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Old 08-21-2012, 04:24 PM   #11
caioz1jp
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Jun 2012
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I think people get really dissapointed becuase they get. onfused between pumpkin spice ale and pumpkin ale. In michigan we have screaming jack which is a pumpkin spice ale. Then we have harvest moon which is more of a pumpkin ale. For mine i like a nice in betweener. I use one can of puree and one can of spiced puree. both are libby's 30oz cans. Just a tip though make sure you age that sucker. i always brew mine in may and let it sit until october first. it makes a world of difference. I find the hops block the pumpkin taste if you drink it young.



 
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Old 08-21-2012, 04:35 PM   #12
RainyDay
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caioz1jp has a good point. I also used spices (cinnamon, ginger, allspice, clove, nutmeg - basically "pumpkin pie spice"), and a lot of the flavor of 'pumpkin' is actually in the spices. Not all, so still do pumpkin, but the spices impart a good amount of that traditional flavor.



 
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Old 08-21-2012, 04:50 PM   #13
DPBISME
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Jul 2012
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I saw a recipie recently that had some of the puree added both the mash and the boil...

I guess the idea is to not boil off all the pumpkin flavor... I would think you could add to the boil around 15-20 minutes sionce the stuff is already "sterile"

At least that is my plan for a 11 gallon batch...

Two cans in the mash and one can in the boil...

DPB

 
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Old 08-21-2012, 05:01 PM   #14
kingmatt
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Mar 2010
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Quote:
Originally Posted by bknifefight View Post
You know who else does? SOUTHERN TIER! There is NO pumpkin in Pumpking


Unless they are lying, they use pureed pumpkin in Pumking.
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Old 08-21-2012, 05:13 PM   #15
RainyDay
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kingmatt, your avatar is awesome. And yes, there is absolutely pumpkin in PumKing.

 
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Old 08-21-2012, 06:00 PM   #16
kingmatt
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Mar 2010
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Quote:
Originally Posted by RainyDay View Post
kingmatt, your avatar is awesome.
For your health!
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Old 08-21-2012, 06:40 PM   #17
iskuse
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Jun 2011
Feasterville, PA
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Quote:
Originally Posted by jmoore77 View Post
So my question is does 5 lbs of cooked pumpkin equal to using 5 lbs of canned puree?
5 pounds is 5 pounds unless you left the rind on, then you will have more in the can. Just don't get the Pie mix. make sure it is just pureed pumpkin.

I have always used whole pumpkins, but I have read that the pie mix is a no-no.

 
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Old 08-21-2012, 06:48 PM   #18
bknifefight
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Quote:
Originally Posted by kingmatt View Post


Unless they are lying, they use pureed pumpkin in Pumking.
I was reading up on threads for a clone where people claimed to have called Southern Tier and reported back that there was no pumpkin in the beer. I guess the label is a better source lol

 
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Old 08-21-2012, 08:00 PM   #19
caioz1jp
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Jun 2012
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Quote:
Originally Posted by iskuse

5 pounds is 5 pounds unless you left the rind on, then you will have more in the can. Just don't get the Pie mix. make sure it is just pureed pumpkin.

I have always used whole pumpkins, but I have read that the pie mix is a no-no.
Its only a no no if you dont want the spices. Also double check for perservatives. As far as i know Libby's does not use persevatives.

 
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Old 08-21-2012, 08:14 PM   #20
SpeedYellow
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Nov 2007
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I just used 2 29-ounce cans (3.6 lbs total) with 13 lbs of grains plus 1 lb rice hulls, and sparge wasn't any slower than normal. It really seemed like not enough pumpkin, so I wish I had used more. BTW, mashed with 1.5 qt/lb, with steel braid. Baked the pumpkin first, 450 for 45 mins.

So you're at a similar percentage pumpkin as me, so I'd think you'll do fine.



 
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