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Old 07-02-2012, 11:13 AM   #531
Accidic
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Mar 2010
Millbrook, Alabama
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Ended up at 1.070sg. The pumpkin finishes out the taste with only a slight hint of the spice (hopefully that's not the result of the slightly old spice). Hopefully that shines through in the finished product as well.

If a batch as botched as mine turned out so pleasant, I can only imagine that a proper one would be that much better.

 
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Old 07-02-2012, 01:13 PM   #532
ao125
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Oct 2010
Alexandria, VA
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I'm getting ready to try my hand at something like this...

GRAIN
(60min - Mash 160F | 90min - Boil)
10 lb 0 oz Maris Otter
02 lb 0 oz Special B
01 lb 0 oz Maple Syrup (Grade C)
01 lb 0 oz Dark Muscovado Sugar

ADJUNCT 1
(60min - Baked @ 350F | 60min - Boil)
04.00 lb 12.8 oz Pumpkin (2 large cans)
1/4 cup Molasses

ADJUNCT 2
(Secondary)
3.0 oz Oak Cubes soaked in light rum & maple syrup

HOPS
1.0 oz 60 min Northern Brewer
1.0 oz 60 min East Kent Goldings
1.0 oz 15 min Fuggles
1.0 oz 2 min East Kent Golding
0.5 oz Dry Hop Fuggles
0.5 oz Dry Hop East Kent Goldings

YEAST
Wyeast 3522 Belgian Ardennes
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Old 07-02-2012, 08:06 PM   #533
Accidic
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Mar 2010
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While I'm thinking about it, if you need it to thin out and mix easily, boiling water melted away the ~10oz addition I did in seconds. I suppose that would only be useful if you didn't like the carmelized flavor though.

 
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Old 07-29-2012, 03:35 AM   #534
goldenrice
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Feb 2012
Puyallup, Washington
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Getting an early start on my Halloween brew with Reno's recipe! Basically following Reno's recipe with the exception of adding a half pound of flaked oats and bringing the mash temp up to 158. Completely forgot to pick up rice hulls today and my LHBS is closed tomorrow so I will bake the pumpkin and then transfer it all into my grain bag and let it steep in my strike water as it heats up. I'll toss the grain bag/pumpkin into the mash as well. Very excited to see how how this beer turns out after aging in the bottles until 10/31....if I can wait that long.

I hope a lot of folks find this thread and read up...so much good information on here.

 
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Old 07-29-2012, 07:57 AM   #535
Waterboy42
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Mar 2011
Minneapolis, MN
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Yep. Brewing my slightly alterred recipe of this next weekend. Ten gallons of Halloween bliss. Ageing this hoochy brew is key.

 
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Old 07-29-2012, 08:04 AM   #536
Reno_eNVy
 
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Reno, Nevada
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Mmm 158 might make for a gloriously full-bodied brew!

Try baking the pumpkin for two hours first to reduce viscocity.
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Old 07-29-2012, 05:50 PM   #537
goldenrice
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Feb 2012
Puyallup, Washington
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Just finished baking the $hit out of the pumpkin...nearly two hours at 350 and stirred it up two or three times. I usually lose a degree or two on my system so shooting for 158 usually puts me at 156 when I am finished. I'm thinking SWMBO is really going to like this brew and result in an expedited acquisition of a large chest freezer for future brewing projects.

I hope the grain bag steep-and-mash does the trick with the pumpkin since I am sans-rice hulls this morning and desperately trying not to be on the receiving end of a stuck sparge.

 
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Old 07-29-2012, 05:55 PM   #538
Reno_eNVy
 
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Reno, Nevada
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I'd say if you baked the living hell out of the pumpkin and are thinning it out further by steeping in the strike water that you'll be just fine.

But if it gets stuck you can just stop the lautering, scrape the gunk off your manifold, and vorlauf again.
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Old 07-30-2012, 02:54 AM   #539
brewmaster12
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Apr 2011
Coral Springs, FL
Posts: 206
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The grain bag will definitely work. I've done it 3 times without any problem and even if I had rice hulls I'd do it with the bag. I mashed at 158 too and it was perfectly chewy and rich. Good luck!!

 
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Old 07-30-2012, 11:19 AM   #540
AR-Josh
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Apr 2010
Pasadena, MD
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I think I just found my pumpkin ale recipe for this year. It looks exactly like what I was going for. Anyone have a recipe for pumpkin pie spice? I was thinking about going out and getting fresh ingredients. I can reuse what I don't use in my Christmas brew as they'll be using a lot of the same ingredients.
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