Still debating weather to go with the boil spicing or add it to secondary~Also adding a little to the BK as i see some of you have...Any recomendations?
Add the spices to the secondary
Still debating weather to go with the boil spicing or add it to secondary~Also adding a little to the BK as i see some of you have...Any recomendations?
Well, I ended up dumping half of my 10-gallon batch over the S-05 yeast cake, and pitched S-04 over the other half. Will report back on the differences.
For my 10G batch, I mostly followed a 2/3rds scaling of the AG version Yuri has at the beginning of this thread, with the following major differences:
- I used 1+ pound of rice hulls since I didn't want to futz with a stuck sparge.
- Three sugar-pie pumpkins fresh off the vines of my garden. Sugar pies are commonly used for pie baking. They are smaller than jack-o-lantern and are fairly easy to work with.
- Pumpkins were halved and scooped of seeds/guts, then baked (face up) in a 350˙F convection oven for 1 hour.
- Once cooled, they were de-skinned and smooshed thoroughly. I then heated them to 158˙F (mash temp), mixed in with rice hulls, and then put into the mash together with the grain bill.
- Next time, I will probably go after it with the stick blender to break it up a bit more. I had ZERO problems sparging -- it fly-sparged just like normal...
- 15 pounds of whole pumpkins yielded about exactly what I wanted: 8+ pounds of cooked/peeled flesh
What does that do for the brew?
I'm in my fourth hour of sparging with no end in sight. There has to be a better way, I just have to find it. Damn that pumpkin goop.
Anyone use US-05 yeast for this?
Costco has been selling Libby's pumpkin. It comes in 3 cans of 29oz.
Good luck to all you brewers!!!
Just finished brewing 11 gallons of this and 5.5 of my amber...Dual days are rough! I also used a grain bag to try to contain my pumpkin in the mash but my luck was slim...under half remained after my 3 sparges! I really need to get my false bottom in the mail. Anyways I also added pumpkin in the boil and the color is outstanding! I will be waiting tell secondary to add the spices and let it clear for a while...split 11g's into 2 5.5 gallon batches and pitched with 2 different yeast...I cant wait to try the Burton out. I'll post pics when I get some energy.
Did you use canned pumpkin or fresh? I used cooked fresh pumpkin that was pureed in a food processor. I threw this in a grain bag, and honestly I don't think I lost much at all through that grain bag!
I've tried to keep it up to date. Maybe read onto page 2 just to be sure.Am I correct in that the Brew-Master Yuri has continued to update his recipe on post #1 and 2 or is there are new version in one of the hundreds of posts?
I'd REALLY love to have this thing ready for a Halloween party I'm going to on Oct 30. I can brew it this Sunday. Is 5 weeks enough, or will it just be too young?
Bottled BTW.
Just finished brewing 11 gallons of this and 5.5 of my amber...Dual days are rough!
I had heard that there was a pumpkin shortage this year. Not sure if it is true but I just picked up 3 29oz cans of pumpkin at Sams club for $6.88. Now i can make this great beer again.
Just starting prepping for a 5gal AG batch. I have 90oz of the canned Libby pumpkin in the oven @350 now. Not sure if I really need that much, but I have it. I can always just keep it out of the mash if it's too much. Do I calculate my strike water out as if the pumpkin puree was grain? Or, do I just need to calculate my strike volume based on the grain bill?
TIA
I'm going to brew this today and have one last question. This is my first time using specialty grains. Do I crush the flaked wheat?
So this is my first time brewing a pumpkin beer. The gentleman at the brewing supply store directed me to an irish stout as I wanted a heavier mouthfeel. He also suggested that I omit the hops so that one could taste the pumpkin. Is this a good idea? Will it be too sweet? I'm a bit lost.
I don't know about that. The 158*F mash temperature will provide a very full body and heavy mouthfeel if you're doing all grain. If it still isn't enough or if you're doing extract, just add some maltodextrin.
I don't think you need to make everything a stout to give it a full body.
I'm doing an extract brew. I was thinking about maybe boiling the hops for a shorter time than is suggested in order to taste the pumpkin more. Would it be too sweet?
Enter your email address to join: