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Old 11-16-2008, 01:19 AM   #121
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Try a half pound of lactose to start.

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Old 11-16-2008, 01:22 AM   #122
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Thanks Yuri, can I just boil it with my priming sugar and add it that way?

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Old 11-16-2008, 01:25 AM   #123
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That's exactly how I would do it.

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Old 11-16-2008, 01:26 AM   #124
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Rock on, thanks again

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Old 12-14-2008, 02:52 PM   #125
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I might have read past this at some point, but what would be the benefit of the spice tea at clearing over just adding the spices in the last 15 to 20 minutes of the boil in the extract version. I'm planning on trying to brew this next week and was just wondering if I could just add the spices to the boil. I plan on a boil volume of 3 gallons and then topping off to 5 gallons. Thanks

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Old 03-17-2009, 03:48 AM   #126
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what about baking the spice with the pumpkin like a pumpkin pie

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Old 03-17-2009, 03:50 AM   #127
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If you bake the pumpkin with the spices, then you'll be boiling the spices which may result in flavor loss or tannin extraction.

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Old 05-11-2009, 07:51 PM   #128
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Quote:
Originally Posted by brewjunky View Post
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.
I agree. What im going to try is getting a whole pumpkin and using a potato peeler and peel the whole pumpkin and add to mash. Or possibly chopping it into small chunks. I think big chunks would waste alot of the pumpkin flavor. Ill brew this in a couple months but doing my research now so im well prepared.
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Old 05-11-2009, 08:00 PM   #129
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Quote:
Originally Posted by Gosassin View Post
I just made this today; I put 3 cans of pumpkin in the mash and one in the boil. One pound of rice hulls in the mash, and not even a hint of a stuck sparge. The wort is a beautiful orange color and tastes just like pumpkin and cinnamon, cloves, ginger, nutmeg and allspice. Recipe: highly recommended!
I was thinking the same thing. I will put most in the mash and some in the boil as well. If I use canned Ill probably go with 3 and 1 like you did. Thanks!
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Old 07-02-2009, 05:26 PM   #130
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I just brewed this today, it tasted awesome, but man it was a LOT of work.

I used a fresh pumpkin, cut it open, cleaned it, and then boiled it for 20 minutes. After boiling I cut the skin off the pieces and then baked them for about 45 minutes at 350 ºF. I then steeped the following grains for about 25-30 minutes at 155 ºF:

1 lb Caramunich
1 lb Crystal 20L
1 lb Crystal 40L
1 lb Flaked Wheat

After steeping I sparged, then brought to a boil and added:

5 lbs Extra Light DME
0.75 oz Goldings Hops
The baked "meat" from a soccer ball sized pumpkin.

I boiled for 45 minutes, then added about 1 oz Ginger root that SWMBO sliced up for me. After 55 minutes I added 3/4 tsp Nutmeg, 1.5 tsp of Cinnamon, 1 tsp Vanilla, and 3/4 tsp Irish Moss. Everything had gone great so far, but I knew i was in for trouble because I had tried to put the pumpkin in my grain bag, and it clogged it up, so I dumped the pumpkin straight into the wort.

Even after tediously straining out about 8 quarts of pumpkin, I had some more trouble. When I added the wort to the carboy, I tried taking an OG reading and it came out very wrong (1.030). I knew my efficiency couldn't be that far off and that's when I looked at the carboy and saw some strange layering going on:



So apparently, even after my tedious straining, a LOT of pumpkin made it into the wort. I know that my OG was not accurate b/c I could easily tell the top layer that I had pulled from with a turkey baster was significantly lighter than others. I'll probably have to use the OG that beersmith gave me and see what my FG is. I'm excited for this to finish, should be very tasty.

I was going to make this and put the pumpkin in a grain sock also. Is that not recommended then?
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