Autumn Seasonal Beer Thunderstruck Pumpkin Ale (AG and Extract versions) - Page 13 - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Autumn Seasonal Beer Thunderstruck Pumpkin Ale (AG and Extract versions)

Reply
 
Thread Tools
Old 11-16-2008, 02:19 AM   #121
tmoney1224
Recipes 
 
Dec 2007
Wichita, KS
Posts: 246
Liked 1 Times on 1 Posts


Thanks Yuri, can I just boil it with my priming sugar and add it that way?
__________________
Standing Eight Brewing
Always up for another round

Primary 1: Milk Stout
Primary 2: Fizzy Yellow Beer
Primary 3: Boulevard Wheat with a twist
Planning: 1554 Clone

 
Reply With Quote
Old 11-16-2008, 02:22 AM   #122
Yuri_Rage
Gritty.
HBT_MODERATOR.png
 
Yuri_Rage's Avatar
Recipes 
 
Jul 2006
Southwest
Posts: 14,285
Liked 804 Times on 510 Posts


That's exactly how I would do it.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc

 
Reply With Quote
Old 11-16-2008, 02:25 AM   #123
tmoney1224
Recipes 
 
Dec 2007
Wichita, KS
Posts: 246
Liked 1 Times on 1 Posts


Rock on, thanks again
__________________
Standing Eight Brewing
Always up for another round

Primary 1: Milk Stout
Primary 2: Fizzy Yellow Beer
Primary 3: Boulevard Wheat with a twist
Planning: 1554 Clone

 
Reply With Quote
Old 11-16-2008, 02:26 AM   #124
rossrainey
Recipes 
 
Oct 2008
Athens, GA
Posts: 26


I might have read past this at some point, but what would be the benefit of the spice tea at clearing over just adding the spices in the last 15 to 20 minutes of the boil in the extract version. I'm planning on trying to brew this next week and was just wondering if I could just add the spices to the boil. I plan on a boil volume of 3 gallons and then topping off to 5 gallons. Thanks

 
Reply With Quote
Old 12-14-2008, 03:52 PM   #125
liquid_courage
Recipes 
 
Mar 2009
Maricopa
Posts: 7

what about baking the spice with the pumpkin like a pumpkin pie

 
Reply With Quote
Old 03-17-2009, 03:48 AM   #126
Yuri_Rage
Gritty.
HBT_MODERATOR.png
 
Yuri_Rage's Avatar
Recipes 
 
Jul 2006
Southwest
Posts: 14,285
Liked 804 Times on 510 Posts


If you bake the pumpkin with the spices, then you'll be boiling the spices which may result in flavor loss or tannin extraction.
__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc

 
Reply With Quote
Old 03-17-2009, 03:50 AM   #127
Beau815
Recipes 
 
Feb 2009
Clinton, NY
Posts: 583
Liked 3 Times on 3 Posts


Quote:
Originally Posted by brewjunky View Post
I'm thinking that perhaps fresh pumpkin is the way to go for those of us who use a SSB.

If baked and cut into chucks its a lot less likely to stick the sparge then goopy canned pumpkin.
I agree. What im going to try is getting a whole pumpkin and using a potato peeler and peel the whole pumpkin and add to mash. Or possibly chopping it into small chunks. I think big chunks would waste alot of the pumpkin flavor. Ill brew this in a couple months but doing my research now so im well prepared.
__________________
By The Headstones Brewery - Clinton, NY
Ale brewed with REAL spirits, raise a toast to the ghost!

 
Reply With Quote
Old 05-11-2009, 07:51 PM   #128
Beau815
Recipes 
 
Feb 2009
Clinton, NY
Posts: 583
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Gosassin View Post
I just made this today; I put 3 cans of pumpkin in the mash and one in the boil. One pound of rice hulls in the mash, and not even a hint of a stuck sparge. The wort is a beautiful orange color and tastes just like pumpkin and cinnamon, cloves, ginger, nutmeg and allspice. Recipe: highly recommended!
I was thinking the same thing. I will put most in the mash and some in the boil as well. If I use canned Ill probably go with 3 and 1 like you did. Thanks!
__________________
By The Headstones Brewery - Clinton, NY
Ale brewed with REAL spirits, raise a toast to the ghost!


 
Reply With Quote
Old 05-11-2009, 08:00 PM   #129
Stunna980
Recipes 
 
Mar 2009
Denver, CO
Posts: 34

Quote:
Originally Posted by mkw87 View Post
I just brewed this today, it tasted awesome, but man it was a LOT of work.

I used a fresh pumpkin, cut it open, cleaned it, and then boiled it for 20 minutes. After boiling I cut the skin off the pieces and then baked them for about 45 minutes at 350 F. I then steeped the following grains for about 25-30 minutes at 155 F:

1 lb Caramunich
1 lb Crystal 20L
1 lb Crystal 40L
1 lb Flaked Wheat

After steeping I sparged, then brought to a boil and added:

5 lbs Extra Light DME
0.75 oz Goldings Hops
The baked "meat" from a soccer ball sized pumpkin.

I boiled for 45 minutes, then added about 1 oz Ginger root that SWMBO sliced up for me. After 55 minutes I added 3/4 tsp Nutmeg, 1.5 tsp of Cinnamon, 1 tsp Vanilla, and 3/4 tsp Irish Moss. Everything had gone great so far, but I knew i was in for trouble because I had tried to put the pumpkin in my grain bag, and it clogged it up, so I dumped the pumpkin straight into the wort.

Even after tediously straining out about 8 quarts of pumpkin, I had some more trouble. When I added the wort to the carboy, I tried taking an OG reading and it came out very wrong (1.030). I knew my efficiency couldn't be that far off and that's when I looked at the carboy and saw some strange layering going on:



So apparently, even after my tedious straining, a LOT of pumpkin made it into the wort. I know that my OG was not accurate b/c I could easily tell the top layer that I had pulled from with a turkey baster was significantly lighter than others. I'll probably have to use the OG that beersmith gave me and see what my FG is. I'm excited for this to finish, should be very tasty.

I was going to make this and put the pumpkin in a grain sock also. Is that not recommended then?

 
Reply With Quote
Old 07-02-2009, 05:26 PM   #130
BornInaHoller
Recipes 
 
Mar 2009
Tennessee
Posts: 43

I've had a batch in the primary for about 5 weeks. I still haven't added the spice tea. Should I rack it to a secondary and add the spice tea. Or, should I just add the spice tea to the bottling bucket with the priming sugar and bottle it? I am going to let it age until October anyway.
__________________
Fermenter 1: Founders Breakfast Stout Clone
Fermenter 2: empty
Sanke Fermenter: 15 gallons of Apfelwein
Bottled: Barack-toberfest, AHS Belgian White, Edwort's Haus Ale, Blood Orange Hefeweizen, Biermuncher's Centennial Blonde, Edwort's Apfelwein, Bavarian Hefeweizen, Yuri Rage's Thunderstruck Pumpkin Ale
Kegged: Apfelwein
On Deck: IPA, More Apfelwein

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Thunderstruck Pumpkin Ale Opinions Brett3rThanU Beginners Beer Brewing Forum 13 01-11-2012 12:40 AM
Thunderstruck Pumpkin Ale question Diaperload General Beer Discussion 1 09-22-2011 11:46 AM
Thunderstruck Pumpkin mashed too low? duffman2 Beginners Beer Brewing Forum 3 09-29-2010 08:20 PM
Whirlfloc for Thunderstruck Pumpkin? kingmatt Recipes/Ingredients 1 07-09-2010 04:35 PM
Thunderstruck Pumpkin Ale... Duckfoot Home Brewing Photo Forum 3 07-29-2009 09:52 PM


Forum Jump