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Old 09-08-2012, 11:40 PM   #1101
rebrandsoftware
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Jul 2010
Falls Church, VA, USA, Virginia
Posts: 67
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TIME FOR ROUND TWO! Ever since last year I have been looking forward to this. Going all grain this year, the extract version was so good we kicked the keg half-way through our halloween party!

 
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Old 09-09-2012, 11:39 AM   #1102
LateraLex
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Mar 2012
Medford, MA
Posts: 135
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Quote:
Originally Posted by Benedetto View Post
sounds good. when do you add the flaked wheat? should I steep it with the other grains?
You add it with the other grains

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Old 09-09-2012, 11:40 AM   #1103
LateraLex
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Mar 2012
Medford, MA
Posts: 135
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Quote:
Originally Posted by Tbnguy View Post
Ok still somewhat new to brewing but am trying this recipe today. Should I add all the DME in at the beginning, or is it better to start with half, and do the other half in the last 10 min. of the boil?
Adding all the DME at the beginning is fine. Some folks try to add some later in the process when they are making extra hoppy beers.

 
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Old 09-09-2012, 07:22 PM   #1104
franks160
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May 2012
Posts: 23
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On tap at the house and is a big hit with everyone! Thanks for the recipe Yuri!

 
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Old 09-10-2012, 01:06 PM   #1105
hio3791
 
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Mar 2011
Pittsburgh, PA
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Brewed 5 gal AG Saturday night. OG was 1.054 pitched with a slurry of S-04. I added the spices at flameout and the garage smelled just like pumpkin pie! Plan is 3 weeks primary, 3 weeks secondary then keg so it'll be ready in time for Halloween! Thanks for sharing recipe!

 
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Old 09-10-2012, 02:15 PM   #1106
hio3791
 
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Mar 2011
Pittsburgh, PA
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Brewed 5 gal AG Saturday night. OG was 1.054 pitched with a slurry of S-04. I added the spices at flameout and the garage smelled just like pumpkin pie! Plan is 3 weeks primary, 3 weeks secondary then keg so it'll be ready in time for Halloween! Thanks for sharing recipe!

Reason: Sorry for duplicate!

 
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Old 09-10-2012, 02:38 PM   #1107
LateraLex
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Mar 2012
Medford, MA
Posts: 135
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I've got this in primary, and am planning on adding spices. If I wanted a pretty subtle pumpkin flavor, would 2/3 of a teaspoon be the right amount (for 5 gals)?

 
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Old 09-10-2012, 05:16 PM   #1108
booherbg
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Oct 2011
Cincinnati, OH
Posts: 110
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ended up trying out WLP028 for this beer as an experiment. Should be delicious. We couldn't get our volume down quick enough so we did a very long boil an still ended up with 1.048 with 12 gallons (hoping for 10). We'll see how it turns out! Excited to see how the Edinburgh Scottish Ale yeast works out.

 
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Old 09-11-2012, 03:24 PM   #1109
silverbullet07
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Sep 2012
Roanoke, VA
Posts: 74
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I'm a new brewer and have a question about this recipe. I've been reading the post and did not actually see the answer.
1) Could I use whole pumpkin cut up in cubes, roasted in oven with a little brown suger and placed in mesh bag?
2) should I just steep with the grains or boil the full 60 mins?

I thought if I remove the pumpkin it would cut down the trub in the fermentor.

Thanks

 
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Old 09-11-2012, 03:49 PM   #1110
moscoeb
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Apr 2012
Richmond, KY
Posts: 433
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Quote:
Originally Posted by LateraLex
I've got this in primary, and am planning on adding spices. If I wanted a pretty subtle pumpkin flavor, would 2/3 of a teaspoon be the right amount (for 5 gals)?
The later the spices are added, the stronger te flavor, I have read on here how 1tsp was pretty subtle already. Try whatever you think, you can always add more in at bottling if it's not enough.
Quote:
Originally Posted by silverbullet07
I'm a new brewer and have a question about this recipe. I've been reading the post and did not actually see the answer.
1) Could I use whole pumpkin cut up in cubes, roasted in oven with a little brown suger and placed in mesh bag?
2) should I just steep with the grains or boil the full 60 mins?

I thought if I remove the pumpkin it would cut down the trub in the fermentor.

Thanks
You can use whole pumpkin, I believe I remember reading that the pumpkin dissolves in the boil, so a bag is useless. Yuri states to boil it and place in primary as it adds mouthfeel and color more that way. Shoot for 6-6.5 gal so you will have 4.5-5 gal after racking to secondary. You will lose a bit to the trub.

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