Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Winter Warmer Recipe
Reply
 
Thread Tools
Old 10-07-2011, 04:43 PM   #11
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,803
Liked 31 Times on 28 Posts
Likes Given: 5

Default

Quote:
Originally Posted by wonderbread23 View Post
Will 16lbs of base malt really produce a 1.080 beer at 12 gallons volume?

No , but I was accounting for 2 pounds of oats, 8 pounds of pumpkin and four pounds of sugar.

Now I think I am going with 6 oz molasses and 2.0 pounds brown sugar.

I have never brewed with pumpkin before, but I would assume that 8 pounds in a mash should yield some fermentables. If I hit 1.065 to 1.070 I will be perfectly happy with it.


permo is offline
 
Reply With Quote
Old 10-07-2011, 07:33 PM   #12
wonderbread23
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Brooklyn
Posts: 1,042
Liked 40 Times on 37 Posts
Likes Given: 1

Default

Quote:
Originally Posted by permo View Post
No , but I was accounting for 2 pounds of oats, 8 pounds of pumpkin and four pounds of sugar.

Now I think I am going with 6 oz molasses and 2.0 pounds brown sugar.

I have never brewed with pumpkin before, but I would assume that 8 pounds in a mash should yield some fermentables. If I hit 1.065 to 1.070 I will be perfectly happy with it.
I would error on the side of caution when considering the fermentables the pumpkin will give. They have lots of starch, but no enzymes to convert them. You'll be relying on the diastatic power of the malt to convert the malt starches and the pumpkin starches. Also note, that if you want sugar from the pumpkin, you'll need to gelatinize their starches to make them accessible to enzymes for conversion. I don't know the temperature this occurs in pumpkin starches, but it may require some pre-cooking to get it to work.
wonderbread23 is offline
 
Reply With Quote
Old 10-07-2011, 07:37 PM   #13
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,803
Liked 31 Times on 28 Posts
Likes Given: 5

Default

Quote:
Originally Posted by wonderbread23 View Post
I would error on the side of caution when considering the fermentables the pumpkin will give. They have lots of starch, but no enzymes to convert them. You'll be relying on the diastatic power of the malt to convert the malt starches and the pumpkin starches. Also note, that if you want sugar from the pumpkin, you'll need to gelatinize their starches to make them accessible to enzymes for conversion. I don't know the temperature this occurs in pumpkin starches, but it may require some pre-cooking to get it to work.
I roasted three pie pumkins at 350 degrees for two hours. I then cooled them and removed the meat. I placed the meat in ziplock backs in the freezer and will unthaw them before brewday. I am assuming that this extended cooking time should have adequately gelatenized the starches. I weighed the bags of pumpkin prior to freezing and I have 8 pounds and 4 ounces of fully cooked pumpkin ready to go.

Looking back I should have thrown a few pounds of six row in the grist, but oh well.
permo is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Winter Warmer and "Witbier" recipe critique jfr1111 Recipes/Ingredients 7 10-31-2010 03:52 AM
winter warmer recipe defenestrate Recipes/Ingredients 0 10-26-2010 08:25 PM
My Winter Warmer AJC16 Recipes/Ingredients 2 11-15-2009 03:19 PM
Winter Warmer...my best yet? Evan! Recipes/Ingredients 6 09-28-2007 05:01 PM
Winter Warmer Lepoc2635 Recipes/Ingredients 3 07-03-2007 02:49 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS