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Old 08-05-2011, 05:50 PM   #11
Tizzomes
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I'm pretty sure pure honey burns out meaning it will raise your ABV but all flavor aspects will won't be noticed.If honey is what you want I would use honey malt.The flavor tends to stick around>>>>cheers<<<<<

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Old 08-05-2011, 09:30 PM   #12
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I'm including some Maple flavor extract in the secondary along with the rum and spices.

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Old 08-07-2011, 02:15 PM   #13
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Let us know how that goes Paul.

Just so I'm clear, the baked pumpkin is being added/boiled with the mash? How does that effect the consistency of the mash?

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Old 08-07-2011, 11:47 PM   #14
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It's brew day! This is extract, but yeah, it's being added to the boil. I guess I'll find out what happens.

Here's my (tweaked) recipe. Using US-05 because I have a ton.

6 lbs Light Dry Extract (8.0 SRM) (60 minutes)
1 lb Dark Dry Extract (17.5 SRM) (60 minutes)
12.0 oz Maple Syrup (35.0 SRM) (60 minutes)
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) (steeped 20 mins @ 155)
1 lbs Biscuit Malt (23.0 SRM) (steeped 20 mins @ 155)
16.0 oz Wheat, Flaked (1.6 SRM) (steeped 20 mins @ 155)
2.00 oz Cluster Hops [7.00 %] - Boil 60.0 min
5.0 oz Molasses (80.0 SRM), Baked with Pumpkin
87 oz Pumpkin, Canned, Baked (6.0 SRM) (60 minutes)
1 lbs Candi Sugar, Dark (60.0 SRM) (60 minutes)
1.00 tsp Pumpkin Spice (Boil 5.0 mins)
2.00 tsp Pumpkin Spice (Secondary 7.0 days)
3.00 tsp Maple Flavoring (Secondary 7.0 days)
5.00 oz Spiced Rum (Secondary 7.0 days)

Expected OG = 1.090

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Old 08-08-2011, 03:45 AM   #15
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WOW CHEERS how long do you plan on letting this sit? ?

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Old 08-13-2011, 12:07 PM   #16
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I like the tweaking you did on this, Paul, especially the additon of the dark candi sugar. In a S'mores Stout that should be ready in a couple of weeks, I actually boiled down brown sugar and corn syrup to just before scorching - hard crack stage, for you candy makers - to get a bit of burned sugar flavor. Depending on how it turns out, I may do the same for this Pumpkin ale. In considering brewing this again this year, I have done a bit of tweaking and will go with this:

6 lbs light DME (Boil 60 min)
1 lb Mars Otter, pre-toasted on a cookie sheet for 20 min @ 350 degrees (this takes the place of the 1 lb Traditional Dark DME in the original recipe in an attempt to get more of a pie crust flavor) (Mash 154 60 min)
1 lb Brown Sugar (Boil 60 min)
1 lb Maple Syrup (Boil 60 min)
¼ cup Molasses (baked with pumpkin)
2 lb Caramel/Crystal Malt - 60L (double the original to get more of a malt backbone) (mash @154 degrees 60 min)
1 lb Biscuit Malt (mash @154 degrees 60 min)
8.0 oz Wheat, Flaked (mash @154 degrees 60 min)
60.00 oz Pumpkin, Canned, baked (see notes, Boil 60 min)
1.5 oz Goldings (5.0% AA 60.0 min) 15 IBU
0.25 tsp Irish Moss (Boil 10.0 min)

Pumpkin spice tea: 1 Tablespoon of quality pumpkin pie spice mixed with 12 ounces of good spiced rum (I used Kraken) prepared on brew day but added at secondary (Cut original spice in half)

Should be most excellent for the upcoming holiday harvest season!

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Old 08-15-2011, 07:19 PM   #17
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This thing is still bubbling pretty frequently through the blowoff tube after a week of fermenting. Tons of pumpkin sitting at the top and bottom. I'm going to try to wait until the pumpkin all falls down before racking to secondary.

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Old 08-15-2011, 07:29 PM   #18
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On the subject of maple syrup, it's my understanding that it ferments out almost completely and leaves almost no maple flavor in the beer. A quick search here shows that unless you're using ungodly amounts ($$$) of the stuff, you're probably not going to get the effect you want. Extract seems a better option for maple flavor. Honey is similar in it's lack of effect -- molasses on the other hand leaves a bold molassesy flavor in the final brew. I add it to my RIS recipe with great results. These recipes here look fantastic guys. I'm filing the inspiration away for my first pumpkin beer, which might well be an imperial pumpkin ale, which I hope to work into a busy brewing schedule this fall.

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Old 08-16-2011, 01:02 PM   #19
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Quote:
Originally Posted by bigbeergeek View Post
On the subject of maple syrup, it's my understanding that it ferments out almost completely and leaves almost no maple flavor in the beer. A quick search here shows that unless you're using ungodly amounts ($$$) of the stuff, you're probably not going to get the effect you want. Extract seems a better option for maple flavor.
so true - any advice on a good maple syrup extract, how much to use, and at what point added?

This would save some dollars for sure!
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Old 08-19-2011, 03:27 PM   #20
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Brewed this last night, pitched a 3L starter, this morning I have this to greet me.. . .

Note: I decided to use a clean yeast - California Ale WPL005 - as I did not want the yeast to add any estery flavors that might take away from the pumpkin, and that one seems to be high alcohol tolerant as well as excellent attenuation. In addition, I am using the lagering fridge to keep the temp on the low end for this yeast, around 65 degrees.

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