ChadLeBald

Recipes 

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On tap: Honey Rye Saison (& a dry-hopped version, too)
Conical: English Amber


www.three-group.com

MaxSpang

Recipes 

So, I want to make this soon and I feel like this might a little too ambitious for my 2nd all grain batch.

Put it into Beer Tools and figured this would be a decent extract version:

12.0 lb Liquid Light Extract
2.0 lb Caramel Malt 20L

Original Gravity: 1.093 (1.026 - 1.120)
Terminal Gravity: 1.023 (0.995 - 1.035)
Color: 13.01 (1.0 - 50.0)
Alcohol: 9.25% (2.5% - 14.5%)
Bitterness: 59.9 (0.0 - 100.0)

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Catapult Creative - Well Aimed Ideas

Moody_Copperpot

Recipes 

That's going to cost you an arm and a leg in LME
I say go for the AG, pumpkin ale was one of my first AG batches too. Make sure to use rice hullls. That pumpkin in the mash makes draining the tun a chore.

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There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

MaxSpang

Recipes 

I'm only going to use a small can of pumpkin (just so I can say it has pumpkin in it)... My first AG batch didn't really work out the way I wanted it too so I'm a little nervous.

I may do a partial mash, except lean way more on the grain side than the extract side (using only a few pounds of LME).

Or, I might just say F it and try the AG!

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Catapult Creative - Well Aimed Ideas

Moody_Copperpot

Recipes 

Say F it and do the AG!
Every AG batch when you first start is a learning experience, but it's still beer when all is said and done. Even if maybe it's not exactly what you were going for.

__________________
There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body. Now you stick to that, and everything else is cream cheese.

ChadLeBald

Recipes 

+1 on that!

__________________
On tap: Honey Rye Saison (& a dry-hopped version, too)
Conical: English Amber


www.three-group.com

BudzAndSudz

Recipes 

So this is a total noob question, but instead of using corn sugar as the priming sugar before bottling (as most brew stores will suggest) what about using brown sugar for this recipe to encourage a bit more of a pumpkin pie flavor?

ChadLeBald

Recipes 

It's a good question. I'm no expert on the matter as I haven't bottled in quite some time, but I believe 'common wisdom' in this realm will say that the choice in priming sugar won't do TOO much to affect the flavor of the beer as it is mostly going to be eaten up to create the CO2. But a lingering amount might add a bit of flavor.

Regardless, you can most definitely give it a whirl as brown sugar would have the ability to carbonate. HOWEVER: make sure you find out what the 'conversion rate' is between corn & brown sugar - as not all sugars pack the same punch in their ability to carbonate (i.e., you could either over- or under-carb the beer if you used the same amount that is called for with corn sugar).

Hope that helps!

__________________
On tap: Honey Rye Saison (& a dry-hopped version, too)
Conical: English Amber


www.three-group.com

BudzAndSudz

Recipes 

Thanks for the response!

So I don't see any instructions on the mash in the OP, would everyone recommend the standard 152 for 60 minutes, or should it be slightly longer to help with diastatic activity? Or maybe even mash at a higher temp to get a slightly sweeter finished product which might lend nicely to the "pie" flavor?

IIINuns

Recipes 

Just made this recipe last weekend, only with a few additions/changes.

1.5 oz of CTZ at 90 min
1.0 oz of CTZ at 45 min
Used a Belgian Ale yeast I harvested.

I also cut up the heart of a sweet pumpkin, put it in a muslin bag and let it ride in the boil the last 20 minutes. The house smelled like pumpkin pie. Now the kids want to know when they can have a sip.