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Old 09-06-2011, 01:53 PM   #691
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Originally Posted by CoalCracker View Post
Made this yesterday. 10 gallons worth. Used 120oz of pumpkin. Put half in the mash, half in the boil. Easy lauter with the rice hulls. Hit the numbers dead on. Was a pretty good day. Can't wait to add the spices.
I'm doing the exact same thing this weekend. A couple questions for you if you don't mind.

1. When did you add the pumpkin to the boil?
2. How many rice hulls did you use?
3. How long are you going to wait until you add the spices?
4. Are you going to add the spices to primary or secondary?

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Old 09-06-2011, 05:12 PM   #692
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So for the AG version no spices go in at flame out or anything just during clearing. And you dont boil any of the pumpkin in the AG you just use it in the mash, correct?

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Old 09-06-2011, 05:29 PM   #693
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Made this yesterday!

Thanks Yuri!
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Old 09-06-2011, 07:41 PM   #694
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I added half to the mash at the beginning and half to the boil at 60min. I used about a 1lb of rice hulls for the mash. The spice tea I plan on adding at kegging. Was a pretty smooth recipe. Had no issues with it. Didn't really smell like pumpkin like I hoped so hopefully I can taste it.
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Old 09-06-2011, 08:43 PM   #695
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I brewed this a few weeks ago, and when I checked on it the other day I realized I screwed up. When I printed the recipe out for my brew day the part about baking the pumpkin on a sheet got cut off. I ended up not baking it and not adding it to the boil, I added it in the primary.

It fermented just fine, but the other problem is I work away from home, so for the past two weeks I haven't been there. My girlfriend who is normally around went to visit family while I was gone and turned the A/C off. So when I checked on it yesterday the temperature in my brew area was 80*F. I used Nottingham yeast on it. How bad are the esters or other off flavors from the yeast going to be, and could they possibly be masked by adding the spice tea and/or dry hopping it a bit? I was just checking up on my place when I looked at it so I didn't have time to check the gravity or taste.
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Old 09-06-2011, 09:55 PM   #696
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Brewed 6 gallons worth today. Extract version since my keggle isn't finished and I am going to biab. I added .5 lb dme extra as well as 8oz Munich 20L. Threw in tsp pumpkin pie spice 1/4 tsp Ginger 1 tsp coriander at 2 min til flameout. Og sample tasted amazing. Can't wait for this to be done. Racking to secondary in 10 days and adding spice tea to taste. My og was right on the money with brew master. Fun brew!
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Old 09-07-2011, 01:15 AM   #697
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10 Gallons this year in a few weeks!!!
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Old 09-07-2011, 02:56 PM   #698
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Brewed yesterday. Used the big can 6# 10 oz baked for 45 mins.. next time I would go for the full hour
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Old 09-09-2011, 03:23 PM   #699
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Hi everyone:
Brewed this over the weekend. Read through the post and decided to bake the pumpkin for an hour at 350 degrees and also sprinkled it with cinnamon, nutmeg, and a tiny bit of ground ginger. Made the house smell great! Put everything into the primary fermenter with a blow off tube. Can't wait to sample it in a week,

Thanks Yuri for this recipe!
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Old 09-12-2011, 03:13 PM   #700
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I use a manifold bottom from How To Brew, inside a 70quart cooler for a Mash Tun, i want to brew this on Wednesday but do not have any rice hulls. Do I risk it or place an order and wait 10 days to brew?

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