Autumn Seasonal Beer Thunderstruck Pumpkin Ale (AG and Extract versions)

[millie]

I just brewed this in extract form. It looks and smells amazing!! I have a couple questions how long should i ferment in carboy? should i secondary rack it? & what is the best fo fermenting temp to get this at?

 

[alby44]

Sounds tasty!!

 

[Itsott]

I legged mine last friday. Even flat this brew isn't bad.


Sent from my iPad using Home Brew

 

[venomfast]

I fermented mine at 68 degrees and after a week I racked it into a secondary it turned out amazing

 

[scottvin]

For the last two years, I added the pumpkin in the mash and it is a big pain to sparge this. How many people add the pumpkin to the boil?

Thanks!

 

[millie]

I added pumkin to boil.

 

[Calman2k]

I just brewed this in extract form. It looks and smells amazing!! I have a couple questions how long should i ferment in carboy? should i secondary rack it? & what is the best fo fermenting temp to get this at?

I've done this one twice now. Both times I fermented at 68F and only did a primary. This will be my first year kegging this brew and I'm really looking forward to it. For time, I usually keg my ales when the SG gets to around 1.018, give or take a bit. I hate it when they get too dry.

 

[Calman2k]

For the last two years, I added the pumpkin in the mash and it is a big pain to sparge this. How many people add the pumpkin to the boil?

Thanks!

Try cutting up a real pumpkin instead of using the canned stuff. I do an extract batch, but use real pumpkin. After cutting the pumpkin (skins on, for color) I put on pumpkin pie spices and put it in the oven or a waterless pan to bake until soft. Then it goes into a large grain back to float around in the pot during the boil. About every 10 min I go out and dunk the pumpkin or pull out the back and put it back in to make sure wort is moving through the bag and getting all the flavor out. When done, just pull the bags out of the boil and toss 'em. The left overs actually make a good milkshake with vanilla ice cream and milk.

 

[MMJfan]

I added pumkin to boil.

Me too...

 

[CraigKing]

I'm gearing up to brew this recipe within the next 1-2 weeks. I can't buy fresh pumpkin around my area yet, so the canned stuff will have to do.

 

[TrustyOlJohnson]

For the last two years, I added the pumpkin in the mash and it is a big pain to sparge this. How many people add the pumpkin to the boil?



Thanks!

I add the pumpkin to the mash, with 1/2 lb of rice hulls. No problems yet.


"Sometimes Im right half of the time..."

 

[Just-a-sip]

cant wait to brew this one this weekend...

 

[JohnSand]

Thanks for the recipe, and for all of the input.
I plan to brew it this year, maybe soon.

 

[alby44]

Quick question...I brewed this weekend and am thinking of getting another batch going right away. Could I do another batch and pitch right on to the yeast cake...any issues with the 60 oz of pumpkin trub or should i just consider doing a fresh batch?

 

[kirbcheck]

Quick question...I brewed this weekend and am thinking of getting another batch going right away. Could I do another batch and pitch right on to the yeast cake...any issues with the 60 oz of pumpkin trub or should i just consider doing a fresh batch?

If you're worried about the trub, just wash the yeast. It's easy and effective.

 

[70ls1nova]

Quick question...I brewed this weekend and am thinking of getting another batch going right away. Could I do another batch and pitch right on to the yeast cake...any issues with the 60 oz of pumpkin trub or should i just consider doing a fresh batch?

yes, pitch it right on the cake...to avoid a super huge trub, this time, put the pumpkin in the mash...this way you'll have a great experiment on the difference between pumpkin in the boil and pumpkin in the mash too. The yeast will be fine.

 

[alby44]

If you're worried about the trub, just wash the yeast. It's easy and effective.

Yeah, will probably end up doing that, but was wondering if I could just dump the new wort on top. Seems like the better option

 

[alby44]

yes, pitch it right on the cake...to avoid a super huge trub, this time, put the pumpkin in the mash...this way you'll have a great experiment on the difference between pumpkin in the boil and pumpkin in the mash too. The yeast will be fine.

Hmmm...hadn't thought of that. Excuse the ignorance here, but what would adding the pumpkin to the mash do? Is the add'l 30 minutes that much of a factor and would I add directly in with grain? I use a paint strainer so I'm guessing the strainer would help there.

 

[JohnSand]

I think he's suggesting adding to the mash will strain out the pumpkin solids, leaving less new trub on your yeast cake. Makes sense to me. Also, you don't need the whole yeast cake. If you want more fermenter space, pour off 3/4 of the yeast cake. Use a yeast calculator if you want more precision.

 

[Calman2k]

I'm gearing up to brew this recipe within the next 1-2 weeks. I can't buy fresh pumpkin around my area yet, so the canned stuff will have to do.

Pumpkin isn't really available around me until mid September either. But this is actually enough to make it ready by late October. Truth be told, I start drinking it when its pretty green, about a week old. It definitely gets better with age though. This year since I'll have a 3rd keg I'll be able to afford to wait for it to get "ripe".

 

[Calman2k]

For the last two years, I added the pumpkin in the mash and it is a big pain to sparge this. How many people add the pumpkin to the boil?

Thanks!

I actually take whole pumpkin, take the insides out, and then cut the rind into about 1.5" x 1.5" cubes, bake it in waterless cookware with pumpkin pie spices on them until soft, then put it into a fine mesh hop bag before putting into the boil. I've brewed twice with this method and it comes out amazing every time, and because its in the grain bag the trub ends up being minimal, no more than my other ales. You'll also get some color off the skin, so it'll be a nice orange color. Every 10 min or so, either lift the pumpkin out and put it back in or stir it around to move wort through it, so the wort in and around the pumpkin doesn't saturate and not extract any more flavor. I think you'll be happy with this method. I use as much pumpkin as it takes to fill two large grain bags per 5 gallons.

 

[JohnSand]

Thanks Cal, I may try that. What size are your grain bags?

 

[CraigKing]

Brewing my pumpkin ale right now!

 

[70ls1nova]

I made mine on Sunday. I went a little different route. First change was making it bigger with an OG of 1.086, second change was adding dark malts and making it a porter, third change was adding graham crackers to the mash with the roasted pumpkin to see if i can get that graham cracker crust flavor. Bubbling away pretty good right now.

 

[CraigKing]

I ended up modifying the recipe slightly to reflect personal preferences. I used 75oz of canned pumpkin since actual pumpkin is not available yet in my area. I also added 8oz of Chocolate Malt to the partial mash to give it a darker color. I used 1/2 cup of brown sugar on the pumpkin when I cooked it in the oven, in addition to another 1/2cup of brown sugar in the last 10 minutes of the boil. I also ended up using 6.5lbs of DME. My batch was ended up being almost 6gal with an OG of 1.060.

I used Safale-04 and it's bubbling like crazy already. Looks like fermentation temps are right around 68 degrees right now.

 

[CraigKing]

Quick picture from my brew day yesterday.

 

[70ls1nova]

I tried something different this year and added sweet potatoes

Roasted them...with the brown sugar...

And put graham crackers in the mash...

 

[mesa4234]

I am brewing this right now with a few small changes. Going with S-05 and flaked oats instead of the wheat.

I brewed it this way two years ago and SWMBO liked it better than the original recipe, so I figured it would be best to do it again.

 

[Calman2k]

Thanks Cal, I may try that. What size are your grain bags?

I think they're like 8" x 12". I can fit about 3/4 of a med/large pumpkin into them. If you cut the pumpkin to small pieces you can fit more, but I didn't want to spend more time cutting pumpkin than I did actual brew time

 

[CraigKing]

I am brewing this right now with a few small changes. Going with S-05 and flaked oats instead of the wheat.

I brewed it this way two years ago and SWMBO liked it better than the original recipe, so I figured it would be best to do it again.

Why flaked oats instead of wheat?