Originally Posted by Ballardinho
How much liquid would I make for the tea? I mean, let's say I make the tea with the above measurements in a quart of water. How do I know that the taste I get from the tea will remain consistent once I add to boil?
I would only use a cup or 2 for the tea. The flavor won't remain constant. Especially after a short boil.... You'll drive off flavor compounds and aromatics. Plus you'll be adding it to 5+ gallons that will actively ferment. More flavor and aroma driven off. So you'll want your tea to taste a little strong. But not insane.
What you'll be looking for is balance. Not too much cinnamon or clove, just enough nutmeg, etc. Remember, you can always add more... You can't take it out once it's in! You can keep tweaking your spices right up to bottling time.
You may need to make this recipe a few times to dial in your preferred spice profile.
If you look at the pumpkin ale recipes in the recipe section, you'll see at the spice additions are all over the place. Only you know what you like. The pumpkin itself doesn't add a lot of flavor. Most of what we notice is the spice.
My 1st pumpkin ale was all grain, fresh roasted pumpkin in the mash, 1.5 tsp of pumpkin pie spice at flame out, and 2 vanilla beans in the primary after vigourous fermentation ended.
My 2nd was canned pumpkin, baked. And 1.5 tsp of pumpkin pie spice in 1.5 cups of water as spice tea, plus 2 vanilla beans after vigourous fermentation ended (mainly because I forgot to add the spice to the boil!)
They were a year apart so I can't say for sure which was better, but the 1.5 tsp of spice was noticeable but not too in your face. You could tell it was a spiced ale, but If I didn't tell you that it was pumpkin, you might not have been able to pinpoint it.