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Old 06-09-2012, 02:27 PM   #521
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And ya, I saw the other 30-45m reference at 250-325 as well but I'm not clear on which you're considering "caramelized."

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Old 06-09-2012, 04:32 PM   #522
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Hey, thanks for the interest.

The length of baking is more to get it to thin out and mix easily.

But if the pumpkin darkens on top or sizzles along the sides of the container in the oven, you'll get caramelization.

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Old 06-11-2012, 09:33 PM   #523
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Alright. I look forward to giving it a shot.

How much harm would you think it'd do to throw in a few (2-4) extra pounds of base malt? I've got some I have to get rid of and fast.

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Old 06-11-2012, 09:49 PM   #524
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Meh couldn't hurt. You'll just end up with a stronger beer.... and maaaybe it'll cover up the spice a bit more.

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Old 06-11-2012, 10:31 PM   #525
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Thanks for the input. Will put it to the test this weekend.

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Old 06-17-2012, 05:30 AM   #526
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Great recipe! I'll have to start this one before end of summer

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Old 06-17-2012, 03:54 PM   #527
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Thanks for the interest! Yeah, end of summer is a good time to start this one.

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Old 07-01-2012, 04:24 PM   #528
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Well, I finally had a chance to get this dropped in and naturally (my luck) is if it could go wrong it did.

Started my mash at 157 and was about to grab an ice to throw in and drop that last degree and que hell..... So I threw the lid and a blanket on and off we went.

I finally get back after my 16 hr mash. With the extra 2lbs of pale and apparent efficiency (temp was still above 140) I've pretty much hit my beersmith targets. Drain off expecting to only need a couple gallons at best and low and behold my full boil kettle is punctured.....

So now I'm boiling in a 25qt and 20qt (bulk in the larger). I FWH'd the 25 (5.25~g) with half my starting charge figuring the small increase in ibu from that will make up for the slight disadvantage in boil size and since I have a second kettle running 2g or so and me figuring on very fermentable wort I threw in ~ 8-10oz of unspiced pumpkin puree I had handy to add a little body back and make up for the necessary dilution. I figure since I'm so far off the beaten path I might as well go all in.

Wish me luck.... :-(

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Old 07-01-2012, 04:30 PM   #529
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Meh, doing a split boil isn't the end of the world. That's what I did for my first few AG years before getting a propane burner.

But just out curiosity, why a 16hr mash?


Regardless, good luck! I'm sure it'll be beer

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Old 07-01-2012, 06:30 PM   #530
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Baby was a little sick already got a whole lot sicker.

Not really anti-split boil but the second burner isn't strong enough to boil them equally so had to improvise. A couple boil-overs later.....

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