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
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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
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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:
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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
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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
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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.
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brewday took me almost 7h! what a nightmare!
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Ouch... prep work for the pumpkins?
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cooked the squash @ 350F for 60min or so, scooped the meat with a spoon, then processed with the blender
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I'm considering giving this recipe a try. How did this turn out? Where is a good place to source local pumpkins?
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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 it’s 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 don’t like pumpkin beer and I brilliantly though that maybe I could do better. Never again lol