Author Topic: Perfect Pumpkin Beer  (Read 6176 times)

Offline bluesman

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Re: Perfect Pumpkin Beer
« Reply #30 on: September 03, 2013, 09:29:28 AM »
Anybody ever try mashing with some roasted spiced pumpkin?
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Offline fmader

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Re: Perfect Pumpkin Beer
« Reply #31 on: September 03, 2013, 10:09:34 AM »
I'll be brewing the Zymurgy recipe Saturday. I got my starters with 565 and 008 going last night. I'm looking forward to it.
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Offline Joe Sr.

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Re: Perfect Pumpkin Beer
« Reply #32 on: September 03, 2013, 11:30:24 AM »
Anybody ever try mashing with some roasted spiced pumpkin?

You mean using a pie pumpkin and chopping it up and roasting it?  No.

I did mash once with the Libby spiced pumpkin pie mix and it was one of the tastiest pumpkin beers I ever made.  I did not roast it, though.
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Offline yso191

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Re: Perfect Pumpkin Beer
« Reply #33 on: September 03, 2013, 11:38:03 AM »
Belle saison is a beast. it took my table saison to 1.000.

Yes!  My last brew was a Saison using this yeast.  It took it to 1.000 also.  It is not done with cold conditioning yet, but the sample I tasted when kegging was pretty good.  Thanks for the input.
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Offline fmader

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Re: Perfect Pumpkin Beer
« Reply #34 on: September 03, 2013, 02:32:42 PM »
Anybody ever try mashing with some roasted spiced pumpkin?

You mean using a pie pumpkin and chopping it up and roasting it?  No.

I did mash once with the Libby spiced pumpkin pie mix and it was one of the tastiest pumpkin beers I ever made.  I did not roast it, though.

I did last year if this what you mean. Hard to get pumpkins here until October. Lot of work. I just bought six cans.
Frank

Offline yso191

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Re: Perfect Pumpkin Beer
« Reply #35 on: September 04, 2013, 09:22:03 AM »
What about water additions?  I brew with 100% RO and add water salts using Brun' Water as a guide.  Should I ignore the pumpkin in the mash?  Does it have an effect on pH?  I imagine it would at least add Alkalinity, but my guesses in this area are a 50/50 shot.

Barring any info coming which will change my mind I'll just use my Saison profile.
Steve
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Offline kramerog

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Re: Perfect Pumpkin Beer
« Reply #36 on: September 04, 2013, 10:40:44 AM »
What about water additions?  I brew with 100% RO and add water salts using Brun' Water as a guide.  Should I ignore the pumpkin in the mash?  Does it have an effect on pH?  I imagine it would at least add Alkalinity, but my guesses in this area are a 50/50 shot.


I suspect that the mineral content of the unroasted pumpkin is a reflection of the soil where the pumpkin was grown.  Consequently, it may be hard to get any data that is helpful.
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Offline fmader

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Re: Perfect Pumpkin Beer
« Reply #37 on: September 04, 2013, 02:28:39 PM »
What about water additions?  I brew with 100% RO and add water salts using Brun' Water as a guide.  Should I ignore the pumpkin in the mash?  Does it have an effect on pH?  I imagine it would at least add Alkalinity, but my guesses in this area are a 50/50 shot.

Barring any info coming which will change my mind I'll just use my Saison profile.

I don't think I would think too much into it. I'm sure the pumpkin will add some sort of mineral content to the mash. But it's a pumpkin beer, so the mineral content that the pumpkin adds is supposed to be there. I'm probably way wrong on this but it's how I'm going about it lol
Frank

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Re: Perfect Pumpkin Beer
« Reply #38 on: September 04, 2013, 02:48:35 PM »
What about water additions?  I brew with 100% RO and add water salts using Brun' Water as a guide.  Should I ignore the pumpkin in the mash?  Does it have an effect on pH?  I imagine it would at least add Alkalinity, but my guesses in this area are a 50/50 shot.

Barring any info coming which will change my mind I'll just use my Saison profile.

I don't think I would think too much into it. I'm sure the pumpkin will add some sort of mineral content to the mash. But it's a pumpkin beer, so the mineral content that the pumpkin adds is supposed to be there. I'm probably way wrong on this but it's how I'm going about it lol

I consider the mineral content of the pumpkin to be negligible. On that note, does anyone consider the mineral content of the grains before brewing? Doubt it. I would go with whatever profile you would use in the base beer. For the Zymurgy recipe, I went with a malty profile.

Offline HoosierBrew

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Re: Perfect Pumpkin Beer
« Reply #39 on: September 04, 2013, 02:59:47 PM »
What about water additions?  I brew with 100% RO and add water salts using Brun' Water as a guide.  Should I ignore the pumpkin in the mash?  Does it have an effect on pH?  I imagine it would at least add Alkalinity, but my guesses in this area are a 50/50 shot.

Barring any info coming which will change my mind I'll just use my Saison profile.

I don't think I would think too much into it. I'm sure the pumpkin will add some sort of mineral content to the mash. But it's a pumpkin beer, so the mineral content that the pumpkin adds is supposed to be there. I'm probably way wrong on this but it's how I'm going about it lol

I consider the mineral content of the pumpkin to be negligible. On that note, does anyone consider the mineral content of the grains before brewing? Doubt it. I would go with whatever profile you would use in the base beer. For the Zymurgy recipe, I went with a malty profile.
+1 on the pumpkin.  I assumed the pH effect of using pumpkin to be negligible when I made the pumpkin ales of mine, and made good beers.  As for the latter, the thing I consider with grain is the type of grain, ie. crystal, roasted etc., and the effect of the grist on pH.  Mineral content of grain, not so much.
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Offline yso191

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Re: Perfect Pumpkin Beer
« Reply #40 on: September 05, 2013, 04:42:41 PM »
I inferred from the article that Scott fly sparges.  I batch sparge.  He mentioned being careful to avoid a stuck sparge, so I doubled the rice hulls to 1 lb. for a 5 gallon batch.  It worked flawlessly.  Now you know.
Steve
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Re: Perfect Pumpkin Beer
« Reply #41 on: September 05, 2013, 04:56:54 PM »
I inferred from the article that Scott fly sparges.  I batch sparge.  He mentioned being careful to avoid a stuck sparge, so I doubled the rice hulls to 1 lb. for a 5 gallon batch.  It worked flawlessly.  Now you know.

I know I won't do a brew in a bag pumpkin beer ever again!

Offline fmader

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Re: Perfect Pumpkin Beer
« Reply #42 on: September 05, 2013, 05:31:14 PM »
I inferred from the article that Scott fly sparges.  I batch sparge.  He mentioned being careful to avoid a stuck sparge, so I doubled the rice hulls to 1 lb. for a 5 gallon batch.  It worked flawlessly.  Now you know.

Good to know. I plan on using a pound, but I have a 1/2-3/4 pound on reserve if I need it after the first runoff.
Frank

Offline fmader

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Re: Perfect Pumpkin Beer
« Reply #43 on: September 07, 2013, 12:30:07 PM »
Just finished brewing. I'm did something dumb and missed my volume and ended up with 9 gallons. My gravity is 1.077. Big beer!
Frank

Offline kvp

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Re: Perfect Pumpkin Beer
« Reply #44 on: September 12, 2013, 01:39:52 PM »
I'm curious about the maple syrup being listed as 2 pounds. Is that a misprint? Fluid volume would be how it's marked and sold.
Just want to make sure if I should use 2 pounds or 2 fluid (ounces, cups, gallons , other)?