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Old 08-12-2009, 01:13 PM   #31
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I don't know if I'm realistically going to ride the pumpkin boat either this year. With mom stuff going on and all. I would love to do the partigyle again, but would really love to do it as two 5gallon batches instead of the split 5 gallon partigyle I did last year, but I'd need to borrow someone's larger system to be able to do it.

And if I don't get it done by labor day, I might as well forget it.

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Old 08-12-2009, 02:42 PM   #32
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I was just planning my pumpkin brew day this morning, I'll be cooking on the 21st. I brewed Yuri's Thunderstruck Pumpkin Ale last year with pretty solid results. Wife and friends loved it. I enjoyed it. It took about three months to come in to its own, so I figure I'll have it read for T-givin' this year. My notes said to lower the IBUs and clove and add more cinnamon. So I'm dropping this to 20 IBU from 25, cutting the amount of clove in about half, and adding an extra stick of cinnamon. I might play around with some allspice, we'll see. Hooray beer!

PS - what kind of yeat is everyone using? I used 1056 last year, but would like use a maltier profile one this year. Thoughts? Suggestions?

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Old 08-12-2009, 02:57 PM   #33
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PS - what kind of yeat is everyone using? I used 1056 last year, but would like use a maltier profile one this year. Thoughts? Suggestions?
I'll be using denny's favorite 50. It is supposed to make a really velvety beer with lots of malt coming through without finishing too sweet. Sounds like a good match to me.
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Old 08-12-2009, 03:04 PM   #34
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Just wanted to say that the brewbuilder is pretty cool from brewmaster's warehouse. Here is my recipe:
Boerderij Kabouter Pumpkin Lager II // Brewmasters Warehouse

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Old 08-12-2009, 03:05 PM   #35
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After reading about Revy's trouble with using a carboy as his primary, I'm wondering what would be a better primary? I have the option of using a 6 gallon carboy or using my 5 gallon Pail Ale. Should I use the 5 gallon bucket for primary then the carboy for secondary, or vice versa? Any suggestions will be greatly appreciated.

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Old 08-12-2009, 03:10 PM   #36
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I'll be brewing one sometime this fall, I'll let it age a year, I had a pumpkin beer from '07 that was just wonderful, the '08 had more vegetal flavor (this was back this winter).

I plan to mash in a pumpkin and thinking of fermenting in one. Not sure how long it would stand up to boiling (using an electric element). I'm growing my own pumpkins for this, atlantic giants.

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Old 08-12-2009, 03:19 PM   #37
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Should I use the 5 gallon bucket for primary then the carboy for secondary, or vice versa? Any suggestions will be greatly appreciated.
If you're making a 5 gallon batch, the 5 gallon Ale Pail might be a little tight for primary fermentation. I always try to use the largest container for the primary. A plastic bucket is more permeable to oxygen but I don't think it's a big deal unless you plan to leave the beer in secondary for an extended period of time. If you're only options are the 6 gallon carboy & 5 gallon bucket, I'd use the carboy for primary and bucket for secondary, IMHO.
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Old 08-12-2009, 03:53 PM   #38
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My only advice: Go easy on the ginger.

I made a pumpkin ale a few years back. Undrinkable even after a year due to the medicinal flavor / aroma of (i think) the ginger. I followed a recipe from BYO, but the fresh ginger root I used was just too powerful. Didn't take much, either. Think Pumpkin NyQuil....or some other cough syrup....

Hmmmm.....maybe I outta open one of those pumpkin ales and see how 2+ years has mellowed 'er out. If I recall it was a really high ABV....so, you never know!

Anyway, that's all I got.

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Old 08-12-2009, 03:53 PM   #39
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Thanks for the quick response (I love this forum). That's what I had originally planned so I'll stick with it. I might even get another 5 gallon BB for secondary this weekend. Then I can use it to make more Apfelwine!

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Old 08-12-2009, 11:39 PM   #40
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I was planning a 5 gal batch of simple American Amber Ale for this Sunday, but this thread has convinced me to try a pumpkin ale. Here's the changes I was thinking:
- A single hops addition to about 20 IBU
- Bake some canned pumpkin and add it to the mash
- Boil (a sliver of) Ginger, and Cinnamon, Cloves, Allspice, Nutmeg

I've read a ton of recipes and they all call for different amounts of pumpkin (7.5oz - 4lbs), and spices, and added at different times. I'm thinking the less pumpkin the better, but I would like to taste it. I guess I'll try (1) 15oz can and see how that works. With the spices, would dry hopping with them be too much? I'll probably go with the recommended amounts in Yuri's recipe, with the adjustments that jacksonbrown suggested.

Here's what I've come up with, please let me know what you think.

Quote:
Batch Size (Gal): 6.00
Total Grain (Lbs): 12.75
Anticipated OG: 1.057
Anticipated SRM: 17.0
Anticipated IBU: 23.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

9.50 lbs. Pale Malt US 2-row
0.50 lbs. Victory Malt
1.00 lbs. Crystal 55L
1.00 lbs. Munich Malt Light
0.50 lbs. Crystal 120L
0.25 lbs. Chocolate Malt 350L

15 oz. Canned Pumpkin Puree

0.75 oz. Northern Brewer (GR) 8.90% 60 min.
0.25 oz Ginger Root 15 min
0.25 tsp Cloves (Crushed) 5 min
0.50 tsp Nutmeg 5 min
1.00 tsp Allspice 5 min
1.50 tsp Cinnamon (Ground) 5 min

Safale S-05 Yeast

Bake the pumpkin on a cookie sheet at 350F until starts to brown (20-30 mins).
Mash at 158 for 60 mins
Boil 60 mins.
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Last edited by masonsjax; 08-13-2009 at 12:09 AM. Reason: Post my recipe attempt
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