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Old 09-20-2009, 02:46 PM   #191
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I have read the entire 19 pages of posts and am excited to try my first Pumpkin Ale using the recipe YR has posted and updated.

I am curious though to see if anyone has ever tried using a Pumpkin Extract instead of the actual Pumpkin in a recipe. I have found several locations for extract (liquid) and might try to brew a batch using it.

Check out their product: http://www.faeriesfinest.com/E154.html

My biggest concern is the loss of body due to using no actual Pumpkin and the overall O.G. obtained during the mash.

Obvious advantage would be no stuck run off.

Anyone have any comments on this possibility?

Salute!

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Old 09-20-2009, 09:53 PM   #192
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Yuri, if you used beersmith, which mash profile did you choose?

Also, what do you think about ground ginger instead of the ginger root?

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Old 09-21-2009, 03:28 AM   #193
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I brewed a batch of this tonight with a couple of substitutions...

7.5# Light LME
1oz Goldings
S-04

The 60oz of pumpkin was EXTREMELY difficult for me to find. I went to every grocer in the area(including 2 different Walmart's), but I finally found some organic pumpkin at the whole foods store. The money I saved going with LME, more than paid for the extra cost of organic pumpkin.

I didn't add the spices yet. I'm going to wait until I move it to secondary like the recipe indicates. Right now, it's sitting in a swamp cooler in my newly configured fermentation chamber of sorts...really it's just a wooden bathroom closet. lol

In any case, this is my second batch and I corrected most of the mistakes that I made in my innagural brew. The first being...Relax. Don't Worry. Have a Homebrew.

I tried to strain the pumpkin away as I poured it into the fermenter, but the strainer got clogged...haha...so I abandoned that endeaver. Oh well, my first batch yielded a crapload of trub too.

I plan on kegging this brew, which will be my first kegged beer!

OG 1.055

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Old 09-21-2009, 03:30 AM   #194
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Quote:
Originally Posted by dmbnpj View Post
Yuri, if you used beersmith, which mash profile did you choose?

Also, what do you think about ground ginger instead of the ginger root?
My own. Single infusion, 158 degrees F.

Ground ginger is just fine.
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Old 09-21-2009, 05:23 PM   #195
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hot diggity, getting ready to brew this puppy this week but, as many others, i have a question.

1. Is there an conversion to use fresh pumpkins? 60oz canned /= 60oz fresh cubed? i want to try my hardest to retain some pumpkin flavor, I understand that most of it is lost, but since I just brewed a Holiday spice I don't need it to be similar..

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Old 09-21-2009, 10:12 PM   #196
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Just cracked into a bottle of this and it was amazing. Great Recipe!!

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Old 09-22-2009, 12:12 AM   #197
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Quote:
Originally Posted by RUbrew View Post
Just cracked into a bottle of this and it was amazing. Great Recipe!!
Did you use the spice amounts as listed, or adjust to taste?
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Old 09-22-2009, 01:14 AM   #198
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I highly recommend intentionally undershooting the spices during your brew day and adjusting to taste with the "tea" method.

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Old 09-22-2009, 06:58 PM   #199
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I brewed this for my housewarming party and people loved it. I'll definitely be keeping this recipe around, thanks Yuri!

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Old 09-22-2009, 09:34 PM   #200
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I followed the recipe exactly as its listed. Just make sure that when you buy the canned pumpkin you don't unintentionally buy it pre-spiced ( I did that with my second batch, and I'm waiting to see how that will effect things).

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