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Old 10-18-2012, 10:25 AM   #171
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I used two separate cheese cloths for my hop additions.

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Old 10-19-2012, 07:56 AM   #172
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I brewed this beer and it was awesome. I through in Libby's with about 15min to go in boil after baking and adding some pumpkin spice. Keg gone in under a week, amazing beer. This time, To mix up a bit thinking of smoking a few pumpkins in my smoker and then adding to the mash. Is this just too much, adding a smoke flavor to an already heavily spiced beer? Thinking of adding around 8lbs of cubed up smoked pumpkin to mash. How much in rice halls need to be added? 5 gal batch. Any thoughts, maybe I should stick with an already great beer and not mess with it.

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Old 10-20-2012, 07:15 PM   #173
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I like the idea of introducing smoke flavor/aroma, but I would do it with smoked malt because you have more predictable results. I think 1-2 lbs of weyermann smoked for 5.5 gallons of a beer this size would be good. It wouldn't be overwhelming but will come through in the nose and flavor.

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Old 10-20-2012, 07:31 PM   #174
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I don't like the idea of adding smoke, but that's my taste. I couldn't imagine eating a smokey, pumpkin pie.

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Old 10-21-2012, 05:34 AM   #175
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Quote:
Originally Posted by MacGruber View Post
I don't like the idea of adding smoke, but that's my taste. I couldn't imagine eating a smokey, pumpkin pie.
Yeah that's where I pretty much landed. I like to smoke foods so was thinking of maybe trying to make a smokey beer with the use of my smoker. Pumpkin is prob not the way. Leave this one as is, it's awesome.
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Old 10-22-2012, 08:13 PM   #176
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Just about ready to keg this bad boy. I ended up @ 1.086 OG and it finished @ 1.022. Tasted my hydro sample, and its really nice. A little heat from the alcohol, but by no means overwhelming. Can't wait to taste it with the keg spice/ vanilla additions. Should be great for our halloween party this weekend. Thanks to the OP for the recipe!!!

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Old 10-24-2012, 05:42 AM   #177
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Kegged tonight with 2 oz vanilla and 1.25 tsp of pumpkin pie spice. It's a little on the sweet side as of right now. I'm hoping that once it carbs up and has a few days to sit that the sweetness will die down a bit. Although I'm not too hopeful. I think the 1.022 FG may be the source of the majority of the sweetness. Anyone have a similar experience? Here is a pic. It's on the right. And I also kegged my IPA, which is on the left.

image-383158546.jpg   image-2192695935.jpg  
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Old 10-24-2012, 09:42 AM   #178
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Ok just wanted to make sure I have this right. I kegged this tonight, a 5 gallon batch with 1.25 tsp of pumpkin pie spice and 2 ounces of vinilla. My question is the recipe said "At bottling - 1.25 tsp of Pumpkin Pie spice was added per 5 gallons as well as ~4 oz of real vanilla extract". Is that 4 ounces per 5 gallons or 4 ounces per the original 10 gallon recipe? I dont want to add to much vanilla to it and overwhelm the beer.

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Old 10-24-2012, 03:19 PM   #179
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I would NOT use 4oz in 5 gallons. I almost feel that 2oz is too much (for my tastes anyways). Start with 2, and you can adjust up to fit your tastes as needed.

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Old 10-24-2012, 03:26 PM   #180
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Quote:
Originally Posted by seedubxj View Post
I would NOT use 4oz in 5 gallons. I almost feel that 2oz is too much (for my tastes anyways). Start with 2, and you can adjust up to fit your tastes as needed.
It totally depends on the strength of your extract. I made my own, and the first year (just before I wrote this page) it was only sitting on the beans for a few weeks. I stress to add/stir/try until it's where you want it.

My current stash of extract has been sitting on beans for over a year now and is quite potent requiring much less.
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