4/10/2023 0 Comments Beersmith pumpkin![]() The only reason I brewed pumpkin beer in the past is because my girlfriend is a pumpkin lover who could eat a pumpkin muffin 12 months out of the year. So, let me start by saying that I've been AG brewing for a while. Ratings Pumpkin Ale by Webbdav This is a great pumpkin Ale that has sweet notes on back end. Pureed and added water to get smooth consistency. If you have cooked with fresh pumpkin you are probably aware cooking with fresh pumpkin sucks. Cut 2 baking pumpkins into pieces and covered in brown sugar. The pumpkin should be cleaned and cut into small cubes and baked for 45 mins at 350, then mashed and coated with honey. The mash pH tool takes into account your mash water additions, grain bill, and also acid adjustments. This lets you see the direct impact of a bit of gypsum on your water profile. If anyone else is messing with this on beersmith I used 'single infusion, medium body, batch sparge' with a cooler and pot 5g/19L.īrewing with fresh pumpkin might even be worse. BeerSmith 3 is the only software with integrated water profile builder and mash pH estimation and adjustment built right in the recipe builder for all grain brewers. If anyone's interested, I'll post the recipe. For the vanilla bean vodka solution, two vanilla beans are cut in half. Recipe is basically base malt with about 10 40L crystal and a pumpkin (with nutmeg, cinnamon, vanilla, all-spice and ginger - oh - and hops ). This brings up the 5 gallon igloo I use for mashing, but obviously my pot is considerably bigger (I can boil about 7 gallons if I pay attention). The seeds and goodies are then scraped into 4oz of vodka. I ordered 4 kits from MB because they were on sale. This was the first of the kits that I brewed. Everything appeared normal, but I noticed that the grain was not milled to the level that other HBS shops do. I typically average around 76% brewhouse efficiency. Then I brewed the Sunset Pale Ale and hit 60% efficiency. Thanks Morebeer for making me question my process. Est OG: 1.056 (13.8° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge. I removed the tops, scooped out the seeds, and baked the pumpkins at 350 degrees F for about 45 minutes until the flesh was very soft. I then went back to my basics and ensured that I was following my process precisely. Recipe From homebrewtalk user ISUBrew79 Mash at 152.0 F for 90 minutes Fly sparged to collect 8 gallons of wort pre-boil Pumpkin - I used two whole pie pumpkins - the small kind, not the Jack o' Lantern variety. ![]() At first, I thought that maybe Morebeer had let this grain sit around for a long time, but a quick internet search reveals that this has been going on for a long time. Morebeer is more worried about stuck sparges than they are about having customers actually be able to brew their kits effectively. Frustrated, I went to my LHBS shop and picked up some grain for a big beer. So, I guess that I will need to run up to the LHBS and see if they will run this last kit through their mill so that I can at least come close to expected recipe. ![]() Needless to say, I will not order another kit from Morebeer until I own my own mill. Ingredients (All Grain, 6 gal) 2.5 lbs American 6-row Pale 4 lbs American 2-row 3.5 lbs Rice Raw. ![]()
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