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Old 08-19-2009, 03:13 PM   #101
EuBrew
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Apr 2009
Columbus, OH, Ohio
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Quote:
Originally Posted by cactusgarrett View Post
Care to comment on the yeast used? I'm kicking around the idea of a pilsner yeast for my pumpbrew this weekend.
I'm using the WLP002 english ale yeast for just a little sweetness.


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Old 08-19-2009, 03:26 PM   #102
InYerMouth
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Feb 2009
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So glad I found this thread...I have been kicking around a pumkin pie recipe recelntly and would like for it to be ready around thanksgiving...so this thread kicked me into gear...hopefully brew by labor day!! If I can get one like Jacks Pumpkin Spice I will be exstatic!!


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Old 08-19-2009, 03:43 PM   #103
sharp63
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Jun 2009
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Ok, I went shopping yesterday. I already had the spices but also picked up some "Pumpkin Pie Spice" which seems to be just a combination of the spices.

However, I didn't see any canned pumpkin. The only canned pumpkin was pumpkin pie filling which is already processed and spiced. What do you all think is the best way to use this into the boil?

 
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Old 08-19-2009, 04:18 PM   #104
slimer
 
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Mash it!

Do a partial mash instead of a grain steep.

 
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Old 08-19-2009, 07:18 PM   #105
aeonderdonk
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May 2009
Morrisville, NC
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I'm definitely brewing this Aug 30th. Do you think i should include pumpkin weight in my water calcs for mash of 1.25qt/lb?

Here's my recipe:
Definitely going to give this a try. I plan to add pumpkin to the mash after baking, spice additions at 5 mins. Here is what a 5.5G batch is looking like:

Amount Item Type % or IBU
8.5 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.2 %
2 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 16.9 %
1 lb Biscuit Malt (23.0 SRM) Grain 8.5 %
0.5 lb Wheat, Flaked (1.6 SRM) Grain 3.4 %
1 oz Goldings, East Kent [5.00%] (60 min) Hops 13.4 IBU
0.75 tsp Ginger Root (Boil 5.0 min) Misc
0.75 tsp Cloves (Boil 5.0 min) Misc
1.25 tsp Nutmeg (Boil 5.0 min) Misc
1.25 tsp Allspice (Boil 5.0 min) Misc
1.75 tsp Cinnamon Ground (Boil 5.0 min) Misc
66.00 oz Pumpkin (Mash 90.0 min)

 
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Old 08-19-2009, 07:41 PM   #106
masonsjax
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I usually mash at about 1.5qt/lb, but went a tad thinner for this batch. It took some serious stirring, but eventually the pumpkin clumps pretty much dissolved in the thin mash. Make sure you strike a little high to account for the extra stirring, or have some boiling water ready to raise the mash back up if you need to. The only real difference I noticed was a slower runoff, with first runnings being slower than both subsequent batch sparge runoffs. Use rice hulls and you should be fine.

 
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Old 08-21-2009, 11:41 PM   #107
KingBrianI
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Tomorrow's the big day. Gonna brew up my pumpkin ale. A bit late in the year but it's a relatively low gravity beer so should age quickly. I've got a good feeling about this one. Someone should really throw a pumpkin beer competition. I had to stop by three grocery stores today before I could find some libby's pumpkin. The other two stores only had the pumpkin pie mix. I'm thinking I'll go with powdered ginger instead of the fresh ginger as I originally stated. The reason being that I find fresh ginger is a bit more sharp and pungent, which may not work as well in this recipe. I'm also second guessing my decision to mash at 150. I might go 152 or 154 in order to get a bit more body out of the beer. I don't want it to be too thin, but I'd also like it to be relatively dry and easy to drink. It's going to come down to a little bit of luck to get the right sweet/dry balance. I think a bit of sweetness is needed to round the spices and pumpkin out but with the low hopping, it needs to finish dry enough to not be cloying. Finding the right balance is going to come down to a bit of luck I think. Anyway, I'm gonna get everything ready to go tonight so that tomorrow I can roast the pumpkin and get started first thing. Hitting the mash temp with the hot pumpkin in there will be a bit of a challenge. I'm definitely going to condition the malt before crushing in order to get more intact hulls. I'm also gonna add some rice hulls to the mash in order to prevent any sticking. I've got a full pound of the hulls but still haven't decided how much of them I'll use. OK, enough of my stream-of-consciousness writing. I'll update with pictures and info tomorrow.
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Old 08-22-2009, 01:51 AM   #108
jcdillin
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Mar 2008
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Good luck! I'm doing mine as well, heres to it going easy and no stuck sparges
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Old 08-22-2009, 02:18 AM   #109
KingBrianI
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Quote:
Originally Posted by jcdillin View Post
Good luck! I'm doing mine as well, heres to it going easy and no stuck sparges
To no stuck sparges!
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Old 08-23-2009, 05:41 AM   #110
bulldogbrit
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Jul 2009
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Quote:
Originally Posted by absolutbmc View Post
I'm looking to start a pumpkin beer this weekend and I was looking for some opinions. My main question is what will be a suitable base beer? I am torn between a brown ale, pale ale, and amber/red. Any thoughts or experiences? I am hoping for a beer with a nice head, mouth, and of course great pumpkin pie taste. Any thoughts will be greatly appreciated.

Thanks in advance
Im going with the Amber base, extra lb of brown sugar and two cans of the orange stuff. If I could ever replicate Pumking Id give up the day job!



 
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