Author Topic: Mashing Question Using Canned Pumpkin  (Read 3025 times)

Offline jweiss206

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Mashing Question Using Canned Pumpkin
« on: September 03, 2014, 08:11:49 PM »
Hey all,

I'm brewing my first pumpkin beer this weekend and have formulated my recipe. I've decided to use pure canned pumpkin rather than try to hunt down and puree my own. In researching mashing techniques, most recipes recommend a 90 minute mash. Most of those, however, are using their own sourced pumpkin. Is it necessary to mash for 90 minutes using canned pumpkins or will a typical 60 minute mash suffice? Also is it recommended to do a protein rest using canned pumpkin or is it unnecessary?

Thanks,

Jason

Offline micsager

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Re: Mashing Question Using Canned Pumpkin
« Reply #1 on: September 03, 2014, 08:19:32 PM »
I've done a few pumpkin beers, it's always been a 60 minute mash.  One thing I've learned is to put the pumpkin in the top of the mash, and slowly stir into the top half of your grain bed.  I had a seriously stuck sparge the one time I stirred it all together.  I fly sparge. 

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« Last Edit: September 03, 2014, 08:22:35 PM by ynotbrusum »
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Re: Mashing Question Using Canned Pumpkin
« Reply #3 on: September 04, 2014, 03:02:24 AM »
I use 3.5 lb of canned pumpkin and with a 30 minute protein rest, 60 min sacch rest, and some stirring, I don't have any lautering problem.
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Offline factory

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Re: Mashing Question Using Canned Pumpkin
« Reply #4 on: September 04, 2014, 12:02:01 PM »
The recipe I use calls for two 20 oz cans of pumpkin.  I also used .5lb of rice hulls to help with lautering.  As mentioned in a previous post, 30 min protein rest and a 60 min saccrification rest.

Offline jweiss206

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Re: Mashing Question Using Canned Pumpkin
« Reply #5 on: September 04, 2014, 04:28:03 PM »
Thanks for the suggestions. 30 min protein and 60 sacc it shall be. Anyone seen any significant difference between a 60 and 90 minute boil? Here is my actual recipe as it stands now. It's for my brother who wanted a pumpkin ale, not a stout or a porter and between 7-8 abv. It's basically an imperialesque amber with pumpkin.

Fermentables Efficiency: 60.0 % Batch size: 5.5 gal

Fermentable                Amount               Use      PPG   Color
Briess 6-Row (US)       12.0 lb    53 %       Mash      35           1  °L
Pumpkin, cooked               4.0 lb    17 %       Mash      1           13  °L
Dry Malt Extract - Amber   3.0 lb    13 %       Boil      43           5  °L
Rice Hulls                       1.0 lb    4 %       Mash      0           0  °L
Briess Victory (US)       1.0 lb   4 %       Mash      34           28  °L
Briess Melanoidin (DE)       12.0 oz   3 %       Mash      37           25  °L
Briess Caramel/Crystal 60L 8.0 oz   2 %       Mash      34           60  °L
Chocolate (US)               3.0 oz   0 %       Mash      29          350  °L

Hops Boil time: 60 min

Hop                    Amount   Time           Use   Form   AA
Magnum (US)   1.0   oz   60  min   Boil   Pellet   13.0%

Yeasts
Name   Lab/Product           Average Attenuation
Safale S-04   Fermentis S-04   70.0%

Extras

Name   Amount                                   Time           Use
Yeast Nutrient (Wyeast)   1.0 tsp   10.0 min   Boil
Whirlfloc Tablet                   1.0 each   10.0 min   Boil
Pumpkin Pie Spice                   0.75 tbs   0.0 min   Boil
Pumpkin Pie Spice               0.25 tbs   0.0 min   Primary
Mash steps

Step                   Heat Source    Target Temp   Time
Protein Rest   Direct Heat             125.00 °F           30 min
Sacc Rest          Direct Heat            154.00            60  min
Predicted Stats

1.079 OG
1.024 FG
33 IBU
7.2% ABV
18 SRM
« Last Edit: September 04, 2014, 04:37:28 PM by jweiss206 »

Offline morticaixavier

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Re: Mashing Question Using Canned Pumpkin
« Reply #6 on: September 04, 2014, 06:05:17 PM »
do you really only get 1 ppg from pumpkin?

I would expect a yield similar to other starchy adjuncts, more like 40. which would bump your OG another ~25 points or more.
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Offline jweiss206

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Re: Mashing Question Using Canned Pumpkin
« Reply #7 on: September 04, 2014, 07:03:15 PM »
do you really only get 1 ppg from pumpkin?

I would expect a yield similar to other starchy adjuncts, more like 40. which would bump your OG another ~25 points or more.


I hadn't thought to consider brewtoads accuracy. Anyone have an idea on the gravity points that 4 pounds of pumpkin would yield?

Offline morticaixavier

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Re: Mashing Question Using Canned Pumpkin
« Reply #8 on: September 04, 2014, 07:12:54 PM »
after minimal research it appears I may be totally off base. I've seen numbers from 0 - 8 nothing higher.
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Offline jweiss206

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Re: Mashing Question Using Canned Pumpkin
« Reply #9 on: September 04, 2014, 07:43:31 PM »
after minimal research it appears I may be totally off base. I've seen numbers from 0 - 8 nothing higher.

Yep, I did the same thing. Surprisingly, it seems pumpkins aren't particularly starchy. I guess I'll leave the DME in to boost the ABV. My cooler size + jetburner boil-off rate has trouble making a full 5 gallon batch post 90 minute boil of a beer above 7.5, it needs the extra DME boost.

Thanks for looking

Offline denny

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Re: Mashing Question Using Canned Pumpkin
« Reply #10 on: September 04, 2014, 08:57:50 PM »
after minimal research it appears I may be totally off base. I've seen numbers from 0 - 8 nothing higher.

Maybe becasue of the water content?
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Offline pete b

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Re: Mashing Question Using Canned Pumpkin
« Reply #11 on: September 05, 2014, 12:11:06 AM »
I think the water content and they are more fibrous than starchy. They aren't all starch like potatoes. Think about how stringy they are compared to how solid a potato is. That's fiber.
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Offline factory

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Re: Mashing Question Using Canned Pumpkin
« Reply #12 on: September 05, 2014, 01:05:11 PM »
Thanks for the suggestions. 30 min protein and 60 sacc it shall be. Anyone seen any significant difference between a 60 and 90 minute boil? Here is my actual recipe as it stands now. It's for my brother who wanted a pumpkin ale, not a stout or a porter and between 7-8 abv. It's basically an imperialesque amber with pumpkin.

Fermentables Efficiency: 60.0 % Batch size: 5.5 gal

Fermentable                Amount               Use      PPG   Color
Briess 6-Row (US)       12.0 lb    53 %       Mash      35           1  °L
Pumpkin, cooked               4.0 lb    17 %       Mash      1           13  °L
Dry Malt Extract - Amber   3.0 lb    13 %       Boil      43           5  °L
Rice Hulls                       1.0 lb    4 %       Mash      0           0  °L
Briess Victory (US)       1.0 lb   4 %       Mash      34           28  °L
Briess Melanoidin (DE)       12.0 oz   3 %       Mash      37           25  °L
Briess Caramel/Crystal 60L 8.0 oz   2 %       Mash      34           60  °L
Chocolate (US)               3.0 oz   0 %       Mash      29          350  °L

Hops Boil time: 60 min


Since you are using 12 lb of six row, I would boil for 90 min.  If IIRC, 6 row usually has more of the DMS precursor SMM.  A 90 minute boil would drive off more and lower the risk of developing DMS in the finished beer.

Offline morticaixavier

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Re: Mashing Question Using Canned Pumpkin
« Reply #13 on: September 05, 2014, 02:55:43 PM »
after minimal research it appears I may be totally off base. I've seen numbers from 0 - 8 nothing higher.

Maybe becasue of the water content?

That actually makes a lot of sense. dry polenta is ~41 ppg but that's pure starch (more or less) with no water. if you dehydrated an lb of pumkin puree you would end up with what? about 4 ounces or less? so the dry ppg of pumpkin would be in the ballpark of 32 ppg.
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Offline denny

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Re: Mashing Question Using Canned Pumpkin
« Reply #14 on: September 05, 2014, 03:52:54 PM »
jweiss206, if you're using the 6 row for diastatic power it's not necessary. 
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