Pumpkin beers: Discussion, developing recipes, tips tricks, and a good practices - Page 20 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Pumpkin beers: Discussion, developing recipes, tips tricks, and a good practices

Reply
 
Thread Tools
Old 10-04-2009, 04:31 PM   #191
imaguitargod
Recipes 
 
Oct 2008
Local Mind Expander of Cleveland, OH
Posts: 1,002
Liked 10 Times on 8 Posts


Quote:
Originally Posted by FishinDave07 View Post
What are you looking to gain?
I have no idea....Seemed like a fun idea.
__________________
Brewer for Hoppin' Frog Brewery.
"I am not an alcoholic, I’m a drunk. An alcoholic means that I have a problem and when I drink all my problems go away."

 
Reply With Quote
Old 10-04-2009, 06:54 PM   #192
jeremyx
Recipes 
 
Sep 2009
NH
Posts: 40

So we are in the midst of sparging a decoction mash pumpkin ale.

- We only did one decoction, (held @ 150 for 20 mins, boiled for 20 mins). It was so thick and goopy because of the pumpkin we decided to skip the 2nd decoction for mash out
- Pumpkin and gains in the decoction mash boiling was dangerous - we got burned. Think bubbling cauldron.
- The sparge is happening now and slow like. Part of the reasoning for skipping the second decoction was that we had some grain husks left in the main mash to hopfully help with sparging....

I'll let you know what happens....

 
Reply With Quote
Old 10-04-2009, 06:55 PM   #193
jeremyx
Recipes 
 
Sep 2009
NH
Posts: 40

...oh and we baked the pumpkins for hours with brown sugar sprinkled on top and we're not adding any spices. I want a real pilgrim style pumpkin ale. The decoction should bring out the malty flavors.

 
Reply With Quote
Old 10-04-2009, 08:26 PM   #194
jeremyx
Recipes 
 
Sep 2009
NH
Posts: 40

still very very very very s l o w l y sparging...the ball valve is wide open and a small trickle is coming out....seems ok, just slow. Iive vowed to not mess with it. The temp of the mashis ~150 degrees F.

Anyone see any issues with this taking a couple more hours if I maintain these conditions?

 
Reply With Quote
Old 10-05-2009, 02:39 AM   #195
JamesM
Recipes 
 
Feb 2009
NJ
Posts: 109

I brewed a batch of pumpkin ale about a week and a half ago. Its fairly light bodied. I wanted to make a Pumpkin porter too. Someone in this thread mentioned that after I drain the ale I already made into the secondary, I could toss the porter right on top of the trub instead of needing new yeast. Does this sound right??

ALSO - I can't find an extract recipe for a pumpkin porter, I did the first batch all grain and I don't have that kind of patience again just yet. Thanks for any advice you all can give!!

 
Reply With Quote
Old 10-05-2009, 02:49 AM   #196
dontman
 
dontman's Avatar
Recipes 
 
Oct 2008
Philly, PA
Posts: 2,402
Liked 27 Times on 22 Posts


Sure, if you're doing a Pumpkin Porter who can pitch on top of the other cake. No problem. If you've got room that is. A lot of people who have too much trub from the first pumpkin to add another 5.5 gallons to the carboy. And it is going to ferment big so you'll likely lose more through blowoff.

Of course rinsing some of the trub away is easy enough if you do have too much stuff at the bottom when it comes time.
__________________
On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.


 
Reply With Quote
Old 10-08-2009, 09:57 PM   #197
KingBrianI
 
KingBrianI's Avatar
Recipes 
 
May 2008
Durham, NC
Posts: 3,514
Liked 110 Times on 70 Posts


After carbing and kegging I can definitely say this recipe rocks. The final recipe is posted here http://www.homebrewtalk.com/f76/samh...in-ale-140674/
__________________
I'm too lazy and have too many beers going to keep updating this!

 
Reply With Quote
Old 07-23-2010, 02:55 AM   #198
JLem
 
JLem's Avatar
Recipes 
 
Jan 2009
Attleboro, MA
Posts: 3,637
Liked 178 Times on 154 Posts


Not sure if this info is worth anything - particularly since it's buried here on page 20...but after doing a little searching, I came across this article that indicates that winter squash starches have a gelatinization temperature ranging from 60.6 to 63.5 °C (140.5 to 146.3 °F). This means that pumpkin starches will gelatinize at normal mash temperatures and baking is not necessary (at least for gelatinization purposes). I am assuming that pumpkin is sufficiently close to the winter squash analyzed in this study.
__________________
My Hombrewing Blog

My Beer Cellar


 
Reply With Quote
Old 07-23-2010, 05:07 AM   #199
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 26,616
Liked 7036 Times on 4168 Posts


Quote:
Originally Posted by JLem View Post
Not sure if this info is worth anything - particularly since it's buried here on page 20...but after doing a little searching, I came across this article that indicates ...
Bad Link.
__________________
- Andrew

 
Reply With Quote
Old 07-23-2010, 01:28 PM   #200
JLem
 
JLem's Avatar
Recipes 
 
Jan 2009
Attleboro, MA
Posts: 3,637
Liked 178 Times on 154 Posts


Quote:
Originally Posted by passedpawn View Post
Bad Link.
Perhaps this one will work --> new link
__________________
My Hombrewing Blog

My Beer Cellar


 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
need some help developing my pumpkin ale recipe please bergman1118 Recipes/Ingredients 18 09-13-2011 08:34 PM
IPA tips/tricks/recomendations? iron_city_ap Beginners Beer Brewing Forum 33 11-28-2009 08:04 PM
Any tips and tricks for a Mr. Beer? Jesse Seymour Beginners Beer Brewing Forum 3 01-26-2008 02:20 AM
Carbonation Tips and Tricks Drunkagain General Techniques 0 08-01-2007 03:13 AM
Tips And Tricks Thread.... Dude General Beer Discussion 6 03-30-2005 10:28 PM


Forum Jump