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Old 09-12-2011, 11:54 AM   #11
hatfieldenator
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Originally Posted by Hopsaholic View Post
I always use 4 15oz cans of organic pumpkin puree and then roast for an hour in the oven at 350 degrees. Use 1 lb of rice hulls and never had a stuck sparge. With that being said the pumpkin I could take it or leave it. Ive brewed the same beer with and without the pumpkin. No noticable difference other than color. The Spice mix is what could make or break the beer. Commerical Spice mixes have a lot of ginger so beware.
That's interesting to know. I was wondering how much effect the actual pumpkin would have. I'm glad it does impart some color though. I guess I'll still plan on using it otherwise I can't really call it pumpkin ale
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Old 09-12-2011, 12:12 PM   #12
cimirie
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Quote:
Originally Posted by Hopsaholic
I always use 4 15oz cans of organic pumpkin puree and then roast for an hour in the oven at 350 degrees. Use 1 lb of rice hulls and never had a stuck sparge. With that being said the pumpkin I could take it or leave it. Ive brewed the same beer with and without the pumpkin. No noticable difference other than color. The Spice mix is what could make or break the beer. Commerical Spice mixes have a lot of ginger so beware.
I've done an experimental side by side Using the same grainbill, no spices, and one batch with pumpkin in the batch, the other with none.

The color was by far the most noticeable difference, but the mouthfeel is significantly smoother and fuller using the pumpkin. There was also a pleasant vegetal taste in the pumpkin batch. It was very subtle and it wasnt "gotta have it good," but it definitely made for an additional taste.

No doubt the spices make it, but rest assured, the pumpkin adds lots of subtle notes that separate the good from the great!
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Old 09-12-2011, 06:31 PM   #13
BeerMe21
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To retain the pumpkin flavor just place about half in the mash and half in the last 10min of boil. The last pumpkin spice ale I did had 2 cans of pumpkin in the boil and the pumkin flavor was almost overwhelming.

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Old 09-14-2011, 09:54 PM   #14
hatfieldenator
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Just wanted to update this thread...

I brewed this beer yesterday and I'm really excited to see how it turns out. The wort looked and smelled amazing when it was done. I used 2 (8 oz) cans of organic pumpkin puree from Whole Foods (the kind that's just pure pumpkin, no spices) and it seemed like the perfect amount for this sized batch. It gave the wort a very distinct and pretty orange color which I'm really excited about because I'm planning on serving this beer at our annual halloween party this year.
Also, for the grain bill I only went with 1/2lbs of the special roast and I think that was the correct choice. For the spices I actually added 1 tbs at 5 mins and another 1/2 tbs at 0 mins. The result was a very nice smelling wort, not overwhelming at all, but distinct.
For hops, I did away with the haulertau addition completely and left the northern brewer and fuggles as is.
I'll be updating this thread after I have my first taste and get some feedback from people at the party! Thanks for everyone's help!

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