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   1. Pumpkin in the mash

      by obsidian, 10 years ago in Intermediate Brewing

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      I've had a look around, and can't find the answer to this question.
      
      I am trying to convert the Pumpkin Spice Ale recipe from Brewing Classic Styles using biabacus. In the all grain option section, the book suggests that you can add pumpkin and rice hulls to the mash. How do I do this in biabacus? Do I add them as grain and adjust in section Y? If so, what values would I be using? I assume the pumpkin is adding some fermentables to the wort, as the recipe says to reduce the grain if using...

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      That's a difficult question to answer (correctly anyway)!
      
      I believe pumpkin adds very little fermentables to your brew, there will be some but it will depend on the product.
      I don't have BCS so am unsure of their recipe, but if it is tinned pumpkin, it should let you know the sugar content maybe?
      If it is fresh produce then....??? :scratch:
      
      I did a pumpkin ale a few years back and looking at my BIABacus file I set the ppg to about 1 (as it was fresh pumpkin).
      I set this in section Y as you...
      1 Replies
      10296 Views
      mally
      10 years ago
   2. Help with a Bohemian Pilsner

      by obsidian, 10 years ago in Creating Your Own Recipes

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      Hi all
      
      Having got a few brews under my belt, and now having access to fermentation temperature control, I wanted to test myself with a Pilsner. It strikes me that this style is probably somewhat unforgiving to brew, and I wanted to create a nice simple recipe to get started with.
      
      I should probably also note that I am a stove-top brewer, so deal exclusively in fairly low volume batches.
      
      Having done some research and looked at a fair few recipes of others, I've come up with the following...

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      Just a quick note to say I brewed this recipe, and it turned out great. Really crisp with lovely saaz character. I used Saflager S-23 because I didn't have access to the equipment for doing a proper yeast starter (something I have now remedied), pitched at 10 degrees C and fermented at 12 before ramping up for a diacetyl rest. It was a really great learning experience, and I am very pleased indeed with my first attempt at a lager.
      
      Thanks for all the help in this thread!
      10 Replies
      17026 Views
      obsidian
      10 years ago
   3. Adjusting boil off rate?

      by obsidian, 10 years ago in Intermediate Brewing

      First post

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      Hi
      
      I have a couple of BIAB brews under my belt now (having done a fair bit of kit brewing in the past too). Everything has gone pretty well so far, and I've been hitting pretty close to the biabacus numbers in most areas. The one thing I am slightly concerned about is that my boil-off rate seems to be considerably lower than predictions suggest. I brew fairly small volumes (around 9l) on a stovetop, and my most recent brew I hit all my pre-boil predictions, but I ended up with around 1.5l of...

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      Great stuff, thanks for the info!
      3 Replies
      6502 Views
      obsidian
      10 years ago

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