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Old 09-16-2007, 02:01 AM   #1
bperlmu
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so i ordered ingredients for my next two batches...an IPA and a Pumkin Ale. I think ill do the pumpkin first, since it is the season.... anyway. good recipes are hard to come by and htey all give different instrictions for adding the pumpkin. I am definately using real pumpkin and will probably bake it first. should I add it with the grains during the mash/steep and then remove it? leave it in? add it to the boil? add it at the end of the boil? what are peoples exerpiences with pumpkin ales....any suggestions or advice? this is my first one. thanks!!

 
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Old 09-16-2007, 02:05 AM   #2
Yuri_Rage
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Add it with the grains and leave it in through the boil. Worked great for me last year.
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Old 09-16-2007, 02:42 AM   #3
bperlmu
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Quote:
Originally Posted by Yuri_Rage
Add it with the grains and leave it in through the boil. Worked great for me last year.

sounds good. do you remove the pumpkin before adding to fermenter? should i use a grain bag? or do you just leave it in?
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Old 09-16-2007, 02:43 AM   #4
Yuri_Rage
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It's hard to remove it at all. Just throw it in loose. The pulp makes a big mess of everything, but that's the price of pumpkin beer. It'll precipitate out and become a big lump of trub.
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Old 09-16-2007, 12:08 PM   #5
hemishot
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May 2007
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I have a question about the pumpkin itself. What style of pumpkin? Canned like for pumpkin pies? I plan on brewing one tonight, thanks!

 
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Old 09-16-2007, 12:13 PM   #6
rflem550
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Quote:
Originally Posted by Yuri_Rage
It's hard to remove it at all. Just throw it in loose. The pulp makes a big mess of everything, but that's the price of pumpkin beer. It'll precipitate out and become a big lump of trub.

When I did your recipe, I put the pumpkin in a muslin bag. I didn't know that it was going to almost completely dissolve. When the boil was over, I was pretty much left with an empty bag. lol

It wasn't too pulpy, but it did thicken my wort up. I expect it to settle out nicely though.....

 
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Old 09-16-2007, 12:14 PM   #7
rflem550
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Quote:
Originally Posted by hemishot
I have a question about the pumpkin itself. What style of pumpkin? Canned like for pumpkin pies? I plan on brewing one tonight, thanks!

I used canned 100% pure pumpkin (or so the lable said)

 
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Old 09-16-2007, 01:16 PM   #8
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Quote:
Originally Posted by rflem550
I used canned 100% pure pumpkin.
Yup, that's the stuff you want. Don't use canned pumpkin pie mix, though - it has other ingredients added.
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Old 09-16-2007, 02:21 PM   #9
bperlmu
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I am planning on using the meat from a whole pumpkin that has been cleaned and baked... ive read good things about both canned and fresh, but I like the idea of adding chunks of fresh pumpkin to my beer!

 
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Old 09-16-2007, 02:42 PM   #10
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I believe Yooper Chick has gone the fresh-baked route with success. If I remember correctly, she let the chunks brown slightly.
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