I just made this again today. 5 gallon batch and I hit 85% efficiency for the first time ever. OG was 1.100 PA 13%. I'm hoping that it finishes around the 1.033 mark for a respectable and sweet 9%er. This time, instead of actual pumpkin, I used two cans of Libby's Pure Pumpkin mixed with the spices and baked it at 350 for about 45 minutes. That went into two nylon paint strainer bags and steeped in the wort for the last 15 minutes and cool down. I also put a charge of 1/2 tsp each spice in at 15 minutes left as well. It still smelled great, just like last year. We'll see if it's as good or better than the one I made last year!
My pre-boil gravity was 1.075. Why do you use ESB yeast? I'm curious. Is it because it's maltier/sweeter?
Hey guys, I'm going to be buying the supplies for this recipe and I can't help but to think about how much I'll be mashing! Did anyone else do this recipe with less grains? Or is having such a high OG what makes this so "pumpkin pie-ish"? I won't skimp out if this is what everybody else did and had great results with, but I figured I would ask. Thanks!
Thanks for the response guys! For my 5 gallon batch, I decided to go right in between you two. I can't wait to brew this up. One more question though, is there any reason you didn't use vanilla extract from the bottle rather than using an actual vanilla bean?
Thanks a lot guys..I appreciate it. I'll be brewing this on Saturday and I'll let you know what the initial taste tests are like!!!
MacGruber said:I used store bought (Trader Joe's) bourbon vanilla extract at kegging. It was fantastic. Just make sure you use pure vanilla extract and not imitation.
I'm gong to try this. Instead of using store bought, I'm going to make my own. But I'm going to soak the bourbon vanilla beans (from Madagascar) in bourbon (from Makers Mark) instead of vodka. Not sure how much flavor this will add, but can't possibly be bed, can it?
MacGruber said:I thought I was going to open up a can of worms with that bourbon vanilla extract. You can make your own but make sure it's balanced. For me, TJ's can't be beat.
Brewed last night, and it's going to be BIG. Hit 1.100 in OG. Will proceed with caution on the vanilla. All the talk of bourbon vanilla beans made me think of something other than vodka. Thought about infusing rum too, but MM sounded like it was more appropriate.
Will let you know how it turns out.
That's going to be an absolute monster, holy ****. I'm curious as to how well it attenuates, lets us know!
barnhs said:You and me both. Thought about fermenting lower than 70, but was concerned she'd never finish. Also, pitched a 800ml starter in my 3 gallon batch to make sure our boys "took the beach". They did. On the second day, was worried the Krousen was going to overflow my 5 gallon karboy. I'm three days in, and things have slowed considerably. will take a reading later tonight and see where it lands.
I'm gong to try this. Instead of using store bought, I'm going to make my own. But I'm going to soak the bourbon vanilla beans (from Madagascar) in bourbon (from Makers Mark) instead of vodka. Not sure how much flavor this will add, but can't possibly be bed, can it?
BudzAndSudz said:Right on!
And for what it's worth, I fermented mine at about 70-75 degrees or so (just room temperature with a towel around it) and I never had issues with off flavors. This beer is so big that it seems unlikely that yeasty esters and phenols are going to overwhelm all the spices and malts. My friends are DEMANDING I brew a good 20 gallons of this again this year so I think it must've been alright. In fact, they've been asking me to brew another batch since January and I've had to tell them to wait until pumpkin season. Drives them nuts!
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