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Old 09-24-2008, 05:23 PM   #91
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I am brewing this right now, just did the first sparge and slow but no real problems, Igloo ice cube with manifold I made. I added 1 LB rice hulls, doing 5 gallon batch. 60 OZ. pumpkin. I may add some orange zest to the boil too just wating to see how it smells. So far so good
Mike

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Old 09-24-2008, 06:17 PM   #92
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Missed the pre boil gravity by a ton, Beersmith said 1.052, I was more like 1.040, hmmm.... maybe add a little DME?

Note had a half pound of light DME added it to boil ended up at 1.046OG not what I was after but it will be low ABV, sample tastes great (zest from orange = awesome) . Did a thermometer check and found out one was way off ond my strike water was way too hot. Just ordered a thermopen, problem solved. Mash was over 170 for first ten minutes or so I suspect this was an issue.
Mike

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Empty Keg - Octoberfest Fun

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Old 09-25-2008, 02:48 AM   #93
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Yuri, what would you say to someone who wants to use a phenolic (maybe estery too?) yeast to take the place of the spices? I want the spice flavors to be more genuine and a natural part of the beer. Sure, I could take my chances, but I'm gun shy about spice usage and it would be pretty novel to derive your spices from yeast. Could you offer your impressions on whether or not that's as good of an idea as I think it is? If so, can you recommend a yeast strain that might fit the (grain...lolz)bill for that?

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Old 10-01-2008, 07:20 PM   #94
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I'll be putting this one together (extract recipe) this weekend and am wondering...
After I bake the pumpkin for an hour...
Do I dump all of it in a grain bag and hang it into my pot... or is important to let it intermingle with the wort?

Also... this may be helpful...
A copycat recipe of the Cinnamon Plus (from recipezaar.com)...

6 tablespoons ground cinnamon
1 tablespoon ground allspice
1 tablespoon dried orange peel
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger

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Old 10-02-2008, 08:35 AM   #95
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I'm thinking that perhaps fresh pumpkin is the way to go for those of us who use a SSB.

If baked and cut into chucks its a lot less likely to stick the sparge then goopy canned pumpkin.

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Old 10-02-2008, 04:22 PM   #96
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I am going to brew the Extract version of this today after work. When do I add the pumpkin spice tea to the wort? Thanks.

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Old 10-05-2008, 11:28 PM   #97
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Just wanted to say thanks to Yuri and everyone else for the tips in this thread. Just finished brewing my pumpkin ale and it smells amazing.

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Old 10-06-2008, 11:43 PM   #98
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I bottled this last night, still tasted a bit bland so I added another tsp of pumpkin pie spice to the bottling bucket, hopefully that and carbonating it will help.

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Old 10-08-2008, 05:36 PM   #99
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for the extract version, it says flaked wheat. i am not doubting that, but from everything i read and what the guys at the local store told me, flaked is for grain version only.

will the flaked wheat not convert correctly if i steep it with the crystal and biscuit malts for 30 minutes? do i need to go get malted wheat instead? thanks for the help.

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Old 10-12-2008, 02:46 AM   #100
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You can probably skip the flaked wheat in both versions without much ill effect. I like to add it for the increased head retention, but it probably won't add much to a pure extract recipe.

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