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Old 10-08-2009, 01:09 AM   #1
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Default Pumpkin Ale

I've been doing some research on pumpkin ales, as I would like to make one for Thanksgiving. I've come up with a recipe based on other recipes, and advice from brewers, but I want to run it by others to get feedback:

6 lbs. Light DME
2 lbs. American 2-row
1 lbs. Crystal Malt, 40L
½ lbs. Carapils
1/3 lbs. canned pumpkin (roasted/carmelized)

(60 min.) 1 oz. Cascade

(30 min.) 1 oz. Fuggles

(5 min.)
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1 tsp. ground cloves
½ tsp. vanilla extract

WLP005 British Ale Yeast

This is a partial mash recipe, and my question is what people think about using a fresh whole pumpkin and ingredients, such as cinnamon sticks, whole cloves, and vanilla beans, etc. versus using ground versions and extracts, and canned pumpkins. I don't know if anyone has some advice for this, but it would be much appreciated. Thank you!

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Old 10-08-2009, 12:26 PM   #2
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I've only used canned pumpkin and it came out good. it will be hard to exactly replicate your brew if you use whole ingredients (i.e. using a cinnamon stick this big, or a small clove). I would add spices at 5 min. and also as a tea during secondary or bottling.

Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout
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