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Old 08-12-2012, 03:15 AM   #11
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Originally Posted by amandabab View Post
roasting, then 2/3 in the mash and 1/3 in the boil has never failed me.
I considered putting some in the boil. Maybe I'll make a second batch and give that a try...
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Old 08-12-2012, 03:16 AM   #12
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The only pumpkin beer I've made is KingBrians Samhain. The pumpkin is roasted and added in the mash, and it definitely adds an unmistakable pumpkin flavor. I don't like pumpkin beer it turns out, but the flavor is there.

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Old 08-12-2012, 03:23 AM   #13
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I'm definitely eager to see how this turns out. That's the funny thing about brewing... No matter how many times you've brewed, when you brew something new it's like being a noob filled with anticipation all over again!

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Old 08-12-2012, 03:34 AM   #14
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Originally Posted by Stauffbier View Post
I'm definitely eager to see how this turns out. That's the funny thing about brewing... No matter how many times you've brewed, when you brew something new it's like being a noob filled with anticipation all over again!
How true! I've been doing a lot of new stuff lately. Pumpkin and a lager on the same batch, did my first decoction 2 weeks ago, and getting ready to do a winter warmer soon.

Sorry if I discouraged you, didn't mean to dishearten you. That's another funny thing about brewing... when a recipe doesn't turn out as expected, you've still got 5 (or 10 or whatever) gallons of perfectly good beer to drink while you try it again.
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Old 08-12-2012, 03:40 AM   #15
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Sorry if I discouraged you, didn't mean to dishearten you. That's another funny thing about brewing... when a recipe doesn't turn out as expected, you've still got 5 (or 10 or whatever) gallons of perfectly good beer to drink while you try it again.
No worries my friend. Not major discouragement. After all, the base recipe is my house amber, which I love. I know the spices will still be there, since I've brewed a spiced holiday ale with this same amber. I'll be brewing that one soon, as well. I call it Pfeffernusse Ale, since it uses the same spices that I put in my German Pfeffernusse cookies during the holidays...

I've had a few commercial pumpkin ales that didn't taste of pumpkin or spice, so I shouldn't be surprised. Although, I've heard of commercial varrieties that have very notable pumpkin flavor. I just haven't tried them..
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Old 08-12-2012, 03:47 AM   #16
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Yeah, I've had that too, with the commercials. I actually haven't had a pumpkin beer in a couple years because I was on deployment during the last fall beer season, so I am excited to see what the offerings are like this year.

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Old 08-12-2012, 03:50 AM   #17
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I was on deployment during the last fall beer season, so I am excited to see what the offerings are like this year.
Thanks for your service, and by all means please enjoy the seasonal offerings that you find!
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Old 08-12-2012, 07:52 AM   #18
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Carmelize canned pumpkin, boil for about 10 minutes in a few gallons of water.
Strain water to remove pumpkin, add water, heat to strike temp.
Mash with pumpkin water.

Worked fine for me last year, and the pumpkin water is in the mash right now as we speak.
The house smells like a pumpkin, the water tastes unmistakeable like pumpkin, so I am confident it will work out just fine again!

- B916

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Old 08-12-2012, 11:35 AM   #19
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I brewed a pumpking ale. Last Sunday with 3.75lbs of roasted pumpkin. The wort and aroma was exactly as you described! Full of pumpkin flavor and the color was amazing as well! It's a week into fermenting and the air lock is still showing some activity. I'll let it sit in for another week before transferring to secondary with 1tsp of pumpking pie spice. Very excited for this brew!

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Old 08-12-2012, 11:37 AM   #20
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I'm going with my standard pumpkin beer thread reply:

Ferment INSIDE a pumpkin.

Do it !!!

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