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Old 08-09-2012, 03:07 PM   #81
MacGruber
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Any more than half a tsp of each in a five gallon batch would be way too much. Half tsp each in 5 gallons at 15 min left in the boil and another half tsp each at kegging is PERFECT!

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Old 08-13-2012, 01:04 AM   #82
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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!

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Old 08-13-2012, 03:22 AM   #83
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I pitched two large mason jars of 1056 I washed out of a low gravity honey orange wheat ale I kegged today. Fermentation took off in two hours.

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Old 08-13-2012, 12:13 PM   #84
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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!
Wow, that's great efficiency and you're going to have a monster beer on your hands if it attenuates.

I'm brewing mine this Sunday. I have a 2L starter of ESB/English Ale going now, plus I'm going to step it up again with another 2L which should result in about 700 billion cells for the 11 gallons. I'm stoked to have 2 full kegs this year!
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Old 08-13-2012, 12:37 PM   #85
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I'm comparing this one to my next one. The next one,I'll be using real pumpkin again instead of the canned. The fermentation took off in under three hours. This morning, I have sanitizer and yeast pouring out of the blowoff bucket. It's a monster. I'm going to pitch the next one right on top of this cake. I'm using 1056, not the ESB yeast, Plus I add brown sugar. I'm excited and so is everyone that had it last year. I've had 8 people ask when it's going to be ready so far.

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Old 08-13-2012, 12:40 PM   #86
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My pre-boil gravity was 1.075. Why do you use ESB yeast? I'm curious. Is it because it's maltier/sweeter?

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Old 08-13-2012, 12:44 PM   #87
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My pre-boil gravity was 1.075. Why do you use ESB yeast? I'm curious. Is it because it's maltier/sweeter?
Yes, I like the maltiness it brings out in the beer. I coupled it this year with Dry English Ale as a blend so hopefully I can get the maltiness from the ESB and the flocculation/attenuation from the Dry English Ale.
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Old 08-13-2012, 12:54 PM   #88
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I will have to try that then. I've only used 1056 because I usually have it on hand. I would love to split one recipe into 5 different fermentors and use 5 different yeasts. I do love 1056 though because it allows the pumpkin flavors to shine through.

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Old 08-13-2012, 01:02 PM   #89
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I was going to split into 2 and use ESB in one and English Ale in the other, but decided last minute to just combine them.

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Old 08-14-2012, 12:40 PM   #90
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Hey guys, I'm going to be buying the supplies for this recipe and I can't help but to think about how much I'll be mashing! Did anyone else do this recipe with less grains? Or is having such a high OG what makes this so "pumpkin pie-ish"? I won't skimp out if this is what everybody else did and had great results with, but I figured I would ask. Thanks!

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