Autumn Seasonal Beer Samhain Pumpkin Ale

[sco999]

I will be using US-05 for this, what should my mash temp be? Also I just realized I selected crushed for my 2lbs of rice hulls from Midwest that is in route....., now what? Stuck sparge? 60qt Igloo Ice cube with copper manifold double batch sparging.

 

[KingBrianI]

I will be using US-05 for this, what should my mash temp be? Also I just realized I selected crushed for my 2lbs of rice hulls from Midwest that is in route....., now what? Stuck sparge? 60qt Igloo Ice cube with copper manifold double batch sparging.

A 60 minute mash at 154 F should be good. And I wouldn't worry about the rice hulls. I'm sure Midwest won't crush them and even if they did, they're thin enough and springy enough they would pass right through.

 

[sco999]

KingBrianI

What carb level did you shoot for? How many gallons did you end up with after trub loss?

Thanks for all your help!!!!

 

[KingBrianI]

KingBrianI

What carb level did you shoot for? How many gallons did you end up with after trub loss?

Thanks for all your help!!!!

I kegged it then transferred some to bottles so I'm not sure of the exact carb level but it's probably right around 2 volumes. That would be a good level to shoot for. I usually end up right around 5.5 gallons after trub loss but the amount of trub will be different for everyone.

 

[Random_Guy]

This may sound like a n00b question, but did you put the grains in the oven whole or milled?

 

[KingBrianI]

This may sound like a n00b question, but did you put the grains in the oven whole or milled?

Whole, definitely roast them whole, then crush them at the same time as the rest of your grist.

 

[300RUM]

And to top things off, it's been 60ish hours and no sign of fermentation - I checked the gravity and it's still sitting there at 1.052. What are the chances that my first really frustrating brew session if followed by my first fermentation problem? It must be a coincidence, right?

let me guess Nottingham?

 

[JLem]

let me guess Nottingham?

no - I used WLP001 (Cal Ale). I pitched the vial into a 1/2 gallon starter ~12 hours before pitching. I noticed that my stir plate generated a lot of heat and I wonder if the starter got hot enough to kill the yeast (though I would be surprised if got THAT hot).

FWIW I added a rehydrated packet of S-05 after waiting 72 hours with no fermentation and things are bubbling away now. I've got my fingers crossed on this one.

 

[300RUM]

I brewed this on Monday everything went great used US 05

 

[Random_Guy]

Whole, definitely roast them whole, then crush them at the same time as the rest of your grist.

I only ask because I don't have the means of milling.

 

[Random_Guy]

Did you do a whole 5 plus gallon mash? If not can you put down an better detailed mash instructions?

 

[munklunk]

...its a regular mash. Get an online calculator to put together your strike and sparge volumes and temps, and mash @ 152 with the pumpkin and rice hulls included in the mash. Sparge normally.

This is my go to: http://www.brew365.com/mash_sparge_water_calculator.php

 

[KingBrianI]

I only ask because I don't have the means of milling.

You can put the toasted grain in a bag and go over it with a rolling pin or a wine bottle or something if you need to crush it. Just get it cracked up pretty good and add it to the rest of you already crushed grain.

...its a regular mash. Get an online calculator to put together your strike and sparge volumes and temps, and mash @ 152 with the pumpkin and rice hulls included in the mash. Sparge normally.

This is my go to: http://www.brew365.com/mash_sparge_water_calculator.php

+1

 

[Random_Guy]

You can put the toasted grain in a bag and go over it with a rolling pin or a wine bottle or something if you need to crush it. Just get it cracked up pretty good and add it to the rest of you already crushed grain.



+1

I was going to do that with those grains. It wasn't a lot, I just wanted to know.

Thanks for the heads up!!!

 

[munklunk]

If you don't have a mill, always make sure you order your grains milled from whatever Brew Store you get your stuff from. If you go to a walk-in store, they should have mills there. Either way, your grains need to be crushed to get good results.

 

[Random_Guy]

If you don't have a mill, always make sure you order your grains milled from whatever Brew Store you get your stuff from. If you go to a walk-in store, they should have mills there. Either way, your grains need to be crushed to get good results.

Yeah. I normally go that. I just wanted to make sure I got the grain to be toasted in its right form. I can handle the rest.:rockin:

 

[300RUM]

what do you think about using Victory in place of toasted MO?

 

[KingBrianI]

what do you think about using Victory in place of toasted MO?

I would say don't do it. Ive experimented a lot with victory/biscuit and have never really liked the results. Toasting is so easy that I'd really just go with that.

 

[300RUM]

I would say don't do it. Ive experimented a lot with victory/biscuit and have never really liked the results. Toasting is so easy that I'd really just go with that.

Cool thanks for the advise

 

[Julohan]

Could I substitute crystal 20L for the caramalt?

 

[KingBrianI]

Could I substitute crystal 20L for the caramalt?

NO! Just playing. Sure, it should be completely fine.

 

[DeNomad]

KingBrian, I noticed you recommended against using Biscuit Malt. Any particular reason it doesn't work with this beer? Did it just overpower the pumpkin and spices?

 

[KingBrianI]

KingBrian, I noticed you recommended against using Biscuit Malt. Any particular reason it doesn't work with this beer? Did it just overpower the pumpkin and spices?

I've never used it for this recipe. When I said I had experiemented with it a lot, it was with lots of other recipes. But I find it to have an overpowering flavor that in addition to being biscuity, is also a little "off" to me. Some people love it somehow. Me, I don't understand that at all. I can say for it that the overpowering weirdness it contributes does age out after a long time, but intil then, I think it pokes it's head up above all the flavors in a not at all complimentary way. I don't think it's parents gave it enough attention as a child and it's overcompensating or something.

 

[user 53515]

Would mashing higher at about 155 or 156 sweeten this up a bit? OR maybe adding a little Caramel 40L?

 

[KingBrianI]

Would mashing higher at about 155 or 156 sweeten this up a bit? OR maybe adding a little Caramel 40L?

Mashing higher would give it more body but not necessarily more sweetness. Using a less attenuative yeast would though. Adding some caramel 40 would too.

 

[JLem]

sorry if I missed it among all the pages here, but what did you carb this at? 2-2.5 volumes? I missed my mash temp low and am a bit concerned about it being too thin. Can carbonation level help this some?

FWIW, for all my issues on brew night and with the first yeast not taking off, my version seems to be coming along nicely (down to 1.013 6 days after the 2nd pitch of yeast; beautiful orange color; spicy and malty aroma and flavor)

 

[KingBrianI]

sorry if I missed it among all the pages here, but what did you carb this at? 2-2.5 volumes? I missed my mash temp low and am a bit concerned about it being too thin. Can carbonation level help this some?

FWIW, for all my issues on brew night and with the first yeast not taking off, my version seems to be coming along nicely (down to 1.013 6 days after the 2nd pitch of yeast; beautiful orange color; spicy and malty aroma and flavor)

I kegged it then transferred some to bottles so I'm not sure of the exact carb level but it's probably right around 2 volumes. That would be a good level to shoot for.

 

[JLem]

Thanks - figured it was in there somewhere

 

[Julohan]

Will I have any problems having anything stick while recirculating for the mash?

 

[KingBrianI]

Will I have any problems having anything stick while recirculating for the mash?

If you add some rice hulls you should be fine. For more insurance, you could condition your malt too. You'll be recirculating with no problems.