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Old 10-08-2012, 02:33 PM   #161
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I'm also looking at WLP009, Australian ale. Sounds like a very interesting option with "bready" characteristics. Might get it that "crust" flavor that's so desirable in this style. Thanks for all your feedback, btw.

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Old 10-08-2012, 02:34 PM   #162
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I'm also looking at WLP009, Australian ale. Sounds like a very interesting option with "bready" characteristics. Might get it that "crust" flavor that's so desirable in this style. Thanks for all your feedback, btw.
Glad to help, also glad that others like the recipe. Bready/Nutty/Toasty is exactly what I want in this beer.
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Old 10-08-2012, 02:44 PM   #163
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Me as well, which is partly why I've been wanting to search around for a yeast that's appropriate for this style. A lot of the "bready" character yeasts have poor attenuation though which is tough. I think a FG of 1.030 would be almost undrinkably sweet.

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Old 10-08-2012, 03:53 PM   #164
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I brewed this several weeks ago and kegged yesterday. WOW! I havent even added the vanilla yet and its awesome. I was really hoping that I would have something as good as Pumking and I did. Thanks alot for the recipe.

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Old 10-08-2012, 03:55 PM   #165
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Oh and I used WLP0028 because I get it free and fresh. It took the beer to 1.023

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Old 10-10-2012, 01:47 PM   #166
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Glad to help, also glad that others like the recipe. Bready/Nutty/Toasty is exactly what I want in this beer.
Agreed 100%, I feel like that's exactly what makes real pumpkin pie so enjoyable as well.

BTW, have you seen the slew of new posts in the Pumking Clone thread? You might want to rethink that graham cracker extract thing before you ruin your whole batch. Apparently it's disgusting and undrinkable. There are bunches of people dumping out entire kegs worth of their beer thanks to the GC extract.
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Old 10-17-2012, 10:31 PM   #167
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I just made this again today. 5 gallon batch and I hit 85% efficiency for the first time ever. OG was 1.100 PA 13%. I'm hoping that it finishes around the 1.033 mark for a respectable and sweet 9%er. This time, instead of actual pumpkin, I used two cans of Libby's Pure Pumpkin mixed with the spices and baked it at 350 for about 45 minutes. That went into two nylon paint strainer bags and steeped in the wort for the last 15 minutes and cool down. I also put a charge of 1/2 tsp each spice in at 15 minutes left as well. It still smelled great, just like last year. We'll see if it's as good or better than the one I made last year!
MacGruber, what size cans of Libby's did you use? I'm brewing up a 5 gallon batch tomorrow with a similar grain bill. I was thinking of using a 30oz can and baking it at 350 for 30 minutes with a little brown sugar, then using a muslin bag to add it to the boil with 15 minutes remaining. I'm only trying to achieve a little extra flavor/color with the pumpkin. Based on your experience with this recipe, would this work or would you recommend tweaking my plan.
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Old 10-18-2012, 12:48 AM   #168
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I used two of the 30 oz. cans. I would get a paint strainer bag because the mesh is super fine. You'll have less of a mss on your hands. I also added the pumpkin pie spices to the pumpkin as well before baking. You still add pumpkin pie spices to the boil as well.

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Old 10-18-2012, 02:26 AM   #169
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Thanks for the advice. I had toyed with the idea of using a paint strainer bag in the past as a hop strainer, but have avoided it due to concerns about hop efficiency. It makes perfect sense for the pumpkin though! Out of curiosity, did you put your hop additions in separately or use the bag since it's already in your boil?

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Old 10-18-2012, 02:27 AM   #170
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Thanks for the advice. I had toyed with the idea of using a paint strainer bag in the past as a hop strainer, but have avoided it due to concerns about hop efficiency. It makes perfect sense for the pumpkin though!

Out of curiosity, did you put your hop additions in separately or use the bag since it's already in your boil?

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