Pumpkin clogs bag

[odie]

Did a pumpkin ale today. 6# of pumpkin pie filling. Really plugged the bag. Took a Long time to drain out. I hope it washes out OK cause I got another beer tomorrow

 

[PrrCabin]

I have experienced the exact same thing

Never, never, I repeat, never put pumpkin in the bag

 

[RM-MN]

I have experienced the exact same thing

Never, never, I repeat, never put pumpkin in the bag

You spelled beer wrong. Never put pumpkin in the beer.

 

[soccerdad]

Early in my forey into beer making I made two pumpkin beers. One had actual pumpkin and the other had pumpkin pie spice. There was really no flavor difference. If I ever did it again I would do spice only. The pumpkin in the beer added very little flavor (if any) and very few sugars to be fermented.

 

[odie]

Early in my forey into beer making I made two pumpkin beers. One had actual pumpkin and the other had pumpkin pie spice. There was really no flavor difference. If I ever did it again I would do spice only. The pumpkin in the beer added very little flavor (if any) and very few sugars to be fermented.

The head brewer at McGuires told me the same thing. Just use the spice. I thought about it but I would feel guilty if I didn’t use it. Guess I’ll just try one can of pumpkin next time...just to keep it “real”

 

[brewbama]

If you taste pumpkin without the spice you won’t think ‘pumpkin pie’. However, if you taste the pumpkin pie spice combination without the pumpkin you will immediately think ‘pumpkin pie’. The ‘pumpkin pie’ taste is the spice blend. The pumpkin is just pie filling used to suspend and deliver the spice blend. In this case the beer will serve to suspend and deliver the spice blend. Skip the pumpkin in beer. Just add the spice. The spice won’t clog your BIAB.

FWIW: Apple pie spice typically consists of cinnamon, nutmeg and allspice, with cinnamon making up the bulk of the mixture. Pumpkin pie spice usually includes cinnamon, ginger, nutmeg and cloves, again with cinnamon making up most of the mix.

 

[odie]

Yeah I get it...as with cuisine t’s all in the spices...I just can’t honestly call it a pumpkin ale without some pumpkin in it...yeah I know it’s really butternut squash, which is a pumpkin, just not the jack-o-lantern type...

Next time I’ll toss a mini halloween pumpkin in...just to be “legit”

 

[Jag75]

Man I did a pumpkin ale . I put the puree in the oven for about 30 min then mixed in to my mash. Big mistake. I had a stuck sparge and had to slice and move the grain around to drain. Looking back I wouldn't mix in again I think I'd just leave on top of the mash in chunks. Honestly I'm not sure I'll even try and brew another one.

 

[lump42]

I've always just used pie pumpkins. I'll cube them, roast them, then light mash them with the peels. They mostly stay in small to medium chunks and never caused a stuck mash. Like odie said, it's a pumpkin beer it needs some pumpkin.

 

[odie]

I only did a pumpkin once before many years ago. I dumped some cans of pumpkin into the boil kettle with some spice so no mash clog. I think I shall do that next time as well I can't say what, if any sugars are to be gained from the pumpkin.

 

[IslandLizard]

I've used 75 oz of toasted pumpkin puree in a 5 gallon batch mash (converted cooler with a manifold). Added some rice hulls. From what I remember, it was a slow lauter, but well worth it, a beautiful deep orange. It became a wonderful Imperial Pumpkin Ale.

 

[Jag75]

I've used 75 oz of toasted pumpkin puree in a 5 gallon batch mash (converted cooler with a manifold). Added some rice hulls. From what I remember, it was a slow lauter, but well worth it, a beautiful deep orange. It became a wonderful Imperial Pumpkin Ale.

I didnt even think about rice hulls at that time . Probably would have made it a lot easier .

 

[bleme]

I bought all the ingredients for a pumpkin beer once. Opened the bag 2 weeks later on brew day and there were weevils everywhere. I figured it was a sign and have never attempted it since. IF I did, I'd probably grate some fresh pumpkin, brown it in the oven, and brew with that.

Now that I think about it, I don't think I've bought a can of pumpkin is over 20 years. That could be why I always get asked to bring my pie (and candied yams) to Thanksgiving and Christmas...

 

[IslandLizard]

Opened the bag 2 weeks later on brew day and there were weevils everywhere.

So? Had they eaten all the grain yet?

 

[Leezer]

I recently discovered rice hulls make a big difference! I used them in the first two pumpkin ales I made which included canned (roasted) pumpkin in the (biab) mash, and I had no issues. The third time I decided to skip the rice hulls thinking it wouldn't matter, but I ended up with the same problem as the OP. It was a big, heavy, messy, nerve racking situation, esp since I brew on my kitchen stove. Next time will go back to using rice hulls.

 

[IslandLizard]

I recently discovered rice hulls make a big difference!

Rice hulls...
A few years ago at our group grain buy someone had ordered a 50# sack of rice hulls. To be split among several members.

Pickup/distribution day comes around, we're all looking at this huge rectangular "sack" lying there, the size of a bale of straw. The stuff is also densely compressed, it took some effort to pull it apart and fill large individual bags. The resulting total volume must have been at least 3-4x that bale.

Needless to say, over the years, many of us ended up with a (near) lifetime supply of rice hulls.

For the spent grain bakers under us, when you added rice hulls, the spent grain in totally unsuitable for human and most likely animal consumption too. If you want to experience this for yourself, take a small pinch of such spent grain in your mouth, it's like having a mouthful of straw and razor blades.

 

[Jag75]

I recently discovered rice hulls make a big difference! I used them in the first two pumpkin ales I made which included canned (roasted) pumpkin in the (biab) mash, and I had no issues. The third time I decided to skip the rice hulls thinking it wouldn't matter, but I ended up with the same problem as the OP. It was a big, heavy, messy, nerve racking situation, esp since I brew on my kitchen stove. Next time will go back to using rice hulls.

How dry was your beer using the pumpkin? I used 2 cans and 1 # of brown sugar. It was way too dry for me . Plus I was 10 degrees too hot on my pitching temp . I thought I set my inkbird to 67 but it was 76. I think the hot alchoholy and super dryness came for high ferm temp and brown sugar

 

[odie]

The bag eventually drained. It just took a long time. I left it hanging almost the entire boil. I did recirc during the mash. Pump ran dry a few times though.

 

[bracconiere]

not a BIAB brewer, but, next time what about BIABIAB...put the pumkin in a smaller bag.....in the big bag....something like a hop bag....?

 

[Leezer]

How dry was your beer using the pumpkin? I used 2 cans and 1 # of brown sugar. It was way too dry for me . Plus I was 10 degrees too hot on my pitching temp . I thought I set my inkbird to 67 but it was 76. I think the hot alchoholy and super dryness came for high ferm temp and brown sugar

The high ferm temp and brown sugar may have been your culprits. I made a 2.25G batch so only used one can of pumpkin. No brown sugar. Did add about 2oz molasses near end of boil (and spices). Pitched in low/mid 60s and fermented at 64. Batch #3 still in fermenter, but other two finished at 1.012 and 1.015. Neither seemed dry or had hot alcohol taste. To me they were smooth, just right amount of spice taste.

 

[tellyho]

I think there's a clear lesson here. Never ever put pumpkin in a beer. [emoji16]

 

[RPh_Guy]

it's like having a mouthful of straw and razor blades.

Sounds like a new hipster salad.