thiessenace
Well-Known Member
Good to hear. I am contemplating making this soon. And I would crush my own spices. Worth while to make?
thiessenace said:Good to hear. I am contemplating making this soon. And I would crush my own spices. Worth while to make?
Looking forward to it! Can it sit in the secondary for awhile waiting to keg it? I was considering brewing it mid may and then kegging early to mid june. I am ordering all of my supplies for kegging soon. So cant wait to brew and keg!!
the only thing i would back down from this recipe is the pumpkin spice a little bit, a tiny bit of cinnamon (which is in the pumpkin pie spice) goes a long way, and this is an awesome beer, just heavy heavy on the spices... i like my spices to be a little more subtle in a pumpkin beer...
i may up the roasted pumpkin next time and decrease the pie spice, but all in all an awesome brew!
I just bottled this last night, sample tasted good. I was going to make another batch for October but now I'm thinking just hold onto it till then. Anyone age this for 4+ months?
I just bottled this last night, sample tasted good. I was going to make another batch for October but now I'm thinking just hold onto it till then. Anyone age this for 4+ months?
I'm going to brew this in the next few weeks and let it age all summer until late October. Now I haven't read all 118 pages, but I'm wondering if anyone has added the pumpkin puree to the boil rather than the mash?
According to the Libby pumpkin label each 29oz. can has 28 grams of sugar. I'm wondering just how much sugar is being extracted from the pumpkin by adding it to the mash? Would you get more pumpkin flavor and more sugar by adding the pumpkin to the boil? Has anyone tried brewing it this way? Just curious........
Sorry to ask a dumb question but I'm still fairly new to brewing. This pertains to the extract version of this recipe.
When exactly in the process do I add the pumpkin? Do I add it to the grain bag with the specialty grains? I've never made a beer that had something other than specialty grains so I am confused here.
Yup, when you steep your specialty grains, you steep the pumpkin.
All in one grain bag or separate bags?
funnycreature said:THIS will be the base for a pumpkin beer that SWMBO will get for the fall Thanks for sharing Reno!
I did a search and read over half of all the posts but couldn't find if anyone tried a decoction for this baby. Since decoction adds some biscuity/toasty aroma and color to the beer I was thinking to give it a try. Based on Braukaiser's tutorial it might also help with thinning out the mash a bit. Any input on this?
I wouldn't; and here's why:
This is a spiced beer with pumpkin "paste" added to the mash. Any subtlety added from boiling the decoctions will be hiding behind the spice. Also, and perhaps more important to me, decoctions are hard enough to run off by them selfs. Add the pumpkin to it and you could use the mash to repair leaks in your roof! In other words, your asking
For a stuck mash.
(original thread)I am not sure if anyone ever chimed in about the effect of the decoction on the sparge ease....
DO IT!@!#*^&%$^#^%(@!!!!! Holy cow does it make a huge difference in the ease of sparging through that goop.
Decoct for sure.
Tablespoons. A lot of the flavor and aroma gets scrubbed out during fermentation. I'm not a fan of heavily spiced beers so I made sure this one is just right.Is that spice amount teaspoons or tablespoons? It shows tablespoons but is that too much?
Follow the directions, use rice hulls, and RDWHAHBThinking of brewing this one soon so that it's ready when fall comes around. Any key suggestions?
Quite welcome. I hope it turns out well.Making a batch of this right now. I forgot rice hulls so I put the pumpkin into strainer bags and made sure they kinda laid on top of the grains during the mash. I then took out the bags and steeped them in the heating sparge water. Currently draining the second runnings. It's slower than the first but there's much more pumpkin incorporated into the grains (the bag didn't keep it all contained). It's a consistent flow at least so I'm ok with that. Also raised the spices to 1.75 tbsp. turning out great so far. Thanks for the recipe!
I'm really not sure you could. The pumpkin takes up a lot of volume and I don't think Green Bay Rackers has a calculator that can take pumpkin puree into account.I'm going to do this recipe next however I only have 5 gallon mash tun. Do you think if I scale to 4 gallons I could make it? I want to make as much as I can!
Reno_eNVy said:Tablespoons. A lot of the flavor and aroma gets scrubbed out during fermentation. I'm not a fan of heavily spiced beers so I made sure this one is just right.
Follow the directions, use rice hulls, and RDWHAHB
Quite welcome. I hope it turns out well.
I'm really not sure you could. The pumpkin takes up a lot of volume and I don't think Green Bay Rackers has a calculator that can take pumpkin puree into account.
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