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Old 07-14-2013, 12:56 PM   #151
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Yes, need to make a batch for fall...

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Old 07-14-2013, 07:12 PM   #152
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I found this thread about a month ago and got really excited. It fit my desire for a seasonal brew. I plan to let it condition in the bottle through Halloween and Thanksgiving.

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Old 07-14-2013, 10:45 PM   #153
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Anyone have the formula to determine the alcohol content with the addition of rum?

I had it at one point and lost it.

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Old 07-15-2013, 01:07 PM   #154
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It is fairly common to for this brew to finish after about a day or two of hard fermentation, right? I had a lot of airlock activity yesterday, but virtually none today. I am a little worried that it got a little too warm during fermentation. The current temp is about 78 but may have gotten up to 80.

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Old 10-19-2013, 04:54 PM   #155
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Quote:
Originally Posted by Carros View Post
Brewed this up last night as an all grain.

11# 2-row
1.5# crystal 60
1# biscuit
.5# flaked wheat
1# light brown sugar
1# maple syrup

I baked 4oz of molasses with 90oz of pumpkin and added that to the mash as well.

2oz Glacier [6.5%] @60 min
1 tsp pumpkin pie spice @15 min

I pitched some yeast slurry from a lighter gravity pumpkin ale I brewed a couple of weeks ago. It was bubbling away nicely when I left for work in the morning, and when I got home tonight I was greeted with this.



Luckily the mess was contained and was an easy cleanup, and is now hooked up to a blow off tube.

The hydro sample tasted fantastic so I am really looking forward to seeing how adding the rum changes this, and how it tastes once it is finished.
How did this turn out? Brewed this a while back as an extract, but thinking of trying it again as an all-grain. Do you have the details of time and temp you used for the mash?
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Old 10-20-2013, 04:02 AM   #156
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Quote:
Originally Posted by drea23 View Post
How did this turn out? Brewed this a while back as an extract, but thinking of trying it again as an all-grain. Do you have the details of time and temp you used for the mash?

It turned out quite tasty. Unfortunately I don’t seem to have very good notes on this batch. It would have been a 60 minute mash. I would have mashed high, probably around 156.
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Old 11-02-2013, 08:59 PM   #157
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I transferred mine to secondary and added the spiced rum. Do you think it will be ready to drink around Christmas?

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Old 11-03-2013, 12:49 PM   #158
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Thanksgiving even!

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Old 06-04-2014, 09:44 PM   #159
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My buddy and I will be brewing our version of the original recipe on Friday. Can't wait to see how it turns out! Yeast starter is (hopefully) churning away at home at this very moment.

We got an early start so we should be able to get some good long bottle conditioning in before Thanksgiving rolls around.


Quote:
Originally Posted by thatjonguy View Post
Anyone have the formula to determine the alcohol content with the addition of rum?

I had it at one point and lost it.
I know you asked this almost a year ago, but if you still find yourself in need try the below equation.
(And if someone sees a mistake please correct me!)

abv = %ABV before rum addition (i.e. 9.2)
pr = Rum proof (i.e. 80)
R_vol = Volume of rum being added in fluid ounces (i.e. 12)
Tot_vol = Total volume of beer (at the time of rum addition) in gallons (i.e. 4.5)

New ABV = 100*[ (0.01*abv) + [(0.005*pr*R_vol)/(Tot_vol*128)] ]
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Old 08-11-2014, 02:35 PM   #160
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Hi guys, I am thinking about brewing this pumpkin ale. I wanted to see which of the variants here are best?

I'm looking for a sweet dessert beer, that is deep and complex. I would prefer not to have too much hoppiness, as I do not want it to fight the pumpkin.

Note this would be my second brew, my first is still in the fermenter =)

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