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Old 08-09-2007, 12:47 AM   #11
RichBrewer
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Quote:
Originally Posted by jerly
I'm going to be brewing this one up tyhis weekend. I ordered the Safale us-56 yeast like the recipe says. I have an ordinary bitter that I will be transferring to keg that was made with Wyeast London ESB 1968. From the descriptions that I have gathered about the two, the London ESB is a bit fruitier and the Safale is a bit cleaner.

Should I just stick to the recipe or throw it on to the yeast cake? I should get a nice quick fermentation that way. Just don't want the flavor to be drastically different.
I'm thinking you will end up with a sweeter maltier beer which might be OK. I chose us-56 because it is clean and neutral. It's up to you and your preference.
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Old 08-15-2007, 12:48 AM   #12
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Putting this order together as we speak...you said you couldn't taste the maple syrup and I am happy leaving this out ($$$), what would you recommend to bring the OG up? Just scale everything?

 
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Old 08-15-2007, 02:43 AM   #13
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Hey Rich did you use 100% maple syrup in your recipe or just plain ol' watered down maple syrup in your recipe? Had me a Maple Nut Brown Ale this evening and the Maple syrup was amazing. Think it would be fantastic in this beer.

 
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Old 08-15-2007, 03:08 AM   #14
RichBrewer
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Quote:
Originally Posted by dblvsn
Hey Rich did you use 100% maple syrup in your recipe or just plain ol' watered down maple syrup in your recipe? Had me a Maple Nut Brown Ale this evening and the Maple syrup was amazing. Think it would be fantastic in this beer.
It was pure maple syrup and it cost A LOT.
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Old 08-15-2007, 03:10 AM   #15
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Quote:
Originally Posted by Beerrific
Putting this order together as we speak...you said you couldn't taste the maple syrup and I am happy leaving this out ($$$), what would you recommend to bring the OG up? Just scale everything?
Yes I would just scale up the grain bill. You could also use honey if you want to boost the OG without increasing the body of the beer.
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Old 08-16-2007, 05:20 PM   #16
jerly
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As far as replacing the syrup in this recipe, would two lbs. of dme do the trick? Would I get the same amount of fermentables?

 
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Old 08-17-2007, 05:31 AM   #17
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Quote:
Originally Posted by jerly
As far as replacing the syrup in this recipe, would two lbs. of dme do the trick? Would I get the same amount of fermentables?
Two pounds of DME would do the trick. You may want to up the hop schedule just a tad though to balance the extra malt.
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Old 08-29-2007, 07:12 PM   #18
Llarian
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I'm thinking about brewing something similar to this. Would you reccomend roasting the pumpkin for a bit before adding to the boil, or just straight from the can?

I've seen both ways reccomended.

-D

 
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Old 08-30-2007, 03:55 AM   #19
RichBrewer
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Quote:
Originally Posted by Llarian
I'm thinking about brewing something similar to this. Would you reccomend roasting the pumpkin for a bit before adding to the boil, or just straight from the can?

I've seen both ways reccomended.

-D
I've heard a lot of people say they roasted theirs. I think it's a matter of personal taste. I like the way mine turned out so I won't roast the pumpkin in future batches.
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Old 08-30-2007, 02:12 PM   #20
MriswitH
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Anyone able to convert this to PM or Extract?

I would looove to do this recipe for Fall.

 
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