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You are thinking of dumping the k-cup contents into the mash? If so I don't see any reason this could be a problem...

Wait, so are you using real cherries or cherry extract?

If your adding that chocolate close to bottling time watch out for over carbonation.

Was just at the LHBS thinking about a basic scotch type ale, and spotted Briess' Cherry Wood Smoked Malt. Hadn't noticed this before so now I've got 10#'s of Maris Otter and .5#'s of the Cherry Smoked. I have 1oz of each of these at home: Saaz Mt. Hood Northern Brewer Citra Cascade I...

You can also make a potion with vodka and your pie spice, to spice the beer without getting the spice crud in it.

This wont help you much, but I know that it can be tricky to get the honey flavor to come through, as the yeast will ferment it right out of the beer if you don't do it right. If you search all over these forums though I know that there is a lot of talk about using honey.

Radical Brewing, by Randy Mosher, has a lot of good insight on what you ought to be thinking about when throwing recipe's together if you ask me.

Brewed a Red Ale that came out pretty good but somehow I overcarbed it, made me think of Miller High Life. Anyone have a good recipe for something with high carbonation?

Hey, don't they have like blueberry/strawberry maple syrup at IHOP? This thread made me think of that. Anybody know what they do to the maple syrup to make it "blueberry", might work in a brew like this...

Exactly how amber is this beer you're trying to clone? I know they say they use a "decent amount of" 60 crystal, but my guess would be that 2.5 pounds will get you pretty dark, that is mostly a guess though...

Whatever you do, don't just cut up and drop the apricots straight into the primary after about a week of fermentation. I did just that to a one gallon batch a few months back because I am lazy as hell, and it turned into band-aid city....

The only thing I am pretty sure about for this beer that might be helpful is that they don't actually use any pumpkin, but just use their spice schedule to get the pumpkin/pie taste. I actually like this beer a lot, although I felt that last seasons was a weaker offering than the three or four...

Weird, I was just reading about this this morning in the catalog, was thinking to myself that it would be a good way to make sure I keep my pipeline going. What yeast option did you go with?

That sounds awesome! This was the kind of thing I was thinking of when I started this thread. But your right, 7 hours! That is a "damn long time" for an extract haha!

I brew 2-gallon batches with my two little 1-gallon carboys. The thought of possibly having an experience as epically tragic as this is almost enough to stay away from 5-gallon carboys forever...

It wouldn't really be Pilsen Malt then though would it?

What if you did two mashes? Mashing the second mash with the wort from the first (I forget what this technique is called). Plus a strong boil for maximum kettle carmelization. How much darker could this get you?

I was wondering this to myself while driving to work the other day, and since I don't exactly have the equipment capabilities to see it through, I thought I'd throw it to you guys. So how dark can you get using only Pilsner Malt, and what type of malt profile would you get from heaps and...

I second the suggestion of adding some honey malt in there somewhere. It also might be helpful to think about what type of honey you are going to use, darker honey (like buckwheat) might lend more flavor. I hear orange blossom honey can be interesting as well...

Ah, got it. I googled around and found a PDF by the Baron people that lists the final gravity of this beer as 1.010 and 1.016. So 1.019 isn't that far off, but I would definitely give it a few more days and to continue checking it to be sure it doesn't drop anymore. Did the directions that...