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Old 05-30-2012, 06:12 PM   #1
RiffMagnum
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May 2012
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Just wondering if anyone knows a really good extract recipe for a Pumpkin Ale? Wanna get one going soon so it will be ready for fall and all i see are all grain recipes. I don't really know how to go about converting them to extract.



 
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Old 05-30-2012, 06:35 PM   #2
bcgpete
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I've made this one the past few years. Always delicious. It's not completely extract, but shouldn't be too hard to alter for your system.

http://www.homebrewtalk.com/f76/mapl...kin-ale-24249/



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Old 05-30-2012, 08:29 PM   #3
RiffMagnum
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cool. How much canned pumpkin did you end up using?

 
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Old 05-30-2012, 08:32 PM   #4
bcgpete
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I can't remember exactly, that was before I started taking notes on beers. I'm pretty sure I just followed the recipe.

Edit: sorry, just realized it doesn't say. Two of the larger cans (30-40oz?) The ones that are about 6" in diameter.

 
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Old 05-30-2012, 08:39 PM   #5
RiffMagnum
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Quote:
Originally Posted by bcgpete View Post
I can't remember exactly, that was before I started taking notes on beers. I'm pretty sure I just followed the recipe.

Edit: sorry, just realized it doesn't say. Two of the larger cans (30-40oz?) The ones that are about 6" in diameter.
Did you just do the normal steeping for your grains? 30 min at 155 degrees.

 
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Old 05-30-2012, 08:42 PM   #6
bcgpete
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Recipe calls for 45min @ 158.

 
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Old 05-30-2012, 08:45 PM   #7
RiffMagnum
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Quote:
Originally Posted by bcgpete View Post
Recipe calls for 45min @ 158.
ah yeah, sorry, didn't see that bit. Have you ever tried adding stuff to the pumpkin when it bakes? I've seen people sprinkle brown sugar on it to get more carmelization. Might give it a go.

 
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Old 05-30-2012, 08:46 PM   #8
bcgpete
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No, but that sounds like a good idea. You just might want to watch it a little more to make sure it doesn't burn the sugar. When I bake sweet potatoes for a stout, I just mush them up and bake them until the top layer burns, but I have a feeling burned brown sugar will taste kinda bad.

 
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Old 05-30-2012, 08:57 PM   #9
RiffMagnum
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Quote:
Originally Posted by bcgpete View Post
No, but that sounds like a good idea. You just might want to watch it a little more to make sure it doesn't burn the sugar. When I bake sweet potatoes for a stout, I just mush them up and bake them until the top layer burns, but I have a feeling burned brown sugar will taste kinda bad.
Yeah, i guess i could sprinkle that on half way through the bake and maybe just keep an eye on it.
Someone in that original thread asked about the Maple syrup coming through in the taste or if it mostly fermented out? I'm also wondering about adding straight up pumpkin pie spice to the boil as well.

 
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Old 05-30-2012, 09:01 PM   #10
bcgpete
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Since them I have changed a lot of my brewing methods. I'm sure pumpkin pie spice would be fine, as it's the same stuff essentially.

Now, I try to use only fresh ingredients. So I would use all fresh spices and pumpkin.
Also, I like to add my alternate sugars (maple syrup in this case) about 3 days into fermentation. I find that that helps keep the flavor more.



 
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