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Thread: More Pumpkin Ale advice

  1. #1
    Join Date
    Dec 2003
    Location
    Strongsville, Ohio
    Posts
    216

    More Pumpkin Ale advice

    I know most brewers here probably do as we have in the past, slice up the pumpkin and either bake it in the oven or run it through the pizza oven.

    This is usually a burden on the kitchen and because of time constraints we have to do it days ahead of time and stor it in the cooler untill brew day.

    Here's my thought...................

    1.) Precook the pumpkin (just pumpkin) in the mashtunn with near boiling water for however long it takes to cook and soften.
    2.) Drain the tunn slowly then carefully collect the cooked pumpkin into clean trash cans, buckets, ect.
    3.) Do a quick rinse of the tunn to clean out the screens of pumpkin residue then go about mashing in.

    Heck, I may even save the "pumpkinny" rinse water or cook water and add that to the mash as I'm mahing in.

    Anyone try this? Thoughts? Concerns?

    Thanks

    JackK

  2. #2
    Join Date
    May 2005
    Posts
    17

    Pumpkin ale revisited

    I am doing a Pumpkin Ale next week.
    I read about putting lactose into it for a "pie in a glass"
    What can I expect from using lactose?
    What does it do to the beer?
    How much /BBL do i use and when do I add it?
    Where can I buy Lactose?
    Thanks

  3. #3
    Join Date
    Dec 2003
    Location
    Strongsville, Ohio
    Posts
    216
    It adds mouthfeel with some moderate sweetness...its not sweet like sugar, but sweet nun the less.

    You should be able to get it from your local grain supplier.....I know Crosby Baker and GW Kent have it.


    For our sweet stout I add it at the very end of the boil, I know others add it to the primary but like real sugar its tough to get it fully disolved in a lquid that isnt hot.

    JackK

  4. #4
    Join Date
    May 2005
    Posts
    17

    Pie in a glass

    How much should I add per bbl?

  5. #5
    Join Date
    Oct 2002
    Location
    Shanghai, P.R. China
    Posts
    158
    I would recommend adding lactose to the last 10 minutes of your boil. I have brewed several different beers using lactose. One beer is an amber beer with 1.75 lbs added per bbl. The milk stout uses lactose more aggressively with about 7 lbs added per bbl. Perhaps a pumpkin ale would be somewhere in between, 3-4 lbs per bbl.

    The edible lactose will definitely added some body to the beer and boost the AE as lactose is unfermentable. The lactose we buy comes in 55 lb bags and can be purchased from a company called Univar. I can give you additional contact info if needed. Good luck!

  6. #6
    Join Date
    Dec 2003
    Location
    Strongsville, Ohio
    Posts
    216
    Sooooo.....

    Any thoughts on the original question on this thred folks?

    I know I will be missing out on some caramelization, but I'm not sure how much of that we actually got anyways.


    Thanks
    JackK

  7. #7
    Join Date
    Jan 2003
    Location
    Palau
    Posts
    1,518
    The big guys use cereal cookers as a matter of every day business. I don't see this as any different. I would use the "left over" hot water in the mash to the extent possible. Sounds like the best way to get the job done.

  8. #8
    Join Date
    Nov 2004
    Location
    Hermosa Beach, California, USA
    Posts
    15

    pumpkin ale

    I have been making pumpkin ale for years and havent put a pumpkin in the brewhouse since I was homebrewing.
    I use pumpkin pie spice from Sysco foods. I boil the spices in a pressure cooker (oherwise the arromatics boil away), then run the liquid thru a filter(coffee filter work just fine) because the spices contain a coagulate. Then I dose my amber with the "juice". I have tried to mix all the spices on my own but the premixed stuff has always given me the best results.
    In the beginning on October the phone starts ringing "Pumpkin ale on yet?"
    Mike

  9. #9
    Join Date
    Mar 2003
    Location
    Baton Rouge, LA
    Posts
    602
    I like real pumpkin and i find baking them off works best for flavor and color. I like that carmelization in the backing pans and I think it breaks it down better than boiling or steeping. I am sure the kitchen staff like beer, right?
    Also- how can you call it "pumpkin ale" without pumpkin???? Its just spiced beer, and not evan a special recipe. Seems unimmaginitve and simplistic...
    Operations Director, Tin Roof BC
    ted@tinroofbeer.com
    "Your results may vary"

  10. #10
    Join Date
    Aug 2010
    Posts
    14

    Where to buy lactose in USA?

    Hello to all,

    Sorry for reviving an old thread. Does any one know a lactose supplier in USA?

  11. #11
    Join Date
    Dec 2003
    Location
    Strongsville, Ohio
    Posts
    216
    I would think either of the two major grain suppliers carry it (mid country and Brewers Supply)

  12. #12
    Join Date
    Oct 2002
    Location
    Athens, NY
    Posts
    416
    crosby & baker also carries lactose.
    Hutch Kugeman
    Head Beer Guy
    Crossroads Brewing
    Athens, NY

  13. #13
    Join Date
    Aug 2010
    Posts
    14
    I will give them a call thank you Sauce


    Besides, does anyone in here have experience mixing syrups with beer and then bottle it? (like berliner kindl) I am working on a sweet wheat beer and I do not know how to get it without affecting the ABV %. I just want to sweeten the beer and not to increase the alcohol level.

    I have heard different options like filtering the beer to get rid off the yeast and then adding the syrup but that may affect the cloudiness that i want to keep from wheat. Another option is mashing at higher temperatures to get more non fermentable sugars but mashing at higher temperatures may not seem the way to go in order to get the sweetness I want.

    I have started to considering adding potassium sorbate to avoid a new fermentation and then wait for an overnight and then adding the syrup (similar to winemaking)....Have you ever you used, read or tried potassium sorbate in beer?

  14. #14
    Join Date
    Sep 2009
    Posts
    10
    why not back off some base malt and add honey malt to the list?? get the sweetness and keep the abv??

  15. #15
    Join Date
    Aug 2010
    Posts
    14
    Quote Originally Posted by McNatt
    why not back off some base malt and add honey malt to the list?? get the sweetness and keep the abv??

    Because I dont want that nutty flavor on my beer. I just want my beer tastes to the syrup I add

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