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Old 10-29-2010, 10:54 PM   #521
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brewed a version of this last night (extract), an "Imperial" version in an attempt to get closer to the Avery Rumpkin. From the recipe I used an additional pound of DME, one pound of brown sugar, one pound of pure maple syrup, a full pound of biscuit malt and a half pound of wheat. I doubled the hops to balance it (used a late addition for more aromatics vs. bittering). The pumpkin was baked for an hour with a light layer of molasses and spice on top. I used the Trappist Ale yeast (WL500) in a 3-liter starter. The spice tea consists of 12 oz of black rum with two tablespoons of pumpkin pie spice; it is sitting on the side for the secondary. OG came in at 1.084 It took off right away and is going like crazy. I hope my simple sugars are not too much for the yeast. I was going to add them later, but read that as long as you keep them to 20% or less of total fermentables it should be okay.

Very interesting convection currents in the wort during cooling. .. .
I'm interested to see how yours ends up. That's a lot of sugar, and I'm worried that it would be a bit thin when the final product is done, but I guess we'll have to see. Interesting take on the recipe.
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Old 10-30-2010, 12:32 AM   #522
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Let me know how the BIAB session goes. What's your strategy with the pumpkin?

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Old 10-30-2010, 04:06 PM   #523
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Let me know how the BIAB session goes. What's your strategy with the pumpkin?
Going to toss the pumpkin in the grain bag with all the grain. Should be fine, right?
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Old 10-30-2010, 04:15 PM   #524
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Going to toss the pumpkin in the grain bag with all the grain. Should be fine, right?
it will turn to mush and leak out of the bag, rendering the bag useless for the pumpkin
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Old 10-30-2010, 04:18 PM   #525
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Actually, that's probably the best you're going to do. The same thing that beninan mentions happens in a more traditional mash/lauter setup, hence the massive trub after fermentation.

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Old 10-30-2010, 04:35 PM   #526
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How long before this starts to settle out? I just went in after eight days of fermentation to take a gravity reading, it was much the consistency of split-pea soup. I would like to get as much of this gunk to the bottom before racking to secondary. Sample tasted really good and came in at 1.018; still some krausen floating on top.

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Old 10-30-2010, 06:07 PM   #527
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Going to toss the pumpkin in the grain bag with all the grain. Should be fine, right?
I used fresh pie pumpkins that were cut in 1/2, then roasted for 1.5 hours at 375. After cooled, I scooped flesh out and mashed with a potato masher. It was not the same baby food consistency as the canned pumpkin, and if I were you, I'd try this route b/c I dont't think it would leak out. You're going to need around 10-12 lbs of pumpkins before roasting to get the (+-)4 lbs of cooked pumpkin you need (of course that's if you go this route). good luck.
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Old 10-30-2010, 06:17 PM   #528
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One other thing to consider... don't use a nylon paint bag to filter the pumpkin. Although it does a great job of filtering, it is so fine that it just plugs up... then all you have is a bag of wort that is heavy and drains EXCEEDINGLY slow.

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Old 10-31-2010, 01:42 PM   #529
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Alright folks.. I did the extract version it was my second ever brew. After 3 weeks in the bottles, I'm drinking it and it's wonderful. Exactly what I want out of a pumpkin ale. Lots of Ale characteristics, the pumpkin comes through and the spices are subtle. I had a veteran brewer friend tell me he really likes it, and he normally doesn't like "fruit/spice" beers.

My only concern is that there is very little head retention which I thought the flaked wheat was supposed to help with. It's gone after a minute.

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Old 11-01-2010, 03:57 AM   #530
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53 pages. Sounds promising.

I have pumpkin left over. This sounds tastey. Could you use a barley grain bed as a filter after your last sparge to separate the pumpkin fibers?

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