Attn Experienced Pumpkin Ale Brewers - Stuck Sparge Question - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Attn Experienced Pumpkin Ale Brewers - Stuck Sparge Question

Reply
 
Thread Tools
Old 08-11-2011, 04:01 AM   #21
ToastedPenguin
 
ToastedPenguin's Avatar
Recipes 
 
Sep 2010
Oswego, IL
Posts: 280
Liked 2 Times on 1 Posts


I did a 10G imperial pumpkin ale about 3 weeks ago, added 8lbs of pumpkin to the mash which I heated to the mash temp in the oven prior to adding to the mash:

http://www.homebrewtalk.com/f12/my-2...in-ale-258699/

Didn't have any issues with a stuck sparge, but I did sparge very very slowly. The manifold design can make a difference with a grist that will be very starchy and I use a cpvc manifold with a ton of small holes in it.
__________________
________________________________________
Fermenting:
You Want MO Pale Ale
Secondary - Cyser & New England Hard Cider
Bottled: Nada
Kegged & OnTap: Bad Santa Stout, Jeep Trail Brown Ale, Red Skies at Night American Red, Panty Dropper Hard Cider


Quote:
Originally Posted by Hammy71 View Post
I'd go with the 2". You can always stir the wort with a sanitized spoon if your worried about hot/cold spots. You will be hitting the 6+" with everything...ask Ron Jeremy!

 
Reply With Quote
Old 08-11-2011, 11:30 AM   #22
ASantiago
 
ASantiago's Avatar
Recipes 
 
Feb 2011
Orlando, FL
Posts: 329
Liked 11 Times on 10 Posts


Quote:
Originally Posted by DarkUncle View Post
I must say letting the pumpkin heat up and simmer in the strike water sounds like a pretty darn good strategy to me. Mix it up in there and then after letting it settle to the bottom, autosiphon that water into the MLT. Not bad.
This is certainly a possibility. I wonder about conversion, though. I gather pumpkin doesn't contribute that much in terms of sugars, but nonetheless. So if the pulp isn't in the mash (the way I do it), then you get less from it?

But it seems this method would avoid the higher risk of a stuck sparge.
__________________
"I brew, therefore I am."
Pipeline
Next: 10 Gal Robust Porter, 5 in Oak Barrel
Fermenting: Janet's Brown Ale-ish
Conditioning: Simcoe-Centennial IPA in Oak Barrel
Enjoying: Witbier, Simcoe-Centennial IPA

 
Reply With Quote
Old 08-11-2011, 11:32 AM   #23
ASantiago
 
ASantiago's Avatar
Recipes 
 
Feb 2011
Orlando, FL
Posts: 329
Liked 11 Times on 10 Posts


Quote:
Originally Posted by adurotec View Post
The manifold design can make a difference with a grist that will be very starchy and I use a cpvc manifold with a ton of small holes in it.
I've also wondered about this. I assume you are using a rectangular cooler rather than a circular one? I'm wondering if each (rectangular vs. circular) has it's own applicability. For example, maybe a rectangular is better for mashes that are really thick and pasty, like those that contain pumpkin.

I have a circular cooler.
__________________
"I brew, therefore I am."
Pipeline
Next: 10 Gal Robust Porter, 5 in Oak Barrel
Fermenting: Janet's Brown Ale-ish
Conditioning: Simcoe-Centennial IPA in Oak Barrel
Enjoying: Witbier, Simcoe-Centennial IPA

 
Reply With Quote
Old 08-11-2011, 11:44 AM   #24
ToastedPenguin
 
ToastedPenguin's Avatar
Recipes 
 
Sep 2010
Oswego, IL
Posts: 280
Liked 2 Times on 1 Posts


I do use a rectangular MLT so you have a good point. Maybe the consistency of the mash (being starchy in this case) plus the weight of the mash in a cylindrical vessel creates more downward pressure that in turn compacts the grist more so than what occurs in a rectangular equivalent.
__________________
________________________________________
Fermenting:
You Want MO Pale Ale
Secondary - Cyser & New England Hard Cider
Bottled: Nada
Kegged & OnTap: Bad Santa Stout, Jeep Trail Brown Ale, Red Skies at Night American Red, Panty Dropper Hard Cider


Quote:
Originally Posted by Hammy71 View Post
I'd go with the 2". You can always stir the wort with a sanitized spoon if your worried about hot/cold spots. You will be hitting the 6+" with everything...ask Ron Jeremy!

 
Reply With Quote
Old 08-11-2011, 02:11 PM   #25
Mpavlik22
 
Mpavlik22's Avatar
Recipes 
 
Apr 2011
Pittsburgh, PA
Posts: 316
Liked 1 Times on 1 Posts


Quote:
Originally Posted by ASantiago
I wonder about conversion, though. I gather pumpkin doesn't contribute that much in terms of sugars, but nonetheless.
I recently did a 5 gallon pumpkin ale. I used 4 lbs of roasted pumpkin in my mash.

My estimated OG was 1.051 as per beersmith. My actual OG was 1.061. I believe the extra 10 points are from the pumpkin as I consistently hit 75% efficiency.
__________________
"If you fail to plan, then you plan to fail"

 
Reply With Quote
Old 08-11-2011, 02:27 PM   #26
ASantiago
 
ASantiago's Avatar
Recipes 
 
Feb 2011
Orlando, FL
Posts: 329
Liked 11 Times on 10 Posts


Quote:
Originally Posted by Mpavlik22 View Post
I recently did a 5 gallon pumpkin ale. I used 4 lbs of roasted pumpkin in my mash.

My estimated OG was 1.051 as per beersmith. My actual OG was 1.061. I believe the extra 10 points are from the pumpkin as I consistently hit 75% efficiency.
I couldn't find any info about the gravity contribution of pumpkin when mashed. I wanted to add pumpkin to Brewsmith and needed the info for the profile.

I did read somewhere that it doesn't do much, but that could be wrong. Unfortunately, although I take obsessive notes during my brewing, the sparging disaster threw the entire process out the window and I don't have numbers to compare.

Does anyone have any info on the sugar, and other, contributions of pumpkin -when mashed-?
__________________
"I brew, therefore I am."
Pipeline
Next: 10 Gal Robust Porter, 5 in Oak Barrel
Fermenting: Janet's Brown Ale-ish
Conditioning: Simcoe-Centennial IPA in Oak Barrel
Enjoying: Witbier, Simcoe-Centennial IPA

 
Reply With Quote
Old 08-11-2011, 02:44 PM   #27
tonyolympia
Recipes 
 
Mar 2011
Olympia, Washington
Posts: 461
Liked 17 Times on 13 Posts


Quote:
Originally Posted by ASantiago
Does anyone have any info on the sugar, and other, contributions of pumpkin -when mashed-?

I read somewhere (dunno where now--I've been reading so many pumpkin beer threads lately) that pumpkin contributes 8 - 10 points per pound per gallon, which is just below what Mpavlik seems to have experienced.

I'm planning on getting 8 ppg from the pumpkin I'll be mashing for my 2.5 gallon batch. I'm using 1.75 pounds, so it will be a minor contribution in any case.

 
Reply With Quote
Old 08-11-2011, 03:42 PM   #28
bendavanza
 
bendavanza's Avatar
Recipes 
 
Aug 2008
Oak CLiff, TX
Posts: 2,218
Liked 19 Times on 17 Posts


I had a similar disaster with Sweet Potato. I used a ton of rice hulls, and struggled to get much wort from the tun , I ended up dumping the mash into a bucket and pouring the lighter stuff back into the tun after is partly settled. Never again will I use a starch in the mash like that, or in the quantity that I did. threadkiller's suggestion of making a pumpkin broth sounds much more appealing. If you do a search for sweet potato syrup, I think this would be the way to go with pumpkin as well.
__________________
My brew tree
My RIMS toolbox

 
Reply With Quote
Old 08-11-2011, 04:04 PM   #29
Firebat138
Recipes 
 
Mar 2011
millsboro, delaware
Posts: 654
Liked 10 Times on 9 Posts


Gonna use my own pumpkins for this soon... Do I cut them open and gut them and then PEEL them? I was gonna cut them up into little chunks and then roast... then I like the idea of the strike water thing..., then maybe use SOME of them to mash in with...
__________________
Kegs: Fresh Squeezed IPA, Orange Belgian,
Galactic Black IPA, Miller Clone, Coffee Stout, Yoopers Pale Ale, Two Hearted Clone


Fermenting:
20 gal Galactic Black IPA, 10 gal Ypers Pale Ale,
10 gal Belgian WitX2, 10 Gal 2 Hearted Clone,10 gal Samhain Pumpkin, 10 gal Green Flash West Coast IPA
10 gal Coffee Stout,10 Gal Raging Beeatch, 10 Gal Hop Head IPA


 
Reply With Quote
Old 08-11-2011, 05:45 PM   #30
lalnx
Recipes 
 
Jul 2010
New Albin, Iowa
Posts: 135
Liked 3 Times on 3 Posts


split them in half, gut them, place them flat side down on a cookie sheet, bake them till they are soft/mushy, and scoop the mush out of the skins.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
experienced saison brewers help Bensiff All Grain & Partial Mash Brewing 17 06-18-2011 01:26 AM
New equipment lots of stuck sparge after stuck sparge - how to solve? SamuraiSquirrel All Grain & Partial Mash Brewing 21 05-14-2010 07:56 PM
Quick question for the experienced AG brewers Overdue4Brew All Grain & Partial Mash Brewing 10 01-16-2010 10:47 AM
Help, first stuck sparge! Blackhawkbrew All Grain & Partial Mash Brewing 5 10-26-2009 11:00 PM
Attn. All High Gravity Brewers dr_finklestein All Grain & Partial Mash Brewing 21 03-24-2009 08:02 PM


Forum Jump