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Old 10-31-2012, 05:04 PM   #301
beargrylls
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Mar 2012
College Park, MD
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other than the time it would take to clear, would the flavor I'd get out of the added pumpkin in secondary be worth the mess? i've already put in 60 oz divided between the mash and boil

 
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Old 02-15-2014, 02:56 AM   #302
ltwhiskers
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Jan 2014
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Beware of allspice additions. Too much (doesn't take much or any) and it can nuke the whole batch. Bad bad beer.
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Old 09-17-2014, 04:17 PM   #303
DUCKSHOT
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Aug 2008
Jacksonville, NC
Posts: 13

Trying my hand again at Pumpkinator Clone and need some advise on extract usage. For those who don't know, this is an Imperial Stout.
I plan to use Silver Cloud Imitation Pumpkin Pie Extract for the pumpkin flavor I need and then Imitation Vanilla, Butter and Nut for the pie crust flavor.
I did use canned pumpkin in the mash and did not add anything else as of yet.

Just racked to the secondary and tastes pretty good.

Last year I used whole spices in the boil and in the secondary and used way to mush of it. Itís been about 9 months and still has to much spice. It's good, just not great.
Reason I didn't use any spices this time in the boil is because everything I read pointed away from it. (Spices flavor changes during fermentation.)

My guess is to use 1 tbs of Pumpkin and 1 tsp Vanilla Butter????
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Old 09-17-2014, 06:28 PM   #304
barrooze
 
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Jan 2009
Pearland, TX
Posts: 2,439
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Quote:
Originally Posted by DUCKSHOT View Post
Trying my hand again at Pumpkinator Clone and need some advise on extract usage. For those who don't know, this is an Imperial Stout.
I plan to use Silver Cloud Imitation Pumpkin Pie Extract for the pumpkin flavor I need and then Imitation Vanilla, Butter and Nut for the pie crust flavor.
I did use canned pumpkin in the mash and did not add anything else as of yet.

Just racked to the secondary and tastes pretty good.

Last year I used whole spices in the boil and in the secondary and used way to mush of it. Itís been about 9 months and still has to much spice. It's good, just not great.
Reason I didn't use any spices this time in the boil is because everything I read pointed away from it. (Spices flavor changes during fermentation.)

My guess is to use 1 tbs of Pumpkin and 1 tsp Vanilla Butter????
Email Brock. He's typically good at answering questions about his recipes (as long as you don't ask about the house yeast!). He probably can give great pointers to get close to the real thing.
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Old 09-18-2014, 05:24 PM   #305
joyceman
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Mar 2012
pittsburgh, pa
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I did a pumpkin beer last weekend and tried a new method for the pumpkin. Instead of mashing I steeped the pumpkin. I cut and baked a large pumpkin for about 90 minutes and then steeped the pumpkin in my strike water for about 2 hours. I tasted my strike water before mash in and it was a nice orange color and had a definite pumpkin taste.

Between that and a can of libbys in my mash (and probably higher than usual efficiency) I added 13 points to my OG.

Im going to do a pumpkin stout this weekend and go all steep without any pumpkin in the mash. I want to see the difference in gravity points added.

 
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Old 08-19-2015, 03:19 PM   #306
natefrog255
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Feb 2012
De Pere, WI
Posts: 358
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If I use Pumpkin, I will use canned. What does it really add in addition to the pumpkin pie spices? My wife really wants me to make a pumpkin ale but the stories of long sparges, stuck sparges, etc is really having me the risk vs reward of using pumpkin.

Below is what I was thinking of doing...

7.5 2-Row
2.5 Munich
.5 Caramel Medium
.25 Caramel 90
1-16oz can of canned pumpkin
1 tsp of Pumpkin Pie Spice
Hops - Cluster, will try to keep around 10-15 IBUs.

If I use canned pumpkin, do I absolutely need rice hulls? Is 1 can enough (per Lakefront in original post it seems to be)?
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Old 08-19-2015, 03:29 PM   #307

1 can is not nearly enough IME. I used 4 cans in my first pumpkin beer and plan to use 5 in the next.

also, not sure if anyone mentioned this before, but adding some sweet potato or butternut squash does wonders for a pumpkin beer. The variety of flavors gives it a much more pronounced squash taste and it actually seems more pumpkiny. Id suggest like subbing 2 can of pumpkin for 1 of each of those

 
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Old 08-19-2015, 03:40 PM   #308
natefrog255
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Feb 2012
De Pere, WI
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How often do you stir the mash when making a pumpkin beer? Generally I only do 1-2 times in 90 minutes for a like blonde ale. Does the pumpkin require more stirring?
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Old 08-19-2015, 03:50 PM   #309
natefrog255
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Feb 2012
De Pere, WI
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Quote:
Originally Posted by HollisBrewCo View Post
I came up with a really good method using canned pumpkin to avoid any problems with runoff or a stuck sparge. http://hollisbrewco.blogspot.com/201...-brew-day.html I just dissolved the canned pumpkin pie filling in my mash water while it was heating up. the rims system was recirculating the water at the time so that ensured it all got dissolved.
Hmmm, think I might try this. Seems like it would eliminate the stuck sparge issue if the pumpkin is already dissolved.
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Old 08-19-2015, 04:10 PM   #310
2005STi
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Mar 2013
Downingtown, Pennsylvania
Posts: 130
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Quote:
Originally Posted by natefrog255 View Post
If I use Pumpkin, I will use canned. What does it really add in addition to the pumpkin pie spices? My wife really wants me to make a pumpkin ale but the stories of long sparges, stuck sparges, etc is really having me the risk vs reward of using pumpkin.

Below is what I was thinking of doing...

7.5 2-Row
2.5 Munich
.5 Caramel Medium
.25 Caramel 90
1-16oz can of canned pumpkin
1 tsp of Pumpkin Pie Spice
Hops - Cluster, will try to keep around 10-15 IBUs.

If I use canned pumpkin, do I absolutely need rice hulls? Is 1 can enough (per Lakefront in original post it seems to be)?
I would recommend against the ready-to-go pumpkin pie spice mix if that's what you meant. They tend to contain sulfides which will lend a sulfur flavor/aroma to your beer. Try using the raw McCormick spices individually.

 
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