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Old 07-23-2011, 10:19 AM   #611
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Quote:
Originally Posted by Crimsonwine
Serving suggestion:

prepare two dishes, one with honey, and one with cinnamon/sugar mix....

Take your pint glass and rim it in the honey (like you do with salting a Margarita glass), then rim it with the cinnamon/sugar and then pour your pumpkin ale in and serve....

Nice presentation and ohhhh so tasty!.... couple use pumpkin pie spice in place of cinnamon....
I've had DFH Punkin' Ale served that way and it was fabulous!
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Old 07-23-2011, 10:37 AM   #612
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Quote:
Originally Posted by mhenry41h
Im working on a Pumpkin Lager which I plan on brewing soon. Tentatively, Im looking at this:

6 Gallons
70% Efficiency
154 Mash Temp at 75 Minutes
75 Minute Boil

OG: 1.066
FG: 1.015
IBU: 33
BU/GU Ratio: .500
SRM: 21.1
7.2% ABV

53.9% Golden Promise (7 Lbs 12 Oz)
22.6% Munich Type II (3 Lbs 4 Oz)
10.0% Light Brown Sugar (1 Lb 7 Oz)
8.20% Caramel 40 (1 Lb 3 Oz)
2.60% Chocolate Malt (6 Oz)
2.60% Special Roast (6 Oz)

.50 Oz Magnum 60 Mins – 21.4 IBU Tinseth
.85 Oz Horizon 20 Mins – 11.6 IBU Tinseth

Cinnamon, Allspice, Clove, Nutmeg, and Ginger

Wyeast #2633 Octoberfest Lager

Looking to do some more research on the proper amounts of spice to use, but I will definitely be doing a spice tea to add in secondary. Im pretty stoked to finish working on this recipe as well as an Oktoberfest recipe Im working on. Look like mid August this will go to the brewhouse. I just have this uncontrollable urge to make a Pumpkin Lager...I cant quite explain it...
That looks more like a *PUMPKIN PIE SPICE* lager than an actual pumpkin lager, unless I'm missing something.

To each his own, but personally, I'm not really a fan of the "pumpkin" beers that don't actually include pumpkin and just focus on emulating pumpkin pie. Not that I don't like the spices - I even make a french toast with those. To your credit though, you got all the right spices there - it's weird how pumpkin pie spice is actually pretty clearly defined, and yet the only two constituent spices I never see omitted are cinammon and nutmeg.
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Old 07-23-2011, 09:58 PM   #613
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Quote:
Originally Posted by emjay

That looks more like a *PUMPKIN PIE SPICE* lager than an actual pumpkin lager, unless I'm missing something.

To each his own, but personally, I'm not really a fan of the "pumpkin" beers that don't actually include pumpkin and just focus on emulating pumpkin pie. Not that I don't like the spices - I even make a french toast with those. To your credit though, you got all the right spices there - it's weird how pumpkin pie spice is actually pretty clearly defined, and yet the only two constituent spices I never see omitted are cinammon and nutmeg.
Emjay,

Based on a few experiments I've read about, pumpkin is too volatile and unnoticeable in beer. Everybody seems to do it though. Jamil Z doesn't think you need pumpkin and there was a BBR experiment where the same beer was brewed: one with pumpkin and spices and the other beer only spices. Blind testing resulted in nobody being able to tell which was which. With all the headache of sparging and cleaning that mess up, I'm going to hope those tests were accurate and save myself the hassle.

It would appear that people relate those spices with pumpkin pie and by default, pumpkin.
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Old 07-23-2011, 10:17 PM   #614
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I'm aware of the last statement (people associating the spices with pumpkin), but I don't know if I'd agree entirely with everything else, even though I'm aware that the character imparted by pumpkin isn't all that strong, I'd call it subdued rather than say it's not there at all.

You mention Jamil Z, although the pumpkin recipe I have of his actually includes real pumpkin, and though he DOES admit that using pumpkin may not make a huge difference, he still makes the recommendation of skipping the canned stuff and instead using whole fresh pie pumpkin... he definitely doesn't seem to be entirely dismissive of using actual pumpkin.

Not to mention that all the best commercial pumpkin beers seem to use pumpkin as well, most of which have a discernible (even if not exactly up front and in-your-face) flavor contribution from the pumpkin.

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Old 07-24-2011, 03:08 AM   #615
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If it tastes better then I'm all for it. I was just going on a few experiments other people did. However, it's generally better to learn first hand. Perhaps I'll give it a whirl.

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Old 07-25-2011, 12:24 AM   #616
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I always use pumpkin. Someone sent me a bottle from a batch using my recipe without the pumpkin. It was good, but in a side by side comparison, I felt it was missing something. Of course it wasn't a completely objective experiment, but it was enough to convince me that adding pumpkin is the way to go.

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Old 07-25-2011, 12:31 AM   #617
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Quote:
Originally Posted by Yuri_Rage
I always use pumpkin. Someone sent me a bottle from a batch using my recipe without the pumpkin. It was good, but in a side by side comparison, I felt it was missing something. Of course it wasn't a completely objective experiment, but it was enough to convince me that adding pumpkin is the way to go.
Then I'm going to try it! How much gravity potential is in the pumpkin?
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Old 07-25-2011, 01:14 AM   #618
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Not enough to worry about.

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Old 07-31-2011, 04:59 PM   #619
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Just finished brewing the extract 5g batch. Used 55 oz of pumpkin, plus added some spices and vanilla, can't wait to see how it tastes. While I am not ready for October, atleast there will be something to look forward to!

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Old 08-08-2011, 03:39 PM   #620
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Default Brewing this in 2 weeks


I am brewing a version of this based on what I have available hop wise and yeast I can farm. I am going to do 12g in 2 weeks. People who have brewed this, how long on average does it take to hit its stride?

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