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Old 08-13-2012, 12:21 PM   #171
bluestang50
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Jan 2011
Cumming, GA
Posts: 50
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Its about that time of year again! I brewed another 5 gallon batch of this yesterday so it will be ready for Oktoberfest. I can't find any pumpkins yet so I put two pounds of pumpkin puree in the boil in a steeping bag.

 
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Old 08-14-2012, 04:15 AM   #172
BarronVonCharron
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Jun 2010
Virginia Beach, Virginia Beach, Virginia
Posts: 55

Quote:
Originally Posted by bluestang50 View Post
Its about that time of year again! I brewed another 5 gallon batch of this yesterday so it will be ready for Oktoberfest. I can't find any pumpkins yet so I put two pounds of pumpkin puree in the boil in a steeping bag.
I don't know man, might not be enough pumpkin... I used a lot more, but I was going for a HIGH gravity and needed to hide the alcohol... (It worked out well by the way )
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Old 08-14-2012, 12:24 PM   #173
bluestang50
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Jan 2011
Cumming, GA
Posts: 50
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I brewed this recipe twice last year and it turned out really well. I actually did another 5 gallons last night so I have 10 gallons fermenting.

 
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Old 08-14-2012, 05:39 PM   #174
SkipWankman
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Sep 2011
Loves Park, IL
Posts: 18


I did a 5 gallon batch with a coffee stout and 2 large cans pumpkin pie mix. Pumpkin didn't come through. Also I carbed with brown sugar and the. Eer came out a little flat :/. Still tasty though

 
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Old 08-14-2012, 05:40 PM   #175
SkipWankman
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Sep 2011
Loves Park, IL
Posts: 18


Quote:
Originally Posted by SkipWankman
I did a 5 gallon batch with a coffee stout and 2 large cans pumpkin pie mix. Pumpkin didn't come through. Also I carbed with brown sugar and the. Eer came out a little flat :/. Still tasty though
"the beer" not the eer

 
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Old 09-07-2012, 05:39 PM   #176
sweaterman
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Dec 2010
Minneapolis, Minnesota
Posts: 68

I am getting ready to brew this again this weekend and am very excited. I am going to basically use the same recipe as last year but cut the IBUs, increase the roasted pumpkin/squash (I think the squash gives more flavor), and increase the spices. I should plan on making two batches: one for the kegerator and one for bottling and bringing to people/gifting.
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Old 09-10-2012, 01:59 AM   #177
sweaterman
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Dec 2010
Minneapolis, Minnesota
Posts: 68

Here's another question on this. What kind of FG are you guys hitting? I want this beer to be a dessert beer, but I don't want the mouthfeel and sweetness to be cloying. My hopville recipe states the FG will be 1.018, but I feel like that will be pretty high. Also, SWMBO won't drink it if it is too sweet. Any advise?

http://hopville.com/recipe/1646994
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Old 10-25-2012, 03:13 AM   #178
sweaterman
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Dec 2010
Minneapolis, Minnesota
Posts: 68

Well, I feel silly being the person to post the last three responses . . .

Anyway, how long you guys letting this one condition? I left it in primary for 15 days, moved to secondary on Sept 27th for 24 days, and not in the keg since October 21st. I know patience is a virtue, but I wanna drink this puppy.
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Old 10-25-2012, 03:34 AM   #179
remman4
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May 2011
Cincinnati, OH
Posts: 250
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That seems like plenty of time... Do it!

 
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Old 10-26-2012, 02:26 PM   #180
Skipper74
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Apr 2011
Franklin, MA
Posts: 206
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Quote:
Originally Posted by sweaterman View Post
Well, I feel silly being the person to post the last three responses . . .

Anyway, how long you guys letting this one condition? I left it in primary for 15 days, moved to secondary on Sept 27th for 24 days, and not in the keg since October 21st. I know patience is a virtue, but I wanna drink this puppy.
I think you will be fine. I primary, three weeks, no secondary, then begin drinking after 3 weeks in the bottle. I find it gets better (duh) after an extra month in the bottle, but is still good when young.

 
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