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Message
re: Brewing a Pumpkin Beer Thread
Posted on 9/27/13 at 10:56 am to LoneStarTiger
Posted on 9/27/13 at 10:56 am to LoneStarTiger
quote:
Any of y'all use canned pumpkin or is it just better to use fresh?
I used canned pumpkin. This, to be exact. I think i used 3 or 4 cans in a grain bag. But that was also when i was steeping the grains and doing extract brews.
0
Posted on 9/27/13 at 11:26 am to SouthOfSouth
Brewed a pumpkin porter a week ago yesterday. 4 cans of pumpkin. It fermented away pretty quickly. 2 tbsp of pumpkin pie spice at flameout. Will taste when I keg to see if it needs more.
Posted on 9/27/13 at 11:27 am to BMoney
quote:
Brewed a pumpkin porter a week ago yesterday. 4 cans of pumpkin.
What stage?
Posted on 9/27/13 at 11:31 am to LSUBoo
quote:
What stage?
Oh yeah. Steeped it for 30 minutes with the grains. Smelled like pumpkin after the boil.
Posted on 9/27/13 at 12:12 pm to BMoney
I might add pumpkin at a few different spots. Thinking with the Mash and I may add during boil also.
Posted on 9/27/13 at 1:50 pm to BMoney
quote:
2 tbsp of pumpkin pie spice at flameout. Will taste when I keg to see if it needs more.
I will bet it won't. Did you really use 2 tablespoons? What size batch? Most recipes I've seen call for 1+ teaspoons.
Posted on 9/27/13 at 1:55 pm to Boudreaux35
quote:
Most recipes I've seen call for 1+ teaspoons.
That's what he was going to do... I told him we used 3 tbls in ours and he adjusted some...
Posted on 9/27/13 at 2:05 pm to Boudreaux35
quote:
I will bet it won't. Did you really use 2 tablespoons? What size batch? Most recipes I've seen call for 1+ teaspoons.
5 gallon batch. I started with 1 teaspoon at flameout with plans to add up to 3 tablespoons after fermentation, which was in line with a lot of recipes I've seen, and my experience making a 1 gallon batch last fall.
I adjusted based on advice from s14. I'm fully expecting to have to throw in another tablespoon.
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