Pumpkin ale

[TurboEtZ207]

Château Pale Ale 8 EBC 6kg
Château Munich 25 EBC 1kg
Château Crystal 150 EBC 0,2kg

Roasted pumpkin 2kg
spices 10 min before end of the boil


magnum 25g ´ 12,25% 60 min
mosaic 15g 12% 10 min
irish moss 10g 15 min


yeast

SafAle English Ale S-04 or US-05 ?


How this will work ?
If i mash my grains and later when i start boil i will add pumpkin (baked pumpkin) is it ok ?
Or i should add whith grains to mash tun ? (mash cap is 7,5kg grains)

 

[Leezer]

I haven't tried adding pumpkin to the boil. I do biab and add to the mash a can of pumpkin (for a 2.25G batch) that I've first roasted in the oven for an hour, spread over a cookie sheet. If adding to the mash, it's very important to add rice hulls to the grainbill as well, otherwise trying to drain the bag afterwards will result in big time clogging and a hot mess.

 

[brownni5]

Mash, boil, fermenter - all will work, just depends on your objective.

 

[TurboEtZ207]

Mash, boil, fermenter - all will work, just depends on your objective.

I have a cooler and max grain will be 7,5 kg thats is why i am asking this.
If i could mash my grains and add the pumpkin on boiling it would be nice.
I think i must try and see
Thank you for helping

But what yeast
SafAle English Ale S-04 or US-05 ?

 

[WestMichBrewer]

I have a cooler and max grain will be 7,5 kg thats is why i am asking this.
If i could mash my grains and add the pumpkin on boiling it would be nice.
I think i must try and see
Thank you for helping

But what yeast
SafAle English Ale S-04 or US-05 ?

I pureed my roasted pumpkin (actually butternut squash - nice orange color and more flavor) and put it in the strike water as it heated.
I did this so that I could reliably hit my mash temp.
It went in the mash and not the boil and worked great.
I will say some of the squash pulp did make it all the way into the finished beer even with the mash lauter filtering, etc..
The result was good color and subtle flavor, but the beer is opaque hazy.
I think I used "Denny's Favorite 50" yeast.

 

[Leezer]

I think I used "Denny's Favorite 50" yeast.

I use Denny's Favorite 50 in mine as well.

 

[WestMichBrewer]

If adding to the mash, it's very important to add rice hulls to the grainbill as well, otherwise trying to drain the bag afterwards will result in big time clogging and a hot mess.

I also used rice hulls...I forgot to mention!

 

[Crabnut]

Last weekend, I brewed a "Perfect Pumpkin Ale" Recipe by Mark Pasquinelli, using 5 lbs of roasted Butternut Squash, diced and placed in a bag, in the boil. Obviously no issues with a stuck mash. Plenty of trub in the kettle. Start to finish in 6 hours, which is rather quick for me, especially for a pumpkin. Not having it in the mash means no stuck mash. But it also means that there is no starch conversion for the "pumpkin." Attenuation was exactly on target, at 1.063. Safale S-04, started working after about 12 hours, with blow-off happening at 24 hours, and i was back on an airlock after 72 hours. After a week, it is down to 1.016, a bit lower than target, but taste seems solid for only one week. Another week in the carboy, and on to the keg. I know. Wrong time of year, but it is what it is.

 

[enkamania]

I use Denny's Favorite 50 in mine as well.

I use Denny's favorite as well. Feel kind of bad, as he doesn't like pumpkin beers.

 

[ajbosley2015]

I like a hefe yeast for pumpkin beers. Surprisingly the banana ester accentuates the pumpkin. If you roast your pumpkin, you don't need to worry about mashing for starch conversion...you will pull a lot of sugar out, and cover with sprinkled brown sugar towards the end of the roast to cover the rest of the starch conversion. The clove notes from the yeast do wonders for the feeling of pumpkin pie without the overwhelming nature of the nutmeg. Ferment at a slightly lower temp than recommended for the yeast style to keep the banana at bay, but the slight banana addition will surprise you at what it does for the overall flavor

 

[enkamania]

I like a hefe yeast for pumpkin beers. Surprisingly the banana ester accentuates the pumpkin. If you roast your pumpkin, you don't need to worry about mashing for starch conversion...you will pull a lot of sugar out, and cover with sprinkled brown sugar towards the end of the roast to cover the rest of the starch conversion. The clove notes from the yeast do wonders for the feeling of pumpkin pie without the overwhelming nature of the nutmeg. Ferment at a slightly lower temp than recommended for the yeast style to keep the banana at bay, but the slight banana addition will surprise you at what it does for the overall flavor

What temp do you ferment at?

 

[ajbosley2015]

What temp do you ferment at?

WLP300 should strongly release phenols around 72-74. I set my temp controller to 67.4°