Hey fellow brewers,
On friday I'll be brewing up a ~12% Imp. Pumpkin Stout.
Recipe:
10 lbs Maris Otter
10 lbs Golden Promise
1 lb Chocolate Malt
1 lb Flaked Barley
4oz Black Debittered Malt
4 oz Roasted Barley
5 lbs Roasted Pumpkin
0.75 lbs Molasses
2oz Chinook for 60m
Cinnamon
Nutmeg
Wyeast 1388 Belgian Strong Ale
I'm looking for some advice/opinions. Two things I know this forum has plenty of.
First thing: Im toying with the idea of starting my mash around midnight on thursday and then draining and sparging Friday morning around 8 when i wake up. I know if the temp drops too low i run into the risk of souring the mash. I plan to mash @ 156 F and the mash volume should be around 9.57 gallons of my 10 gallons MLT so I dont think i should have too much of a temp drop mashing in-doors overnight. Regardless what are your thoughts on that?
Secondly: I want to use some cinnamon and nutmeg in this beer along with the 5 lbs of pumpkin ill be roasting in the oven (yes im using canned cuz im brewing this too late) I was originally going to use the spices in the boil during the last 5m however today i thought i might add them to the pumpkin when i roast it. I was going to use 1 tsp of cinnamon and .5 tsp of nutmeg for the 5 gallon batch and sprinkle 4oz of dark brown sugar on top for sh*ts and giggles. Am i using enought spices for the 5 gallon batch? Should i put them in the boil or roast them in the pumpkin?
And.... GO!
On friday I'll be brewing up a ~12% Imp. Pumpkin Stout.
Recipe:
10 lbs Maris Otter
10 lbs Golden Promise
1 lb Chocolate Malt
1 lb Flaked Barley
4oz Black Debittered Malt
4 oz Roasted Barley
5 lbs Roasted Pumpkin
0.75 lbs Molasses
2oz Chinook for 60m
Cinnamon
Nutmeg
Wyeast 1388 Belgian Strong Ale
I'm looking for some advice/opinions. Two things I know this forum has plenty of.
First thing: Im toying with the idea of starting my mash around midnight on thursday and then draining and sparging Friday morning around 8 when i wake up. I know if the temp drops too low i run into the risk of souring the mash. I plan to mash @ 156 F and the mash volume should be around 9.57 gallons of my 10 gallons MLT so I dont think i should have too much of a temp drop mashing in-doors overnight. Regardless what are your thoughts on that?
Secondly: I want to use some cinnamon and nutmeg in this beer along with the 5 lbs of pumpkin ill be roasting in the oven (yes im using canned cuz im brewing this too late) I was originally going to use the spices in the boil during the last 5m however today i thought i might add them to the pumpkin when i roast it. I was going to use 1 tsp of cinnamon and .5 tsp of nutmeg for the 5 gallon batch and sprinkle 4oz of dark brown sugar on top for sh*ts and giggles. Am i using enought spices for the 5 gallon batch? Should i put them in the boil or roast them in the pumpkin?
And.... GO!