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Old 09-12-2007, 12:51 AM   #1
Willie3
 
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Has anyone brewed a pumpkin Lager before? I want to brew a pumpkin ale but was thinking about lagering it instead. Would this be a good idea? I was going to go with similar ingredients as Richbrewers Pumpkin Ale but use a dry ale yeast instead. Sounds interesting but was wondering with the size of the trub that will occur will that wreck the yeast?

Thougts?

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Old 09-12-2007, 12:58 AM   #2
PT Ray
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Funny you should ask, I actually made two pumpkin lagers last year and on my second one this year, my current being a pumpkin wheat lager. Trub really is not an issue for me as the pumpkin was added to the mash.

 
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Old 09-12-2007, 01:03 AM   #3
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How'd it turn out? Awesome I bet! I was thinking about adding wheat too. Man this AG brewing is da bomb!

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Old 09-12-2007, 02:09 AM   #4
Ó Flannagáin
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Pumpkin to the mash, how did it turn out? Pumpkin flavor? Aroma?

 
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Old 09-12-2007, 09:58 AM   #5
PT Ray
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The pumpkin wheat lager was brewed last week and just something I threw together. The 5 gallon batch went something like this:

50% Wheat
40% Munich
10% Crystal 40
9 IBUs Pride of Ringwood (Boil)
Wyeast German Lager Yeast
O.G. 1.044

Tossed in a 15oz can of pumpkin to the mash
Added .1oz of pumpkin pie spice last 5 minutes of boil.

Not much pumpkin compared to what I see posted. My personal approach is to treat it like a speciality grain that needs to be mashed, something like adding oats.

 
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Old 09-12-2007, 08:50 PM   #6
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Im gonna try to do a pumpkin ale as soon as they start selling them here. Ive got a few recipes that say to cut it up and add it to the boil. Plus you add spices in the boil and at secondary. If I had the means i would like to lager some too.

 
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Old 09-12-2007, 09:19 PM   #7
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Does this idea work?

I'm going to use canned pumpkin, so I'm not wanting to muck up my mash tun with it.

Could I put a couple cans of pumpkin in some water with some 6-row (in a grain bag) and stick that in the oven at 155 for an hour?

When it's done just add the liquid to the boil??
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Old 09-12-2007, 09:29 PM   #8
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Im getting ready to do a pumpkin ale

5lb pale ale malt
1 medium pumpkin cut and baked (havent decided to mash it or put in secondary)
1-2tsp of pumkin spices
scottish ale yeast (i think this will bring out the heavy malty taste)
hops yet to be determined

 
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Old 09-12-2007, 09:54 PM   #9
Ó Flannagáin
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Quote:
Originally Posted by Hopleaf
Does this idea work?

I'm going to use canned pumpkin, so I'm not wanting to muck up my mash tun with it.

Could I put a couple cans of pumpkin in some water with some 6-row (in a grain bag) and stick that in the oven at 155 for an hour?

When it's done just add the liquid to the boil??
I'm wondering the same thing, I like 4 cans (toasted in my oven) to the boil last time and got a wonderful pumpkin flavor and aroma, but the trub was so big that it took me down to 4 gals of beer instead of 5. If mashing works I'd love to do it that way from now on.

 
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Old 09-12-2007, 10:02 PM   #10
Iordz
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I've always mashed the pumpkin and it works great. I actually use banana squash because it's available at the store, fresh. Mashing does gives you flavor, but it can slow down the sparge and lauter. I batch sparge my brews and don't use any rice hulls, and I have not had problems yet, keeping in mind that I use a copper manifold. I would probably recommend hulls to a brewer who uses a false bottom though. The key is a good mash out temp and slow, steady lautering so you don’t end up with a stuck mash.

 
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