Help with Scoobs Pumpkin ale recipe
  • scoobscoob
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    This discussion was created from comments split from: A wonderful place of enchantment and magic.
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  • scoobscoob
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    I need a solid pumpkin ale recipe that doesnt have a crap ton of pumpkin pie spices in it

    Ferminator
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  • scoobscoob
    Posts: 16,617
    most pumpkin ales i try seem like a basic amber recipe with pie spice added.
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  • scoobscoob
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    thinking i want subtle spice notes
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  • scoobscoob
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    I want beer that tastes like beer, not pie spice
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  • FerminatorFerminator
    Posts: 6,616
    scoob said:

    I need a solid pumpkin ale recipe that doesnt have a crap ton of pumpkin pie spices in it



    That's a solid plan.
  • ceanntceannt
    Posts: 53,828
    indeed... I really don't like over spiced beer....
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  • ceanntceannt
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    I'm a firm believer that if there is enough to identify what it is... its too damn much
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  • ceanntceannt
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    always half wanted to do a pumpkin ale... and take it in a different direction.... cardomon and coriander, a little black pepper.... maybe even some fennel seed....
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  • scoobscoob
    Posts: 16,617
    ceannt said:

    always half wanted to do a pumpkin ale... and take it in a different direction.... cardomon and coriander, a little black pepper.... maybe even some fennel seed....



    Im thinking adding some heat to mine, cayenne pepper, maybe chipotle to give it some smokey notes as well as a little bite.
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  • ceanntceannt
    Posts: 53,828
    scoob said:

    ceannt said:

    always half wanted to do a pumpkin ale... and take it in a different direction.... cardomon and coriander, a little black pepper.... maybe even some fennel seed....



    Im thinking adding some heat to mine, cayenne pepper, maybe chipotle to give it some smokey notes as well as a little bite.


    that would work...
    a couple (or three) of cayenne peppers, cut in half and roasted until they start to turn black... throw in the boil with say ten minutes left....
    Red Fresnos are great for this too....
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  • ceanntceannt
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    an Amber Ale is the best medium I think.... use lots of munich malt....
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  • scoobscoob
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    heres my starting point so far:

    8 lb 2-row
    1 lb dark munnich
    .5 lb c-60
    .5 lb rolled oats
    5-6 lb baked pumpkin (or maybe same weight canned pumpkin?)
    1 oz ekg @ 60
    .5 oz ekg @ 10
    1.5-2 tsp pumpkin pie spice
    1 tsp crushed home smoked jalapeno pepper flakes.

    mash at 152
    1968 yeast.
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  • scoobscoob
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    I could swap out the 2-row for light munnich
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  • scoobscoob
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    that would up the munich
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  • ceanntceannt
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    or go with 6 pound 2-row and 3 pounds light munich... ?
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  • ceanntceannt
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    looks like a dang good start though.....
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  • scoobscoob
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    scoob said:

    that would up the munich


    100% munich base malt should make for a tasty beer


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  • ceanntceannt
    Posts: 53,828
    after a little digging......

    8 pounds 2-row (2 pounds of this smoked over hickory)
    2.5 pounds Munich (7L)
    1 pound Crystal 75

    1.25 oz Cascade 60-min.
    0.25 oz Cascade 5-min.

    This is what I used as the base for my red fresno pepper beer... so far the only pepper beer I have ever had that I actually liked....
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  • ceanntceannt
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    scoob said:

    scoob said:

    that would up the munich


    100% munich base malt should make for a tasty beer




    Yep.... I do love me some munich....
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  • scoobscoob
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    maybe scratch the c-60 and caramelize the first runnings ala wee heavy method to add depth and colour.
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  • ceanntceannt
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    scoob said:

    maybe scratch the c-60 and caramelize the first runnings ala wee heavy method to add depth and colour.



    oooooo.... I love it when you talk dirty...
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  • scoobscoob
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    ceannt said:

    scoob said:

    maybe scratch the c-60 and caramelize the first runnings ala wee heavy method to add depth and colour.



    oooooo.... I love it when you talk dirty...


    aye, and me mouth is waterin thinkin bout it1

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  • ceanntceannt
    Posts: 53,828
    I really like that idea....

    I used a lot of crystal in mine to get some sweetness to balance the heat.... but this..

    just sounds effing awesome...
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  • ceanntceannt
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    what kind of yeast are you thinking????? chico?
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  • jeepinjeepinjeepinjeepin
    Posts: 18,099
    English ale
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  • scoobscoob
    Posts: 16,617

    English ale



    yup, 1968, or maybe s-04
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  • scoobscoob
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    I just typed the recipe out in an email and sent it to myself so I can transfer it to my recipe file at home.
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  • scoobscoob
    Posts: 16,617
    scoob said:

    Here's my Revised pumpkin ale recipe so far:

    8 lb Munich malt
    1.5 lb dark Munich
    .5 lb rolled oats
    5-6 lb baked pumpkin (or maybe same weight canned pumpkin?)
    1 oz ekg @ 60
    .5 oz ekg @ 10
    1.5-2 tsp pumpkin pie spice
    1 tsp crushed home smoked jalapeno pepper flakes.

    mash pumpkin and grain at 152 degrees for 60 minutes
    Kettle caramelize 1 gallon of first runnings to approx 1 pint
    Wyeast 1968 or S-04 yeast.



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  • scoobscoob
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    So what do ya'll think of the chipotle pepper idea?
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  • scoobscoob
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    I think it has merit....
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  • FuzzyFuzzy
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    scoob said:

    scoob said:

    that would up the munich


    100% munich base malt should make for a tasty beer




    always.
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  • FuzzyFuzzy
    Posts: 49,693
    scoob said:

    So what do ya'll think of the chipotle pepper idea?



    i like it.
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  • FuzzyFuzzy
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    but i don't like pumpkin. at all...
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  • scoobscoob
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    but i don't like pumpkin. at all...



    is it the pumpkin itself or the pumpkin spice?

    for me im not a fan of the spice in a pie or a beer, its too much.

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  • jeepinjeepinjeepinjeepin
    Posts: 18,099
    Gotta caramelize the pumpkin somehow. Either get it hot and turn on the broiler or light the torch and go to town. Aluminum foil on the cookie sheet is a really good idea for pie filling or pumpkin halves.
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  • FuzzyFuzzy
    Posts: 49,693
    scoob said:

    but i don't like pumpkin. at all...



    is it the pumpkin itself or the pumpkin spice?

    for me im not a fan of the spice in a pie or a beer, its too much.



    both.
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  • jlwjlw
    Posts: 16,454
    This is an interesting read. I have been wanting to make a pumkin beer like this for a long time. Nothing over the top, I don't want to drink pumpkin pie.

    However, I want to hop mine up make like an IPA with that little bit of pumpkin in the background. So my questions for you guys is can I use Sccobs base, remove the chipotle and hop this up? Or would it be better served with a different base?
  • ceanntceannt
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    I think it would work .... have a very malty back bone to balance the hops .... what variety of hops are you thinking???
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  • ceanntceannt
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    Hmmmm..... if you went with Vienna instead of munich ... it would still have the malt ... but would be orange colored ..
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  • jlwjlw
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    ceannt said:

    I think it would work .... have a very malty back bone to balance the hops .... what variety of hops are you thinking???



    Not sure yet. What are you thinking? I don't think the "piney" hops would pair well. Maybe something earthy?
  • jlwjlw
    Posts: 16,454
    ceannt said:

    Hmmmm..... if you went with Vienna instead of munich ... it would still have the malt ... but would be orange colored ..



    Interesting. In away I want to do the same base as scoob and then compare.
  • C_BC_B
    Posts: 88,616
    jlw said:

    This is an interesting read. I have been wanting to make a pumkin beer like this for a long time. Nothing over the top, I don't want to drink pumpkin pie.

    However, I want to hop mine up make like an IPA with that little bit of pumpkin in the background. So my questions for you guys is can I use Sccobs base, remove the chipotle and hop this up? Or would it be better served with a different base?



    8 lb 2-row
    1 lb dark munnich
    .5 lb c-60
    .5 lb rolled oats
    This is the part I like. I think that munnich would be yummy in a hoppy beer. The half pound of 60 might be a bit much though?

    5-6 lb baked pumpkin (or maybe same weight canned pumpkin?)
    1 oz ekg @ 60
    .5 oz ekg @ 10
    1.5-2 tsp pumpkin pie spice
    This is the part that goes off the rails for me. I have less than no idea what this would look like.
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  • C_BC_B
    Posts: 88,616
    jlw said:

    ceannt said:

    Hmmmm..... if you went with Vienna instead of munich ... it would still have the malt ... but would be orange colored ..



    Interesting. In away I want to do the same base as scoob and then compare.

    Experiment!
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  • FuzzyFuzzy
    Posts: 49,693
    ceannt said:

    I think it would work .... have a very malty back bone to balance the hops .... what variety of hops are you thinking???



    might be ok for a american pale. not so much for an ipa.

    ceannt said:

    Hmmmm..... if you went with Vienna instead of munich ... it would still have the malt ... but would be orange colored ..



    much better than munich.
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  • FuzzyFuzzy
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    i'm talking about the revised recipe, not the one cb posted.
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  • jlwjlw
    Posts: 16,454

    ceannt said:

    I think it would work .... have a very malty back bone to balance the hops .... what variety of hops are you thinking???



    might be ok for a american pale. not so much for an ipa.

    ceannt said:

    Hmmmm..... if you went with Vienna instead of munich ... it would still have the malt ... but would be orange colored ..



    much better than munich.


    @FromZwolle are suggesting to do a plae ale or ipa you would go with vienna instead of munich?
  • jlwjlw
    Posts: 16,454
    When I think of this beer this is the commercial version of what I envision:

    Southern Tier - Pumking

    http://www.stbcbeer.com/seasonals/seasonal-imperial/pumking-beer-page/

  • jlwjlw
    Posts: 16,454
    So after some google searching it seems magnum at the 60 and sterling at around 10 min seems common for the clone recipes I found for the above commercial beer. I don't want to recreate that recipe just trying to figure out what the hop profile is.
  • FuzzyFuzzy
    Posts: 49,693
    jlw said:

    ceannt said:

    I think it would work .... have a very malty back bone to balance the hops .... what variety of hops are you thinking???



    might be ok for a american pale. not so much for an ipa.

    ceannt said:

    Hmmmm..... if you went with Vienna instead of munich ... it would still have the malt ... but would be orange colored ..



    much better than munich.


    @FromZwolle are suggesting to do a plae ale or ipa you would go with vienna instead of munich?


    yes. i've used vienna for the base malt in a pale ale a few times and it's very tasty.
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  • scoobscoob
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    I use magnum in a lot of beers for 60 min/FWH addition, nice bittering, not harsh, and easy to pair with most other hops.
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  • ceanntceannt
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    scoob said:

    I use magnum in a lot of beers for 60 min/FWH addition, nice bittering, not harsh, and easy to pair with most other hops.



    I agree ....a FWH with magnum ... no bittering addition ... and a lot of late addition Sterling ... would be good ... crystal or liberty would work too
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  • C_BC_B
    Posts: 88,616

    i'm talking about the revised recipe, not the one cb posted.



    Wow yeah. I missed the boat on that one.
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  • scoobscoob
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    C_B said:

    i'm talking about the revised recipe, not the one cb posted.



    Wow yeah. I missed the boat on that one.

    Ha!
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  • scoobscoob
    Posts: 16,617
    ceannt said:

    scoob said:

    I use magnum in a lot of beers for 60 min/FWH addition, nice bittering, not harsh, and easy to pair with most other hops.



    I agree ....a FWH with magnum ... no bittering addition ... and a lot of late addition Sterling ... would be good ... crystal or liberty would work too

    Mmmm, that sounds like its gonna be good...

    I may brew a few variations... One no pie spice sub butternut squash for pumpkin, add some sage..

    One as envisioned by @jlw

    Perhaps one with pumpkin, juniper berries and lemongrass.
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  • ceanntceannt
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    Butternut squash works as well as pumpkin ... handle it the same way .. slice in half ... roast it til it starts to caramelize ....
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  • ceanntceannt
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    Always wanted to try acorn squash ... with a touch of coriander ... cardoman and allspice
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  • ceanntceannt
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    Oh.... and lots of late addition Spalt hops
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  • scoobscoob
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    my friend Neil (woodman on here) brewed an acorn squash beer I think, with fresh sage if I recall correctly, it was a pretty good beer....
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  • ceanntceannt
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    scoob said:

    my friend Neil (woodman on here) brewed an acorn squash beer I think, with fresh sage if I recall correctly, it was a pretty good beer....



    and here I thought I was on to something original.....
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  • ceanntceannt
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    acorn squash just seems to have much more flavor than butternut or pumpkin....
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  • ceanntceannt
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    I always liked sweet potato pie better than pumpkin..... hhmmmm.... sweet tater beer?
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  • scoobscoob
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    ceannt said:

    acorn squash just seems to have much more flavor than butternut or pumpkin....



    Acorn squash is one of our favorites to bake and serve with dinner
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  • ceanntceannt
    Posts: 53,828
    scoob said:

    ceannt said:

    acorn squash just seems to have much more flavor than butternut or pumpkin....



    Acorn squash is one of our favorites to bake and serve with dinner


    good stuff! I can't eat it without thinking of my mother, it was one of her favorite foods
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  • C_BC_B
    Posts: 88,616
    ceannt said:

    acorn squash just seems to have much more flavor than butternut or pumpkin....


    I prefer acorns to any other type. My wife uses hubbard squash for pumpkin pie. Go figure. but that might be a substitution.
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  • N_ClarkN_Clark
    Posts: 1,251
    I'd like to resurrect this now that the season is upon us. I've always brewed a lighter style ale with pumpkin and spices but since I've really got into the Alaskan Pumpkin Porter and the Pike Harvest Harlot Ale, I want to go with a darker style this time. The Pike lists organic pils, organic pale, special b, Vienna, organic caramel, and crystal for grains but nothing about lovibond so I don't know how they got their dark color. Alaskan is always a bit more secretive - they just say a blend of 6 malts. If I can establish a good malt mix for the base, I'll do my own thing as far as hops, pumpkin and spices. Also, I have always put the pumpkin chunks into the water raw at the beginning when cold and brought the temperature up and boiled until the pumpkin was done, then scooped it out and used that pumpkin water to then start adding malt. I'd like to roast the pumpkin this time, then mash that up a little and throw it in the boil instead, to add a little toastiness, but I'm concerned that the mashed up pumpkin, once in the fermenter, will settle, then clog up my spigot. Maybe I won't mash it up completely but put it in cheesecloth like a giant teabag so I can pull it out after the boil?? Thoughts? I might add a little garam masala spice this time as it's been my favorite for everything for the past year.
  • ThymThym
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    I would not mash it up.

    And thanks for raising a zombie thread.
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  • N_ClarkN_Clark
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    I got a giant teabag equivalent at the homebrew store along with 3 lbs light dme and 3 lbs darkand some specialy grain, american ale yeast and hops I cant remember and am ready to go when the current keg is done. Sorry for typos - am on th ipad and have wine and scotch in me.
  • ThymThym
    Posts: 121,967
    make sure you get pumpkin over to the fermenter.
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  • ceanntceannt
    Posts: 53,828
    I have long thought that a pumpkin ale brewed with a 60/40 mix of Munich and Vienna malts, with a touch of caramunich, and special B, would be really tasty... I just may try it out someday
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  • ceanntceannt
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    when I need a "giant teabag" for various sundry weird ingredients.... I just use the gallon sized paint filter bags from the home improvement store... (Lowesdown, Home Despot, etc.)
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  • N_ClarkN_Clark
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    I have never noticed paint filter bags - I'll have to go look at Home Depot.
  • ThymThym
    Posts: 121,967
    They make a few sizes gallon ones that fit inside a 1 gallon can and you can double over the top and tie it secure, and 5 gallon bucket sized ones that you use the same way.
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  • FuzzyFuzzy
    Posts: 49,693
    Lakewood said:

    They make a few sizes gallon ones that fit inside a 1 gallon can and you can double over the top and tie it secure, and 5 gallon bucket sized ones that you use the same way.



    i have both. i use the one gallons for hops and cheese, the five for grains.
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