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Old 11-10-2012, 04:06 PM   #21
onipar
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May 2011
Tannersville, PA
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Hey, sorry I wasn't around to answer these questions. I was without power for a week, and then in Jamaica for my brother's wedding. Thanks for answering the questions for me!

And it tastes like pumpkin pie! Pretty cool, I'm glad this year's batch turned out good. I thought our tweaks were pretty spot on too.

 
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Old 11-10-2012, 04:16 PM   #22
NordeastBrewer77
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Apr 2011
Minneapolis, Minnesota
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Quote:
Originally Posted by onipar View Post
Hey, sorry I wasn't around to answer these questions. I was without power for a week, and then in Jamaica for my brother's wedding. Thanks for answering the questions for me!

And it tastes like pumpkin pie! Pretty cool, I'm glad this year's batch turned out good. I thought our tweaks were pretty spot on too.
Hey!! You're alive! Jamaica, huh? Fun times, congrats to your bro!!!

Hope I covered the questions right, I basically just went with how I did things on my batch.

You have uncanny timing, I have the first bottle in the fridge to try out today with a buddy who's also a fellow HBTer. I will post back on how it's coming along later tonight/tomorrow. I'm planning on taking a few bombers to my home brew club meeting next week too.

I have some set aside to ship to you whenever to want.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Old 08-19-2014, 01:22 AM   #23
Madscientist737
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Sep 2012
Chicago, Illinois
Posts: 3

I'd be interested to see if anyone has had any updates on this recipe. Has anyone brewed this since 2012? I have been dying to brew this for a few years now, and finally have gotten the confidence to brew this. I'll be brewing early September, so any insight or help about recent experiments/brew sessions would be more than helpful. Thanks!

 
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Old 09-27-2014, 10:02 PM   #24
davidanderson54
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Aug 2012
Lancaster, PA
Posts: 1

Madscientist,
Did you brew this? I am planning on brewing it tomorrow.

 
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Old 10-13-2015, 03:34 AM   #25
j15e
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Sep 2015
Posts: 1

Hi, we made this recipe a few weeks ago.

We chose this one because the ingredients were easy to find at our local shop.

I used a 20L nylon bag to keep the pumpkin from making a mess in the brewing pot because I read it can get hard to clean. It was perfect.

I made a tea bag with the spices to add them after seven days to make sure it would not contaminate the beer. Next time I'll try the alcohol soaking method (just pure vodka for no extra taste or whisky for a bit of taste) but I had not enough time to try it.

Just moved it into secondary (picture). It already taste good enough and unquestionably smell spices.

Will let you know that it taste like in a few more weeks, it should be ready in time for Halloween!

PS We forgot to put the false bottom during that brewing, but it wasn't that hard to empty the pot as the grains seems to float naturally and we reused the nylon bag to filter the last bits. But I won't do that again.

My exact recipe (sorry I converted to metric, I'm French Canadian eheh) :

2.26 kg Pale Malt (2 Row)
1.36kg Munich Malt (6.5L)
454gr Malt Crystal (80L)
454gr Blé malté (2.2L)
340gr Victory Malt (28L)
226gr Malt Cara Munich || (46L)
708gr Pumpkin

21gr Mt. Hood (5.4%) 60min
567gr Pumpkin 60min

14gr Hallertau (4.7%) 30min

226g brown sugar yellow 15min

1 cinnamon stick 10min

0.50 tsp Ginger (Boil 5.0 mins)
1.00 tsp Cinnamon Stick (Boil 5.0 mins)
0.50 tsp Nutmeg (Boil 5.0 mins)
0.50 tsp allspice (Boil 5.0 mins)

1.050 og (very approximate, I took the reading at wrong temp)
18l topped with cold water to 20l
pH 5.0
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