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Old 08-06-2011, 01:14 AM   #1
Kaz
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Want to brew a pumpkin ale tomorrow....have all the crushed grains, hops and the yeast starter is going but no pumpkin to no found. Is there a decent sub for pumpkin? I'm up to my ears in butternut squash....would that do anything? TIA


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Old 08-06-2011, 01:22 AM   #2
edmanster
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libbys canned pumpkin..
http://www.homebrewtalk.com/f76/samh...in-ale-140674/
this is what im gonna try this year.. follow this pumpkin schedule should work fine for you!


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Old 08-06-2011, 01:28 AM   #3
shanecb
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I could see butternut squash working out. Are you using pumpkin pie spices? If you are you'll be perfectly fine.
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Old 08-06-2011, 01:29 AM   #4
Kaz
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Libby's canned is what I was looking for....3 stores and none to be found.
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Old 08-06-2011, 02:05 AM   #5
jonmohno
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Yes use squash.Its a fine sub,some like it better. I dont know about you but ive always preferred the taste of acorn squash over butternut, but maybe it was the brands i tried.Or season or whatever.How many pounds are you using?

 
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Old 08-06-2011, 02:24 AM   #6
KCBigDog
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I saw a post a while back about skipping the pumpkin and just using the spices. The theory was that pumpkin doesn't add much flavor anyway.

Can't find the post, so not sure how it turned out.

 
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Old 08-06-2011, 02:31 AM   #7
jonmohno
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Thats why you use more, ive only made 2 and im telling you use more !For thirding a 5 gallon batch i used 2 -15 0z cans and it was alot better than the first i did with one 15 oz can in a 1.7 gallon batch. But really its the spice also, just be carfull not to overspice. Dont get preserved pumpkin, i used straight organic pumpkin, any additives will make a poor beer.
I also learned much more up to my second pumpkin batch ( i did quite some time later)so i had that experience going for me to make a better one and it was like a pumpkin brown.I also recommend carmalizing it with a little molassis a little bit.
Have you ever eaten a pumpkin plain to really taste it? Try it sometime. Its really " pumpkin pie" that people think of when thinking of pumpkin and not the plain vegetable.If thats what you want i suggest an amber type malty beer, i like to add some victory or biscuit malt for a crust type effect or even brown malt(which can impart a sourdough flavor) and a little chocolate. Mine ended up being a brown ale though,not shure what your going for.

 
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Old 08-06-2011, 02:54 AM   #8
BradleyBrew
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Its tough to find any pumpkin product right now. I only found the libby's pumpkin pie mix. Which is basically pumpkin combined with pumpkin pie spice. Thats what I will be using tomorrow!

 
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Old 08-06-2011, 03:39 AM   #9
Kaz
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I was gonna use about 60oz. of canned pumpkin. Now that I've not found any, and after a few beers and a re-read of 'Brewing Classic Styles' pumpkin recipe, I might just omit the pumpkin/squash altogether and decrease my spices a tad. Jamil says that he bets you could brew a pumpkin beer, omit the pumpkin and no one would know. If I feel inspired to do the extra work in the morning, maybe I'll pick a squash and go for it, but I never feel particularly inspired in the mornings.
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Old 08-06-2011, 03:49 AM   #10
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Just listened to a brewing podcast yesterday where they did a blind tasting of two batches one AG with real pumpkin and spices and one extract without pumpkin but added spice. Pretty much was dead even and nobody could tell which had the real pumpkin in the mash. I'm sitting on three large cans of Libbys wondering if it's worth risking a stuck sparge for an unnoticeable added flavor.



 
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