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Old 07-22-2012, 02:29 AM   #11
Maxkling
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Mine turned out amazing. I will be making it again shortly...

I went the route of adding the pumpkin in toward the end of the boil instead of the mash. Also I did not use pumpkin spice. I used cinnamon sticks, allspice, cloves, and fresh ginger.

Also make sure if you use canned pumpkin, to use pure 100% pumpkin, not the pie filling or anything with preservatives.

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Old 07-22-2012, 03:12 AM   #12
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+1 on the fresh ginger,cinn sticks ,clove,even fresh crushed nutmeg.possibly some fresh vanilla-talking flava,its the flava,life sava,its the flava? Yeahhhhhhhhhhh, boyyyyyyyyyyyyyy. Sorry ,my bad i like good pumpkin beers,and public enemy sorta.

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Old 07-22-2012, 03:42 AM   #13
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FWIW, here's my recipe (sharing it since it came out very nice; spice level was just right imo). My step-mom grew the pumpkins I used; they were a PITA to clean, roast and prep for brewing, but worth it in the end. Only changes I plan to make for next time are to up the victory to an even 2lbs, and put the roasted seeds in the boil, not the mash:

This was for 12 gallons:
Grains:
20lbs 2-row
2lbs crystal 40L
2lbs munich
1.5lbs Victory
0.5lb carapils

Hops:
60min: 2.5oz Willamette

Mash: 2 roasted pumpkins (~4.5lbs + seeds)

5min: 1/2tsp cinnamon
1tsp nutmeg
1tsp allspice

1lb ricehulls in mash

15min: whirlfloc tablet

safale 05 yeast

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Old 07-22-2012, 05:26 AM   #14
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Quote:
Originally Posted by jwalker1140
Brewmaster12, thanks for the great info. Would you be willing to share your recipe using canned pumpkin? Thanks!
Absolutely! I'll put it on tomorrow when I'm on my computer.
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Old 07-22-2012, 06:11 AM   #15
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Scratch that. Got it right here...

5 gallon batch

10 lbs 2 row
10 ounces C60
8 oz flaked oats
8 oz Victory malt
6 oz Vienna malt
4 lbs Roast pumpkin
1 lb brown sugar at 45 minutes
1.25 oz willamette at 60
1.25 oz willamette at 45
1.25 TBLS pumpkin pie spice at 10
2.5 oz bourbon at bottling
1.5 oz vanilla extract at bottling

OG- 1.076
FG- 1.020
7.5% ABV
34 IBU

Here's the tricky part. I take the canned pumpkin, all 4 lbs of it and spread it out on a cookie sheet and roast it at 375 for 45 min stirring it every 15 minutes. Then I take a 5 gal paint strainer (get it from lowe's) and put all the pumpkin in there and place the bag inside my HLT while I bring my strike water up to temp. Once I hit my strike temp I pull the bag out and let it drain for a few minutes before continuing like normal. I bag keeps all the junk out but you still get the flavor, color, and aroma from the pumpkin. Oh and I mash at 158 to get that really chewy mouthfeel on this one,

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Old 07-22-2012, 03:18 PM   #16
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Thanks for the recipe! I bet it's awesome on a cool fall evening. I already have a couple of those paint strainer bags since I mainly do partial mashes. Do you use something like WLP001 or 1056?

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Old 07-22-2012, 04:24 PM   #17
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Quote:
Originally Posted by jwalker1140
Thanks for the recipe! I bet it's awesome on a cool fall evening. I already have a couple of those paint strainer bags since I mainly do partial mashes. Do you use something like WLP001 or 1056?
I used 1056 last time but I think I'm going with an English ale strain this time instead to get a little fruitiness out of it, but the 1056 really makes the spices stand out perfectly. I'm brewing mine next week cause it really benefits with time in the bottle
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Old 07-23-2012, 01:00 PM   #18
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Check out this thread link

Brewed one of my all time best beers with the help of this recipe.

Tips: Roast pumpkin, lots of rice hulls, lots of time and less is more with the spices

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Old 07-23-2012, 04:04 PM   #19
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A few things specific to pumpkin ales that I've learned over the last 5-6 batches:

Real pumpkin doesn't really add much flavor, maybe none at all, depending on your palate. But it's easy to cook some and throw it in, so why not?

If you like a sweeter ale (My wife and sister-in-law do) find a recipe that uses some brown sugar, like the above mentioned "Punkin Ale" recipe. The brown sugar adds some flavors that go very very nicely with the pumpkin spice. But it does add sweetness, so if that's not your thing, it's not mandatory.

The pumpkin spice fades over time. It melds first into a very pleasant flavor, but over 3-4 months it does fade noticeably. Time your brewing accordingly.

Oh, and if you're mashing your cooked pumpkin, watch the temperature. No brewing software can account for adding sticky 300 degree pumpkin pulp into a mash. The temperatures go all over the chart, up then down, then back up. It's a nightmare to mash. Then it gets stuck all through the sparge.

Have fun.

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Old 08-06-2012, 01:02 PM   #20
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I've been told to put the pumpkin puree in the strike water so there are no issues with temperature. Thoughts?

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