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My tip is to not use any pumpkin. Simply focus on upping the midrange crystal malt (like 60L) to give it more sweetness. Then spice the beer with pumpkin pie spices like your recipe already has. People think of pumpkin as being sweet (which it isn't, so adding pumpkin doesn't help) and they want spice. So the added crystal give sweetness, and ups the ...


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I'm going to take a crack at this since no has answered you yet. The benefits of soaking the spices in vodka or bourbon has to do with the specific gravity of the liquid. Vodka and bourbon are thinner than your beer, they contain a much higher percentage of alcohol. This makes the spices more permeable to the liquor that you are soaking them in. This ...


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I personally like adding canned organic pumpkin, it does make the final product kind of hazy, but it also gives it a nice orange color, and I can definitely taste it in the final product. I might to a little darker on your crystal malts, maybe 60, but your spices look pretty spot on (for my tastes at least, except maybe less nutmeg). Also, I disagree with ...


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I haven't brewed one of these yet, but all the research I've done seems to indicate that the pumpkin is not necessary (I plan to do a side-by-side brew of the same recipe with and without actual pumpkin to see for sure). Heck, the canned pumpkin you buy in the stores often isn't even pumpkin, but squash! One point of advice is that canned pumpkin can lead to ...



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