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Old 08-11-2012, 01:46 PM   #111
todd1234
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Sorry my iPhone autocorrect may have screwed up a few of the words. I meant to say "thought about using" not infusing. I'd probably add it to the boil. Never used lactose before though.
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Old 08-12-2012, 06:57 AM   #112
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Are you going to use the maple syrup? I substituted it with 2lbs Light DME and found it to be sweet enough. Any sweeter and it would have been cloying.
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Old 08-13-2012, 11:05 AM   #113
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I was going to skip the maple syrup and change the malt bill to
10 lbs 2 row
1 lb Vienna
3 lbs Munich 10L
.5 lb Caramel 20L
.5 lb White Wheat

I may or may not add .5-1 lb invert sugar depending on how my efficiency turns out. I'll be growing a starter from a Kolsch yeast slant so I expect it to be a little drier than the Safale yeast this recipe calls for. After what you just said I
might just skip the lactose after all.
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Old 09-01-2012, 01:39 AM   #114
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Default help please first time AG brewing and im doing this one


Quote:
Originally Posted by trebor View Post
10 lbs 2 row
1/2 lb carapils
1 lb munich malt
1 lb vienna malt
1/2 lb crystal malt 60L
1 1/2 oz chinook at the boil
1 oz willamette and 1/2 oz cascade at 20 minute mark
1/2 oz cascade at the 2 minute mark
1 tbsp cinnamon and 1/2 tbsp nutmeg at 90 minute
1 tbsp cinnamon and 1/2 tbsp nutmeg at 20 minute
1 tbsp cinnamon and 1 tbsp nutmeg and 1 tbsp crushed whole corriander at the 2 minute
1 tbsp irish moss if desired, I don't use it
Use fresh spices. I often throw out kit spices as the are of inferior quality and age. Get whole corrinader, use a morter and pestle.
I use either 3 lbs of canned organic pumpkin or an eight pound pumpkin seeded with the exterior removed, cut into 1 inch cubes, then baked until soft at 350 degrees. some folks let it turn dark brown. for a more intense flavor, the choice is yours. I use a nylon bag in the boil to avoid the HUGE trub...some folks don't. ferment for at least 7 days. secondary for another two weeks. the secondary will allow you to siphon the beer off the trub. let bottle condition for 3-4 weeks. refrigerate condition for 2-3 weeks. this beer will hold up for a good year + bottled. it is an awesome product, you can add variations. don't use ginger, ugh....of course unless you're a ginger fan...then I'm sure it's good. give it time.....you won't be disappointed.
sorry for my stupid question but this is going to be my first AG. the only thing i dont understand is the time frames for the hops and spices can you please break it down i am a total noob sorry
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Old 09-04-2012, 04:04 PM   #115
BolderBrew22
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Default First All Grain


So I made a truncated version of the recipe for my first all grain batch.

I decided to do a 3 gallon batch so I wouldn't have 5 or 6 gallons of bad beer if I did it wrong.

I used a Brew in a bag method since I have a small apartment and little equipment.

90min boil

5 Lbs American 2-row
1 Lb Dark Munich
0.25 Lb Dark Crystal (60L)
0.25 Lb Carapils

Extras:

1Lb Organic canned pumpkin
1/2 tbsp cinnamon @60min
1/2 tsp nutmeg @ 60min

1/2 Tbsp cinnamon @20min
1/2 tsp nutmeg @20min
1/2 tsp corriander @20min

Hops:
0.5oz Northern Brewer @ 60min
0.5oz goldings @ 15min

Yeast:
Wyeast American Ale II

Mash - I added grains to 2 gallons of water at 168F in muslin bag which brought it down to around 152F for 30min. (grains absorbed about a gallon)

Sparge - 2 Gallons heated to 165 -> 20min

Drained grains (leaving about 3.5 gallons)

Combined sparge with mash. Added pumpkin in nylon bag. Boil for 30 min, followed by rest of timed additions of hops and spices.

I got impatient for my wort to cool (I don't have a wort chiller because $$) and pitched at too high of a temperature so it is currently bubbling away like mad. I'm sure it will turn out okay though. I don't have any temp control so it is sitting at 75F in my apartment. (who can afford to turn down their A/C to keep their beer cool?)

Next year I'll give up and just make saison all summer and turn off the A/C
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Old 10-15-2012, 04:29 AM   #116
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I am going to brew this once pumpkins go on sale the day after Halloween. I am thinking about putting the roasted pumpkin in the mash instead of the boil. Has anyone tried this?

-Pikeman
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Old 10-17-2012, 10:31 PM   #117
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Idont think you wanna use carving pumpkins. Cooking pumpkins afre the way to go. Sugarpies are what usually use for pie. I guess the japanese kins' aren't bad either, have a slightly different taste. I also often use yams for pies and they taste much like pumpkin. I might throw some in there along with the kins'. If the fresh kins' aren't available, ill use canned.

This beer sounds great for thanksgiving and if I can get this in the fermenter this weekend I should have just enough time to get it on the table for turkey day.


I do have a question... Would adding wheat to the grain bill throw things way off? Also would wheat require a heffe yeast? The clove notes would be nice if they came from them. Also still not sure about adding veg to the boil or the mash....

Sounds fun and yum!
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Old 12-14-2012, 03:23 AM   #118
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I just brewed this BIAB with the same grain bill and spices but with halletauer and fuggle hops because that's what I had on hand. I'm new to Beersmith and my IBU's changed after I changed my equipment on Beersmith and it says it has 46.7 IBU's!!! The hops are three years old but were vacuum sealed in my freezer. I hope this beer is not too bitter for the style.
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Old 08-18-2013, 07:00 AM   #119
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Hello, I realize that this is an older post, but Thanksgiving 2013 is coming up soon, and I was hoping to make a recipe very similar to the original one posted here. Unfortunately, I do not have any temperature control, and my house is about 80degF. Do you think this recipe would still work with WLP566 Saison II yeast? I am really just after the pumpkin/spice taste. Thanks for your input!
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Old 08-19-2013, 12:31 AM   #120
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Quote:
Originally Posted by xkrieg View Post
Hello, I realize that this is an older post, but Thanksgiving 2013 is coming up soon, and I was hoping to make a recipe very similar to the original one posted here. Unfortunately, I do not have any temperature control, and my house is about 80degF. Do you think this recipe would still work with WLP566 Saison II yeast? I am really just after the pumpkin/spice taste. Thanks for your input!
I honestly don't know anything about Saison yeast but I do think 80 degrees is too warm for most ales. Do you have a way to keep the wert cool during fermentation? Maybe a water bath can help keep the temperature down in the 70s.
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