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Old 09-13-2012, 12:25 AM   #31
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Originally Posted by halcyondays
So with the spices, you say you "steeped" them at flame out. Did you add them directly into the wort or put them in some type of tea bag or something? I don't want to get too nitpicky here, but I've never done a beer like this and I want it to turn out well!
You can add them in the final few minutes and be fine. The vanilla is the item that I add later on (in the secondary).

Don't stress out too much with this beer. I'm sure it's going to be great!
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Old 09-18-2012, 08:46 PM   #32
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Default Brown Sugar


when did you add the brown sugar? I'm assuming with the grains

nevermind around flameout, thats what I usually do when adding something like that

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Old 09-20-2012, 03:46 AM   #33
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Dumb question but the vanilla doesn't need to be boiled when putting it in the secondary, right? It's high enough in alcohol content I think.

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Old 09-20-2012, 01:20 PM   #34
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Dumb question but the vanilla doesn't need to be boiled when putting it in the secondary, right? It's high enough in alcohol content I think.
No just put it in the fermenter and rack your beer over it.
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Old 09-25-2012, 05:36 AM   #35
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may be a newb question here, but as my first attempt at a partial mash i was wondering a few things:
what volume of water are we looking at here to use for the partial mash process and how much sparge water? and do these amounts really matter (as in being precise) in the final outcome of the brew?

thanks

edit: also, i do have all the spices in my pantry but they are definitely old, but kept in a good environment, sealed and still smell like they should. are these still good? i hear spices do not go bad as long as they are kept in ideal conditions.

also, i have some pumpkin pie spice made by spice islands. it smells amazing. can i substitute this for all the different additions of spices? if so, how much? im assuming just use the same amount as all the other spices combined. am i correct in this logic?

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Old 09-26-2012, 04:28 PM   #36
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I threw a tablespoon of it in there. Smells pretty good and not over powering when I was finished.

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Old 09-26-2012, 06:05 PM   #37
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You used in instead of adding nutmeg cinnamons allspice etc??

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Old 09-27-2012, 05:54 PM   #38
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You used in instead of adding nutmeg cinnamons allspice etc??
The spices that I use are the ones you'd normally use in a pumpkin pie. So if you're going to use pumpkin pie spice, don't use the other spices.
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Old 10-14-2012, 10:57 PM   #39
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Hey this looks amazing! I've got two quick questions OP about the recipe:

You say add the spices at flameout. Are you putting them directly into the wort, or using a boiling bag and removing them after the 15 mins?

And with the vanilla, you using beans or extract?

I can't wait to make it...

Thanks

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This is one of the most popular brews amongst friends and family of mine. All I hear from them is "When are you brewing your pumpkin ale again?" The brew day for this (even with just a mini-mash) is fairly long, mainly because of the extra work prepping the pumpkins. I haven't tried using canned pumpkin as of yet, only fresh ones. The extra time is worth the reactions this beer receives.

The beer comes out a beautiful dark amber color. The flavor is malty, with the spices at just the right amounts. One thing I noticed is that the spices are a bit more evident when I bottle this than when I keg it.

If any of you have tried Saranac's Pumpkin ale, it is similar to this.

Anyway, here it is:

Scary Balz Pumpkin Ale

Fermentables
6lbs Amber LME
1lb Caramel 60L
1lb Dark Munich Malt
8oz Flaked Barley
1 cup Brown Sugar

Hops
1.5oz Mt Hood (6AAU) @ 60 min
.5oz Mt Hood @ 5 min

Adjuncts/Spices
6-8 lbs of pumpkins
1 tbsp Cinnamon
1 tbsp Nutmeg
2 tsp Ginger
1 tsp Allspice
.5 tsp Cloves
1 tsp Vanilla

Yeast
US-05

Gut the pumpkins and cut them in half. Place them in a baking dish rind side up and add a little water to the dish. Roast in 350 degree oven 1.5-2 hours. Pumpkins should carmelize a bit.

Scoop the pumpkin from the rinds and mush them up. Add to grains and mash at 155 degrees for an hour. Strain and sparge mash/pumpkin mixture, then proceed with boil.

Add the spices at flameout and let them steep for 15 minutes. Cool and transfer to fermenter. Pitch yeast and ferment for 3 weeks.

Add vanilla to secondary fermenter and rack beer over the vanilla. After a week or two, keg or bottle.

The beer tastes great on its own, but my wife and her friends love to coat the rim of their pint glasses with a cinnamon/sugar mixture the same way margaritas are served with salt. It does make the flavor jump out a bit more.




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Old 10-15-2012, 12:25 PM   #40
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Quote:
Originally Posted by mgurf1 View Post
Hey this looks amazing! I've got two quick questions OP about the recipe:

You say add the spices at flameout. Are you putting them directly into the wort, or using a boiling bag and removing them after the 15 mins?

And with the vanilla, you using beans or extract?

I can't wait to make it...

Thanks

I throw the spices right into the wort. They will drop out as you cool the wort, or after fermentation.

I use vanilla extract, but you certainly can use vanilla beans if you'd like.
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