** 5-6 pounds pumpkin total is an estimate with about 3.5 lbs in mash and 2.5 pounds in secondary.
Roast pumpkin for about 1 hour at 350F flipping once. it should get a little more golden
Do not roast pumpkin if using canned pumpkin
BIAB Method:
MASH
Mash all loose grains and Pumpkin for 60 min. Strike temp 165, mash 155, sparge 170. Put Pumpkin in a SEPARATE DISPOSABLE MUSLIN BAG and add that to water first - this allows the grains to have better access to the water
- Mash 4.5 gal. Heat to 165. Add pumpkin then grains. Mash at 155 F for 60 minutes.
- Sparge pumpkin and grains with 2.5 gal. Heat sparge water to 170 F. Remove grains from mash and add to sparge for 10 minutes. Add this water to mash water.
Mash and sparge water should amount to about 6.5 gal for the boil
BOIL
60 min boil
bring wort to boil. should be approximately 6.5 gallons
add first hops at 60 min
add second hops at 20 min
add spices at 5 min (only 4.0 tsp cinamon and 3 tsp nutmeg the rest will be added will rum tincture)
cool wort
REHYDRATE YEAST (make starter if needed) or pitch yeast (2 packets)
RUM TINCTURE
cut in half and scrape 3 vanilla bean and add to glass with spiced rum (use a good rum. captain morgan private stock is very good. about 8 oz, but use as much as you want)
add 3 tsp cinnamon, 1 tsp nutmeg, and 1 tsp allspice.
PRIMARY (1 week)
let ferment in cool dark place
when primary finishes transfer to secondary
SECONDARY (2 weeks)
add brown sugar
add pumpkin (if roasting, roast 350F for 1 hr)
add vanilla-rum tincture and spiced rum
2020 NOTES
Pumpkin added to mash was 2lb 11oz fresh after roasting for 40 min at 350F and 15 oz can of pumpkin that was not roasted
I used 5 tsp cinnamon in the boil instead of 4 and I used 5 cloves. I also added 1 tsp of allspice
Added about 1/2 gal to top off to 5.5 gal
OG = 1.082
Brown Sugar OG= 1.092
FG=1.011
ABV= 10.6%
4.3 Gal in bottling bucket
used 4.3 oz corn sugar in 16 oz water for priming
2018 VERSION NOTES
Measured OG was 1.0924
transfered to secondary onto 2 lbs canned pumpkin, rum/spice tincture; at time of transfer gravity was 1.018-1.019 giving an ABV of 9.8% without accounting for the rum addition. tasted it at the transfer and it was really good. super super smooth - does not taste like a 10% beer.
Added 1lb of brown sugar to the secondary. That added about 0.01 to the OG making an effective OG of 1.1024.
12/12/2018 Let brown sugar and rum/spice tincture sit for two weeks. FG was 1.022. Giving ABV of 10.55%.
BOTTLING 1/18/2019
I used 3.7 oz of corn sugar dissolved in 16 oz of water for the priming solution. Goal is CO2 volume of about 2.4. Added 5+ grams of US 05 yeast proofed in warm water to the bottling bucket as well based on Northern Brewers recommendation.
There was 4.6 gallons in the fermenter which made 4.0 gallons in the bottling bucket.
FG at time of bottling was 1.020. Giving approximate ABV of 10.82%
add roughly 1/4 to 1/3 of a 12g packet of dry yeast, especially if the OG is above 1.060. CBC-1 is a great choice as well as US-05, you can also use Lalvin EC-1118 (my personal favorite for the price and hardiness) for this but you would want to use half the packet. The bottling yeast can be added to the bottling bucket at the same time as the priming solution. It does help to re-hydrate the yeast in a small amount of water 25-50 ml for 10 mins before adding to the beer but is not needed.
TASTING NOTES 2018-2019
very good beer
carbination was a little low. maybe increase by 10% next year
a little alcoholic but very very smooth for a 10+% beer
I may go a little lighter on the spices and ginger next year and up the rum and vanilla
I would also wonder what the beer is like without the pumpkin in the secondary. possibly add milk sugar to bring out some sweetness and creaminess and skip the pumpkin in the secondary.
