zam216
Well-Known Member
I just brewed my first pumpkin all grain beer and the gravity did not come anywhere close to what it was estimated at on beersmith. My mash tun is a 10 gallon cooler with a false bottom. I use beer smith to get my estimates and water amounts and follow them pretty closely. My recipe is:
2 large cans of libbys pumpkin meat baked at 350 for 40 minutes sprinkled with brown sugar.
8 pounds of pale malt 2 row
4 pounds of vienna malt
2 pounds of munich malt
1.2 pounds crystal malt 60L
.8 pounds of caramunich
I mashed in with 25.28 qts of water at 168 degrees. My desired temp was supposed to be 152 but I only got to 150. I let it sit for an hour and tested the starch content with iodine which did not have any purple in the liquid. My preboil gravity was 1.046 and was supposed to be 1.073. My post boil gravity was only 1.052 and was supposed to be 1.086. Im not sure what could have caused this lack of efficiency but I would like to fix it for next time. My previous all grain attempt at a sam adams summer clone was fine so I don't think it was my system. Does the 2 degree difference I had cause that big of a difference?
2 large cans of libbys pumpkin meat baked at 350 for 40 minutes sprinkled with brown sugar.
8 pounds of pale malt 2 row
4 pounds of vienna malt
2 pounds of munich malt
1.2 pounds crystal malt 60L
.8 pounds of caramunich
I mashed in with 25.28 qts of water at 168 degrees. My desired temp was supposed to be 152 but I only got to 150. I let it sit for an hour and tested the starch content with iodine which did not have any purple in the liquid. My preboil gravity was 1.046 and was supposed to be 1.073. My post boil gravity was only 1.052 and was supposed to be 1.086. Im not sure what could have caused this lack of efficiency but I would like to fix it for next time. My previous all grain attempt at a sam adams summer clone was fine so I don't think it was my system. Does the 2 degree difference I had cause that big of a difference?