Nick is in charge of preparing the pumpkin. He is going to cook chunks of 15 lbs of pumpkin for a while, peel the skin off and make it all into a chunky, loosely held together pumpkin mash.
Saturday, we will break out the pumpkin and add it to the mash like an adjunct. I have added rice hulls to the mash to hopefully prevent a stuck mash because I guess the pumpkin is pretty thick. Nick said that he has heard that brewers loose a lot of volume in traub with these beers, but I am assuming that must be when it’s added to the boil because if it’s in the mash, it shouldn’t change the traub volume dramatically (at least I think, any input would be greatly appreciated).
So here is the recipe as we have it now:
Batch Size: 12.00 gal
Boil Size: 14.84 gal
Estimated OG: 1.041 SG
Estimated Color: 17.9 SRM
Estimated IBU: 24.0 IBU
Brewhouse Efficiency: 59.0 %
Boil Time: 60 Minutes
0.50 lb Rice Hulls
12.50 lb Pilsner
5.40 lb Wheat Malt, Ger
2.20 lb Munich Malt
0.75 lb Roasted Barley
0.40 lb Cara-Pils/Dextrine
0.25 lb Carafa III
2.00 oz Mt. Hood
1.00 oz Hallertauer
0.36 lb Brown Sugar, Dark
0.25 lb Maple Syrup (pure)
**1 Pkgs American Ale (Wyeast Labs #1056) and London ESB
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 22.00 lb
Name Description Step Temp Step Time
Mash In Add 6.88 gal of water at 170.5 F158.0 F 45 min
Mash Out Add 2.75 gal of water at 196.6 F168.0 F 10 min
The .36 lbs of brown sugar is 1cup. 1/2 cup of maple syrup. 1 teaspoon of pumpkin pie spice mix (cinnamon, nutmeg, allspice, mace)
**I have proposed that since we have two yeasts that we are considering reusing, one of us use the ESB and the other the American Ale. Then, since they are both from the same batch, we can observe the characteristics of the two yeasts head to head.
We are using a pretty basic single infusion so this should not be a big deal. Since Nick is preparing the pumpkin, we should be able to brew in our normal time.
Sounds like a fun one, cheers!