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Old 11-12-2012, 01:45 AM   #481
GearJammer
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Sep 2009
Arvada, Colorado
Posts: 51
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I brewed this using 14 lbs of Maris Otter, and WLP007, and otherwise keeping the recipe the same. I went through it pretty fast; this can definitely be brewed as a double pumpkin ale.

 
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Old 11-14-2012, 02:55 AM   #482
idigg
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Dec 2010
West Allis, WI
Posts: 397
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This beer is really delicious. I brewed this back on 8/31, took the day off. I remember the brewday like it was yesterday, sticky mess but it turned out great. I used safale US-05 and mashed at 154 to give it a thicker mouth. 2.5 months later the spices have mellowed and allowed the beer/malt to shine through and I'm getting some of the pumpkin puree now. This is going to be a huge hit next week at thanksgiving!

 
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Old 11-14-2012, 02:56 AM   #483
idigg
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Dec 2010
West Allis, WI
Posts: 397
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Also, thanks Brian for the recipe. I will be brewing this every August.

 
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Old 11-21-2012, 04:08 AM   #484
Toastman
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Dec 2011
Naperville, IL
Posts: 23

Trying it now and it is nice! I definitely taste the toasted MO. A touch strong. I did, in remembering, toast the grains already crushed. Will that mellow after a bit more aging?
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Old 11-23-2012, 03:32 AM   #485
Aschecte
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Feb 2011
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King Brian as always Samhain was the only beer in tap for thanksgiving and 5.5 gallons went bye bye in 2 hours !!! It was spectacular as usual thanks again for a great recipe.
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Old 11-23-2012, 02:40 PM   #486
KingBrianI
 
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May 2008
Durham, NC
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Quote:
Originally Posted by Aschecte View Post
King Brian as always Samhain was the only beer in tap for thanksgiving and 5.5 gallons went bye bye in 2 hours !!! It was spectacular as usual thanks again for a great recipe.
My pleasure!
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Old 11-23-2012, 05:03 PM   #487
Aschecte
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Quote:
Originally Posted by Toastman
Trying it now and it is nice! I definitely taste the toasted MO. A touch strong. I did, in remembering, toast the grains already crushed. Will that mellow after a bit more aging?
I toast my grains whole and then allow them to mellow over 2 weeks in a brown paper bag. I'm not too sure that crushing the grain first was a good idea for the fact that I believe allowing the kernel to toast effects the enzymes more dramatically I could be off with that though. As far as mellowing time heals MOST wounds I would let her sit awhile and periodically taste.
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Old 11-26-2012, 10:18 PM   #488
milesvdustin
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Feb 2010
Pensacola, Florida
Posts: 630
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An update on mine: I have two hydrometers. One was reading 4 points higher than the other one. I tested them in distilled water, and one of them was still high. So I threw it in the trash as I have a good one that reads spot on now. My final gravity hit 1.014 and it is going in kegs tonight!
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Old 11-28-2012, 03:02 PM   #489
OCBrewin
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Jul 2010
Orange County, California
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This stuff is good. I accidentally used 8fl oz, thinking I'd double the amount of molasses... Turns out 8fl oz is about .75# so I tripled it instead! Still really good, just much ore decadent than the last time, a true desert beer. It finished at 1.020.

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Old 11-29-2012, 02:57 AM   #490
docta
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Apr 2011
Somerville, MA
Posts: 3

Made this back in October to be ready for Thanksgiving. The brew day was a bit touch and go with a sticky mash, but it turned out great - a major hit!

Thank you, King Brian!

 
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