KingBrianI
Well-Known Member
Could I substitute crystal 20L for the caramalt?
NO! Just playing. Sure, it should be completely fine.
Could I substitute crystal 20L for the caramalt?
KingBrian, I noticed you recommended against using Biscuit Malt. Any particular reason it doesn't work with this beer? Did it just overpower the pumpkin and spices?
Would mashing higher at about 155 or 156 sweeten this up a bit? OR maybe adding a little Caramel 40L?
sorry if I missed it among all the pages here, but what did you carb this at? 2-2.5 volumes? I missed my mash temp low and am a bit concerned about it being too thin. Can carbonation level help this some?
FWIW, for all my issues on brew night and with the first yeast not taking off, my version seems to be coming along nicely (down to 1.013 6 days after the 2nd pitch of yeast; beautiful orange color; spicy and malty aroma and flavor)
I kegged it then transferred some to bottles so I'm not sure of the exact carb level but it's probably right around 2 volumes. That would be a good level to shoot for.
Will I have any problems having anything stick while recirculating for the mash?
Mashing higher would give it more body but not necessarily more sweetness. Using a less attenuative yeast would though. Adding some caramel 40 would too.
KingBrianI, can you suggest a yeast strain or how much C40L you'd add to sweeten this up? I'd be trying to make it drinkable even for non-beer drinkers and the females Maybe a pound of C40L + different yeast?
KingBrianI,
What temp did you ferment at with Denny's yeast? Didn't see it unless I missed it. Wyeast website says 60-70 so I was going to do 65.
I brewed this today and am really looking forward to having it ready for Thanksgiving. I did forget about the molasses though... Pity, because I really like the flavor. Just waiting for it to finish cooling to pitching temp.
did you find that the pumpkin absorbed more (or less?) water than the grain? I'm putting my process together and trying to figure out how much water I am going to need and thought my standard 0.5 qt/lb absorption rate might need adjusting.
Would there be a difference if you just put the pumpkin into the boil? Is it really necessary to mash it?
+1 to not being afraid of the pumpkin in the mash. I did this recipe on Monday and while sparging was slightly slower than normal it was not a problem in any way with 1 lb of rice hulls.There will probably be a difference in flavor though I've never tried boiling the pumpkin. If boiled, you will get a ton of trub though, I hear. Mashing pumpkin really isn't as scary as some make it out to be. Just be sure to use some rice hulls.
So, I just moved this into the keg tonight, but added a few things. I've thrown back a few bottles of Pumking and needed to incorporate a few elements that make me love that beer.
While the original samples of the Samhain tasted amazing, I stumbled onto something amazing by adding 1 oz of vanilla extract and 2 1/2 oz of hazelnut syrup. It will be sweeter than the original was intended, but I figured that with a beer that tasted this good to start with, it could only make it better.
I may have my first official brew for competition here. Thanks again, King Brian.
I did a version of this this past weekend, but backed out 1# home toasted malt for .5# Vctory and thought long and hard about adding some vanilla. I started researching pumpkin pie recipes and about 5-15% of the respected ones I found have a vanilla extract addition. very cool for the addition. what was your perception on what the hazelnut syrup added?
With the hazelnut I was trying to get some of the perceived "sweet nuttiness" that I find in the Pumking. I make a killer Hazelnut Brown and am familiar with using hazelnut syrup, but used less than half in this Pumpkin that I do in my brown ale.
planned on making this tomorrow but just realized i forgot to add british caramalt to my order. any substitutes for this?
When do you add the syrup and is it something you just get at the grocery store. There's been a few beers I've been wanting to add a slight nutty taste too.
A couple / few questions:
1.) The toasted malt. Is this it? http://morebeer.com/view_product/17119/102155/British_Maris_Otter_Pale_Malt
2.) What is the procedure of toasting? I buy pre milled grains. I guess I'd have to buy non milled the use a rolling pin?
3.) Are Cascade hops a good substitute?
4.) The British Caramalt. I'm using this: http://morebeer.com/view_product/17140/102156/Carastan®_Malt
Is that OK? I can't find it in Beersmith. So i just added it w/ its SRM.
Thanks. The recipe looks great!
Is that Blackstrap Molasses? I am assuming no otherwise you would have typed it, but I had to ask.
Also thanks for making this public! I haven't made it yet but I can see from the replies it must be killer. Someday I hope I can post something to pay this recipie exchange back.
1. Yep, that's the stuff. Although any pale ale malt would work.
2. You'll have to toast the whole grain then crush it with a rolling pin right before mashing.
Thanks for the reply. I think i read in the thread about letting the toasted grain "rest" or "age" or something like that for 2 weeks. and also wetting the grain before toasting. Could you explain, please.
Thanks sooooo much for the help.
Thanks for the reply. I think i read in the thread about letting the toasted grain "rest" or "age" or something like that for 2 weeks. and also wetting the grain before toasting. Could you explain, please.
Thanks sooooo much for the help.
It is said that when you toast malt, it can have "harsh" flavors unless it is allowed to rest for a couple weeks. That allows that harsh flavors to dissipate and you're left with only the yummy toasty malt flavors. So after toasting the malt, toss it in a paper bag and let it sit for 2 weeks prior to use. Having said that though, I have heard of people using the toasted malt immediately after toasting and not noticing any harsh flavors. So if you are in a hurry, the rest period may not be necessary.
I never wet the grain for this recipe before toasting, I just toast it dry. Wetting the malt before toasting is a valid technique though, and it produces slightly different flavors when done that way. It's not necessary for this recipe, but it may be something you want to play around with. Check out the following link for more info. http://www.howtobrew.com/section4/chapter20-4.html
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