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Old 09-16-2009, 03:42 AM   #171
FishinDave07
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Quote:
Originally Posted by Mustangj View Post
Is this still for 15gal?
Yeah, he says that in the title of that specific reply. You could always adjust using beersmith
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Old 09-16-2009, 11:35 AM   #172
mattmcl
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I did 10 gallons a couple weeks ago, we had no problems at all sparging. I did have trouble finding the canned pumpkin, so yeah- buy it if you see it!
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Old 09-16-2009, 02:19 PM   #173
ThatGuyRyan
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Brewed mine 10 days ago or so and last night it was at 1.015 from 1.054. The only thing is that the sample has hardly no pumpkin taste and I really only taste the clove and ginger now. When I brewed it the wort tasted exactly like pumpkin pie with whipped cream and was delicious. Now its just like a spiced beer. I thought it was going to retain more of the pumpkin flavor. Is this normal for those of you who brewed this before? And is it possible to get more of the pumpkin back using more pumpkin in a secondary? I brewed the AG.
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Old 09-16-2009, 08:48 PM   #174
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The pumpkin flavor is bound to be subtle. I actually increased the amount after the first year's batch (thread was edited to reflect the updated recipe). Even so, the predominant flavors are indeed the spices and malt.

There have been arguments in other threads that pumpkin isn't even necessary, but I do think it adds a bit of complexity.
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Old 09-16-2009, 11:37 PM   #175
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I am brewing this as I type and am adding the spices in the boil. I was wondering if you think "dry spicing" with the "spice tea" before bottling would add anything beneficial or would it be overkill?

 
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Old 09-17-2009, 12:35 AM   #176
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Quote:
Originally Posted by womencantsail View Post
I am brewing this as I type and am adding the spices in the boil. I was wondering if you think "dry spicing" with the "spice tea" before bottling would add anything beneficial or would it be overkill?
Taste it first - it may not need anything. If you find that it needs something, add a little at a time until it meets your expectations.
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Old 09-17-2009, 03:57 AM   #177
ThatGuyRyan
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Quote:
Originally Posted by Yuri_Rage View Post
The pumpkin flavor is bound to be subtle. I actually increased the amount after the first year's batch (thread was edited to reflect the updated recipe). Even so, the predominant flavors are indeed the spices and malt.

There have been arguments in other threads that pumpkin isn't even necessary, but I do think it adds a bit of complexity.
Ok! Thanks Yuri, I just wanted to make sure I didn’t jack it up or something. It taste great and is clear as can be. I used 60oz in this batch and luckily the wife picked up 3 extra cans so I still have another 90oz at home. So I am thinking about brewing up another batch with 90oz and a tad more nutmeg and cinnamon. Since I used all fresh spices I scaled them down a little which I guess I should have done. But I would rather it be under spiced than over. I cant wait to get some of this on tap!

Maybe for batch #2 I should try the fermenting in a pumpkin…………

Thanks again for the recipe and the help!

Ryan
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Old 09-17-2009, 03:22 PM   #178
FishinDave07
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Quote:
Originally Posted by ThatGuyRyan View Post
Maybe for batch #2 I should try the fermenting in a pumpkin…………
How about mashing and fermenting in a pumpkin?
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Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout

 
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Old 09-17-2009, 03:44 PM   #179
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Quote:
Originally Posted by FishinDave07 View Post
How about mashing and fermenting in a pumpkin?
I read a few threads about it but didn’t have the balls to do it on the first try. I wanted this beer to be ready for when I take the kids trick or treating. But since I have one done I may see what kind of trouble I can get into with the second! Hardest part is finding a big pumpkin this early.
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Old 09-17-2009, 04:09 PM   #180
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By adding the spices as a "tea", how can you do this with the very fine spices? I see the very fine spices leeching out of a tea bag.

Also, when using beersmith to scale the recipe down to 5 gallons, what mash profile should I choose? I use a 15 gallon keggle to mash in and I do a batch sparge.


 
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