Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Spice/Herb/Vegetable Beer > Multiple - Thunderstruck Pumpkin Ale (AG and Extract versions)

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Old 09-18-2009, 12:31 AM   #181
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Quote:
Originally Posted by Yuri_Rage View Post
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.
That just makes entirely too much sense. Thanks, Yuri.
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Old 09-18-2009, 05:41 AM   #182
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man i was so excited about this beer. but i bottled it today and it taste like i used lemonade as my base. completely sour i just hope it mellows out enough to drink in a few weeks.
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Old 09-18-2009, 06:38 AM   #183
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yuri- did you just use the standard 3/4 cup priming sugar at bottling?
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Old 09-18-2009, 07:32 AM   #184
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Quote:
Originally Posted by dmbnpj View Post
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.
The "tea" refers to boiling the spices in some water to sanitize. The boiling water extracts the spices flavors and you have a sanitized, spice flavored, solution you can safely add.
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Old 09-18-2009, 12:20 PM   #185
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Cool, thanks. Would it be beneficial to use ground ginger instead of ginger root since it is in a fine powder that will boil well in that "tea"?
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Old 09-18-2009, 10:18 PM   #186
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Quote:
Originally Posted by ThinBlueLine View Post
yuri- did you just use the standard 3/4 cup priming sugar at bottling?
I keg.
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Old 09-19-2009, 08:49 AM   #187
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If anybody that has bottled this could answer, I know I'd appreciate it.

Last edited by womencantsail; 09-19-2009 at 07:24 PM.
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Old 09-19-2009, 06:40 PM   #188
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Sorry for the smart ass answer. Use 5 oz of dextrose to prime a 5 gallon batch.
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Old 09-19-2009, 07:23 PM   #189
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Hah, it's okay.

Thanks for the info.
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Old 09-19-2009, 07:25 PM   #190
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I have read the entire 19 pages of posts and am excited to try my first Pumpkin Ale using the recipe YR has posted and updated.

I am curious though to see if anyone has ever tried using a Pumpkin Extract instead of the actual Pumpkin in a recipe. I have found several locations for extract (liquid) and might try to brew a batch using it.

Check out their product: http://www.faeriesfinest.com/E154.html

My biggest concern is the loss of body due to using no actual Pumpkin and the overall O.G. obtained during the mash.

Obvious advantage would be no stuck run off.

Anyone have any comments on this possibility?

Salute!
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Last edited by bmckee56; 09-20-2009 at 03:12 PM.
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