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Old 10-17-2012, 09:32 PM   #1
Apr 2011
Fairfax, VA
Posts: 78
Liked 4 Times on 3 Posts

I'm curious to see the different and unique methods and ingredients.....

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Old 10-17-2012, 09:35 PM   #2
tre9er's Avatar
Jan 2012
Lincoln, NE
Posts: 4,371
Liked 242 Times on 197 Posts

find Reno_eNVy's pumpkin ale recipe. Mash with pumpkin in the grist, add pumpkin pie spice to the boil, pretty easy, just strike a bit higher as the pumpkin will bring the initial mash temp down some.

Some people boil the pumpkin, others put it in secondary. You won't really taste it as much as get some squashiness to the mouthfeel.
Den Faaborg Bryggeri

Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

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Old 10-17-2012, 09:57 PM   #3
Registered User
May 2011
Cincinnati, Ohio
Posts: 105
Liked 17 Times on 11 Posts

The fact that I made it.

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Old 10-18-2012, 01:32 AM   #4
Nov 2010
Mahopac, NY
Posts: 2,221
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I made a dark wheat version and used a saison yeast.
Originally Posted by Bobby_M View Post
Simcoe smells like 10 cats pissing on a pine tree. It's awesome.

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Old 10-18-2012, 02:16 AM   #5
Registered User
Nov 2010
Corn, High Fructose Corn Fortress, IA
Posts: 5,847
Liked 417 Times on 367 Posts

I like to mash and boil with it,but maybe I really preferr to just mash with it really. Also I havent tried fresh uncanned nor have I tried squash or sweet potato that people swear by either. Iwill try both sometime. I made a wheat brown which didnt turn out like I wished it had but was ok. Didnt care to use the t-58 yeast either,Ill stick with dry o5-04 probably. Honestly my best may have been my first which was sortof a two hearted ale base extract with amber/wheat extract but with a small amount of wheat and 04-06 yeast also.

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Old 10-18-2012, 02:23 AM   #6
Feb 2012
BFE, Colorado
Posts: 412
Liked 64 Times on 43 Posts

I add maple
Everyone dies. Few truly live.

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Old 10-18-2012, 02:54 AM   #7
Aug 2009
Twin Falls, Idaho
Posts: 79
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Key is to balance the spices properly. That and do black and tans with nitro stout.

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Old 10-18-2012, 02:56 AM   #8
Jul 2009
Posts: 5,068
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Originally Posted by crosamich View Post
Key is to balance the spices properly
this. i was given a tasty recipe. drinking it now
There is no "i" in denial.

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Old 10-18-2012, 03:46 AM   #9
Aug 2011
Philadelphia, PA
Posts: 830
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Every year I brew a pumpkin, every year I don't enjoy it. This year I finally found something to make me like pumpkin beer, I drowned it in enough bourbon infused oak that I couldn't taste the pumpkin.

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Old 10-18-2012, 03:59 AM   #10
Sir Humpsalot
Sir Humpsalot's Avatar
Nov 2006
Posts: 4,005
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Mine is a Punkelweizen. The name alone is reason for it to be awesome. And it tastes good too!
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

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