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Old 09-03-2011, 04:24 PM   #681
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I'm on vacation for the next 10 day, I have been trying to decide which pumpkin brew goes on the list, decision made.

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Old 09-04-2011, 01:54 AM   #682
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Brewed this today, looking good so far. When I was shaking the carboy my hand slipped off the top, the bung shot out, and I was covered in pumpkin bits!

I don't think I lost more than 1/6 gallon but man it was everywhere!

Despite that, this seems like it will turn out well. Looking forward to trying it this fall.

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Old 09-04-2011, 01:25 PM   #683
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I will be brewing the 6 gallon extract recipe and using a Ale Pale (7.5 gal. i think) for a primary. Will I be needing a blow off tube or does this brew ferment mild enough to be just use an airlock? I will not be making a yeast starter.

Also, exactly when do you add the spice tea? Is it during the secondary or some other time? Thanks for the advice.

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Old 09-04-2011, 01:49 PM   #684
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I am brewing the 6 gal extract on Tuesday. I was thinking about adding 30 oz of roasted pumpkin at 60 min. And 30oz at 30 min. Would this help on keeping fresh pumpkin flavor or should I just add all at the beginning?

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Old 09-05-2011, 03:22 AM   #685
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Made this year's today. The 15 gallon all grain recipe:

17 lbs Maris Otter
4 lbs Vienna
2.5 lbs Biscuit
4.5 lbs C60
0.5 lbs Special B
1 lb Wheat
145 oz Libby's canned pumpkin, baked at 350ºF for an hour

Mashed at 158ºF for an hour (including the pumpkin)

2.25 oz Tettnang at 60 minutes (the whole boil)

1/2 Tbsp Pampered Chef Cinnamon Plus at flameout

S-04 yeast

Wort tasted great...can't wait to keg it!

Tip - disperse the pumpkin into the strike liquor before doughing in. Add 2 lbs rice hulls. Then add the grain. Lautering was fast and easy this time!

This year's recipe isn't significantly different from the original, and most of the changes are due to the fact that I didn't take stock of my ingredients before I committed to a brew day. I did intend to add some Vienna this year, but otherwise the substitutions were results of my lack of inventory. Based on the consistency of my mash temp (not the recipe alterations), I expect this year's to be the best yet. Some of my previous batches were drier than I intended, likely due to heat loss in the mash tun.

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Old 09-05-2011, 03:32 AM   #686
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Quote:
Originally Posted by lex990 View Post
I am brewing the 6 gal extract on Tuesday. I was thinking about adding 30 oz of roasted pumpkin at 60 min. And 30oz at 30 min. Would this help on keeping fresh pumpkin flavor or should I just add all at the beginning?
Add it at the beginning with the grain. I think adding it late may contribute a vegetal flavor.
Quote:
Originally Posted by OlRed View Post
I will be brewing the 6 gallon extract recipe and using a Ale Pale (7.5 gal. i think) for a primary. Will I be needing a blow off tube or does this brew ferment mild enough to be just use an airlock? I will not be making a yeast starter.

Also, exactly when do you add the spice tea? Is it during the secondary or some other time? Thanks for the advice.
A blowoff may be necessary...mostly depends on how warm you ferment. The warmer, the more violent.

Using the spice tea method, add them when you rack the beer for the last time.
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Old 09-05-2011, 04:08 PM   #687
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If I were to use whole pumpkins and puree it myself, what is the type of pumpkin recommended?

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Old 09-05-2011, 05:02 PM   #688
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Pie pumpkin or butternut squash

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Old 09-05-2011, 10:38 PM   #689
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ok, someone said sugar pumpkin, but butternut pumpkins are cheap around here i might just go with that, how many you think whould be good?

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Old 09-05-2011, 10:57 PM   #690
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I think sugar pumpkin and pie pumpkin are synonymous, but I'm no squash expert. If I were to use whole pumpkins or squash, I think I'd buy one per 5 gallons. I think someone else here has used whole pumpkins and my base recipe - search the thread a bit to see what others have said.

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