Grain vs DME for Recipe

[dakamp84]

Hello all,

I wanted to get some expert advice on how to handle my situation. I ordered Briess Pilsen Malt instead of DME. The recipe calls for 9.5 lbs of DME but I mistakenly purchased 10 lbs fo grain. What would I need to add, take away, replace, etc. in order for this to work?

Current recipe I was going to follow before mishap is as follows:

9.5 lbs Pilsen DME
4 lbs Crystal 10L
1.5 lbs Victory
1 oz Sterling
.5 oz Magnum
WLP002 English Ale
Pumpkin recipe (pumpkin, cinnamon, clove, etc.)

Thank you for all the help.

 

[sptaylor70]

I dont' know anything about expert advice, but I'll give it a whirl. Using TastyBrew, assuming a 5 gallon batch, and all hops added for 60 minute boil, I calculate OG 1098, FG 1025, IBU 51, SRM 11. Which, with the English yeast, looks a lot like a pumpkin-spiced barleywine.

Subbing 10 lbs. of pale for your DME makes the Crystal and Victory contribution too large. But if I do this:

10 lbs. Pilsen malt
1 lb. C10L
0.5 lbs. Victory
0.5 oz. Magnum 60 minute boil
1.0 oz. Sterling FWH

Then the result is OG 1065, FG 1016, IBU 42, SRM 7, which looks like an English Pale Ale, made with Pilsner malt (so be sure to boil the wort for >= 90 minutes). You could still throw in the pumpkin spices, if you wanted. I hope that this is somewhat helpful.

 

[duboman]

Grain to DME: lbs grain x .6 = lbs DME

Is this a 5 gallon batch? My biggest concern is 4 pounds of crystal?? that's a ridiculous amount, was it supposed to be 4oz perhaps? 4 lbs is almost 30% of the grist.

 

[cheezydemon3]

10 lbs of DME is a lot.

What style is it? Imperial Pumpkin?

 

[dakamp84]

This is a 5 gallon batch. I am still new and up for suggestions. I do have all of the above in grain form. I have other ingredients on hand I can add if suggested. This recipe is one I found for the Southern Tier PumKing beer. I have made pumpkin beers in the past but with a extract kit. Guess I jumped out the box too quick. lol

That "TastyBrew" Calculator is awesome. I need to study up on what all the number mean to the beer/process.

 

[cheezydemon3]

Doesn't that call for ground pumpkin seeds? COOL!

The clones I've seen ( http://www.brewersfriend.com/homebrew/recipe/view/16367/southern-tier-pumking-clone ) call for 15 lbs of base grain and .75 of crystal 80.

You seem a bit off, both on amount and lovibond (darkness) of crystal.

 

[dakamp84]

I do like that recipe. I pulled up the recipe again and it is an Imperial. Since I have 10lbs of Pilsen, would sptaylor70's suggestion yeild a good a beer (I realize this is a relative remark) since I have all of these ingredients?

Southern Tier Imperial Pumking Ale Clone

4 lbs American Crystal 10L Malt
3 lb Breiss Pilsen DME (60 min)
6 lb Briess Pilsen DME (30 min-late addition)
3 lb 10 oz pumpkin puree (2 1lb,13oz cans), (60 min)
1/2 lb Milk Sugar (Lactose-30 min-late addition)
1 tsp Cinnamon, (1 Stick ground) (10 min)
1/2 tsp Nutmeg, (10 min)
1/2 tsp Ginger, (10 min)
1/2 tsp Cloves, (whole cloves, ground)(10 min)
1/2 tsp Allspice, (whole allspice ground)(10 min)
2 tsp Irish Moss (15 min)
1 tsp Vanilla Bean (1 bean ground)
1 Vanilla Bean (Secondary only if needed)
5 oz Corn Sugar, priming, bottling
WLP002 English Ale Yeast
.5 oz. Magnum (Pellets 13.1% AA), 60 min
1 oz. Sterling (Pellets 6% AA), 10 min

Procedure:
Add Grains to 5.25 gallon of cold water, heat to 175° T1@175° 1745
Maintain 175° temp for 45 minutes T1+45 1830
Rinse grain with quart 175° water, bring to boil, add 3# DME & Hops (watch for boil over!) T2@boil 1910
Boil for 30 minutes and add 6# DME & lactose (watch for boil over!) T2+30 1940
Boil for 15 minutes more and add irish moss T2+45 1955
Boil for 5 minutes more and add hops and spices T2+50 2000
Continue untill all DME dissolved T2+60 2010
Finish boil for 10 minute T2+70 2020
Cool wort from 212° to 70° as quickly as possible T3@212° 2023
Wort at 180° T3@180° 2026
Wort at 140° T3@140° 2033
Wort at 100° T3@100° 2048
Wort at 80° T3@80° 2055
Put airstone in and rack wort into primary fermenter
Take SG reading and record. Pitch yeast and seal up

Notes:
Started with 5.25 gal water, ended boil with 5 gallon and a SG of 1.102 @ 84° nc. The wort was very thick because of pumpkin pulp, not practical to strain off so it went into primary, pulp and all, checked SG several times, starts out a 1.110 but settles in at 1.102 nc.

 

[cheezydemon3]

I am not sure that you could bottle that.......yes it would be amazing.

 

[dakamp84]

I plan to keg the batch.

 

[cheezydemon3]

Excellent! I could swear that the real one has ground roasted pumpkin seeds in the batch, but it might be something else.

 

[dakamp84]

I will search to see how much and when to put them in but I will be happy to add some ground pumpkin seeds and see what happens.