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Old 08-19-2013, 02:00 AM   #121
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Thanks, Rich! I'll keep on looking into it

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Old 08-19-2013, 03:02 PM   #122
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I have Winter Luxury pumpkins growing in the garden this year. I hope to get enough to make this recipe. I am a sucker for Pumpkin Ale!

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Old 09-05-2013, 02:43 PM   #123
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I'm thinking about substituting the maple syrup with 2 pounds of honey and 1/2 pound of honey malt. Any thoughts on that?

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Old 09-08-2013, 05:32 PM   #124
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I'm thinking about substituting the maple syrup with 2 pounds of honey and 1/2 pound of honey malt. Any thoughts on that?
Sounds like a good plan. The honey will ferment out and not add much flavor but it is cheaper than the maple syrup which didn't add anything to my finished beer anyway. I have never used honey malt so I'm not sure what it would add as far as flavor. I'm sure it would be fine though.
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Old 09-11-2013, 02:12 AM   #125
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Rich, first congrats on a thread that has been rolling for years! I love a pumpkin ale in the fall and just brewed two batches a couple of weeks ago. One AG batch that varies a bit from yours and one MWS extract. I got alot of good info from this thread but did want to point out one thing I learned concerning maple syrup. While I can not yet speak to finished product, I did realize there are different grades of maple syrup and I chose to use grade B. The grade B is a darker, richer flavored maple syrup so i am hoping the flavor is prevalent. Stay tuned and i will update 6 weeks or so when i hope to be njoying the first glass! Just wanted to pass a learning along since there seem to be a lot of questions concerning subs for maple syrup. The extract kit from MWS utilized brown sugar, no syrup. I also utilized a hop spyder for pumpkin addition which kept alot of the "crud" out of my fermentors.

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Old 09-20-2013, 05:11 PM   #126
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Rich - I'm brewing this tomorrow. Awesome thread!

I am planning on serving this for Halloween which is exactly 6 weeks away. That shortens your fermentation schedule a little. Any advice?

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Old 09-21-2013, 10:29 AM   #127
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Rich - I'm brewing this tomorrow. Awesome thread!

I am planning on serving this for Halloween which is exactly 6 weeks away. That shortens your fermentation schedule a little. Any advice?
Man! I haven't brewed in a long time so I am a bit out of touch. Six weeks is going to produce a good drinkable beer but be sure to put some away to have later. It will get better.
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Old 07-31-2014, 08:24 PM   #128
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this sounds awesome!

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