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Stuck in All the Wrong Places  Pumpkin Ale

Stuck in All the Wrong Places Pumpkin Ale

Spice, Herb, or Vegetable Beer : All Grain : 10.5 gal

Breidenbock

Inspired by the split batch pumpkin ale recipe by Scott Jackson, Zymurgy Sept/Oct 2013. Very sticky mash - very slow sparge! I should have skipped the protein rest or try using a grant.

September 1, 2013 at 05:32pm

0.0/5.0 0 ratings

Ingredients (All Grain10.5 gal)

  • 8 lbs 2-Row Brewers Malt; Briess

    2-Row Brewers Malt; Briess

    Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 3.5 lbs Pale Ale Malt; Briess

    Pale Ale Malt; Briess

    Golden color with a malty flavor. Characteristics & Applications: • Can be used as a base malt. • More pronounced malty flavor than 2-Row Brewers Malt. • Use with 2-Row Brewers Malt for rich malt flavor and additional color. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .5 lbs Crystal Malt 40°L

    Crystal Malt 40°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 1 lbs Munich TYPE II; Weyermann

    Munich TYPE II; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel. Ales: Dark, Stout

  • 0.125 lbs Acidulated Malt; Weyermann

    Acidulated Malt; Weyermann

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Lowers mash, wort, and beer pH. Contains 1−2% lactic acid. Slightly smoky. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Up to 10% of total grain bill. Each 1% lowers mash pH by 0.1. Suitability (beer styles): Any ale or lager, especially Pils/Pilsner/Pilsener, low-alcohol beers, wheat beers

  • 1.5 lbs Melanoidin Malt; Weyermann

    Melanoidin Malt; Weyermann

    German-grown two-row spring barley (2004 harvest) Product Characteristics: High degree of modification of both proteins and starches. Excellent friability. Low β- glucan values. Highly acidic. Highly malt-aromatic. Adds deep-amber to red-brown color, maltiness, body, and mouthfeel to finished beer. Promotes flavor stability. Recommended Quantities: Up to 20% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Dunkel, Bock, Doppelbock Ales: Amber, Dark, Scottish, Irish Red

  • 7 lbs 6-Row Brewers Malt; Briess

    6-Row Brewers Malt; Briess

    Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .5 lbs 2-Row Caramel Malt 60L; Briess

    2-Row Caramel Malt 60L; Briess

    Sweet, Pronounced Caramel. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 2 lbs Maple Syrup

    Maple Syrup

    Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.

  • 1.5 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 1 lbs Oats (Pregelatinized Flakes); Briess

    Oats (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.

  • .5 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1 lbs Rice Hulls

    Rice Hulls

    Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

  • 1.5 oz Magnum - 12.2 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 5.3 lb Pumpkin (canned) - add to mash, 3 1 lb 13 oz cans (omitted from calculations)

    Pumpkin (canned)

    Mild earth spicy flavor. Pumpkins are fruits from the gourd family.

  • 1 tbsp Pumpkin Pie Spice - end of boil (omitted from calculations)

    Pumpkin Pie Spice

    Often contains cinnamon, ginger, nutmeg, and cloves.

  • 1 tbsp Pumpkin Pie Spice - S0-5 version at kegging (omitted from calculations)

    Pumpkin Pie Spice

    Often contains cinnamon, ginger, nutmeg, and cloves.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Warning: Very sticky mash. I was unable to recirculated with my pump and resorted to a decoction to raise the temp from the protein rest (10 minutes at 120) to saccrafication rest (75 minutes at 154) and again to mash out (168). Sparging (gravity) took 90 minutes Denver (Foothills) water: 2 tsp Calcium chloride, .5 tsp gypsum, .25 tsp Epsom salts to HLT. Split batch: 5.5gal S-05 plus .ed tsp pumpkin spice to secondary, 5.5gal WL 566 Saison. ~ 350 Billion cells each. 60 seconds O2 each.

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.071 1.026 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 14.1 SRM 1 - 50
Alcohol: 7.5% ABV 2.50% - 14.50%
Bitterness: 34.0 IBU 0.00 - 100.00

Discussion

Breidenbach

It could have been worse

2013-09-01 11:43pm

The times in the notes are the planned times, not the ones I ended up using. The stickiness of the mash caused me some problems. The suction from my recirculating pump cause the grain bed to closed down and consequently I could not directly add heat to get to the saccrafication or mash out temperatures. I ended up performing two decoctions. The protein rest ended up being around 90 minutes by the time I gave up on the pump and started the first decoction. The gravity sparge was OK, slow, but OK (~90 minutes). Compounding what would have been a sticky mash to begin with, I added 1 pound of oats to the recipe. I did get a FG of 1.072 and the fermentation was chugging away the next morning.

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