Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Spice/Herb/Vegetable Beer > Multiple - Thunderstruck Pumpkin Ale (AG and Extract versions)

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Old 09-04-2009, 08:51 PM   #161
ThatGuyRyan
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Originally Posted by womencantsail View Post
I searched through the thread but didn't see anyone asking/answering this question:

I am going to be building a mash tun out of a cooler in a few days and plan on making this recipe and using the baked, canned pumpkin. I was wondering if putting the pumpkin in a nylon grain bag and then putting that in my mash tun would help out at all on the slow sparging that has been mentioned repeatedly?
I just brewed this on Saturday and with a pound of rice hulls and I had no problem sparging at all. It was a little slower but not the 4+ hours some had.
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Old 09-08-2009, 09:31 PM   #162
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Do you just throw the rice hulls in the mash with all the other grains and the pumpkin? Or do you put them in after steeping the grains?
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Old 09-10-2009, 11:26 PM   #163
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I have a couple of questions...I am fairly new to homebrewing and completely new to this forum. I bought the ingredients for the Extract version of this ale last night, but wasn't thinking and only bought 6.25# of Malt Extract Syrup. Based on what I have read online I believe I should have multiplied that by 1.2 and bought 7.5# since the recipe calls for Dry Malt Extract. As I thought through it I had three thoughts and am looking for a more experienced brewers opinion as to which is the best...

1.) Brew it with 6.25# thus being low on fermentable sugar and ending up with a lighter less alcoholic end product.
2.) Go back to the store and buy more Extract.
3.) Add some molasses to the boil (probably about a cup - 12 ounces) to make up for some of the lost fermentable sugar. I have seen other pumpkin ale recipes that include molasses.

Any suggestions as to which would be best...#2 is obviously the safest, but I am kind of curious about the molasses.

Thanks.
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Old 09-11-2009, 03:29 PM   #164
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Quote:
Originally Posted by womencantsail View Post
Do you just throw the rice hulls in the mash with all the other grains and the pumpkin? Or do you put them in after steeping the grains?
I threw the hulls in with the grains before the mash.
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Old 09-11-2009, 04:52 PM   #165
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Originally Posted by k1200rsvt View Post
I have a couple of questions...I am fairly new to homebrewing and completely new to this forum. I bought the ingredients for the Extract version of this ale last night, but wasn't thinking and only bought 6.25# of Malt Extract Syrup. Based on what I have read online I believe I should have multiplied that by 1.2 and bought 7.5# since the recipe calls for Dry Malt Extract. As I thought through it I had three thoughts and am looking for a more experienced brewers opinion as to which is the best...

1.) Brew it with 6.25# thus being low on fermentable sugar and ending up with a lighter less alcoholic end product.
2.) Go back to the store and buy more Extract.
3.) Add some molasses to the boil (probably about a cup - 12 ounces) to make up for some of the lost fermentable sugar. I have seen other pumpkin ale recipes that include molasses.

Any suggestions as to which would be best...#2 is obviously the safest, but I am kind of curious about the molasses.

Thanks.
I am pretty new also but I would either get more DME or use some sugar. Molasses may impact the flavor.
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Old 09-11-2009, 04:55 PM   #166
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HEADS UP!

I just got back from a three store shopping search to find canned pumpkin. According to Fred Meyer (NW Walmart-ish chain) Libby's had some sort of mix up at the manufacturing plant and it's going to be a month before the next batch hits the stores. The place I found it in only had three cans on the shelf.

Get your pumpkin now, or order online if you plan on making this.
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Old 09-13-2009, 09:40 PM   #167
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Quote:
Originally Posted by FishinDave07 View Post
Reviving this one...On page 3 there is a conversion for 5 gallons. I plugged the 15 gal recipe into BeerSmith and came out with these numbers:

Brew Type: All Grain
OG: 1.053
IBU: 14
Batch Size: 5.50 gal
Boil Volume: 7.67 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00 % (I get around 68%)

7.70 lb Pale Malt (2 Row) US
1.83 lb Crystal Malt 60L
0.92 lb Biscuit Malt
0.37 lb Wheat, Flaked
1.10 lb Rice Hulls
60.00 oz Pumpkin (Canned) (Mash 60.0 min) Misc
0.82 oz Goldings, East Kent [5.00 %] (60 min)
0.55 tsp Clove (Boil 5.0 min) Misc
0.55 tsp Nutmeg (Boil 5.0 min) Misc
1.10 tsp Allspice (Boil 5.0 min) Misc
1.10 tsp Cinnamon (Ground) (Boil 5.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

Anybody else get different #'s when converting down to 5 gallons?
I came out with:

Brew Type: All Grain
OG: 1.053
Batch Size: 5.0 gal
Boil Volume: 3.53 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00 %

7.00 lb Pale Malt (2 Row) US
1.67 lb Crystal Malt 60L
0.83 lb Biscuit Malt
0.33 lb Wheat, Flaked
60.00 oz Pumpkin (Canned) (Mash 60.0 min) Misc
0.92 oz Goldings, East Kent [5.00 %] (60 min)
0.25 ginger root
0.50 tsp Clove (Boil 5.0 min) Misc
0.5 tsp Nutmeg (Boil 5.0 min) Misc
1.00 tsp Allspice (Boil 5.0 min) Misc
1.00 tsp Cinnamon (Ground) (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) Yeast-Ale

Why is it telling me my boil volume is only 3.53 gal?
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Old 09-15-2009, 02:13 AM   #168
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I brewed this weekend. I did the extract version with the following changes:

- 6.25# Liquid Malt Extract (approximately half pale and half amber).
- 12oz (1 cup) Molasses to make up for some of the lack of malt from the Liquid vs Dry.
- 1 oz East Kent Goldings.
- 7.25# Fresh Pumpkin cut up and roasted in the oven at 350 degrees for an hour.

I am really looking forward to tasting it...Its going to be a tough wait til Halloween.
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Old 09-15-2009, 08:12 PM   #169
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if you have a gfs they have plenty of canned pumkin, i used it and it tasted nice. gordons Food Service
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Old 09-16-2009, 03:25 AM   #170
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Quote:
Originally Posted by Yuri_Rage View Post
I'm going to mash the pumpkin like my friend at Alt Platz Brewery does. I may also use a dry yeast like S-04 instead of the WLP002. Here's the recipe:

21.00 lb Pale Malt (2 Row)
5.00 lb Caramel/Crystal Malt - 60L
2.50 lb Biscuit Malt
1.00 lb Wheat, Flaked
180.00 oz Pumpkin, Canned (a dozen 15oz cans)

2.25 oz Goldings, East Kent [5.00 %] (60 min)

0.75 oz Ginger Root (Boil 12.0 min)
3 Tablets Whirlfloc (Boil 10.0 min)
1.50 tsp Cloves, Crushed (Boil 5.0 min)
1.50 tsp Nutmeg (Boil 5.0 min)
3.00 tsp Allspice (Boil 5.0 min)
3.00 tsp Cinnamon (Ground) (Boil 5.0 min)

Yeast - English Ale (White Labs #WLP002)

Single infusion mash at 158 F for 45-60 mins
Mash out at 168F
Sparge with 178F water to collect 17.5g of wort
Boil 60 mins

Est OG: 1.057
Est FG: 1.018
Est ABV: 4.99 %
Bitterness: 13.0 IBU
Est Color: 14.2 SRM

Consider omitting the spices on brew day and adding them as a "tea" during clearing. See the extract version above for notes.

Is this still for 15gal?
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