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Old 09-28-2012, 01:43 PM   #1171
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I was going to do the extract version this weekend. Would there be any benefit to partial or mini mash the speciality grains vs just steeping them? I was thinking about the flaked wheat and thought that should be mashed.

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Old 09-28-2012, 06:02 PM   #1172
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if you were to mash, i think you would need some base malt i.e 2 row to get conversion to happen with the flaked wheat.

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Old 09-28-2012, 08:56 PM   #1173
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Ok, I haven't read the entire thread and I'm sure someone else asked this, but I'm still a n00b so please forgive me.

Am I suppose to use 6 gallons of water or will it all add up to 6 gallons after all the pumpkin, spices, yeast starter, etc have been combined? I always measure out the water to 5 gallons (since that is what most extract recipes call for) but should I measure out 6 gallons this time PLUS misc ingredients or will it come to six gallons after all is said and done?

Thanks for the support!

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Old 09-28-2012, 09:55 PM   #1174
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Quote:
Originally Posted by bizarrojosh
Ok, I haven't read the entire thread and I'm sure someone else asked this, but I'm still a n00b so please forgive me.

Am I suppose to use 6 gallons of water or will it all add up to 6 gallons after all the pumpkin, spices, yeast starter, etc have been combined? I always measure out the water to 5 gallons (since that is what most extract recipes call for) but should I measure out 6 gallons this time PLUS misc ingredients or will it come to six gallons after all is said and done?

Thanks for the support!
You will have six gals fermenting, but you will need to top off up to six gals when you place into your fermenter.
I boiled about 3 gals the had to add about 3.25 gal when I placed it in fermenter to get my full 6
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Old 09-29-2012, 12:50 AM   #1175
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What temperture is everyone fermenting at? I'm using whitelabs wlp002. 65-68F.

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Old 09-29-2012, 01:45 PM   #1176
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Quote:
Originally Posted by silverbullet07 View Post
What temperture is everyone fermenting at? I'm using whitelabs wlp002. 65-68F.
S04

Started at 66 let it rise to 68 for 3 days. Now at 70 for the duration of fermentation.
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Old 10-01-2012, 12:37 PM   #1177
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Quote:
Originally Posted by silverbullet07
What temperture is everyone fermenting at? I'm using whitelabs wlp002. 65-68F.
I would use the WLP002 at 68 with a max of 71. Any warmer and I don't think the yeast flavors will work well in the beer. Did a great octoberfest at 68. Recommend waiting for about 7 weeks after bottling if you use that yeast.
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Old 10-01-2012, 12:54 PM   #1178
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I brewed this yesterday evening and got it in the fermenter bucket about 8 PM and this morning at 5AM it was already perking.

Brew Method: Extract
Style Name: Fruit Beer
Boil Time: 60 min
Batch Size: 6 gallons
Boil Size: 6.5 gallons
Efficiency: 70%

STATS:
Original Gravity: 1.057
Final Gravity: 1.014
ABV (standard): 5.57%
IBU (tinseth): 16.49
SRM (morey): 13.74

FERMENTABLES:
2 lb - Dry Malt Extract - Light (14.8%)
6 lb - Liquid Malt Extract - Light - (late addition) (44.4%)
3.75 lb - Canned Pumpkin (27.8%)

STEEPING GRAINS:
1 lb - Caramel / Crystal 60L (7.4%)
8 oz - Biscuit (59.3%)
4 oz - Flaked Wheat (29.6%)

HOPS:
0.75 oz - Kent Goldings (AA 5.3) for 60 min, Type: Pellet, Use: Boil

OTHER INGREDIENTS:
1 tsp - Pumpkin Pie Spice, Type: Spice, Use: Secondary
0.25 tsp - Irish Moss , Time: 10 min, Type: Fining, Use: Boil

YEAST:
White Labs - English Ale Yeast WLP002
Starter: Yes
Form: Liquid
Attenuation (avg): 68.5%
Flocculation: Medium
Optimum Temperature: 65 F - 68 F



I ended up with a high OG after the boil. I was getting an OG 1.064 with between 5.5 - 6 GAL in kettle. I added a gallon which brought it up between 6- 6.5 gallons and I am down to a OG 1.057. I added just a little brown sugar (2 tbsp) baking the pumpkin but don't think that alone contributated to the high OG, maybe the pumkin contributed some.

Anyway, I am using a 7.9 gal fermenter bucket with a blow off tube with the hopes it stays in the bucket.

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Old 10-01-2012, 02:04 PM   #1179
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I had a few of these over the weekend after bottle conditioning for only two weeks and was very impressed. Here are my notes:

-Used 60oz Libby's 100% pumpkin puree. Did the cookie sheet bake for 30 min at 350. My puree was starting to steam/smoke a little bit right at the end giving the beer a slight roasted note.
-I put the backed puree in a fine mesh bag for the boil. This kept the trub level low going into the fermenter.
-Used 4gal spring water
-steeped grains per original recipe
-2 lbs XLDME @60 min
-UK Fuggle 1oz 4.3%AA @60min
-6 lbs Gold LME @30min
-Irish moss @10min
-Chilled with 1.5 gal sanitized ice and added top-up water to ~6 gal wert
-Pitched 1 pack Notty

SG 1.056
FG 1.014

-Split pumpkin pie spice addition between KO and bottling

This beer came out so well! There is a roasted pumpkin flavor from the puree and a sort of vegetal thickness in the body. This is not overwhelming, though. The spice mixture is increadible. You can smell the cinnamon, clove, and nutmeg. You can taste the spices along with subtle vanilla notes. Might have to make up another batch for the family xmas party. Thanks for posting the recipe!

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Old 10-03-2012, 01:11 PM   #1180
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I have the extract version of this recipe ready to bottle, I used 1oz tettnanger instead of the EKG but otherwise stuck to the recipe. It tastes great but I'm concerned that it may be a little dry, FG is 1.008. Would adding some lactose or another nonfermenting sugar be a good move? If so, how much?

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