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Old 10-04-2009, 04:31 PM   #191
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What are you looking to gain?
I have no idea....Seemed like a fun idea.


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Old 10-04-2009, 06:54 PM   #192
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So we are in the midst of sparging a decoction mash pumpkin ale.

- We only did one decoction, (held @ 150 for 20 mins, boiled for 20 mins). It was so thick and goopy because of the pumpkin we decided to skip the 2nd decoction for mash out
- Pumpkin and gains in the decoction mash boiling was dangerous - we got burned. Think bubbling cauldron.
- The sparge is happening now and slow like. Part of the reasoning for skipping the second decoction was that we had some grain husks left in the main mash to hopfully help with sparging....

I'll let you know what happens....



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Old 10-04-2009, 06:55 PM   #193
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...oh and we baked the pumpkins for hours with brown sugar sprinkled on top and we're not adding any spices. I want a real pilgrim style pumpkin ale. The decoction should bring out the malty flavors.

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Old 10-04-2009, 08:26 PM   #194
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still very very very very s l o w l y sparging...the ball valve is wide open and a small trickle is coming out....seems ok, just slow. Iive vowed to not mess with it. The temp of the mashis ~150 degrees F.

Anyone see any issues with this taking a couple more hours if I maintain these conditions?

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Old 10-05-2009, 02:39 AM   #195
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I brewed a batch of pumpkin ale about a week and a half ago. Its fairly light bodied. I wanted to make a Pumpkin porter too. Someone in this thread mentioned that after I drain the ale I already made into the secondary, I could toss the porter right on top of the trub instead of needing new yeast. Does this sound right??

ALSO - I can't find an extract recipe for a pumpkin porter, I did the first batch all grain and I don't have that kind of patience again just yet. Thanks for any advice you all can give!!

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Old 10-05-2009, 02:49 AM   #196
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Sure, if you're doing a Pumpkin Porter who can pitch on top of the other cake. No problem. If you've got room that is. A lot of people who have too much trub from the first pumpkin to add another 5.5 gallons to the carboy. And it is going to ferment big so you'll likely lose more through blowoff.

Of course rinsing some of the trub away is easy enough if you do have too much stuff at the bottom when it comes time.

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Old 10-08-2009, 09:57 PM   #197
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After carbing and kegging I can definitely say this recipe rocks. The final recipe is posted here http://www.homebrewtalk.com/f76/samhain-pumpkin-ale-140674/

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Old 07-23-2010, 02:55 AM   #198
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Not sure if this info is worth anything - particularly since it's buried here on page 20...but after doing a little searching, I came across this article that indicates that winter squash starches have a gelatinization temperature ranging from 60.6 to 63.5 °C (140.5 to 146.3 °F). This means that pumpkin starches will gelatinize at normal mash temperatures and baking is not necessary (at least for gelatinization purposes). I am assuming that pumpkin is sufficiently close to the winter squash analyzed in this study.

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Old 07-23-2010, 05:07 AM   #199
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Not sure if this info is worth anything - particularly since it's buried here on page 20...but after doing a little searching, I came across this article that indicates ...
Bad Link.
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Old 07-23-2010, 01:28 PM   #200
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Bad Link.
Perhaps this one will work --> new link


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