nailedtonothing
Member
It'll be about 2 months, but I'm kegging. Bottling is much too tedious.
Question about equipment - I'm going to be using my homemade Rubbermaid cooler mash tun for this (the kind with a stainless steel braid as a filter). Will that be an issue with pumpkin getting inside it and clogging?
I came up with a really good method using canned pumpkin to avoid any problems with runoff or a stuck sparge. http://hollisbrewco.blogspot.com/2011/09/pumpkin-ale-brew-day.html I just dissolved the canned pumpkin pie filling in my mash water while it was heating up. the rims system was recirculating the water at the time so that ensured it all got dissolved.
I came up with a really good method using canned pumpkin to avoid any problems with runoff or a stuck sparge. http://hollisbrewco.blogspot.com/2011/09/pumpkin-ale-brew-day.html I just dissolved the canned pumpkin pie filling in my mash water while it was heating up. the rims system was recirculating the water at the time so that ensured it all got dissolved.
I was looking up some veggies last night and thought it'd be interesting to use some butternut squash along with pumpkin in a spiced pumkin/squash ale. I think the combo of the pumpkin and nuttiness from the squash would work well. I'll plan for that next year since I already baked all my pumpkin last night for brewday tomorrow. I used Fairy Tale pumpkins for this year's batch instead of canned pumpkin.
I've got 2 questions. 1) Has anyone brewed the Brewing Classic Styles pumpkin beer?
dooman333 said:5 gallon batch
6lbs LME
1lb Crystal 30
0.5lb Chocolate
8 lbs of cubed pumpkin added (once baked for 1 hour @ 350 with HALF of spices sprinkled on top)
Spice...
1 tsp Cinnamon
0.5 tsp Ginger
0.5 tsp All Spice
0.5 tsp Nutmeg
Half sprinkled on baking pumpkin.
Other half added to wort.
1oz East Kent Golding pellet @ 60min
1oz Fuggles pellet @ 30min
1tsp Irish Moss @ 15min
Safale US-05
Estimates...
OG 1.051
FG 1.013
IBU 35.6
ABV 5.01
SRM 20.9
Didn't like how weak it tasted at the 2 week mark so I vodka teabagged in some more spices.Been fermenting for 3 weeks. What do u think? How long should I keep her in the secondary? Thanks guys!
:rockin:
has anyone added pumpkin after fermentation? I was thinking about roasting 15 oz of canned pumpkin until caramelized and adding for a week before I bottle
Trying my hand again at Pumpkinator Clone and need some advise on extract usage. For those who don't know, this is an Imperial Stout.
I plan to use Silver Cloud Imitation Pumpkin Pie Extract for the pumpkin flavor I need and then Imitation Vanilla, Butter and Nut for the pie crust flavor.
I did use canned pumpkin in the mash and did not add anything else as of yet.
Just racked to the secondary and tastes pretty good.
Last year I used whole spices in the boil and in the secondary and used way to mush of it. Its been about 9 months and still has to much spice. It's good, just not great.
Reason I didn't use any spices this time in the boil is because everything I read pointed away from it. (Spices flavor changes during fermentation.)
My guess is to use 1 tbs of Pumpkin and 1 tsp Vanilla Butter????
I came up with a really good method using canned pumpkin to avoid any problems with runoff or a stuck sparge. http://hollisbrewco.blogspot.com/2011/09/pumpkin-ale-brew-day.html I just dissolved the canned pumpkin pie filling in my mash water while it was heating up. the rims system was recirculating the water at the time so that ensured it all got dissolved.
If I use Pumpkin, I will use canned. What does it really add in addition to the pumpkin pie spices? My wife really wants me to make a pumpkin ale but the stories of long sparges, stuck sparges, etc is really having me the risk vs reward of using pumpkin.
Below is what I was thinking of doing...
7.5 2-Row
2.5 Munich
.5 Caramel Medium
.25 Caramel 90
1-16oz can of canned pumpkin
1 tsp of Pumpkin Pie Spice
Hops - Cluster, will try to keep around 10-15 IBUs.
If I use canned pumpkin, do I absolutely need rice hulls? Is 1 can enough (per Lakefront in original post it seems to be)?
I would recommend against the ready-to-go pumpkin pie spice mix if that's what you meant. They tend to contain sulfides which will lend a sulfur flavor/aroma to your beer. Try using the raw McCormick spices individually.
Thanks! Yeah that was what I meant. The raw spices are cinnamon, nutmeg, and a little clove? That would work since I have all of those individually on hand.
A bit of wisdom from my brew club: If you can smell the spice during the boil, you're losing the flavor of the spice. Add spices at flameout to prevent loss.
I wouldnt boil any spices. I would try adding a bit at flameout and either use them like a dry hop or make a tincture to add to taste in the primary
never heard of anyone using pumpkin in the boil. Ive always used it in the mash. Sorry to hear the flavors gone though, its not going to get stronger
Ya, I see AG recipes putting it in the mash, but extract putting it in the boil. Mine was an extract, so I figured why not add some at the beginning and some later on.
Now it sounds like add everything at 5 minutes or flame out for best flavors.
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