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Old 08-11-2009, 08:40 PM   #21
Boerderij_Kabouter
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I am brewing whatever I choose this Saturday morning.

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Old 08-11-2009, 08:42 PM   #22
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Everyone else brewing them this Month??

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Old 08-11-2009, 08:49 PM   #23
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^^^ yeah I'm kegging a batch tonight and brewing my pumpkin tomorrow

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Old 08-11-2009, 08:50 PM   #24
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Dam, maybe I'll have to jump this up to my next brew. Maybe I can get one this weekend. I'd need to order ingredients tomorrow though.....

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Old 08-11-2009, 08:57 PM   #25
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Quote:
Originally Posted by Boerderij_Kabouter View Post
I am brewing whatever I choose this Saturday morning.
You better brew before judging the contest. Afterwards you may be a little !

Right now for my recipe I'm thinking something along the lines of

6% ABV so it's easily drinkable but gives a little warmth in the cold months
Probably 25-30 IBU of a neutral hop all at 90 minutes.

Golden Promise base
British crystal 34 or 45 (can't decide yet) probably about a pound
a pound of torrified wheat for a little body/head retention
a couple ounces of victory malt
4 oz. of molasses

Single infusion mash at 150 for 60 minutes.

I'm negotiable on amount of pumpkin too, the commercial brewers in the first post seem to be using way too little, which probably accounts for the lack of pumpkin flavor in most commercial pumpkin ales. I want to go with enough to be really noticable, without sticking the sparge to the point that I have to abandon the beer. Right now I'm thinking 2 or 3 of the big cans of puree.

Haven't decided on spice amounts yet but will be some combo of cinnamon, nutmeg, cloves and allspice with some fresh ginger, added with 5 minutes remaining in the boil.
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Old 08-11-2009, 08:59 PM   #26
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"Pumpkin makes for a tough mash. It’s necessary to constantly rake the top of your mash because the pumpkin forms a gelatinous layer that stops the sparge water from flowing through."





Wouldn't this problem be solved with BIAB method?

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Old 08-11-2009, 09:04 PM   #27
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KingBrianI-

The Kabouter Kup is actually going to be judged on Sunday shhhh.... don't tell anyone. It just worked out that way with the judges.

My pumpkin is designed with the pumpkin amounts from New Holland's Icabod, and the spicing range from Lakefront. I really liked the spice amount and pumpkininess of my Jolly Jack (see database beers above) but thought the base beer wasn't perfect so I am going in another direction this year.

I am really hoping the deco helps with the lauter.

Alcibiades- BIAB may be a great way to do it. I would love to hear someone's experience trying that!

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Old 08-11-2009, 09:44 PM   #28
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I probably won't brew one this year. I've been trying to get back to some simpler beer. I will be dong a Scottish Ale, but it will be straight out of BCS.

I'll bet if you brew by the weekend of the 22 it would be fine. Give 30 days in the primary, you will have ~20 days to carb and condition. If you bottle, thats still enough to bottle condition too. It will probably be better by the end of October though.

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Old 08-11-2009, 10:48 PM   #29
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So here's what I'm coming up with so far:

OG (1.053 before pumpkin, ? after)
IBU 25
SRM 12

7 lbs. Golden Promise
1 lb. British Crystal 34L
1 lb. Torrified wheat
1 lb. Home Toasted Maris Otter
0.5 lb. Molasses
(2) 29 oz. cans of pumpkin (added to mash)
1 t. cinnamon (5 min)
1/2 t. allspice (5min)
1/4 t. nutmeg (5 min)
1/4 t. clove (5 min)
1 oz. fresh grated ginger (5 min)

0.57 oz. Magnum whole leaf hops (90 min)

Denny's Favorite 50 yeast (supposed to be rich and velvety, perfect for a pumpkin ale)

I'm hoping I get enough sugar out of the pumpkin to get 1.060 OG. If it ferments down to 1.014, that should hit 6%ABV on the nose. Does anyone know what contribution pumpkin has to the OG?

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Old 08-12-2009, 01:01 PM   #30
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Well I'm probably gonna miss the Pumpkin Boat this year, maybe I'll pass over it and move straight to a Christmas Ale. I brewed my planned October/Novemeber beer a couple weeks ago anyway with a heavily smoked porter so sip while sitting around the campfire in the cooler nights.
Maybe I'll attempt my first Belgian for Chirstmas. A BIG one. Think a tripel would have enough time to age if I brewed this month or early next?

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