Brewed up a "Pumpkin Pie Graff" this weekend.
My buddy brought over his Norwalk juicer and we ended up getting 1/2 gallon of Pumpkin juice out of 8-9 lbs of fresh organic sugar pie pumpkins.
We used another couple of pounds of pulverized pumpkin flesh and steeped that with 0.6 lbs Crystal 120 and 1.5 oz torrified wheat. Sparged and mixed in 2 lbs of DME (1 lb amber 1 lb pilsen). Added 0.32 oz Perle 8.9% and the pulverized pumpkin flesh back in for a 30 minute boil phase. Added the fresh pumpkin juice (1/2 gal) at about 180 degrees to try to kill off anything bad (not sure how much that helped), but we had a really clean juicing process so i wasn't too stressed.
Along the boil phase I added the following: 1.5 sticks of cinnamon, 1/2 stick at a time at beginning, middle, and end of boil. 1 heaping teaspoon nutmeg powder, 1 teaspoon allspice powder, 1/2 teaspoon fresh cracked cloves, 1/2 teaspoon ginger.
brought the juice/wort mix down in temp and mixed with 4 gallons high quality store bought apple juice, and pitched in some nottinghams.
Strong fermentation within about 5 hours. I can't stop obsessing over this brew.
P.S. Fresh pumpkin juice tastes great - but this wort tastes even better.
My buddy brought over his Norwalk juicer and we ended up getting 1/2 gallon of Pumpkin juice out of 8-9 lbs of fresh organic sugar pie pumpkins.
We used another couple of pounds of pulverized pumpkin flesh and steeped that with 0.6 lbs Crystal 120 and 1.5 oz torrified wheat. Sparged and mixed in 2 lbs of DME (1 lb amber 1 lb pilsen). Added 0.32 oz Perle 8.9% and the pulverized pumpkin flesh back in for a 30 minute boil phase. Added the fresh pumpkin juice (1/2 gal) at about 180 degrees to try to kill off anything bad (not sure how much that helped), but we had a really clean juicing process so i wasn't too stressed.
Along the boil phase I added the following: 1.5 sticks of cinnamon, 1/2 stick at a time at beginning, middle, and end of boil. 1 heaping teaspoon nutmeg powder, 1 teaspoon allspice powder, 1/2 teaspoon fresh cracked cloves, 1/2 teaspoon ginger.
brought the juice/wort mix down in temp and mixed with 4 gallons high quality store bought apple juice, and pitched in some nottinghams.
Strong fermentation within about 5 hours. I can't stop obsessing over this brew.
P.S. Fresh pumpkin juice tastes great - but this wort tastes even better.
