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Old 08-19-2013, 02:00 AM   #121
xkrieg
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Aug 2013
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Thanks, Rich! I'll keep on looking into it

 
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Old 08-19-2013, 03:02 PM   #122
pikeman94
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Feb 2010
Olathe, KS
Posts: 28

I have Winter Luxury pumpkins growing in the garden this year. I hope to get enough to make this recipe. I am a sucker for Pumpkin Ale!

 
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Old 09-05-2013, 02:43 PM   #123
senfo
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Sep 2012
Ellicott City, MD
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I'm thinking about substituting the maple syrup with 2 pounds of honey and 1/2 pound of honey malt. Any thoughts on that?
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Old 09-08-2013, 05:32 PM   #124
RichBrewer
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Quote:
Originally Posted by senfo View Post
I'm thinking about substituting the maple syrup with 2 pounds of honey and 1/2 pound of honey malt. Any thoughts on that?
Sounds like a good plan. The honey will ferment out and not add much flavor but it is cheaper than the maple syrup which didn't add anything to my finished beer anyway. I have never used honey malt so I'm not sure what it would add as far as flavor. I'm sure it would be fine though.
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Old 09-11-2013, 02:12 AM   #125
BannyBrewer
 
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Rich, first congrats on a thread that has been rolling for years! I love a pumpkin ale in the fall and just brewed two batches a couple of weeks ago. One AG batch that varies a bit from yours and one MWS extract. I got alot of good info from this thread but did want to point out one thing I learned concerning maple syrup. While I can not yet speak to finished product, I did realize there are different grades of maple syrup and I chose to use grade B. The grade B is a darker, richer flavored maple syrup so i am hoping the flavor is prevalent. Stay tuned and i will update 6 weeks or so when i hope to be njoying the first glass! Just wanted to pass a learning along since there seem to be a lot of questions concerning subs for maple syrup. The extract kit from MWS utilized brown sugar, no syrup. I also utilized a hop spyder for pumpkin addition which kept alot of the "crud" out of my fermentors.

 
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Old 09-20-2013, 05:11 PM   #126
altonjr
 
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Aug 2013
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Rich - I'm brewing this tomorrow. Awesome thread!

I am planning on serving this for Halloween which is exactly 6 weeks away. That shortens your fermentation schedule a little. Any advice?

 
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Old 09-21-2013, 10:29 AM   #127
RichBrewer
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Quote:
Originally Posted by altonjr View Post
Rich - I'm brewing this tomorrow. Awesome thread!

I am planning on serving this for Halloween which is exactly 6 weeks away. That shortens your fermentation schedule a little. Any advice?
Man! I haven't brewed in a long time so I am a bit out of touch. Six weeks is going to produce a good drinkable beer but be sure to put some away to have later. It will get better.
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Old 07-31-2014, 08:24 PM   #128
atli126
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Aug 2013
Louisville, Ky, Kentucky
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this sounds awesome!

 
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Old 11-11-2014, 04:16 PM   #129
nrm10101
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Oct 2014
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I brewed this beer on 8/30/2014 as my first ever pumpkin beer, and I have to say, I was very happy with it. I did a 10 gallon batch, and split the fermentation in half with 2 different yeasts. I like doing this to see what differences the yeast make. I used Wyeast 1098 and 1056 (British and American Ale respectively). Both FG ended up at 1.012.

I kegged both of these after 1 week in primary and 2 weeks in secondary. (9/20/2014) I tapped the American Ale after 1 week under pressure in the keezer. The British Ale version I let sit in the keg at basement temp (65 degrees) for 4 weeks, then tapped it. (10/18/2014)

American Ale version: You could REALLY taste the pumpkin, in a good way. The spices started out a little strong, but over the next few weeks it mellowed out. It was a darker pumpkin beer than most people were expecting, so it was hit and miss among the inexperienced drinker. I had people love it, and people that hated it. If I do it again, I may cut back on the nutmeg. It left a bitter after-taste, and I think I could easily half or quarter the amount and still be fine.

British Ale version: This one was harsh coming out of the secondary, so I decided to let it sit in the keg at fermentation temps until I finished the American Ale version. The 5 weeks of waiting worked! It tasted better, in my opinion, than the American Ale version. It was a thicker beer. After awhile, it started losing its pumpkin flavor and started taking on more of a ginger bread flavor. Still fine for a cool fall day though. I took it to my local garage brewer's club, and the common feedback I got was "Too much of some spice." If I mention nutmeg, I got "YES!" back. So, again, too much nutmeg I think.

I'll probably brew this again next year, but I'm going to half the cinnamon and allspice, and probably use 1/4th the nutmeg.

Great beer! Thanks for the recipe!

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Old 09-16-2015, 05:57 PM   #130
Miller4
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Dec 2012
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Just Brewed this yesterday, dropped the maple syrup and upped the 2-row by 2 lbs. Ended up roasting the two cans of pumpkin in the oven and then adding it to the mash, ended up with a nice orange tinted wort. Added just a dash of dried ginger to the spice list and am fermenting with S-05. The Hydrometer sample tasted quite good, all the spices came through and I think will mend together nicely. Had an Elysian Night Owl pumpkin beer while mashing, no problems with stuck mash.

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