BarronVonCharron
Well-Known Member
What was the OG on this??? just out of curiousity
I wish I knew, my kids broke my hygrometer . It'll be kind of fun guessing the ABV when it's done though!
What was the OG on this??? just out of curiousity
Lol. I bet it'll have a slight alcohol bite.
So I'm planning to brew this on the weekend but I'm betting I won't be able to find fresh pumpkin. How much pie filling or canned pumpkin should I add???
We still don't have fresh pumpkin in SE Massachusetts, so I just brewed this using butternut squash. We'll see how it turns out in six weeks......
Definitely keep us posted on this one, how much/many/pounds of squash did you use? Did you change any other part of the recipe?
Racked to the secondary today. Seems to have lost the pumkin pie smell now smells like beer(imagine that), hopefully still has some of the flavor.. The OG was 1.055 now is at 1.013. Looking good so far.
Mine has been in primary for almost two weeks now. I want to secondary for at least another week or two but, because this is only my 3rd batch of home brew, I don't have a carboy or better bottle yet. Can I just rack to a bottling bucket, clean the plastic primary bucket of the yeast cake, and move back to the primary? I figured it would be doing the same thing as it would in a carboy. Just no yeast cake and more time for sediment to settle. Thoughts?
I will be brewing up my original recipe again in the next week or so. Here are some of the changes I am going to make:
7lb Pale Malt Extract
1lb 20 Lovibond crystal malt (to keep it as lighter color)
2 oz Willamette hops (60 min)
1/2 oz Cascade hops (60 min)
1 oz Mt. Hood hops (15 min)
10 lb Whole Pumpkin
1 tsp ground cinnamon -------> 1 1/2 tsp
2 tbsp pure vanilla extract (substitute 1-2 vanilla beans) (10 min) ---> 1 oz Madagascar Vanilla Extract in secondary, 1-2 oz at bottling
1/2 tsp freshy ground nutmeg (10 min) ---> 1tsp
1/4 tsp ground allspice (10 min) ----> 1/2 tsp
1/2 tsp ground dried ginger (10 min) ---1 tsp
1/2 tsp (1g) irish moss (15 min) ----> 1 tsp
WLP001 (California Ale Yeast) ----> Wyeast 1056 w/starter
OG: 1.069
FG: 1.018
This sounds like a GREAT recipe that I'm going to have to try. Sorry for the noob question, but are you steeping the 20L and then adding the pumpkin to the boil or steeping both? Thanks!
craig_reed said:I will be brewing up my original recipe again in the next week or so. Here are some of the changes I am going to make:
7lb Pale Malt Extract
1lb 20 Lovibond crystal malt (to keep it as lighter color)
2 oz Willamette hops (60 min)
1/2 oz Cascade hops (60 min)
1 oz Mt. Hood hops (15 min)
10 lb Whole Pumpkin
1 tsp ground cinnamon -------> 1 1/2 tsp
2 tbsp pure vanilla extract (substitute 1-2 vanilla beans) (10 min) ---> 1 oz Madagascar Vanilla Extract in secondary, 1-2 oz at bottling
1/2 tsp freshy ground nutmeg (10 min) ---> 1tsp
1/4 tsp ground allspice (10 min) ----> 1/2 tsp
1/2 tsp ground dried ginger (10 min) ---1 tsp
1/2 tsp (1g) irish moss (15 min) ----> 1 tsp
WLP001 (California Ale Yeast) ----> Wyeast 1056 w/starter
OG: 1.069
FG: 1.018
collinsDPT said:Dang... this sounds AWESOME. Now I'm mad I bought the Midwest supplies pumpkin kit!
BarronVonCharron said:Hey man I did a bunch of reading on this recently and what I am about to tell you could work out well in your favor.
When the schedule of primary and secondary fermenters was made the yeast available was not nearly as fresh as what we can get today. If you use fresh yeast like the Witelabs vials then you don't need to move it to a secondary. On this site I read a few guys left their beer in the primary for 5 months before bottling and had zero issues with it. Another thing is that by racking to a bottling bucket, then back to the fermenter you are running a much higher risk of infection than necessary. By leaving it in the primary a little longer the sediment will continue to settle out. Do your own research before making a final decision, but my $.02 says to let it sit.
For the reasons you mentioned, a secondary is not needed. Personally, in a beer like a pumpkin with spices and pumpkin mush floating around, I would strongly consider a secondary, however. And regardless of usage of a secondary or not, leaving a beer in primary for 5 months is NEVER a good idea. If you need to let it condition longer than 7-8 weeks, transfer to a secondary is always recommended.
And while moving it from fermentor to bottling bucket back to fermentor does open up risk for infection, the risk is fairly minor as long as you are confident in your sanitation practices. I would be more concerned about some oxidation, but even that risk is low. I know I'm late to the party, but I thought another viewpoint might help.
Craig,
How did adding the spices directly to the pumpkin when you baked instead of to the end of the boil turn out? I will be brewing this recipe tonight for the first time.
Definitely keep us posted on this one, how much/many/pounds of squash did you use? Did you change any other part of the recipe?
I used 10 lbs. of butternut squash and the version of the recipe posted by Craig on 8/25/11. The only other change I made was that I used 1 quart of S-05 yeast slurry instead of the liquid yeast.
Craig,
How did adding the spices directly to the pumpkin when you baked instead of to the end of the boil turn out? I will be brewing this recipe tonight for the first time.
I am not Craig, but I will give my $0.02
the spice flavors are usually volatile compounds and if you bake them you will lose some of the intensity, but you could get more roasted flavor which would be a good thing...
I will spice my roasted pumpkin and then add some "spice tea" at bottling and report back!
Hope to brew this weekend
crisputer said:Wife is baking the pumpkin with spices now in preparation for our very first ever brew day tomorrow. We will be brewing 2 batches using the ingredients used by Craig. Thanks Craig!
I'm so excited!
Awesome! So excited. I'm brewing up a apple cinnamon brown ale today. During the brew I will be drinking my pumpkin! I'll get a picture up then!
when you transfer your wort to the primary, are ya all straining it? or just putting everything in the primary pumpkin puree and all?
thanks!
I used pumpkin pie filling and I put it all in the primary.
you boilded it as well correct? i am getting ready to do this as soon as i get off work and want to make sure i have my ducks in a row.
at what point in the boil did you add your pie filling?
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