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Old 08-07-2013, 01:35 AM   #21
jonnyp1980
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Originally Posted by DrNecropolis

Woohoo!!

Excited to know how its going to turn out..
Ill post all my pics and my review video when everything is done. Subscribe if you want.
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Old 08-07-2013, 01:37 AM   #22
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Forgot to say. I'm excited as all hell too!!!!

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Old 08-07-2013, 03:45 AM   #23
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Ill post all my pics and my review video when everything is done. Subscribe if you want.
YouTube name?
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Old 08-07-2013, 10:56 AM   #24
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Originally Posted by DrNecropolis

YouTube name?
http://m.youtube.com/user/HomebrewersReview
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Old 08-07-2013, 12:01 PM   #25
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I'm doing two this year, both based off the following recipe:

OG: 1.085
FG: 1.020
IBU: 30 (Tinseth)
ABV: 8.5%
Preboil OG: 1.063
Efficiency: 85%

Grist:
11# Maris Otter
3# Weyermann Munich 1
12oz Crystal 60
5oz Roasted Barley
2.5oz Black Patent

Sugars:
1lb Dark Brown Sugar

Hops:
30 IBU of Williamette

Pumpkin:
2lbs whole roasted pumpkin (boil)
2.25lbs whole roasted pumpkin (secondary)

Spices/Flavorings:
Pumpkin Pie Spice blend (1:1:1:.75 mix of cinnamon, nutmeg, ginger, and allspice) Flameout 1-2tsp
1 Vodka Soaked Vanilla Bean, split and scraped (secondary)

Yeast:
Wyeast 1728 Scottish Ale

Method:
Mash at 156-158 for one hour. Full body single infusion. Mashout to 170 and hold for 10min. Collect one gallon of first runnings and boil separately with the brown sugar until the bubbles start stacking on each other. Return to main boil kettle, where you have collected enough runnings appropriate for your system and a preboil OG of 1.063-ish.

Hop addition is a single bittering at 60min.

Add boil pumpkin at 60min as well. Add a Whirlfloc tablet at 15min. Pie spice blend is at flameout. Whirlpool and chill to 58F. Oxygenate as well.

Pitch an appropriate amount of yeast - Yeast Calc says 319 billion.

Ferment cool at 60F for 6 days, then on days 7-10, raise the temp 2.5F per day to top out at 70. Finish out at 70 for four more days for a total primary time of 2 weeks.

Sanitize your secondary fermenter and add the pumpkin and vanilla vodka. Rack to the fermenter and let it all hang out for another 2-4 weeks. There will be a short burst of additional fermentation as the yeast eat any available sugars in the pumpkin.

Carbonate to 2.0-2.2 volumes and enjoy!

Additional wood-aged option: add a rum-soaked medium oak spiral after any secondary fermentation has ceased.

Cheers!

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Old 08-07-2013, 12:30 PM   #26
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Quote:
Originally Posted by TheJasonT
I'm doing two this year, both based off the following recipe:

OG: 1.085
FG: 1.020
IBU: 30 (Tinseth)
ABV: 8.5%
Preboil OG: 1.063
Efficiency: 85%

Grist:
11# Maris Otter
3# Weyermann Munich 1
12oz Crystal 60
5oz Roasted Barley
2.5oz Black Patent

Sugars:
1lb Dark Brown Sugar

Hops:
30 IBU of Williamette

Pumpkin:
2lbs whole roasted pumpkin (boil)
2.25lbs whole roasted pumpkin (secondary)

Spices/Flavorings:
Pumpkin Pie Spice blend (1:1:1:.75 mix of cinnamon, nutmeg, ginger, and allspice) Flameout 1-2tsp
1 Vodka Soaked Vanilla Bean, split and scraped (secondary)

Yeast:
Wyeast 1728 Scottish Ale

Method:
Mash at 156-158 for one hour. Full body single infusion. Mashout to 170 and hold for 10min. Collect one gallon of first runnings and boil separately with the brown sugar until the bubbles start stacking on each other. Return to main boil kettle, where you have collected enough runnings appropriate for your system and a preboil OG of 1.063-ish.

Hop addition is a single bittering at 60min.

Add boil pumpkin at 60min as well. Add a Whirlfloc tablet at 15min. Pie spice blend is at flameout. Whirlpool and chill to 58F. Oxygenate as well.

Pitch an appropriate amount of yeast - Yeast Calc says 319 billion.

Ferment cool at 60F for 6 days, then on days 7-10, raise the temp 2.5F per day to top out at 70. Finish out at 70 for four more days for a total primary time of 2 weeks.

Sanitize your secondary fermenter and add the pumpkin and vanilla vodka. Rack to the fermenter and let it all hang out for another 2-4 weeks. There will be a short burst of additional fermentation as the yeast eat any available sugars in the pumpkin.

Carbonate to 2.0-2.2 volumes and enjoy!

Additional wood-aged option: add a rum-soaked medium oak spiral after any secondary fermentation has ceased.

Cheers!
That looks great keep us updated.
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Old 08-08-2013, 08:09 PM   #27
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Just transferred to secondary. Nice orange color the smell was that of pumpkin pie. Taste was great reminds me of DFH but less flavor. Adding another round of spices and secret stuff. Not too long now till bottling time

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Old 08-14-2013, 06:21 PM   #28
Remmy
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Awesome.

I am bottling mine next week. Transferring to secondary this evening. Smells good, though, out of the airlock. May add just a tad bit more pumpkin pie spice to it (I added 1/8th tsp. to the pumpkin while it roasted in the oven, pre-boil of course).

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Old 08-14-2013, 06:39 PM   #29
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You think added lactose would make it taste like whip cream finish in the beer?

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Old 08-14-2013, 07:39 PM   #30
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I like Pumpking the best of all. I tried to make a pumpkin ale like it. I started with Midwest's Pumpkin Ale kit. I bakesn2 cans of pumpkin sprinkled with pumpkin pie spice and added it with 10 mins left. Primary for 10 days, added a tea of 1 cup water, 2t of pumpkin pie space, and 1T of pure vanilla to secondary for 5 days. Bottled it last weekend and won't touch it for 2 months. Hoping it comes out ok.

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