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Old 08-03-2010, 11:25 AM   #31
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Originally Posted by KingBrianI View Post
I'd substitute the MO for the GP and not worry about it. I doubt anyone could tell a difference between beers made with GP and MO without tasting them side by side.
Gotcha, I won't worry about it then. Just got done roasting the MO. Smells great!
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Old 08-10-2010, 12:20 AM   #32
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Got a batch of pumpkin goodness brewed yesterday afternoon. This stuff is fermenting away and smells awesome !

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Old 08-15-2010, 11:21 PM   #33
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Just bottled this today.

KingB- I had taken your advice about the Dennys Favorite yeast. It really did attenuate quite fully- finishing up at 1.007. What was interesting was that I noticed continual airlock activity for the entire three weeks in primary. It wasn't rapid-fire or anything (after the first week), but activity continued with bubbles every ten seconds or so. The only other yeast I've had this experience with was 3068 in a hefeweizen, and that also finished up with a low F.G.

So on to the beer. The color was ORANGE. It really looked exactly like I wanted a pumpkin ale to look. The smell... well let's put it this way. Every October I make a pumpkin cream pie or two. It is my mom's old recipe and it is awesome. And my fiancee loves it. So she was helping me bottle today, and she said, "Oh my goodness! That smells EXACTLY like the pumpkin pie you make." We tasted it and she declared it to already be her favorite beer that I've brewed.

I am really looking forward to drinking this all October... thanks again for a great recipe!

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Old 08-15-2010, 11:46 PM   #34
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Wow, 1.007, I hope it didn't dry out too much. I'm glad it came out well for you. The real test will be in a few weeks though! Good luck with the wait!

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Old 08-16-2010, 09:49 PM   #35
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KingBrianI, did you toast your MO wet or dry? It seems like toasting it wet would produce a little more of the sweet caramel-like taste found in pumpkin pie.

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Old 08-16-2010, 10:01 PM   #36
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KingBrianI, did you toast your MO wet or dry? It seems like toasting it wet would produce a little more of the sweet caramel-like taste found in pumpkin pie.
I toasted my grain dry, though you're certainly welcome to toast it wet. I doubt it would add any sweetness since the starch won't be converted, but it might increase the melanoidins created which may give the beer a bit more maltiness.
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Old 08-16-2010, 11:03 PM   #37
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I've read in a couple googled resources (including Palmer's online 'How to Brew') that there's supposed to be a partial starch conversion if you soak the grains for about an hour prior to toasting.

http://www.howtobrew.com/section4/chapter20-4.html

While the caramel sweetness sounds good, truthfully, so does the light nuttiness imparted by dry toasting - so I'm at an impasse for the moment. Maybe I'll just go 1/2 & 1/2.

The melanoidins would be a definite added benefit, I agree.

Thanks for the response and added advice, much appreciated!

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Old 08-20-2010, 01:57 AM   #38
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what exactly is british caramalt? i dont see it in beersmith and dont see something specifically called british caramalt at brewmasterswarehouse.com. any good substitute? or am i just overlooking it

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Old 08-20-2010, 02:39 AM   #39
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Think it's carastan dark (30-37L), or at least that was my conclusion.

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Old 08-20-2010, 10:44 AM   #40
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what exactly is british caramalt? i dont see it in beersmith and dont see something specifically called british caramalt at brewmasterswarehouse.com. any good substitute? or am i just overlooking it
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Think it's carastan dark (30-37L), or at least that was my conclusion.
Yep, carastan would work perfectly. Or here is a link to Simpson's CaraMalt at BMW: http://www.brewmasterswarehouse.com/product/0101479/simpsons-caramalt
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