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Old 10-09-2011, 03:42 AM   #1
thisgoestoeleven
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Jan 2011
Fair Haven, VT
Posts: 355
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I'm going to my LHBS tomorrow to pick up ingredients for a pumpkin stout. The recipe I worked out is loosely based on my bourbon porter recipe.

Malt:
6# pale malt extract (syrup)
1# chocolate malt
1# roasted barley
1# crystal malt (120L)

Hops:
Nugget (1 oz, 60 min)
Fuggles (1 oz, 5 min)

So that's the stout recipe I've got worked out. I'm unsure on the quantity of pumpkin and spices to use. I was thinking a 5-6lb pumpkin, but I pulled that out of my ass, so I could be way off. I have no idea how much I need to use in terms of spices, as I've never done a beer with any kind of spice content before. Any feedback would be very much appreciated.

Reason: typo

 
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Old 10-11-2011, 04:39 PM   #2
LakewoodHomeBrew
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Jul 2011
Lakewood, Ohio
Posts: 68
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Will you be roasting the pumpkin? A 5-6lb pumpkin will yield 2-3lbs of meat after cooking for 30-60 min. I'm fairly certain most people include the pumpkin in the mash. I opted for adding it to the boil for 90 min. Something I learned, that I didn't anticipate - the pumpkin soaked up some of the sugars form the wort. Since I removed the pumpkin at the end of the boil, I wasn't able to 'sparge' or rinse it to help move the sugars from the pumpkin back into the wort - although I gave it as good a squeeze as I could (it was freakin hot though).

Most pumpkin recipes I have seen use some or all of the following: allspice, nutmeg, clove, ginger, cinnamon, and vanilla. With the exception of vanilla, most call for 0.5tsp to 1.5 tsp. (I went with 0.5 tsp, since I can always add more spice @ bottling time - but you can't un-spice it). Vanilla, I've found 2 whole beans for 5 gallons seems to be the norm.

 
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Old 10-12-2011, 12:31 AM   #3
thisgoestoeleven
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Jan 2011
Fair Haven, VT
Posts: 355
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I got an 8lb pie pumpkin from the local farmstand, so that should yield 3-4 lbs of meat. I'm planning on rubbing it with brown sugar and my spice mix (equal parts allspice, nutmeg, cinnamon, and ginger) and roasting it. Should I put the pumpkin in with my steeping grains, or wait until the boil for that? Should I add all the pumpkin at once, or add it throughout the boil?

 
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Old 10-12-2011, 10:57 AM   #4
LakewoodHomeBrew
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Jul 2011
Lakewood, Ohio
Posts: 68
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Add it all at once. As I said, I added it to the boil and the pumpkin sucked up some wort resulting in an og that was 10 points low. On the other hand, I didn't have enough room in my small pot (mash tun) for my grains and the pumpkin. I added my spices to the boil with 15 min remaining.

 
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Old 12-21-2011, 02:06 AM   #5
Dynachrome
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Oct 2008
Americas Hinterland, Wisconsin
Posts: 2,084
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Add your spices at the end of the boil. This sterilizes them and they don't left behind in the mash. My first batch was quite subtle. My second was a tad over spiced.

I will say that there seemed to be a lot of aroma left coming out of the trub when I scraped it out of the fermenting bucket to dispose it. I still ended up with a tad more spice than I wanted.
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Old 12-21-2011, 02:09 AM   #6
Dynachrome
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Oct 2008
Americas Hinterland, Wisconsin
Posts: 2,084
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Quote:
Originally Posted by LakewoodHomeBrew View Post
Add it all at once. As I said, I added it to the boil and the pumpkin sucked up some wort resulting in an og that was 10 points low. On the other hand, I didn't have enough room in my small pot (mash tun) for my grains and the pumpkin. I added my spices to the boil with 15 min remaining.
I used a spent grain bed for this beer completely, and used the grain as a strainer. I placed it on top of the grain and gently stirred just on the top to wash the pumpkin sugars and starches off.

If you were doing a complete mash/sparge you could just ad this step to the end.
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