Thomas Fawcett brown malt (52L-65L) help
- Thread starter hobgoblin
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The Maltmiller sells Fawcett malts and they sell this brown malt which is the right colour, so it's probably Fawcett's, even though it doesn't give the maltster. 140 -160 EBC = 53L to 60L
http://www.themaltmiller.co.uk/index.php?_a=viewProd&productId=31
thank you this one is a challenge lol im going to try and video the making of this one
Why is it a challenge?
This is the right colour brown malt too:
http://www.thehomebrewcompany.co.uk/brown-crushed-grains-500g-p-149.html
i ment doing the recipe never done grains before trying to find Domestic 2 row now lol not called that here
What's the recipe? You don't want to be ordering from several places.
Grains:
12# Domestic 2-row
1# Special Roast
1# Crystal 60
2# Rice Hulls (to avoid a stuck mash because of the pumpkin filling)
Hops:
2.5 oz German Hallertauer Hops
Other ingredients:
2# Libbyââ¬â¢s pumpkin pie filling
1# brown sugar
1.5 tsp of Pumpkin Pie Spice
1 tsp Allspice
1 tsp Cinnamon
1 tsp Nutmeg
Yeast 1st choice is US-05 or Wyeast 1056
7.8oz of Light DME for bottle conditioning
Did someone tell you to use fawcett's brown malt in place of the special roast? That's an American malt. I think some UK sellers have special roast. Domestic 2-row means American pale malt too, which we can't get. I would use lager malt instead if you want a reasonable match.
I would be careful with the brown malt, it has a very strong flavour, a pound of it is a lot and would dominate the brew. I've not used special roast but I believe it's different from brown malt. If it was me I'd maybe use Fawcett Amber malt instead, or use less brown malt. Half a pound, perhaps.
well this is the whole recipe
Pumpkin Ale - BlackDog
EST OG = 1.078 EST %ABV = 7.4 EST IBU = 11
Ingredients
Grains:
12# Domestic 2-row
1# Special Roast
1# Crystal 60
2# Rice Hulls (to avoid a stuck mash because of the pumpkin filling)
Hops:
2.5 oz German Hallertauer Hops
Other ingredients:
2# Libbyââ¬â¢s pumpkin pie filling
1# brown sugar
1.5 tsp of Pumpkin Pie Spice
1 tsp Allspice
1 tsp Cinnamon
1 tsp Nutmeg
Yeast 1st choice is US-05 or Wyeast 1056
7.8oz of Light DME for bottle conditioning
Yeast Starter:
Create a 1000ml yeast starter 3 days before brew day.
Mashing:
- Add the 2# Libbyââ¬â¢s pumpkin pie filling.
- Mash at 149ââ¬â¢ for 90 minutes.
Boil Kettle Additions:
- 1 oz Hallertauer - Beginning of the 60 min boil
- 1# brown sugar - Beginning of the 60 min boil
- 1.5 tsp of Pumpkin Pie Spice - Last 15 min of boil
- 1 oz Hallertauer - Last 5 min of boil
- 1 tsp Allspice - Last 5 min of boil
- 1 tsp Cinnamon - Last 5 min of boil
- 1 tsp Nutmeg at - Last 5 min of boil
Fermentation:
- Pitch the yeast starter.
- Use a blow-off tube.
Dry Hopping
- After 7 days, dry hop 0.5 oz German Hallertauer.
- Switch the blow-off tube to an air lock.
Bottle Conditioning:
Add 7.8oz of light DME to prime 5 gallons.
I've found a similar recipe that uses ingredients we can buy here. It's from a good source and looks really good, check it out...
https://beerandbrewing.com/VYB-uCkAAAIBZ2ak/article/pumpkin-ale-recipe
https://beerandbrewing.com/VYB-uCkAAAIBZ2ak/article/pumpkin-ale-recipe
thanks for that i have printed it :thumb:
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