tmoney1224
Well-Known Member
Thanks Yuri, can I just boil it with my priming sugar and add it that way?
I'm thinking that perhaps fresh pumpkin is the way to go for those of us who use a SSB.
If baked and cut into chucks its a lot less likely to stick the sparge then goopy canned pumpkin.
I just made this today; I put 3 cans of pumpkin in the mash and one in the boil. One pound of rice hulls in the mash, and not even a hint of a stuck sparge. The wort is a beautiful orange color and tastes just like pumpkin and cinnamon, cloves, ginger, nutmeg and allspice. Recipe: highly recommended!
I just brewed this today, it tasted awesome, but man it was a LOT of work.
I used a fresh pumpkin, cut it open, cleaned it, and then boiled it for 20 minutes. After boiling I cut the skin off the pieces and then baked them for about 45 minutes at 350 ºF. I then steeped the following grains for about 25-30 minutes at 155 ºF:
1 lb Caramunich
1 lb Crystal 20L
1 lb Crystal 40L
1 lb Flaked Wheat
After steeping I sparged, then brought to a boil and added:
5 lbs Extra Light DME
0.75 oz Goldings Hops
The baked "meat" from a soccer ball sized pumpkin.
I boiled for 45 minutes, then added about 1 oz Ginger root that SWMBO sliced up for me. After 55 minutes I added 3/4 tsp Nutmeg, 1.5 tsp of Cinnamon, 1 tsp Vanilla, and 3/4 tsp Irish Moss. Everything had gone great so far, but I knew i was in for trouble because I had tried to put the pumpkin in my grain bag, and it clogged it up, so I dumped the pumpkin straight into the wort.
Even after tediously straining out about 8 quarts of pumpkin, I had some more trouble. When I added the wort to the carboy, I tried taking an OG reading and it came out very wrong (1.030). I knew my efficiency couldn't be that far off and that's when I looked at the carboy and saw some strange layering going on:
So apparently, even after my tedious straining, a LOT of pumpkin made it into the wort. I know that my OG was not accurate b/c I could easily tell the top layer that I had pulled from with a turkey baster was significantly lighter than others. I'll probably have to use the OG that beersmith gave me and see what my FG is. I'm excited for this to finish, should be very tasty.
.75 oz Goldings (5.0% AA) 13 IBU
I'm guessing for bitterness you are adding this at 60 mins?
Does the pumpkin in the boil effect the head at all?
Just when I think I'm starting to learn all the terms I find a new one. Whats the clearing stage? I'm making this delicous sounding brew today and I'm a little confused. As always any help is appreciated.
Definitely going to give this a try. I plan to add pumpkin to the mash after baking, spice additions at 5 mins. Here is what a 5.5G batch is looking like:
Amount Item Type % or IBU
8.5 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.2 %
2 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 16.9 %
1 lb Biscuit Malt (23.0 SRM) Grain 8.5 %
0.5 lb Wheat, Flaked (1.6 SRM) Grain 3.4 %
1 oz Goldings, East Kent [5.00%] (60 min) Hops 13.4 IBU
0.75 tsp Ginger Root (Boil 5.0 min) Misc
0.75 tsp Cloves (Boil 5.0 min) Misc
1.25 tsp Nutmeg (Boil 5.0 min) Misc
1.25 tsp Allspice (Boil 5.0 min) Misc
1.75 tsp Cinnamon Ground (Boil 5.0 min) Misc
66.00 oz Pumpkin (Mash 90.0 min)
Seems like alot of spice, no? I'm just hoping mine turns out... 1.5 weeks in secondary so far
Should I include the pumpkin's weight when calculating mash/sparge volumes?
Two questions:
Can I use hallertau mittelfruh in place of EKG?
Would this be a canidate to FWH? and have no kettle additions? just use the amount of HalMit that beersmith tells me via FWH?
Hey Yuri
Just wanted to say thank you from a new homebrewer. Just read through this entire post (which I guess gets revived at around this time every year), and your constant improvements and patience with all these questions is very admirable.
I am looking forward to brewing this at the end of the month.
Thanks!
If it finishes too dry (below 1.010), add 4 to 8 ounces of lactose. I did that this year, and the sample I just pulled is really good. The fix for next year's batch is to mash a little higher (I was a little lower than the planned 158°F) and perhaps accomplish a mash out.
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