Just started my mash on this now. Threw in 2 pounds of rice hulls just in case. Making 11 gallons. Recirculating the mash now and so far so good! I was worried about all of that pumpkin getting stuck in the mash...
Music to my ears :rockin:Just mashed in! 20 quarts, mash now sitting a bit low at 152* but not worried. Had to stir a bit longer than thought because of the pumpkin clumps. Smells awesome! Second go around with this recipe. First one was fantastic. In fact, this was commissioned by my BiL. Ya have to like when people like your brew
No you won't want to use all 24 qts of strike water. That amount is meant for 12# of grain and two cans of pumpkin. I've never done a partial mash before but what you're probably going to want to do is perform the partial mash with an appropriate volume of water, then top up to your boil volume in your kettle.Tizzomes said:I'll be doing the partial mash version and wanting to do a full boil for the first time. Should I mash in with the full amount if water?Also does 7 gallons seem like the right amout ( mash, boil, chill )
That's kind of what I ment sorry, let me know if this sounds right.Reno_eNVy said:No you won't want to use all 24 qts of strike water. That amount is meant for 12# of grain and two cans of pumpkin. I've never done a partial mash before but what you're probably going to want to do is perform the partial mash with an appropriate volume of water, then to up to your boil volume in your kettle.
I can only really guess as to what your pre boil volume would be since I dont know your evaporation rate but usually between 6 and 7.5 gallons depending on your system and the relative humidity of where you live
Thanks buddy Cheers!!Reno_eNVy said:That sounds like a solid plan! 2.5 gallons mash then sparge with 1.0 - 1.5 gallons. That, plus the 4 gallons, will likely get you a proper pre-boil volume. You just need to make sure you account for absoption, both from the grain and pumpkin the mash.
Not sure exactly, but I can speculate that probably will be missing some Maillard reaction flavors like caramelization and toastiness. Also I'm pretty sure that baking the pumpkin makes it so you can actual perceive it in the final product.So I added the recipe into beersmith from the first post and brewed it today. Unfortunately I forgot about the baking of pumpkin a few post below it. What should I expect from missing this step?
My same exact question! Thanks for the answer in advance!! Our oven broke Friday (something electrical) and the warranty service guy will not be fixing it until Wednesday! This really put a question in my head to just throw the pumpkin in without baking it since my brew day is today! After thinking about it and also reading your answer I will have to break down and take a short trip to my Mother-in-laws for a pumpkin baking session!!Not sure exactly, but I can speculate that probably will be missing some Maillard reaction flavors like caramelization and toastiness. Also I'm pretty sure that baking the pumpkin makes it so you can actual perceive it in the final product.
EDIT: Also, thank you for pointing out that the OP has no baking instructions. That has been fixed.
I had the same kind if day yesterday.RandalG said:I had the brew day from hell yesterday which was due to poor planning on my part I suppose. I attempted an 11 gallon batch in my 10 gallon igloo cooler for a Halloween party we have coming up. First off I missed my strike temp by 6 degrees and ended up mashing at 148 which will probably end up being much drier than I would have liked. There was no room left in the cooler to add hot water to bring the temp up. I suspect it may of had to do with the 4 cans of pumpkin I added being to cool and no knowing how to calculate that in my strike temp. I've never been that far off before using Beersmith strike water temps. If that wasn't bad enough I got a stuck sparge that ended up taking almost 6 hours to drain. I should have used more rice hulls than I did I guess. My next big purchase will be a heatable mash tun which would have helped a lot in this situation. Aside from that I hit my OG and the sample tasted good so I'm hoping it will turn out ok anyway although probably a bit thinner than I would have liked. Another lesson learned and I'll keep you guys posted how it turns out.