Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Sign In with Google Sign In with OpenID Sign In with Twitter

Categories

In this Discussion

Note to Visitors: Many posts have uploaded pictures that are only visible to logged in members. You may sign up for free and you will be able to see them.

Top Leaders

Top Posters

Who's Online (1)


Feeling generous? Help keep HBF running.
Get the sticker that shows them how you really feel.
Help with JLW's Pumpkin Beer
  • jlwjlw
    Posts: 16,417
    Out of inspiration from Scoob or maybe I'm stalking him I've decided to create a pumpkin beer as well.

    Let me know what think about the grain bill, hop useage and I'm not sure what Yeast I want to use. I was thinking a saison yeast to get some of the earthy tones but also think maybe a clean yeast to let all the flavors drive through might better. Also, I think I am going to mash this a little higher to get a good mouth feel.

    Here is the recipe

    Recipe: Pumpkin Ale
    Brewer: Headless Horseman
    Asst Brewer:
    Style: Imperial IPA
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 6.93 gal
    Post Boil Volume: 5.72 gal
    Batch Size (fermenter): 5.00 gal
    Bottling Volume: 5.00 gal
    Estimated OG: 1.078 SG
    Estimated Color: 11.1 SRM
    Estimated IBU: 108.5 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.5 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    11 lbs Vienna Malt (3.5 SRM) Grain 1 75.9 %
    2 lbs Munich Malt - 20L (20.0 SRM) Grain 2 13.8 %
    8.0 oz Oats, Flaked (1.0 SRM) Grain 4 3.4 %
    1 lbs Biscuit Malt (23.0 SRM) Grain 3 6.9 %
    2.00 oz Magnum [14.00 %] - First Wort 60.0 min Hop 5 95.4 IBUs
    1.00 oz Sterling [7.50 %] - Boil 10.0 min Hop 6 8.4 IBUs
    1.00 oz Sterling [7.50 %] - Boil 5.0 min Hop 7 4.6 IBUs
    2.00 oz Sterling [7.50 %] - Boil 0.0 min Hop 8 0.0 IBUs


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 14 lbs 8.0 oz
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 19.85 qt of water at 170.2 F 155.0 F 60 min

    Sparge: Batch sparge with 2 steps (0.37gal, 3.59gal) of 168.0 F water
    Notes:
    ------
    5 lbs of pumpkin baked during mash
    Carmalize 1 gallon of first runnings
  • ceanntceannt
    Posts: 48,486
    OK ..... don't change a thing
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,486
    I vote for S-04
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    ceannt said:

    I vote for S-04



    yeah, I'm thinking this too.
  • ceanntceannt
    Posts: 48,486
    This beer sounds yummy ... with or without the pumpkin ... that's my kind of grain bill
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,890
    ceannt said:

    This beer sounds yummy ... with or without the pumpkin ... that's my kind of grain bill



    without the pumkin, yes.
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,890
    ceannt said:

    OK ..... don't change a thing



    seconded.
    "Oh, you were serious? I was drunk."-C_B
  • jlwjlw
    Posts: 16,417
    This may be a first for me. No grain bill changes. Time to lock this down! 8->
  • ceanntceannt
    Posts: 48,486
    jlw said:

    This may be a first for me. No grain bill changes. Time to lock this down! 8->



    Yay!!!!
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    A couple technique questions:

    Can I just buy canned pumpkin?

    When I bake it, is the goal to dry it out so it can be included in the mash? What consistency am I looking for?
  • ceanntceannt
    Posts: 48,486
    OK… use small pumkins… works way better than big ones… cut in half and scoop out the seeds.
    Bake pulp side down at 300 degrees for an hour or two… until they are slumping, tender and caramelized on the bottom.
    Don’t grease the baking sheet!!!!!!!
    After they have cooled, spoon out the pulp and add to the mash.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 48,486
    the canned stuff is crap
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • C_BC_B
    Posts: 77,639
    ceannt said:

    OK ..... don't change a thing



    WOW!

    Mind. Blown.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 77,639
    Make this right now. RIGHT NOW.
    "On it. I hate software." ~Cpt Snarklepants
  • scoobscoob
    Posts: 16,617
    I have to agree here, don't change a thing,

    Also I concur with Kenny's gourd roasting process, it's spot on.

    I'm digging that hops schedule as well, loads of late additions are going to add big time goodness!

    The oats and squash are going to lend a nice silkiness to this one....

    Can I drink one now? Like RIGHT NOW?!?!?!
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,417
    Talked to my lhbs guy. When he makes his he does the exact same roasting process except he adds his to the boil at flame out or will add his a couple days into fermentation using a strainer bag. He said any of these methods will work but he seems to get a little more flavor adding during fermentation.
  • jlwjlw
    Posts: 16,417
    Ad thanks for all the feedback. I thought on the biscuit malt it give it a little bit of a pie crust flavor. Maybe not though.
  • ThymThym
    Posts: 103,796
    this sounds really good.

    I'm thinking get the best of both worlds with the punkin' 3 lbs pulp in the mash, 2 lbs in the fermenter.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,417
    Lakewood said:

    this sounds really good.

    I'm thinking get the best of both worlds with the punkin' 3 lbs pulp in the mash, 2 lbs in the fermenter.


    I'm thinking about doing some combination of the three.

    Guess what? I can't find pumpkin yet. No whole ones and none in cans yet at the store. I have the ingredients sitting here looking at me but might have to put the brew day on hold for a few weeks.
  • ceanntceannt
    Posts: 48,486
    Oh that stinks ...... try a farm market ... all else fails ... just get a butternut squash ... tastes pretty much the same in the end
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • scoobscoob
    Posts: 16,617
    ceannt said:

    Oh that stinks ...... try a farm market ... all else fails ... just get a butternut squash ... tastes pretty much the same in the end



    this is truth, just rock some butternut squash
    Jesus didn't wear pants
  • jlwjlw
    Posts: 16,417
    Brewing today!
  • jlwjlw
    Posts: 16,417
    @ceannt @scoob refresh my memory. Boiling first runnings, I am doing this while the mash and boil are going and I ntegrate back into the beer toward the end of the boil?

    Also, would a decoction add to this or is it a waste of time for this beer?
  • ceanntceannt
    Posts: 48,486
    I boil the first runnings during the first sparge rest ...
    Yeah ... keep boiling what you have until it thickens ... kind of a Scottish ale decoction
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • jlwjlw
    Posts: 16,417
    Booo...67% efficiency. Actually raises a question, do you get less efficiency with higher mash temps?
  • jlwjlw
    Posts: 16,417
    Took 1st runnings and boiled down to syrup consistency added in with 5 min to go in the boil. Baked pumpkin with a just a little bit of cinnamon sprinkled on top and baked for two hours. Added 1/2 with 5 min in the boil and will added the other 1/2 a few days into fermentation. Total pumpkin will be 5 lbs.