Beer Forum

I lent my BCS book to a guy at work so I can't look it up myself - hoping you guys can help me out.

I have Maris otter as the base malt in this recipe, but I've seen JZ recipe online substituting 2 row if using real pumpkins in the mash.
Is this in the book? Can someone give me the reasoning behind this?

I know he recommends added 3/4 of the spice but how much spice is listed in the recipe? Is it 1oz?

Thanks,
JD

Here's the recipe:

OG - 1.056
IBU - 24
Colour: 12 SRM

11 lbs - Maris Otter (reduce by 2 lbs and add 5 lbs cooked pumpkin, if using real pumpkin)
.5 - Aromatic
.5 - Crystal 40
.5 - Crystal 120
.25 - Special Roast

Hops
Kent Goldings - 1.2 oz

Spices (ground dry)
Cinnamon - 1/2 tsp
Ginger - 1/4 tsp
Nutmeg - 1/8 tsp
All Spice - 1/8 tsp

Yeast - WLP 002

Mash at 154F

dunleav1 wrote:I lent my BCS book to a guy at work so I can't look it up myself - hoping you guys can help me out.

I have Maris otter as the base malt in this recipe, but I've seen JZ recipe online substituting 2 row if using real pumpkins in the mash.
Is this in the book? Can someone give me the reasoning behind this?

I know he recommends added 3/4 of the spice but how much spice is listed in the recipe? Is it 1oz?

Thanks,
JD

Sorry I didn't answer your question. The reasoning behind dropping the base malt is the added fermentables added by the pumpkin. There isn't anything in the book about subbing in domestic two row. Jamil does say to lengthen the mash rest to 90 mins though.

Sweet.

I had 9# of Maris otter in my recipe and I'm using real pumpkin.

brewerTristan wrote:Here's the recipe:

OG - 1.056
IBU - 24
Colour: 12 SRM

11 lbs - Maris Otter (reduce by 2 lbs and add 5 lbs cooked pumpkin, if using real pumpkin)
.5 - Aromatic
.5 - Crystal 40
.5 - Crystal 120
.25 - Special Roast

Hops
Kent Goldings - 1.2 oz

Spices (ground dry)
Cinnamon - 1/2 tsp
Ginger - 1/4 tsp
Nutmeg - 1/8 tsp
All Spice - 1/8 tsp

Yeast - WLP 002

Mash at 154F

Nice now I don't have to buy the book.

Muhahahaha

I ended up using about 13 lbs. of pumpkin. My OG was 1.053 and my FG is 1.016 for 69% attenuation.
Pretty good for WLP002.

I got these killer pumpkins in a little Amish farm stand.



I'm going to let the beer sit on the cake for another few days. I went lite on the spice 1 TBS. of pumpkin pie spice.

Tried the sample and I get a hint of pumpkin pie but it's not overwhelming.
I can't wait to carb it up to see how it is.

13lbs of pumpkin? How big was your batch? What was the rest of your grain bill like?

imacoming wrote:13lbs of pumpkin? How big was your batch? What was the rest of your grain bill like?

My preboil volume was 11 gallons. I used 9# base malt and the special malts above.