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Old 10-07-2010, 11:42 PM   #21
HalfPint's Avatar
Oct 2009
Posts: 1,771
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Originally Posted by DrJerryrigger View Post
If you want to use lots of real pumpkin the best way I found using fresh sugar pumpkins was as follows:
Seed and stem pumpkin (skin on is fine)
Slice very thin
dump into stock pot with 1" of boiling water on the bottom
Cover and let it cook (stir it every few min)
Once it is soft (15-30 min) mash it down and run it though a screen trying to get all the juice out
Use this juice for mash water, and first sparge water (if not all).

This is much quicker that baking it, and can give you something to do during mash rests. It adds a little sugar to the beer, but this really varies from pumpkin to pumpkin. From what I've read there really is almost no starch in them, so there is no point adding meat to the mash (unless you really like a stuck sparge)
Perhaps the pumpkin in the mash imparts a flavor profile that one couldn't get by just adding the juice.

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Old 10-07-2010, 11:47 PM   #22
Sep 2008
Phoenix, Arizona, USA, Arizona
Posts: 388
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I like their Cherry Wheat and on occasion Ive been in the mood for their Summer Ale, but that Winter Lager or whatever was just hard to get through. I ended up dumping the rest of the six pack just to save the bottles lol

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Old 10-07-2010, 11:48 PM   #23
Jun 2010
Posts: 436
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I couldn't get into the summer wheat...In all Honesty it tasted like medicine.
If you don't like it...We don't Care!

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Old 10-07-2010, 11:54 PM   #24
Registered User
Oct 2010
Posts: 3,218
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Originally Posted by HalfPint View Post
Perhaps the pumpkin in the mash imparts a flavor profile that one couldn't get by just adding the juice.
That is possible, I can't say for sure how the methods compare. The juice has quite a lot of flavor, and I wouldn't think that one would get much (if any) more from pumpkin in the mash. A side by side test would be nice, but I'm not panning another pumpkin brew till fall 2011. One thing that makes it difficult to compare is you can use the juice from many more pumpkins that you could fit in a mash (unless your grain bill is 75% rice hulls).

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Old 10-08-2010, 08:12 AM   #25
May 2010
Mililani, Hawaii
Posts: 49

I tried that "Buffalo Bill's Pumpkin Ale" a couple weeks ago, made by Pyramid if you check the bottle. It wasn't to shabby, I did like the Sam Adams Pumpkin Ale a little better. Kinda disappointing to hear about the DFH punkin getting such negative reviews, that was next on the list. I plan on making a Pumpkin ale in time for thanksgiving. Are there any extract recipes out there? If not I was gonna get the kit from NB and add extra extra pumpkins. Any suggestions?

Also, winter lager is definitely the slowest selling Sam Adams Seasonal on tap at our bar, the worst of the seasonals IMO. Enjoy the Oktoberfest while it lasts.
"May your glass be ever full. May the roof over your head be always strong. And may you be in heaven half an hour before the devil knows you're dead."

Primary:Triple Rye Red Ale
Secondary:Empty :(

Bottles: Lights Out (#8) Belgian Trappist ale Surly Cynic PM clone, Sierra Red Rock IPA, St. Paul Porter, Pumpkin Ale, Carribou Slobber

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