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Old 08-13-2009, 12:25 AM   #41
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I'm interested in how well the decoction mash will work with the pumpkin, please post your results, I have been learnig a bit more about the decoction process, and along with the pumpkin the results will be intriguing.

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Old 08-13-2009, 12:55 PM   #42
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Quote:
Originally Posted by masonsjax View Post
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.
That all looks great to me. The only flag that was sent up for me was the ginger. I use way less than that, but who knows???

I think others have said dry hopping the spices takes a really long time for them to meld with the beer and generally isn't a good thing. I have no experience with it however.
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Old 08-13-2009, 01:39 PM   #43
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Quote:
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I think others have said dry hopping the spices takes a really long time for them to meld with the beer and generally isn't a good thing. I have no experience with it however.
That's a good point. I think I'm going to take the whole of my spices and perhaps add 2/3rds of it to the boil for a minute, ferment, and then either secondary or bottle with the remaining 1/3rd, to taste, if necessary. Strictly going without any real pumpkin addition here. Maybe that's a mistake?
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Old 08-13-2009, 02:46 PM   #44
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I'm looking to start a pumpkin beer this weekend and I was looking for some opinions. My main question is what will be a suitable base beer? I am torn between a brown ale, pale ale, and amber/red. Any thoughts or experiences? I am hoping for a beer with a nice head, mouth, and of course great pumpkin pie taste. Any thoughts will be greatly appreciated.

Thanks in advance

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Old 08-13-2009, 02:47 PM   #45
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Any of those styles will provide a suitable base beer. Personal preference prevails.

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Old 08-14-2009, 01:28 AM   #46
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Quote:
Originally Posted by Boerderij_Kabouter View Post
That all looks great to me. The only flag that was sent up for me was the ginger. I use way less than that, but who knows???

I think others have said dry hopping the spices takes a really long time for them to meld with the beer and generally isn't a good thing. I have no experience with it however.
Ginger is easy to overdo. I'll cut way back on that, if I even use any. Thanks for the feedback. I will be doing this on Sunday and will post here on how it works out.
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Old 08-14-2009, 03:15 AM   #47
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OK, so I think I have created my recipe... As I am still a new at brewing I will not be going AG. my ingredients are as follows:

6 lbs Amber extract
1 lb. Crystal Malt 60
1/2 lb of Toasted Malted Barley
1 oz Fuggles or Kent Goldings
English Ale Yeast or Wyeast #1084
30-60 oz of canned pumpkin

I am thinking of boiling the pumpkin in 1 gallon of water for 30mins, straining the water to another gallon of water and then steeping the grains for 30mins @155. Then adding the Extract and hops at boil for 60mins. Or should I steep the grains for 30mins add the extract and hops for 60min boil and in the last half hour add the pumpkin?

When I rack to secondary, I will add .5oz of nutmeg, all spice, pumpkin pie spice and 2 sticks of cinnamon.

Any thoughts would be appreciated... I am unsure on the yeast and hops.

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Old 08-14-2009, 02:26 PM   #48
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I'm also unsure on the proper amount of pumpkin...

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Old 08-14-2009, 02:33 PM   #49
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I don't really know very much about extract brewing...

My only suggestions are to bake the pumpkin first to brown it, and I would suggest maybe throwing some 6-row malted barely in the steeping grains and put the pumpkin in the steeping grains as well. Basically that will make it a mini mash and you will hopefully convert some of the pumpkin's starches to sugars to make it more usable and beer friendly.

Hopefully some others will jump in with more extract experience.

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Old 08-14-2009, 02:42 PM   #50
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I'm glad someone posted this thread. I was mulling a pumpkin beer last week. This is probably going to happen this weekend.

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