Brewshock
Member
Maybe I missed it in the 51 pages. What's the reason for baking the Canned pumpkin? Is it to dry it out and add a roasted flavor?
You're going to have to go partial mash or extract. The pale malt is necessary to convert the other grains as well as itself.Let's say I want to mash everything besides 10lbs Pale Malt, I don't have pot that is big enough.
Adds roasted and caramelized flavors, as well as thins it out so it doesn't get the mash super stuck.Maybe I missed it in the 51 pages. What's the reason for baking the Canned pumpkin? Is it to dry it out and add a roasted flavor?
banjanti said:Sorry few a newbie question, but but I can't figure it out what "#" stands for in Partial Mash.
Let's say I want to mash everything besides 10lbs Pale Malt, I don't have pot that is big enough.
You're going to have to go partial mash or extract. The pale malt is necessary to convert the other grains as well as itself.
They put that there so you can play tic-tac-toe if you get bored whilst mashing.
..... Bring a SHARP pencil! : )
kroach01 said:Brewed this recipe on Aug 18th, bottled sep 8. Ferm temps were around 74 to start (moved into a new place and was figuring out how to use my tub), and got it down to 68-70 after a day. Was worried that the S-04 would be putting out some serious esters at this point, but I can detect no off flavors.
I have had this bottled for about 3 days and I decided I had to try one. The amount of junk at the bottom of the fermenter was unbelievable, but understandable given the amount of pumpkin put in the recipe.
The color is a beautiful golden orange, almost like an IPA. The nose smells precisely like Pumpkin Pie. Delicious!!! I can't imagine this getting better with time, even after only three days in bottle.
The pumpkin provides the initial taste, which dissolves into the very well balanced spices. It also tastes just like pumpkin pie. I did use 8.1# ex-light DME instead of the called for 6.6# to provide a warmer alcohol feeling and taste. Hey, it's going to be fall soon, right? Already dipping down into the fifties here in Brooklyn. Regardless, the added DME I found to be a good choice though I have nothing to compare it to. It isn't dry from the added fermentables and is in fact fairly sweet and medium-bodied.
I don't do gravity readings when I brew extract, so I have none to give here.
Fantastic recipe. I have tried dozens of commercially available pumpkin beers and this one is, far and away, better than any I have thus far tasted. Many thanks.
kroach01 said:XD, pardon my drunken nonsense, it's one of my few days off.
Do you hail from Williamsburg Brooklyn good sir?
That's a negative, ghost rider.
We are the Colonial fun-fest Williamsburg of Virginia. You know, Busch Gardens an' all that...
Reno - your my final hope with this site recipe's. I just cant seem to get a good recipe off this site that I like maybe i'm just a snob of only creating my recipe's. Anyways like a tard i am i didn't write down the yeast when I was shopping at my LHBS so I'm using White Labs British Ale. Will this yeast affect the OP recipe?
White Labs British Ale will work just fine. Just be sure to make a starter. 1.5L to 2L should do you just fine.
I hope this recipe can restore your faith in the recipe database.
Chris7687 said:Keith, will you just be steeping the baked pumpkin? Or will you be mashing it with the grain (60mins) as well? How long will you steep it for, until it reaches the 162ish strike temp?
Alrighty then... For anyone thinking about doing an All-Grain BIAB version, here's what went down when I did that last night. I realized in my 8 gallon brew pot there was no way I was going to be able to fit everything in the mash at the same time, because I bumped the amount of pumpkin up to 5 lbs.
Instead, I put all of the roasted pumpkin in a 5-gallon paint strainer and basically steeped it in the water as I brought it up to strike temperature. I was aiming for a stronger version of this brew so I wanted a thicker mouthfeel to go along with the higher ABV so I mashed at 158 for 60 minutes. When the water hit strike temp, I pulled the bag out with all the pumpkin and let it drain for a few minutes before moving on. After removing the pumpkin, the water had turned to a strong orange color, without any of the pulp left behind from the pumpkin. I then went ahead and mashed in as usual with my BIAB set-up. I added one lb of brown sugar with 50 min left in the boil, and then 1 tbls. of homemade pumpkin pie spice mix at 10 minutes left in the boil. Cooled and pitched with US-05 and finished around 11 PM last night. At 7 AM when I woke up, I was getting 2-3 bubbles per second so it was pretty exciting to see it take off that quick! Great recipe, and I'm hoping my changes will still result in a great beer! The color going into the fermenter was fantastic.
kzimmer0817 said:I read that a few brewers have brewed this recipe using BIAB, which is what I plan to use.
I did BIAB. As a warning the pumpkin clogged the mesh cloth and I had to lift all the wet grains plus ~3 gallons of water still in the bag. (lifting just the wet grain isn't usually too bad) Squeezing the wort out of the bag was also difficult and took quite awhile. It was a royal PITA.
If I do this recipe again I will steep the pumpkin in a smaller bag while heating the strike water instead. My back/shoulders are still sore ... And I brewed two weeks ago.
Good luck!
I notice that the original recipe calls for 2pks of US-05 yeast IIRC, US-05 was the preferred dry yeast; US-04 could be used so long as the temps were kept in the low 60s (maybe the other way around). I would greatly appreciate a little more elaboration on this.Somewhere in this thread was a brief explanation for why to use one over the other, and, I think, it had to do with fermentation temps.
<snip>
Thanks,
Keith
kzimmer0817 said:I apologize for being persistent. In a popular thread such as this, a "question" can get lost in the many daily postings. I would greatly appreciate it if someone would clarify the yeast issue for me.
Respectfully,
Keith
Sorry, I've been working long days and haven't had a chance to catch up.
04 tends to produce more esters at higher temps. Not a bad thing, but I prefer the neutral profile of 05
Thanks, Reno eNVy. I realize that we all have to work for a living and can't spend entire days monitoring the forum. I'm excited about trying this recipe.
I'm still trying to find out from folks whether doing No-Chill would alter the hop schedule for this beer.
Thanks,
Keith
So I am buying the ingredients to give this one a shot again this year. I'm subbing the second addition of hallertau for american northern brewer, and going to use white labe California ale. Only hard spot I'm in right now is timing, being in the military they have me moving the 1st or 2nd week of October. Should I just wait on the ingredients? Or in everyone's opinion will it be safe to move once airlock activity has stopped?
grssmnperez said:I subbed one oz of the hallertau w/.5oz warrior
dwturnernc said:I opened the bucket today and I have a thick foamy sticky mess floating on top of both buckets. I have never seen this before and am scared this is an infection. It smells awesome. Has any one seen this before.
Reno_eNVy said:Yup, that's called krausen, a sign of fermentation
Thx for the reply and i figured it was krausen but it appears different than the 30 others batches I have done. I guess the pumpkin and brown sugar has something to do with it. I just have never seen it this foamy, thick and sticky before. I'm glad to learn that it's okay. First, pumpkin beer and it's for a party so I want it to be good.
Im miltary too i heard they have brew club here at lackland. I work @ wilford hall so my co workers look at me funny when i tell them i home-brew. You dont happen to get the same response do you? By the way i will also be moving on the 18th.
So I had the chance to brew this today. Smells and looks awesome. Thanks for the recipe Reno. I made the mistake of forgetting the brown sugar. This would explain why I missed the o.g. But I did hit 1.057. Any suggestions for correction? Secondary or at kegging?
Enter your email address to join: