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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Pumpkin beers: Discussion, developing recipes, tips tricks, and a good practices
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Old 10-31-2012, 05:04 PM   #301
beargrylls
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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
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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
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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
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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
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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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