls to try to prevent the pumpkin sludge from sticking up the straining. Any suggestions on improvements? Would 2 lbs pumpkin be better than 4? Thx.
Peter
:rockin:
Peter's Pumpkinhead:
6 lbs extra light LME
1 lb dark brown sugar
1 lb 6 row malt
1 lb crystal 80 malt
8 oz wheat malt
8 oz special roast malt
2 oz chocolate malt
1 lb rice hulls
60 oz canned plain pumpkin (two 30-oz cans) mashed with grains--no whole pumpkins available right now
1 oz fuggles 60`
1 oz hallertau 30`
1 oz fuggles 5`
1.5 tsp cinnamon
1.5 tsp allspice
1.5 tsp nutmeg
0.5 tsp ground cloves
1 Tbsp vanilla extract
Nottingham ale dry yeast
OG 1.068 (not counting for pumpkin sugars)
FG: ~ 1.016
IBU: ~21
ABV ~6.9%
Mash grains and pumpkin in 3.5 qt water at 155F for 60 min. Strain, sparge with 1/2 gal water at 170F. Add water up to 3 gal, boil. Add extract and sugar at 60 min. Add spices at 5 min. 5 gal total. Aerate & pitch at 68F. 1 week is primary and secondary, prime with turbinado sugar and bottle.
This is a slight variation on my extract-and-steeping-grain recipe from 2 years ago which was a big, heavily-spiced hit. That one had 30 oz canned pumpkin but had a huge trub from the pumpkin sludge. It also had at least double the above spices, and used American ale yeast. I'm mashing the pumpkin and using rice hulls to try to prevent the pumpkin sludge from sticking up the straining. Any suggestions on improvements? Would 2 lbs pumpkin be better than 4? Thx.
Peter
:rockin: