Pumkin Pie Filling??

[branlovesbeer]

I have been reading some of the posts on Pumkin beer.

I was wondering, could I use the canned pumkin pie filling as an addition and flavoring.

It is basically:

- Pureed Pumkin
- All-spice pumkin spices

Might this be a viable addition?

[Mad Scientist]

Yeah, but I think you gotta mash the pumpkin. You can do this via minimash. Use equal amounts of of six row.

Someone correct me if I am wrong

[Vienna Lager]

No need to correct you B Brew you had it right.

[Mad Scientist]

Whew! Good....:D

[branlovesbeer]

what would happen if I just added the pumpkin filling to the boil?

[markaberrant]

Originally posted by branlovesbeer
what would happen if I just added the pumpkin filling to the boil?

Try to imagine all life as you know it stopping instantaneously and every molecule in your body exploding at the speed of light.

[Mad Scientist]

Originally posted by markaberrant
Try to imagine all life as you know it stopping instantaneously and every molecule in your body exploding at the speed of light.

Sounds like a well produced IIPA

[markaberrant]

Originally posted by branlovesbeer
what would happen if I just added the pumpkin filling to the boil?

Seriously though, you'll end up with unconverted starch in your beer. You'll have haze and stability issues, and your beer will have a very short life.

Doing a small mini-mash is no big deal, there is tons of info on the net.

[mortong]

I've had no problems adding it to the boil. Brewed on 10/6/04; finished the last on 9/23/05. It'll be a bit hazy (I used a tertiary, which did help), but the last bottle tasted better than the first.

If you're an extract brewer and don't want to do a partial mash, will drink it within 6+ months and don't mind some haze, I'd say RDWAHAHB.

7# Alexander's Pale LME
.5 # 60o L English Crystal Malt
.5 # Maltodextrin (you don't need it, but I'm glad I added it for extra mouth feel)
3 # Libbys canned pumpkin ('cause I'm lazy - 1.5 # at start of boil, 1.5 # in the last 15 minutes)
.5 oz perle for 30 minutes
1 oz Cascade for 15 minutes
4 tbsp pumpkin spice mix (2 at end of boil, 2 at secondary. edit - I added 1 cup of spice tea each time)
Wyeast 1056
FG 1.024


Yes, it's pretty HG, but it'll taste great!

[markaberrant]

Originally posted by mortong
If you're an extract brewer and don't want to do a partial mash, will drink it within 6+ months and don't mind some haze, I'd say RDWAHAHB.


Your recipe calls for steeping some specialty grains, so tell me what the difference would be if you also steeped the pumpkin and an equal amount of 2-row? The difference is that you'd be doing a mini-mash instead of steeping. Yes, it is that simple.

[branlovesbeer]

Will you please define, Mini-Mash as opposed to a full blown mash?

[markaberrant]

Originally posted by branlovesbeer
Will you please define, Mini-Mash as opposed to a full blown mash?

Mini-Mash - relies on malt extract for the bulk of the recipe

Full blown mash - aka All-Grain. No malt extract is used

[Mad Scientist]

Originally posted by markaberrant
Mini-Mash - relies on malt extract for the bulk of the recipe

Full blown mash - aka All-Grain. No malt extract is used

Actually, I'll say that a mini-mash relies on extract for a significant portion of the fermentables. By the time I made the switch to AG, I was mini-mashing for 50-60% of fermentables, and adding extract for the rest.

And with a full blown mash, we do cheat and heave in a pound or two, just to boost gravity...but that of for barley wines and other huge beers.

[markaberrant]

Originally posted by Boerne Brew
Actually, I'll say that a mini-mash relies on extract for a significant portion of the fermentables. By the time I made the switch to AG, I was mini-mashing for 50-60% of fermentables, and adding extract for the rest.

And with a full blown mash, we do cheat and heave in a pound or two, just to boost gravity...but that of for barley wines and other huge beers.

I actually edited this same info out of my original reply, I was trying to keep things simple. But you are dead on correct.

I'm doing a Barleywine in 1 month and it will have 2lbs of dme. I entered it in BeerSmith as a Mini-Mash because I didn't want to "lie to myself."

[HogieWan]

Originally posted by branlovesbeer
Will you please define, Mini-Mash as opposed to a full blown mash?

mini or partial mash consists of making a mini (small) mash to get some fermentables, but using extract for most. Partial (mini) mash also allows to to use adjuncts that need converting.

[zoom6zoom]

Please note that there are two products available - pumpkin pie filling , and canned, pureed pumpkin. The first of the two has spices (probably not of the best quality) and such added - which might not be in the proportions you desire. I would get the unadultered variety and add spicing and such to my own taste.

[mortong]

Originally posted by markaberrant
Mini-Mash - relies on malt extract for the bulk of the recipe

Full blown mash - aka All-Grain. No malt extract is used

I'd say that's pretty obvious, but are there other differences? You said dumping 2-row into the specialty grain steeping pot is the same as doing a mini-mash. A full blown mash deals with the whole all grain setup, though...

I'd just like some clarification, because I'd always heard that just adding 2-row to the specialty grain steeping pot doesn't work that well because you're only steeping it at 150-170 degrees rather than using the mash/lauter tun setup.

[markaberrant]

Originally posted by mortong
I'd just like some clarification, because I'd always heard that just adding 2-row to the specialty grain steeping pot doesn't work that well because you're only steeping it at 150-170 degrees rather than using the mash/lauter tun setup.

It is not the best way to extract as much sugar as possible, so you will get low "efficiency" with a simple mini-mash as you suggested. Probably not much better than 50-55%.

But it works just fine in terms of converting your starches to sugar, which is what you trying to accomplish with a mini-mash.

[mortong]

Originally posted by markaberrant
It is not the best way to extract as much sugar as possible, so you will get low "efficiency" with a simple mini-mash as you suggested. Probably not much better than 50-55%.

But it works just fine in terms of converting your starches to sugar, which is what you trying to accomplish with a mini-mash.

That's better than what I get now with my steep pot. I'll try it this weekend with my next batch. Actually, I really can't wait to try it on my Oatmeal Stout.

[HogieWan]

please note that the grains must be cracked for a mini mash

[markaberrant]

Originally posted by HogieWan
please note that the grains must be cracked for a mini mash

The first time I used specialty grains, I didn't know they needed to be crushed. OOPS!!!

[HogieWan]

Originally posted by markaberrant
The first time I used specialty grains, I didn't know they needed to be crushed. OOPS!!!

I did the same thing with my first. It still got a good bit of flavor from the grains, though.