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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > GF Pumpkin Spice Ale
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Old 10-03-2012, 03:07 PM   #31
thanantos
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Looks good man!

I don't know much about honey, but I assume the darker colors are unfermentable "stuff" that will, hopefully, stay with and effect the color and flavor of your beer.

If I brew this again (I am sure I will) I'll try adding the oats. That's a good idea.


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Old 10-03-2012, 03:15 PM   #32
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Thanks! I'm leaving it in primary for three weeks and then kegging, so I'll post back with a pre-carb taste test and a post-carb tast.


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Old 10-04-2012, 12:20 PM   #33
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How has the body turned out on these brews? I did a similar version based on lcasanovas original recipe and the color is nice and the spices come through but the body is still a but thin even with the maltdextrin added.

mine was best at 8 weeks and beyond
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Old 10-04-2012, 12:33 PM   #34
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The first one is very light even with a lb of maltodextrin. The second is much better.
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Old 10-04-2012, 04:05 PM   #35
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What was the main difference bw the two recipes?
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Old 10-04-2012, 10:08 PM   #36
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Recipe 1

Quote:
Originally Posted by thanantos View Post
Last night I brewed up my version of Lcasanova's recipe found here: http://www.homebrewtalk.com/f78/glut...07/index2.html

Here's the ingredient list:
OG: 1.055 and SRM: 4 or 5
6lb BRS @ 60
29oz each of caramelized Pumpkin Pie Filling and Puree @ 30
1 tsp McCormick Pumpkin Pie Spice @ 15
2lb caramelized honey @ flameout

I used a mix of different hops I had laying around for bittering: 1oz Golding, 1oz Willamette and .5oz fuggle. I fear it may be too much for this brew, but we will see. It calculated out to 45 IBU.

I also used a full pound of maltodextrin. Kind of extreme I know, but I've been wanting to experiment with this for a while.

Then the typical irish moss, yeast nutrient and Safale S-04 yeast.
Recipe 2

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Originally Posted by thanantos View Post
I brewed this again today with the following:

5 gallon boil and 6 gallon final:
6lbs BRS @ 60
2.5lbs Sorghum @ 5
2lbs honey boiled for 20 minutes and added at flameout.

1 oz of Columbus @ 60 for bittering
32 oz. each of pumpkin puree and pie filling carmelized @ 30
1lb Maltodextrin @ 15
1 tsp Irish Moss @ 15
3 tsp Yeast Nutrient @ 15
1 tsp Pumpkin Pie Spice @ 10

OG 1.060 @ 78 degrees and pitched a packet of S-04.


Next time just read through the thread. Its easy enough to find.
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Old 10-09-2012, 09:33 PM   #37
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So being the impatient SOB that I am, I popped open the primary and took a sample. gravity is at 1.026 and the yeast is still bubbling, though not very vigorously, probably a bubble every 15 seconds or so.

Was wondering how far down yours got, and whether you think pitching a little more yeast would be a good idea.

Also, it is seriously slushy, very pumpkin milkshake-esq. Did yours settle out on its own, or did you filter it somehow?
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Old 10-10-2012, 04:40 AM   #38
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The first batch was 1.010 after secondary (at bottling) and the second was 1.020 when racking to secondary.

However, I did not take multiple hydrometer readings on either batch. I waited about 10 days to rack the second batch to secondary so it may ferment out lower.
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Old 10-19-2012, 02:48 PM   #39
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Well, the second batch is now carbed up in the keg, and it TASTES GREAT! I didn't take but a few sips (it's 10:30 in the morning here), but the extra sweetness (not a lot, but it's there) does a much better job of balancing and complimenting the hops and spices then the first batch did.

If I were to do it again, I would probably add some darker candi syrup for more color (it's still pretty yellow), but it is damn good beer.

Also the 6 gallon primary worked out perfectly to 5 gallons in the keg after secondary.

Regarding gravity....I'm going to pour some into my hydrometer tube right now and let it warm up so I can provide a final, final gravity on the second batch. I'll report back later.
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Old 10-19-2012, 03:18 PM   #40
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Excellent!

Mine has been in Primary for just over two weeks now, I think I'm going to leave it for one more and then throw it in a keg to carb up.

Glad to hear yours tastes great! And I agree about changing the colour with some candi syrup, when I looked at mine last it wasn't a very appetizing colour


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