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Old 09-08-2012, 11:40 PM   #1101
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TIME FOR ROUND TWO! Ever since last year I have been looking forward to this. Going all grain this year, the extract version was so good we kicked the keg half-way through our halloween party!

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Old 09-09-2012, 11:39 AM   #1102
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Originally Posted by Benedetto View Post
sounds good. when do you add the flaked wheat? should I steep it with the other grains?
You add it with the other grains
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Old 09-09-2012, 11:40 AM   #1103
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Ok still somewhat new to brewing but am trying this recipe today. Should I add all the DME in at the beginning, or is it better to start with half, and do the other half in the last 10 min. of the boil?
Adding all the DME at the beginning is fine. Some folks try to add some later in the process when they are making extra hoppy beers.
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Old 09-09-2012, 07:22 PM   #1104
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On tap at the house and is a big hit with everyone! Thanks for the recipe Yuri!

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Old 09-10-2012, 01:06 PM   #1105
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Brewed 5 gal AG Saturday night. OG was 1.054 pitched with a slurry of S-04. I added the spices at flameout and the garage smelled just like pumpkin pie! Plan is 3 weeks primary, 3 weeks secondary then keg so it'll be ready in time for Halloween! Thanks for sharing recipe!

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Old 09-10-2012, 02:15 PM   #1106
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Brewed 5 gal AG Saturday night. OG was 1.054 pitched with a slurry of S-04. I added the spices at flameout and the garage smelled just like pumpkin pie! Plan is 3 weeks primary, 3 weeks secondary then keg so it'll be ready in time for Halloween! Thanks for sharing recipe!

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Old 09-10-2012, 02:38 PM   #1107
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I've got this in primary, and am planning on adding spices. If I wanted a pretty subtle pumpkin flavor, would 2/3 of a teaspoon be the right amount (for 5 gals)?

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Old 09-10-2012, 05:16 PM   #1108
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ended up trying out WLP028 for this beer as an experiment. Should be delicious. We couldn't get our volume down quick enough so we did a very long boil an still ended up with 1.048 with 12 gallons (hoping for 10). We'll see how it turns out! Excited to see how the Edinburgh Scottish Ale yeast works out.

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Old 09-11-2012, 03:24 PM   #1109
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I'm a new brewer and have a question about this recipe. I've been reading the post and did not actually see the answer.
1) Could I use whole pumpkin cut up in cubes, roasted in oven with a little brown suger and placed in mesh bag?
2) should I just steep with the grains or boil the full 60 mins?

I thought if I remove the pumpkin it would cut down the trub in the fermentor.

Thanks

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Old 09-11-2012, 03:49 PM   #1110
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Quote:
Originally Posted by LateraLex
I've got this in primary, and am planning on adding spices. If I wanted a pretty subtle pumpkin flavor, would 2/3 of a teaspoon be the right amount (for 5 gals)?
The later the spices are added, the stronger te flavor, I have read on here how 1tsp was pretty subtle already. Try whatever you think, you can always add more in at bottling if it's not enough.
Quote:
Originally Posted by silverbullet07
I'm a new brewer and have a question about this recipe. I've been reading the post and did not actually see the answer.
1) Could I use whole pumpkin cut up in cubes, roasted in oven with a little brown suger and placed in mesh bag?
2) should I just steep with the grains or boil the full 60 mins?

I thought if I remove the pumpkin it would cut down the trub in the fermentor.

Thanks
You can use whole pumpkin, I believe I remember reading that the pumpkin dissolves in the boil, so a bag is useless. Yuri states to boil it and place in primary as it adds mouthfeel and color more that way. Shoot for 6-6.5 gal so you will have 4.5-5 gal after racking to secondary. You will lose a bit to the trub.
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