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Old 09-19-2011, 04:40 PM   #101
Skipper74
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Apr 2011
Franklin, MA
Posts: 206
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When I tasted my hydrometer sample of this beer before bottling this weekend, I thought it was surprisingly bitter. When I ran it through Hopville, it came out to around 40 IBU (in hindsight, I should have done this before brewing). For those of you who have brewed this, do you find it to be very bitter? Or does the bitterness subside after a few weeks of conditioning?

 
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Old 09-19-2011, 06:19 PM   #102
GreatOak10
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Sep 2011
Posts: 6

I actually found that no matter how much REAL pumpkin I used for my beer I was never really getting the strong pumpkin flavor that I was desiring...for the pumpkin batch I did this year I used pumpkin pie spice bought at any food store and used it for the pumpkin flavor for the beer instead of real pumpkin. It turned out to be one of the best beers iv ever brewed, I just tapped it on my keg last night and me and my buddy's almost killed it already, oh well looks like I'll have to brew more I'll probably add a little more vanilla bean for it gave it awesome aromic character!
CHEERS!!

 
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Old 09-20-2011, 02:40 PM   #103
bluestang50
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Jan 2011
Cumming, GA
Posts: 50
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Craig,

How did adding the spices directly to the pumpkin when you baked instead of to the end of the boil turn out? I will be brewing this recipe tonight for the first time.

 
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Old 09-21-2011, 03:35 AM   #104
collinsDPT
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Sep 2011
Denver, CO
Posts: 153
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Quote:
Originally Posted by bluestang50 View Post
Craig,

How did adding the spices directly to the pumpkin when you baked instead of to the end of the boil turn out? I will be brewing this recipe tonight for the first time.
bump

 
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Old 09-21-2011, 12:55 PM   #105
Skipper74
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Apr 2011
Franklin, MA
Posts: 206
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Quote:
Originally Posted by BarronVonCharron View Post
Definitely keep us posted on this one, how much/many/pounds of squash did you use? Did you change any other part of the recipe?
Quote:
Originally Posted by Skipper74 View Post
I used 10 lbs. of butternut squash and the version of the recipe posted by Craig on 8/25/11. The only other change I made was that I used 1 quart of S-05 yeast slurry instead of the liquid yeast.

I just tasted the hydro sample on this when I bottled and the squash flavor was perfect--hopefully it does not fade. I was a little surprised by the bitterness, though. I am hoping it subsides as the beer conditions, but if not, I am wondering if I should cut the Willamette bittering addition to 1 ounce if I brew this again.

Reason: clarification of original post

 
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Old 09-21-2011, 05:50 PM   #106
remman4
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May 2011
Cincinnati, OH
Posts: 249
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Quote:
Originally Posted by bluestang50 View Post
Craig,

How did adding the spices directly to the pumpkin when you baked instead of to the end of the boil turn out? I will be brewing this recipe tonight for the first time.
I am not Craig, but I will give my $0.02

the spice flavors are usually volatile compounds and if you bake them you will lose some of the intensity, but you could get more roasted flavor which would be a good thing...

I will spice my roasted pumpkin and then add some "spice tea" at bottling and report back!

Hope to brew this weekend

 
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Old 09-21-2011, 06:04 PM   #107
bluestang50
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Jan 2011
Cumming, GA
Posts: 50
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Quote:
Originally Posted by remman4 View Post
I am not Craig, but I will give my $0.02

the spice flavors are usually volatile compounds and if you bake them you will lose some of the intensity, but you could get more roasted flavor which would be a good thing...

I will spice my roasted pumpkin and then add some "spice tea" at bottling and report back!

Hope to brew this weekend
I ended up adding the spices with about 10 minutes left in the boil. It smelled amazing! I will also probably a little more to taste at bottling/kegging time.

 
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Old 09-21-2011, 08:26 PM   #108
mewithstewpid
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Jan 2011
Rocky Hill, CT
Posts: 1,075
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Ill just throw some of my experience in here too (which is not much)

i brewed a pumpkin last year, it was awful. No real pumpkin flavor or spice favor. I used 1 tsp of cinnamon, nutmeg, allspice, and ginger, but put it in early in the boil. bottled with 2oz vanilla, no vanilla pulled through.

this year, i used this recipe:

steep 20 min .5lb biscuit
6lb Amber LME
1o East Kent Goldings 60 min
.5oz east kent goldings 10 min
4lb pumpkin pie filling, non-spiced, baked 45-60 minutes prior. 60 min

1 tsp irish moss 15 min

2tsp cinnamon 5 min
1 tsp nutmeg 5 min
1 tsp ginger 5 min

placed the 4lb pumpkin used for the 60 min boil (which was in a muslin bag) in the primary fermentor

4oz vanilla extract bottling

US-05

I will let you know in a couple weeks how it turns out. The hydrometer samples were good, so i have high hopes.

 
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Old 09-23-2011, 05:48 AM   #109
craig_reed
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Sep 2010
Seattle, Washington
Posts: 218
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Sorry! At a convention all week for work.

It worked perfectly. I still added a little at flameout and will taste again before bottling.

Amazing amazing beer for fall. Hope you love it!
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Old 09-24-2011, 12:52 AM   #110
crisputer
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Sep 2010
Dayton, TN
Posts: 42
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Wife is baking the pumpkin with spices now in preparation for our very first ever brew day tomorrow. We will be brewing 2 batches using the ingredients used by Craig. Thanks Craig!
I'm so excited!

 
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