Autumn Seasonal Beer Punkin' Ale - Page 5 - Home Brew Forums
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Old 09-20-2010, 03:14 AM   #41
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
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WOO! Pitched the yeast about 3 hours ago. OG was a bit low at 1.062 but it's definitely not the end of the world. Hydro sample tastes great, considering, and smells even better. Brew day went rather smoothly; increasing the mash thickness to 2.0 qt/lb, using a 1# rice hulls instead of 0.5#, plus baking the pumpkin for an extra hour really made the lauter easy. It was much faster than last year.


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Old 09-25-2010, 09:29 PM   #42
Blackhawkbrew
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Jan 2008
Cleveland, Ohio
Posts: 481


+100 Brewed this up today and things could not have gone better! The pound of rice hulls REALLY helped. It was the clearest runnings I've ever had. The samples at each phase tasted better and better. I hope the yeast takes off - first time rehydrating dry yeast. I was nervous about this brew day because of all the stories I've read about how long the runnings were taking, but no problems here. Thanks to everyone on this thread and the OP for the recipe.



 
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Old 09-26-2010, 01:43 AM   #43
icebrain
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Aug 2008
Savannah GA
Posts: 13

About to try this one tomorrow morning. It'll be my second all-grain attempt; hopefully it goes better than my first (undershot efficiency by about 25%).

 
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Old 09-26-2010, 08:29 PM   #44
Blackhawkbrew
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Jan 2008
Cleveland, Ohio
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How'd it go icebrain? Hope you remembered the rice hulls.

 
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Old 09-26-2010, 09:27 PM   #45
icebrain
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Aug 2008
Savannah GA
Posts: 13

Quote:
Originally Posted by Blackhawkbrew View Post
How'd it go icebrain? Hope you remembered the rice hulls.
Well, it looks and smells great... but my process could probably still use some improvement.

I lost a lot of the foamy stuff at the beginning of the boil; it cleared away a lot of particulate matter but I probably lost a few ounces of wort, too.

My OG was also lower than I expected (1.051). I stirred the mash up a lot this time, so I'm wondering if maybe the pre-milled grain I ordered from morebeer wasn't crushed enough.

And no, I forgot the rice hulls. Everything drained fine, though.

 
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Old 09-27-2010, 06:58 PM   #46
Mojoe4
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Apr 2010
Colorado
Posts: 69

I brewed this last Saturday. Everything seem to work fine. But I did have really slow runnings, even with a pound of rice hulls.
My OG was a little high 1.069. This is only my 4 batch with my AG system, still trying to get the efficiency nailed down.

But I taste my samples, and they tasted great!

How long did you guys put the pumpkin in the oven for?

 
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Old 09-28-2010, 01:45 AM   #47
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
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Sweet, came home from vacation (Disneyland and LA vs NYRB soccer match) and the beer appears to have mostly finished. I need to take a hydrometer reading but it looks pretty placid.

Quote:
Originally Posted by Mojoe4 View Post
How long did you guys put the pumpkin in the oven for?
Actually, we decided to reeeaally cook the pumpkin this time around to get more Maillard reaction flavors. Threw it in there, slightly less than an inch thick, for an hour at 350*F then turned it down to 300*F. From the original hydrometer meter I could definitely taste the actual pumpkin more (not the spices) whereas before you could only detect it if you knew to look for it. I'd do it again and recommend it.



Also:

-SWMBO thinks it would be awesome to add some vanilla extract for the whipped cream part of the pumpkin pie flavor. After I give it a month in the primary I'll take a measured amount of the uncarbed beer and add vanilla extract drop by drop until it tastes right and then scale up for a 5 gallon keg. We want just the slightest hint to add some complexity.

- We've been doing a lot of water adjustments for our brews and have been getting excellent results. Here's the profile we made:

Starting Water (ppm):
Ca: 14.4
Mg: 6.32
Na: 17
Cl: 13.5
SO4: 16.4
CaCO3: 56



Adjustments (grams) Mash / Boil Kettle:
CaCO3: 3 / 2.1
CaCl2: 1.2 / 0.84
MgSO4: 0.8 / 0.56



Mash Water / Total water (ppm):
Ca: 95 / 95
Mg: 10 / 10
Na: 17 / 17
Cl: 44 / 44
SO4: 33 / 33
CaCO3: 134 / 134

RA (mash only): 60 (10 to 15 SRM)
Cl to SO4 (total water): 1.34 (Malty)
__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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Old 09-28-2010, 03:29 PM   #48
Mojoe4
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Apr 2010
Colorado
Posts: 69

why not add a vanilla bean to the secondary? That should give you a good vanilla flavor.

 
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Old 09-28-2010, 04:12 PM   #49
CaptKiRkLeS
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Oct 2009
Staten Island, NY
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Quote:
Originally Posted by Mojoe4 View Post
why not add a vanilla bean to the secondary? That should give you a good vanilla flavor.

I thought about this....Have you used vanilla bean at all? How would you go about making sure it was sanitary? Boil it for a bit?

The whole bean or just the insides scrapped out?
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Old 09-28-2010, 04:31 PM   #50
Reno_eNVy
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Oct 2008
Reno, Nevada
Posts: 6,278
Liked 229 Times on 195 Posts


Quote:
Originally Posted by Mojoe4 View Post
why not add a vanilla bean to the secondary? That should give you a good vanilla flavor.
Well the issue is that I'm not sure how much vanilla to use... I really don't want it to stick out. If I do a small scale test first I can scale up to 5 gallons and simply rack to my keg on top of the measured amount of vanilla extract. Not only that but the vanilla extract will always taste the same and have the same intensity of flavor whereas the beans can be variable.


__________________
Primary: air and sadness =(

Kegged: air and sadness =(

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)


LET'S GO LA!
LA CAMPEONES!
PLAY FOR GLORY, THE GLORY LA!

 
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