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Old 11-07-2013, 03:19 AM   #281
Pole
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May 2013
Centennial, CO
Posts: 134
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Quote:
Originally Posted by Brewsit View Post
I did a 10 gal batch, roasted the pumpkin the day before the boil in big chunks in a large pan at 375 for 1 hour, then dropped to 350 for 30 minutes. I sprinkled brown sugar all over it as well. I was just trying to get some caramelization and it seemed to work well. I also added about a cup of water to the pan at the 1 hour mark, basically to just keep it from burning or drying out to a crisp.

I threw that pumpkin in a paint strainer bag in the last 20 minutes of the boil as suggested previously. I don't know how much of a difference my technique made, but I like the result. Plus, it's already very clear.
Cool thanks. I'll probably try something similar when I brew on Monday, like roast 2lbs pumpkin with the brown sugar then bag it for the last 20-30 mins of the boil.

 
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Old 11-25-2013, 03:27 PM   #282
Indian_villager
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Apr 2010
Claymont, Delaware
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Mine has now been in keg for a few weeks. The only changes I made were the addition of 1# of Biscuit malt, 1 Can of Pumpkin the mash and one can that was oven roasted and then added to the boil in a hop bag, and 2tsp of vanilla extract into the keg. This stuff is great, can't taste the alcohol and people love it.

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Old 11-25-2013, 03:49 PM   #283
BeerMeDuffMan
 
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Mar 2012
Philadelphia, PA
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Quote:
Originally Posted by Indian_villager View Post
Mine has now been in keg for a few weeks. The only changes I made were the addition of 1# of Biscuit malt, 1 Can of Pumpkin the mash and one can that was oven roasted and then added to the boil in a hop bag, and 2tsp of vanilla extract into the keg. This stuff is great, can't taste the alcohol and people love it.
I'm getting the same sort of feed back...little to no alcohol presence despite the addition of rum to the secondary. Its a dangerous brew that drinks like a sessional. A+ thread

 
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Old 11-26-2013, 02:49 AM   #284
Pole
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May 2013
Centennial, CO
Posts: 134
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I just took at gravity reading at 14 days, and it appears my apparent attenuation is 85.5% = (1.083-1.012)/(1.083-1) and it came it at 9.4%. Is that right?

Sample tastes great! Returning it to the chamber to cold crash and keg on Sunday.
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Old 01-16-2014, 02:45 AM   #285
poptarts
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Mar 2013
Laramie, Wyoming
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Okay so I made this beer back early October. I used maris otter and didn't make a starter. First of all make a starter... It was a lot of work for me to get this monster down to 1.024 because I noobed out. Until last night I thought this beer sucked. It was sweet and way over spiced for me. However after a few months of mellowing out it got a ton better. Enough so where I've had it with dinner the past 2 nights. Here are some pics just figured I would add my 2 cents to this thread. It has a crazy head that won't quit and very nice lace.
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Old 02-07-2014, 01:55 PM   #286
notixx
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Jan 2014
Posts: 68
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this looks great and simple. nice. gonna have to remember to try this one. I live right down the road from Southern Tier Brewery, the home of Pumpking
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Old 06-11-2014, 11:33 PM   #287
erolen8499
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Jun 2014
nashville, illinois
Posts: 3

Has anyone tried White Labs California Ale yeast in this recipe. Good idea/bad idea?

 
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Old 06-11-2014, 11:39 PM   #288
jwible204
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Feb 2010
Philadelphia, PA
Posts: 385
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Quote:
Originally Posted by erolen8499 View Post
Has anyone tried White Labs California Ale yeast in this recipe. Good idea/bad idea?
It would work fine, would attenuate a bit further and leave a cleaner (less malty) beer. I like English in this beer because it adds character and accentuates the malt profile.
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Old 06-12-2014, 01:00 AM   #289
erolen8499
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Jun 2014
nashville, illinois
Posts: 3

Hmmm Ill have to think about this haha

 
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Old 08-13-2014, 02:23 AM   #290
MrJames
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Apr 2011
Winston Salem, NC
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Whew...read it all...told the wifey and she said, "let's make 10g"...

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