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Old 08-03-2011, 10:53 AM   #81
nspaldi0
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Mar 2010
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Thanks Reno! I'll have to send you a bottle once I get around to brewing it!
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Old 08-03-2011, 02:57 PM   #82
Reno_eNVy
 
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HA! That would be amazing.. I've yet to receive a botttle of homebrew in the mail from a HBT member.
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Old 08-03-2011, 03:17 PM   #83
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I had a pumpkin ale recipe set up for this fall but I am replacing it with this one. Should be brewing it this weekend hopefully (as long as I can find pumpkin). If I cant find the pumpkin is there any other substitutions that I should make (maybe biscuit malt?)?

 
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Old 08-03-2011, 09:02 PM   #84
Reno_eNVy
 
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Quote:
Originally Posted by kpr121 View Post
I had a pumpkin ale recipe set up for this fall but I am replacing it with this one. Should be brewing it this weekend hopefully (as long as I can find pumpkin). If I cant find the pumpkin is there any other substitutions that I should make (maybe biscuit malt?)?
Oh, I'm actually quite flattered you chose my recipe. If you don't mind me asking, what was the other recipe and why did you change?

Okay, so try local grocery stores, WalMart (*shudder*), Bodegas, etc., for some Libby's cans and if you can't find those get pie pumpkins... maybe like 0.5# over the weight of two big cans of Libby's to account for the rind. Then, instead of following the puree instructions, just chop those suckers in half, clean them and bake them meat-side-up in the oven at ~350*F for 30-45 minutes. Then scoop the soft meat (hehehehehe) into the mash and proceed as usual.

If you reeaally can't find pumpkin, I don't think biscuit malt will work as a substitute for pumpkin. Toasty/biscuity/nutty malts are meant to simulate the "crust" in this whole pumpkin pie simulation. Now, if you want to substitute pumpkin you can always use sweet potatoes or another sweet summer squash. You'd never tell the difference.
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Old 08-04-2011, 03:34 PM   #85
DarkUncle
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Hi guys,

I too am now looking towards making a couple batches of pumpkin ale for the fall season. I plan on making perhaps 3 or so batches with different recipes so I can compare and choose a favorite. This recipe will definitely be one of them. I have noticed a few people in this thread who have brewed it have experienced a much lower FG than anticipated. This I gather causes the dry cidery taste. How does one avoid this? Was the mash temp to blame or was it due to additional sugars added to the boil. Just trying to avoid this.

Thanks,
Chris
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Old 08-04-2011, 08:45 PM   #86
Reno_eNVy
 
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Well, personally I've never had a dry cidery taste in mine. Dark brown sugar isn't in very high quantities in this recipe, but DBS should add molassesy flavors.

Low mash temp could cause the low FG, but that doesn't explain the cidery taste.

From my experiences, low FG and cidery taste means bacterial infection. The flavor is due to acetaldehyde, a precursor to ethanol. However, some bacteria will convert sugars into acetaldehyde, which tends to have that cider or green apple taste/aroma.

But that's just my $0.02. I'm curious if anybody else has experienced this with my recipe.
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Old 08-08-2011, 06:57 AM   #87
munklunk
 
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Any thoughts to dropping the brown sugar addition for "molassesy" flavors, and simply adding molasses instead?

I made http://www.homebrewtalk.com/f76/samh...in-ale-140674/ last year, and kinda dug the layer of flavor that the molasses added. Thoughts?
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Old 08-08-2011, 08:23 AM   #88
Reno_eNVy
 
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Never actually used real molasses in a brew. But I'm sure it would be delicious. Whatever's clever
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Old 08-09-2011, 10:58 PM   #89
KCBigDog
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Apr 2011
Elgin, IL
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Ordered the grain bill, yeast, and hops for this today. I'll brew it up as soon as I find some pumpkin.

 
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Old 08-10-2011, 09:22 PM   #90
munklunk
 
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Quote:
Originally Posted by Reno_eNVy View Post
Never actually used real molasses in a brew. But I'm sure it would be delicious. Whatever's clever
Any idea on how much to go with? I'm not too sure how much molasses would be too much in this recipe.
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