Pumpkin Puree = serious trub? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Pumpkin Puree = serious trub?
Cool Brewing Corny 5G & Mini Giveaway

Reply
 
Thread Tools
Old 10-17-2013, 06:18 AM   #1
corpsman619
Recipes 
 
Join Date: Aug 2013
Location: Imperial Beach, CA
Posts: 113
Liked 1 Times on 1 Posts
Likes Given: 7


I am planning on brewing a pumpkin ale here pretty soon and I have been reading some pretty horrible stories about pumpkin leading to stuck sparges and a crazy amount of pumpkin in the fermenter. I was planning on adding 16 oz. of the puree during the boil at 15 min. I was not planning on using a bag of any kind but now I am am thinking that maybe if I put all the puree in my big strainer and put the strainer at water level and let all the pumpkin boil while staying in the strainer that would give the flavor and keep the pumpkin out!

What do you guys think?

P.s. I have also noticed that people use alooooot more than 1 16oz can. More like 5-6 lbs


__________________
“Thirstily he set it to his lips, and as its cool refreshment began to soothe his throat, he thanked Heaven that in a world of much evil there was still so good a thing as ale.”
― Rafael Sabatini, Fortune's Fool

 
Reply With Quote
Old 10-17-2013, 06:19 AM   #2
atoughram
Recipes 
 
Join Date: May 2013
Location: Puyallup, Washington
Posts: 1,618
Liked 223 Times on 169 Posts
Likes Given: 426


In the boil????? Mash it! I dont think adding starches in your boil is a good idea.


__________________
Clover Creek Brewery, Puyallup WA
Planning - Carbon River Hefeweizen OG 1.044
Fermenters - O2
On tap
Clover Creek "Samm I Am" IPA - OG 1.068, Centennial Blonde OG 1.040

 
Reply With Quote
Old 10-17-2013, 06:26 AM   #3
corpsman619
Recipes 
 
Join Date: Aug 2013
Location: Imperial Beach, CA
Posts: 113
Liked 1 Times on 1 Posts
Likes Given: 7


I would need to buy some rice hulls for the mash huh
__________________
“Thirstily he set it to his lips, and as its cool refreshment began to soothe his throat, he thanked Heaven that in a world of much evil there was still so good a thing as ale.”
― Rafael Sabatini, Fortune's Fool

 
Reply With Quote
Old 10-17-2013, 06:35 AM   #4
corpsman619
Recipes 
 
Join Date: Aug 2013
Location: Imperial Beach, CA
Posts: 113
Liked 1 Times on 1 Posts
Likes Given: 7


Yeah just reading all the bad stuff people are saying online about stuck sparges I really don't want to deal with that. My last brew day was a real pain and I want this brew day to actually be somewhat enjoyable. From what it sounds like I will not get as much pumpkin flavor as if I would in the mash. I think that either way most of the flavor you get in a pumpkin ale is going to be from the spices and vanilla.
__________________
“Thirstily he set it to his lips, and as its cool refreshment began to soothe his throat, he thanked Heaven that in a world of much evil there was still so good a thing as ale.”
― Rafael Sabatini, Fortune's Fool

 
Reply With Quote
Old 10-17-2013, 11:32 AM   #5
Gitmoe
Recipes 
 
Join Date: Jul 2012
Location: Norristown, PA
Posts: 568
Liked 103 Times on 69 Posts
Likes Given: 23


I used 5lbs of Libbeys puree in my mash a few weeks ago. Just mash thin and use 2lbs of hulls instead of the normal 1lb. (I actually only used 1# but better safe than sorry. I have supreme confidence in my false bottom) Not even a hint of a stuck sparge. Don't fear the puree.

 
Reply With Quote
Old 10-17-2013, 11:48 AM   #6
eric19312
HBT_SUPPORTER.png
 
eric19312's Avatar
Recipes 
 
Join Date: Dec 2012
Location: , NY
Posts: 993
Liked 107 Times on 87 Posts
Likes Given: 32


I mashed 8 lbs of pumpkin this weekend in 13lbs grain, 1/2 lb oats, 1/2 lb flaked wheat, 1/2 lb rice hulls. Thick mash batch sparge. Was slow but steady and did not stick. 90 min mash to give enzymes best shot at the pumpkin.

 
Reply With Quote
Old 10-17-2013, 02:15 PM   #7
corpsman619
Recipes 
 
Join Date: Aug 2013
Location: Imperial Beach, CA
Posts: 113
Liked 1 Times on 1 Posts
Likes Given: 7


But why put it in the mash vs the boil?
__________________
“Thirstily he set it to his lips, and as its cool refreshment began to soothe his throat, he thanked Heaven that in a world of much evil there was still so good a thing as ale.”
― Rafael Sabatini, Fortune's Fool

 
Reply With Quote
Old 10-17-2013, 02:16 PM   #8
twistr25
HBT_SUPPORTER.png
 
twistr25's Avatar
Recipes 
 
Join Date: May 2012
Location: Raleigh, NC
Posts: 1,443
Liked 117 Times on 110 Posts
Likes Given: 16


I used 60oz of Libby's pumpkin, baked for an hour at 350, in my boil last week. It certainly adds some to the trub, but I think it adds some good mouthfeel and flavor that way. My batch last year was enjoyed by those who don't really like pumpkin beers.
__________________
____________________
Primary: N/A
Bottled: N/A
Kegs: Tri-Peppered Saison and Sunset Orange Kolsch
Future:Something new, SMaSH perhaps?
2013 Previous: Sunrise Honey Rye Pale Ale, Dark Skies Black IPA, Sunset Orange Kolsch, All Hallow's Eve Pumpkin Ale, Raining Hops and Dogs IPA

Awards/Recognition
Dark Skies Black IPA - 2nd Place at a local comp. Score of 39 from a BJCP judge

Twistr25 Recipes

GT Keezer Build

Mandlbrot Likes This 
Reply With Quote
Old 10-17-2013, 02:23 PM   #9
Mandlbrot
Recipes 
 
Join Date: Sep 2013
Posts: 12
Likes Given: 2


I did a pumpkin 5 weeks ago. 45 OZ (3 cans) of pure pumpkin in boil. Before hand I spread the pumpkin on a cookie sheet, sprinkled some brown sugar and baked at 450 for roughly an hour to caramelize and bring out the sweetness. There are many recipes online suggesting this method as an option to mashing, etc.

Basically, the pumpkin liquefies So it will all end up in your fermenter. No worries. After 3 week in primary I checked and it was still largely suspended. I cold crashed it at 40 degrees for 48 hours. It all fell out and was clear at bottling.

The amount of trub? Lets say "significant". I've boiled 5 gallons batches so far (three under my belt) the first two ended with 46 - 48 bottles. The pumpkin was around 39-41.

All said...it tasted great and still improving. Pumpkin can cause challenges whether mashed or boiled from what everything I've read. Either way its worth it and go for it.

 
Reply With Quote
Old 10-17-2013, 02:31 PM   #10
corpsman619
Recipes 
 
Join Date: Aug 2013
Location: Imperial Beach, CA
Posts: 113
Liked 1 Times on 1 Posts
Likes Given: 7


Quote:
Originally Posted by twistr25 View Post
I used 60oz of Libby's pumpkin, baked for an hour at 350, in my boil last week. It certainly adds some to the trub, but I think it adds some good mouthfeel and flavor that way. My batch last year was enjoyed by those who don't really like pumpkin beers.
Yeah I was thinking about dumping it all into my giant beer strainer and then setting the strainer water level. I'm not sure of it will lessen the flavor extracted, I just had a bad time with my last batch (mostly because of the Hassle of racking with tons of trub and leaf hops) and want to try to keep things simple. I was thinking of doing a whirlpool and racking from pot to primary this time, last time I just poured everything into my primary and had tons of trub. I came up about 10 bombers shorter than expected sure to trub and Damn hops clogging my bottling wand


__________________
“Thirstily he set it to his lips, and as its cool refreshment began to soothe his throat, he thanked Heaven that in a world of much evil there was still so good a thing as ale.”
― Rafael Sabatini, Fortune's Fool

 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pumpkin Puree Question Nike_Eayrs General Beer Discussion 5 08-23-2013 01:47 AM
Pumpkin Puree Mead jknapp12105 Mead Forum 11 08-17-2012 02:44 PM
Pumpkin puree HadesX Recipes/Ingredients 6 08-09-2012 09:37 PM
Pumpkin Puree mjtski Recipes/Ingredients 13 09-08-2011 11:50 PM
Pumpkin Puree vs Pumpkin Pie Filling Daedalus Recipes/Ingredients 1 08-19-2011 05:54 PM


Forum Jump