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Old 09-14-2010, 02:42 AM   #21
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First of all, awesome!

Second, wow..... how did you manage to find that much pumpkin? And I'm sure that made for a slow friggin' lauter.

EDIT: I also need to give you a gigantic internet high-five for your beer names!!! SWMBO and I read the "Catbird Butt" and couldn't contain the laughter.

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Old 09-15-2010, 08:37 PM   #22
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Well, good to hear you were able to find pumpkin to use! Curse you, pumpkin shortage!!!

So how did the mash go? I'm sure it was gummy enough with the pumpkin, but now you've gone an added flaked wheat! I'm sure that took a while

And you did the recipe the same the rest of the way? Hope it turns out amazing! Be sure to post updates!
I used 1lb of rice hulls which worked great. The mash lauter and sparge were really no slower than usuall. Wort came out fairly clear.

I used an extra half pound of pale malt and 2 pkgs of US-05. I'll post an update closer to Thanksgiving when I taste it.
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Old 09-16-2010, 12:47 AM   #23
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Reno,
So did you use light or dark brown sugar in your recipe?

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Old 09-16-2010, 02:28 AM   #24
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I brewed this 10 days ago, but used a sugar pumpkin from a local farm. I also used S-04 as its been pretty warm still and the guy at the LHBS said it would be more tolerable of the warmer temps. I didn't use rice hulls and had no problems with stuck sparge. I got 1.081 OG and the S-04 took it down to 1.016 at 7 days. Beautiful color and tasty so far. Nice recipe.

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Old 09-16-2010, 04:33 AM   #25
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Originally Posted by RandalG View Post
Reno,
So did you use light or dark brown sugar in your recipe?
Based on what BeerSmith is giving me for the grain bill alone I'd say it was light brown sugar. You can use dark if you wish but I don't know what it will do to the color; the gravity potentials for the two types are the same. Personally, I feel visual representation is important and this beer is such a gorgeous deep-orange hue that I wouldn't change it.

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I brewed this 10 days ago, but used a sugar pumpkin from a local farm. I also used S-04 as its been pretty warm still and the guy at the LHBS said it would be more tolerable of the warmer temps. I didn't use rice hulls and had no problems with stuck sparge. I got 1.081 OG and the S-04 took it down to 1.016 at 7 days. Beautiful color and tasty so far. Nice recipe.
Glad it's tasty! Looks like you made yourself a rather stronger version. Is that due to higher efficiency or did you just step it up? Either way, let me know if any alcohol bite interferes with the spices. This would be good to make stronger for the colder months.

S-04 seems like a good choice. At warmer temps you're probably getting more phenols but the ones that S-04 throws off should actually work quite well.

Thanks for the good reception, everybody! It's just nice to know that I could compile something others can enjoy!
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Old 09-16-2010, 11:20 AM   #26
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I'm brewing this up this weekend. I'll let you know how it goes.

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Old 09-17-2010, 11:14 AM   #27
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Quote:
Originally Posted by Reno_eNVy_446 View Post
Glad it's tasty! Looks like you made yourself a rather stronger version. Is that due to higher efficiency or did you just step it up? Either way, let me know if any alcohol bite interferes with the spices. This would be good to make stronger for the colder months.

S-04 seems like a good choice. At warmer temps you're probably getting more phenols but the ones that S-04 throws off should actually work quite well.
It's possible that there are more fermentables in the fresh pumpkin. Beer tools had fresh pumpkin in the ingredient database but it did not add any gravity potential to the grain bill. That said, it is likely mostly due to higher efficiency. I am still dialing in my AG process and I have had higher than expected efficiency in all my previous AG batches.
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Old 09-17-2010, 04:33 PM   #28
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Yes! So SWMBO and I are going to brew this on Sunday. I wasn't expecting to be able to do it before we leave for vacation on the 23rd (time and money constraints) but apparently the Beer Gods have shined down their divine awesome upon me.

Now the hunt for Libby's is on...

EDIT: Five stores, no Libby's (except one, but it was pre-spiced.) Luckily I found organic puree at Safeway. A bit more expensive but at least it is in my possession

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Old 09-18-2010, 02:19 AM   #29
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Yeah, I got mine at Whole Foods after calling around. It wasn't too bad but it still ran me quite a bit.

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Old 09-18-2010, 03:01 AM   #30
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Quote:
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Well that just means you dough-in with 20 quarts of 163*F water, which will balance out to a mash temperature of 154*F. Since the grain bill is 12#, you'll likely end up losing ~1.2 gallons of water due to absorption. Then typically I would batch sparge with 3.5 gallons to get my pre-boil volume of ~7.0-7.5 gallons... yours will likely be different due to different boil-off rates. (oh yeah, I should also note that I do no mash-out)
When I enter the light brown sugar in beersmith it adds an lb to the recipe.Not sure how that will skew my numbers.Also what's the reason for no mash out?
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