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Old 08-10-2011, 02:54 PM   #11
TopherM21
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Be sure to let us know how this turns out!

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Old 08-10-2011, 03:53 PM   #12
Szimdars
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Certainly. One last request for advice where do you get out of season (pumpkin) ingredients so you brews can be appropriate for the season?!?!

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Old 08-10-2011, 05:08 PM   #13
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Ancho/habanero is an awesome combination. 1 habanero and 4 ancho sounds good to me. Chipotle should be good too, haven't tried that combo but I like the sound of it.

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Old 08-10-2011, 07:25 PM   #14
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anyone know how to convert this to all grain??? sounds interesting

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Old 08-10-2011, 07:30 PM   #15
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I hope this turns out great for you, I really do, but personally I don't care for porters or pumpkin and I think it sounds like a waste of ingredients.
Good luck with it and please post the end result.

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Old 08-10-2011, 09:27 PM   #16
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I did a chocolate chipolte stout that has turned out amazing (if not HOT)

7.50 lb Pale Malt, Maris Otter
1.00 lb Caramel/Crystal Malt - 60L
1.00 lb Munich Malt - 10L
1.00 lb Roasted Barley
0.75 lb Chocolate Malt
0.50 lb Barley, Flaked
0.50 lb Oats, Flaked
17 oz Lactose
1 oz saaz - 60 minute
1 oz williamette - 45 minute
4 oz cocoa powder - flamout (would not recommend as it is still murky due to this)

Primary fermented for 4 weeks

secondary over cocoa nibs and added dried chili concoction to secondary (added dried habanero (2) and chipolte (3) and ancho (3) to everclear overnight, poured resulting liquid forever to be called firewater in).

ended up pouring too much (1 cup) firewater in....so now it sits in the corner being punished until it learns to play well with others. (6 months in waiting so far for the heat to subside) Next time I will cut liquid down to 1/2 cup maybe less.....yeah it's spicy!!!!!

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Old 08-10-2011, 09:42 PM   #17
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subscribed, very interested in this.

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Old 08-11-2011, 11:22 AM   #18
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Yeah I certainly want to know how this turns out and am certainly interested in what your pepper bill is.

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Old 08-11-2011, 03:10 PM   #19
TopherM21
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Quote:
Originally Posted by Szimdars View Post
Certainly. One last request for advice where do you get out of season (pumpkin) ingredients so you brews can be appropriate for the season?!?!
There have been a number of pumpkin discussions lately. I believe in terms of a canned answer to your question, a number of people use Libby's canned pumpkin.
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Old 08-11-2011, 03:17 PM   #20
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It might be a good idea with all that heat, to warm the pumpkin in a sauté pan and add spices to the pumpkin before adding it to the boil. This will help even the heat and still allow the fall spices to come through, in addition to what your adding to your kettle.

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