Need a yeast for a pumpkin ale with abv 10.8 will need longer time to ferment I was thinking English yeast thoughts? Also I added pumpkin to boil with spice will flavor still come out or choice I have added it to fermenter?
Yeast
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Pie_Man
Well-Known Member
Some Enlgish strains are low attenuators which will lead to a beer with a high FG. I'd probably choose a strain capable of about 80% attenuation which includes some of the Enlgish strains, but not all.
It's hard to tell how much pumpkin and spice character will remain after the boil. You can always add more pumpkin or spice to taste after pulling a gravity sample.
GrogNerd
mean old man
Apparent attenuation percentage is the percentage of sugars that yeast consume
[(OG-FG)/(OG-1)] x 100
so if your OG is 1.070 and your FG is 1.012, then your attenuation is 82.8%
as far as spice goes, it's easier to add it than take it out. so add a little to your boil, then when you take your gravity samples later on, you can add if needed
I used WLP007 in my imperial pumpkin and it took it from 1.080 to 1.018 in a couple days. 77% attenuation and 8.2% ABV. sugar additions in primary pushed the OG up to 1.125, but it fermented back to 1.018. that's 85.6% attenuation and 14.4% ABV
I'll tell you how it turns out next Halloween
[(OG-FG)/(OG-1)] x 100
so if your OG is 1.070 and your FG is 1.012, then your attenuation is 82.8%
as far as spice goes, it's easier to add it than take it out. so add a little to your boil, then when you take your gravity samples later on, you can add if needed
I used WLP007 in my imperial pumpkin and it took it from 1.080 to 1.018 in a couple days. 77% attenuation and 8.2% ABV. sugar additions in primary pushed the OG up to 1.125, but it fermented back to 1.018. that's 85.6% attenuation and 14.4% ABV
I'll tell you how it turns out next Halloween
GrogNerd
mean old man
i used canned pumpkin, but not the pumpkin pie mix
baked @ 350 for an hour, put in a nylon strainer bag, heated with the strike water and removed the bag before mashing in
1 tbs pumpkin pie spice 5 minutes before flame out and I will check the taste before putting into secondary, adding more if it needs it. so far, I don't think it will
baked @ 350 for an hour, put in a nylon strainer bag, heated with the strike water and removed the bag before mashing in
1 tbs pumpkin pie spice 5 minutes before flame out and I will check the taste before putting into secondary, adding more if it needs it. so far, I don't think it will
So u didn't put the purée in the boil and plz explain strike water ru talking about steeping? I baked mine on my first try and threw it in 15 min before flameout and 1 tsp I could taste pumpkin but left starch haze this is only my sec batch I've ever made I'm trying amber ale plain light all dme 1lb of caramel 40 2.5 lbs of pumpkin roasted thought I would try and throw in fermenter during primary with spices not sure if that would take and dome hops I'm trying the yeast w007 just picked it up.
GrogNerd
mean old man
i'm doing all-grain; strike water is initial infusion of water you mix with the grains to get to mash temperature
this was my first pumpkin ale. I was trying to decide between adding the pumpkin in the mash or in the boil when someone suggested adding it to the heating water for the mash, but taking the pumpkin bag out before adding that water to the grain.
I get that awesome orange color plus some sugars, but it doesn't get stuck in the mash and doesn't get starch haze later
I would think that the later in the process you add the pumpkin, the more haze you would get.
If you wanted to do it like I did, you would steep it with your specialty grains (the caramel 40). it gets removed with the grains and you continue with your boil.
this was my first pumpkin ale. I was trying to decide between adding the pumpkin in the mash or in the boil when someone suggested adding it to the heating water for the mash, but taking the pumpkin bag out before adding that water to the grain.
I get that awesome orange color plus some sugars, but it doesn't get stuck in the mash and doesn't get starch haze later
I would think that the later in the process you add the pumpkin, the more haze you would get.
If you wanted to do it like I did, you would steep it with your specialty grains (the caramel 40). it gets removed with the grains and you continue with your boil.
