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Old 10-16-2013, 10:01 AM   #261
jrodder
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Oct 2012
Streetsboro, Ohio
Posts: 138
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Quote:
Originally Posted by jwible204 View Post
Great point, I should have amended this. I wrote this before I understood that fermentation creates heat, etc. I set my ferm chamber for about 62-64 here, depending on the yeast. I have been toying with the idea of doing this beer with a Belgian strain and fermenting really warm, but didn't get around to it this year.
Ah good. Glad to know I wasn't far off then. 62 ambient gives us more of 70 as a max internal temp possible. Can't wait to try it out, I did sub in about 1.5lbs of biscuit for shot at some more crusty flavor.

 
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Old 10-16-2013, 12:57 PM   #262
kingmatt
 
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Mar 2010
Souderton, PA
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kegged up another batch of this last night...has become my yearly pumpkin beer
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Old 10-16-2013, 02:50 PM   #263
Flomaster
 
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Nov 2010
Orange, Ca
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Anyone ever partygyle this bad boy and use the second runnings for another beer maybe a 5 gallon or 10 gallon batch? I think im going to brew this, but with such a HUGE grain bill i'd like to get my money's worth out of it.


-=Jason=-

 
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Old 10-16-2013, 05:16 PM   #264
jrodder
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Oct 2012
Streetsboro, Ohio
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Heh, try doing it BIAB. My bill was almost 24lbs.

 
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Old 10-16-2013, 05:31 PM   #265
jrodder
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Oct 2012
Streetsboro, Ohio
Posts: 138
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In fact, here's a pic of 24lbs of this recipe hanging out to dry.
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Old 10-16-2013, 10:01 PM   #266
Flomaster
 
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Orange, Ca
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it would appear your sack is lumpy and a bit misshapen

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Old 10-17-2013, 02:35 AM   #267
jrodder
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Oct 2012
Streetsboro, Ohio
Posts: 138
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I was born with it and my wife doesn't m..... oh wait. Yeah, *that* sack. I was squeezing it.

 
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Old 10-17-2013, 05:26 PM   #268
Flomaster
 
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Nov 2010
Orange, Ca
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so Here's what im planning on brewing up:
Quote:
Brewer: Jason Floriano
Batch Size: 10.75 gal Style: Spice, Herb, or Vegetable Beer ()
Boil Size: 13.47 gal Style Guide: BJCP 2008
Color: 9.8 SRM Equipment: Flomaster's Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 37.0 IBUs Boil Time: 75 min
Est OG: 1.091 (21.6 P) Mash Profile: Single Infusion, Medium Body
Est FG: 1.020 SG (5.0 P) Fermentation: Ale, Single Stage
ABV: 9.5% Taste Rating: 30.0
Ingredients
Amount Name Type #
32 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
4 lbs Caramel/Crystal Malt - 30L (30.0 SRM) Grain 2
1.9 oz Magnum [14.0%] - Boil 60 min Hops 3
1.00 Whirlfloc Tablet (Boil 15 min) Misc 4
1.0 oz Sterling [7.5%] - Boil 10 min Hops 5
1.00 tsp Cloves (Boil 5 min) Misc 6
1.00 tsp All Spice (Boil 5 min) Misc 7
1.00 tsp Cinnamon Stick (Boil 5 min) Misc 8
1.00 tsp Nutmeg (Boil 5 min) Misc 9
1.00 tsp Ginger Root (Boil 5 min) Misc 10
1 pkgs London Ale Yeast (Wyeast Labs #1028) Yeast 11
1.25 tsp Pumpkin Pie (Bottling 0 min) Misc 12
4.00 oz Vanilla Extract (Bottling 0 min) Misc 13
But I'd like to add Pumpkin, should I go with real pumpkin or canned pumpkin if so how much of each and then would I mash with it or boil it? I use Keggles and a RIMS tube during my mash.

-=Jason=-

 
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Old 10-21-2013, 04:42 PM   #269
Flomaster
 
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so I brewed up this recipe Yesterday. I started my Brew day at 9am.
I started with Baking two cans of 32oz Libby's pumpkin in oven and sprinkle with brown sugar for 1 hour while I had that going I was heating my strike water. I had told some people I'd mash in at 11am so I waited it out. Come 11am I had my 13 gallons of strike water hot and ready to transfer. (im thinking wow 13 gallons of water plus 40#'s of grains seems like a lot not sure if it will all fit) so I start to dough in with one 16# bucket of milled grains and the water level rises within a few inches of the top of the keggle. HOUSTON WE HAVE A PROBLEM.... no way is this all fitting in my Mash Tun. so after debating on what I shall do I figured I'd use my HLT as a holding vessel to fit the extra water / wort. I drained off about 3 gallons into the HLT added the rest of the grain and starting to recirculate: MLT > Pump1 > HLT > Pump2 > RIMS > MLT. Mind you this took a good 40 minutes to get setup and figured out so by then my temps had dropped to 130's in my MLT

I mis-read my sparge water amounts and tough it said to use .97 gallons which seemed like hardly enough so I heated up 3 gallons instead. turns it it wanted to me use 7 gallons to mash out, and .97 gallons to complete the mash. Turns out I didn't end up with 13.5 gallons preboil like I should have. I had 9.5 I thought about adding top off water but didn't want my SG to suffer as it was it was already 1.068 instead of the 1.08X it should have been. at 15 minutes I dumped in about 2#'s Brown sugar and ended up with 7 gallons of 1.110 OG Wort... I pitched at 2L starter of WLP005 that was on a stir plate. only time will tell.

questing to all who brewed this in 10 gallons, what vessel did you use to mash in.

oh and to make things worse one of my Chugger pumps was nearly out of commission. It would barely and I mean barely pump wort back up into the brew keggle.
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Old 10-21-2013, 04:57 PM   #270
jwible204
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Feb 2010
Philadelphia, PA
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I mash in a 70 quart Coleman extreme and this beer pretty much fills it up
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