sea2summit3

Recipes 

I made the Thunderstruck-Pumpkin Ale a year ago and have since started making my own recipes. After thinking a lot about the "tastes of Fall" I'm creating a pumpkin ale with some coco powder and maple syrup. I've got bits and pieces by searching the forums, but still am unsure of the quantities of each.

Any experience in using coco powder in a lighter ale such as Pumpkin ale?

I'm interested in the maple flavor complimenting the pumpkin taste, rather than boosting the alcohol. I've also read that it can ferment out and leave no maple taste. Any advice for getting a hint of maple?

Finally, I'm thinking of mashing my pumpkin with my partial mash (despite the difficulties it creates), but haven't been able to find any information on how mashing pumpkin (in contrast to just adding it to the boil) will affect my gravity. Is it trivial since since its a partial mash?

Any advice would be greatly appreciated!

__________________
"A bar is better than a newspaper for public discussion."
-Jim Parker

Primary:-
Secondary:IPA, just "IPA"
Bottled: Applewood Smoked Porter, Windy Bridge Stout, Maple Chocolate Pumpkin Ale, Maple Pumpkin Ale, California Steam, Black Cat Porter, Irish Coffee Stout
Kegged: Blackberry Stout, Nut Brown, Sweet Cider, Apfelwein #2, IPA, SNCA Clone

sea2summit3

Recipes 

I ended up splitting the batch and adding 2oz cocoa to one. So far they taste and look identical in the glass. Just took an intermediate gravity of 1.012 (OG was 1.068, putting ABV about 7.5%) after 3 days of fermentation. Can't detect any maple or cocoa tones yet...

http://www.homebrewtalk.com/gallery/data/1/medium/pumkin_Carboys.jpg

__________________
"A bar is better than a newspaper for public discussion."
-Jim Parker

Primary:-
Secondary:IPA, just "IPA"
Bottled: Applewood Smoked Porter, Windy Bridge Stout, Maple Chocolate Pumpkin Ale, Maple Pumpkin Ale, California Steam, Black Cat Porter, Irish Coffee Stout
Kegged: Blackberry Stout, Nut Brown, Sweet Cider, Apfelwein #2, IPA, SNCA Clone