New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 21 - Spice / Herb / Vegetable Beer => Topic started by: jamie_savoie on November 19, 2012, 09:09:40 AM

Title: Smashing Pumpkin
Post by: jamie_savoie on November 19, 2012, 09:09:40 AM
Used NB's recipe and did like in this video for the squashes http://www.youtube.com/watch?v=dTdBV3yvYm8 (http://www.youtube.com/watch?v=dTdBV3yvYm8)

Cooked around 9# of squashes (pumpkin and buttercup) and once peeled I had just a little over 6# of cooked squash then added to the mash.  

tip: USE RICE HULLS!

I added 1/2# and I still had (3!) stuck sparge.  By far the worst brew day ever!

For the spices my ratio was 4:2:1:1 of cinnamon:ginger:cloves:nutemeg

The wort tasted pretty damn good, you can clearly detect the pumpkin flavour.  I might do like brew did and add spiced rum in the secondary


Recipe: 18 - Smashing Pumpkin
Brewer: Jamie
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 7,25 gal
Post Boil Volume: 6,50 gal
Batch Size (fermenter): 6,00 gal  
Bottling Volume: 5,75 gal
Estimated OG: 1,054 SG
Estimated Color: 11,3 SRM
Estimated IBU: 26,6 IBUs
Brewhouse Efficiency: 70,00 %
Est Mash Efficiency: 72,9 %
Measured Efficiency: 75,3%
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
9 lbs                 Pale Malt (2 Row) US (1,7 SRM)           Grain         1        70,6 %        
3 lbs                 Munich Malt (9,0 SRM)                    Grain         2        23,5 %  
8,0 oz                Maltbroue Cara 120 (122,0 SRM)           Grain         3        3,9 %  
4,0 oz                Maltbroue Cara 60 (66,0 SRM)             Grain         4        2,0 %        
6 lbs                 Cooked Squash                Flavor        5        -
0,50 oz               Summit [17,00 %] - Boil 60,0 min         Hop           6        26,6 IBUs    
1,25 tsp              Pumpkin Pie Spice (Boil 0,0 mins)        Spice         7        -            
1,0 pkg               American Ale (Wyeast Labs #1056)         Yeast         8        -            
     

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 12 lbs 12,0 oz
----------------------------
Name                   Description                             Step Temperat Step Time    
Mash In                Add 16,90 qt of water at 168,3 F        152,0 F       60 min              

Sparge: Fly sparge with 5,14 gal water at 168,0 F
Title: Re: Smashing Pumpkin
Post by: fakr on November 19, 2012, 11:44:33 AM
If it makes you feel any better, I used 7lbs of pumpkin in 15 gallons, with about 4lbs of rice hulls and still got a stuck mash.  it was brutal.
Title: Re: Smashing Pumpkin
Post by: jamie_savoie on November 19, 2012, 12:08:32 PM
brewday took me almost 7h!  what a nightmare!
Title: Re: Smashing Pumpkin
Post by: Richard on November 19, 2012, 03:06:34 PM
Ouch... prep work for the pumpkins?
Title: Re: Smashing Pumpkin
Post by: jamie_savoie on November 19, 2012, 03:33:39 PM
cooked the squash @ 350F for 60min or so, scooped the meat with a spoon, then processed with the blender
Title: Re: Smashing Pumpkin
Post by: feldmann on September 07, 2014, 07:08:49 PM
I'm considering giving this recipe a try. How did this turn out? Where is a good place to source local pumpkins?
Title: Re: Smashing Pumpkin
Post by: jamie_savoie on September 08, 2014, 08:37:53 AM
To be honest, in the toilet! Hahaha  seriously.  It tasted like medication, the best I can describe it is sleeping pills aftertaste.  And I have no clue where that tastes came from... and itís the only batch I had to flush

On top of it, it was a brewday from hell with the stuck sparges.  And a waste of good homegrown squashes

Funny thing is I donít like pumpkin beer and I brilliantly though that maybe I could do better.  Never again lol