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.
Originally Posted by Mojoe4
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.
-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):
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)