163 Degree Mash Temp?

[brewczyk]

Herro!

I was perusing the inter-webs for a pumpking clone and came across the below recipe. It seems like a great recipe but it says to mash at 163? Has anyone seen a mash temp this high? Wouldn't I be disabling some of the enzyme action at 163? Help!? Also, please note the dancing bannana at the bottom of the page. Thanks in advance

http://www.brewersfriend.com/homebrew/recipe/view/16367/southern-tier-pumking-clone

 

[duboman]

That seems to be a little high, perhaps a typo and meant 153?

 

[Hopper5000]

^^ agreed

 

[WestCoastBrew]

Yeah, it is going to be incredibly sweet at that temp.

 

[CaribouBrewmasters]

Thats a good strike water temp...if your aiming for 153 of course. Which is what Id assume they meant.

 

[RonPopeil]

thats a good strike water temp...if your aiming for 153 of course. Which is what id assume they meant.

+1

 

[raysmithtx]

In the notes section of the recipe it says to cool the pumpkin to 154 degrees and add to the mash. Another clue that the mash temp should really be 153 not 163.

 

[IslandLizard]

I'm sure you want to add the pumpkin to the mash, not the boil. It's very gluey. Calculate your strike temperature based on the grain bill, and after mash in, mix in the hot pureed pumpkin which should also be around your mash temp. 154°F sounds about right from most pumpkin ale recipes I've found.

This month's Zymurgy features a pumpkin ale recipe that uses 3 pounds of canned, not fresh pumpkin, based on a 5 gallon recipe. It has similar notes on how to mash it in. At that size, the author uses half a pound of rice hulls to prevent a stuck sparge. He also uses a 10 minute protein rest at 120°F, which I'm not sure if it is really needed, and makes mashing in a cooler more complicated.

You may not need to add that much or any rice hulls, based on using only 2 pounds of pumpkin in your recipe, which is really not that much considering almost 18 pounds of grain, and wonder if that amount is correct. Would it add enough character?

Spicing beer can be tricky. I noticed there's quite a bit of spice in your recipe. I would prefer to taste pumpkin, and not the spice so much, so the beer doesn't taste like most pumpkin pies do, overspiced.

 

[brewczyk]

Thanks for all the suggestions! This makes much more sense!

 

[brewczyk]

Does your recipe involve curing the canned pumpkin with Honey, or just heat to 154 and add straight to the mash?

 

[Babybatch]

+1

+1

 

[one-L]

From the Can You Brew It episode, Lagunitas mashes their IPA at 160, so may be a typo, but may not. Just throwing that out there.