Author Topic: Mashing Pumpkins question  (Read 693 times)

Offline robwestcott

  • 1st Kit
  • *
  • Posts: 4
    • View Profile
Mashing Pumpkins question
« on: August 04, 2015, 02:25:56 PM »
greetings all,

am preparing to brew a partial mash version of the Mashing Pumpkins Saison recipe listed at:

https://www.homebrewersassociation.org/homebrew-recipe/mashing-pumpkins-spiced-saison/

10.5 lb (4.76 kg) two row pale malt
0.5 lb (227 g) wheat malt
0.5 lb (227 g) 75 L crystal malt
0.5 lb (227 g) biscuit malt
1.0 lb (0.45 kg) dark brown sugar
1.0 lb (0.45 kg) Libby’s 100% pumpkin (in mash)
5 whole cloves (10 min)
3 cinnamon sticks (10 min)
3 T. (44 mL) nutmeg (10 min)
1.0 oz (28 g) Styrian Goldings pellet hops, 5.4% a.a. (60 min)
0.5 oz (14 g) Czech Saaz pellet hops, 3% a.a. (20 min)
White Labs WLP 565 Saison I ale yeast

...

- subbing in 6pounds of Briess extra light pilsen for 8pounds of the 2-row

and have rec'd a suggestion to cut back a tad on the cloves / cinnamon and nutmeg which i may or may not follow through on.

but i am curious...  re: the brown sugar - at what point would be best to add this ?  toward the end of the boil i am guessing ?

thanks
rob

Offline goschman

  • Official Poobah of No Life.
  • *
  • Posts: 3448
    • View Profile
Re: Mashing Pumpkins question
« Reply #1 on: August 04, 2015, 02:32:14 PM »
I am not sure that it matters when you add the sugar. I personally add it before the boil begins so that I can get it mixed in well and avoid scorching on the bottom of the kettle.
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

Fermenting: 
Up Next: Euro Pale, IPA

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19470
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Mashing Pumpkins question
« Reply #2 on: August 04, 2015, 02:34:12 PM »
I am not sure that it matters when you add the sugar. I personally add it before the boil begins so that I can get it mixed in well and avoid scorching on the bottom of the kettle.

Same here.  You won't get any flavor from the brown sugar, so it doesn't matter much.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline goschman

  • Official Poobah of No Life.
  • *
  • Posts: 3448
    • View Profile
Re: Mashing Pumpkins question
« Reply #3 on: August 04, 2015, 02:36:45 PM »
I am not sure that it matters when you add the sugar. I personally add it before the boil begins so that I can get it mixed in well and avoid scorching on the bottom of the kettle.

Same here.  You won't get any flavor from the brown sugar, so it doesn't matter much.

I was going to say the same thing. If you want some flavor you may want to consider molasses.
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

Fermenting: 
Up Next: Euro Pale, IPA

Offline robwestcott

  • 1st Kit
  • *
  • Posts: 4
    • View Profile
Re: Mashing Pumpkins question
« Reply #4 on: August 04, 2015, 03:07:57 PM »

I was going to say the same thing. If you want some flavor you may want to consider molasses.

hmmm...  taking a look, do you think molasses may be a good choice ?  and if so, would i look at the same amount ?  ie: 1pound brown sugar = 1pound molasses ?

Offline goschman

  • Official Poobah of No Life.
  • *
  • Posts: 3448
    • View Profile
Re: Mashing Pumpkins question
« Reply #5 on: August 04, 2015, 03:21:23 PM »

I was going to say the same thing. If you want some flavor you may want to consider molasses.

hmmm...  taking a look, do you think molasses may be a good choice ?  and if so, would i look at the same amount ?  ie: 1pound brown sugar = 1pound molasses ?

From what I understand molasses can be very strong flavored depending on what variety you use. I assume 1# would be too much. I have no experience with it so someone else with more knowledge would need to chime in here.
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

Fermenting: 
Up Next: Euro Pale, IPA

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19470
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Mashing Pumpkins question
« Reply #6 on: August 04, 2015, 03:58:28 PM »
I've used molasses a couple times before deciding I really didn't like it.  I wouldn't go much more than a cup.  Sugar has about 45 ppg, molasses has about 35 ppg.   Adjust accordinglyi f you use it.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline robwestcott

  • 1st Kit
  • *
  • Posts: 4
    • View Profile
Re: Mashing Pumpkins question
« Reply #7 on: August 04, 2015, 04:11:44 PM »
I've used molasses a couple times before deciding I really didn't like it.  I wouldn't go much more than a cup.  Sugar has about 45 ppg, molasses has about 35 ppg.   Adjust accordinglyi f you use it.

thanks for the input.  much appreciated.

Online a10t2

  • Official Poobah of No Life.
  • *
  • Posts: 4452
  • Ask me why I don't like Chico!
    • View Profile
    • SeanTerrill.com
Re: Mashing Pumpkins question
« Reply #8 on: August 04, 2015, 04:16:25 PM »
It does specify dark brown sugar… According to Google that's still only 6.5% molasses, but you might be able to taste it.
Sent from my Microsoft Bob

Beer is like porn. You can buy it, but it's more fun to make your own.
Refractometer Calculator | Batch Sparging Calculator | Two Mile Brewing Co.

Offline goschman

  • Official Poobah of No Life.
  • *
  • Posts: 3448
    • View Profile
Re: Mashing Pumpkins question
« Reply #9 on: August 04, 2015, 07:18:29 PM »
Yeah with that yeast you may not be going for much a flavor contribution from the sugar anyway.
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

Fermenting: 
Up Next: Euro Pale, IPA

Offline robwestcott

  • 1st Kit
  • *
  • Posts: 4
    • View Profile
Re: Mashing Pumpkins question
« Reply #10 on: August 04, 2015, 11:07:54 PM »
Yeah with that yeast you may not be going for much a flavor contribution from the sugar anyway.

one more question since you mention the yeast...  i've used wyeast 3711 many times and have always been happy with the result - personal preference aside, any reason not to sub in 3711 ?

Offline goschman

  • Official Poobah of No Life.
  • *
  • Posts: 3448
    • View Profile
Re: Mashing Pumpkins question
« Reply #11 on: August 05, 2015, 01:56:32 AM »
Yeah with that yeast you may not be going for much a flavor contribution from the sugar anyway.

one more question since you mention the yeast...  i've used wyeast 3711 many times and have always been happy with the result - personal preference aside, any reason not to sub in 3711 ?

Personally, I prefer 3711 however I think using saison yeast in a pumpkin beer is just strange. I am sure it must be good but for some reason in my head I think the flavors would clash.
On Tap/Bottled: Haze for Daze IPA, G Pils, Maibock, Kolsch, Summer Gold       

Fermenting: 
Up Next: Euro Pale, IPA