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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Pumpkin Ale
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Old 09-01-2014, 03:45 PM   #11
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Don't waste your time with adding pumpkin at all. There's an old recipe of Basic Brewing where they brew a pumpkin ale with pumpkin and pie spices and one with pumpkin pie spices only. In a blind test the one with spices only was chosen as the better beer and the one everyone thought had pumpkin in it.

My first attempt at a pumpkin ale was with canned pumpkin. It was decent. My second attempt I used no pumpkin, it was much better.

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Old 09-01-2014, 04:01 PM   #12
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Every beer I've ever had that only used spices tasted like it was only spices. Body was lacking. I'm weary of any results where people state they prefer one type over the other. After all, the number one selling beer in the world is Bud Light so most people must think it tastes the best.

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Old 09-01-2014, 08:05 PM   #13
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Quote:
Originally Posted by JDFlow View Post
Don't waste your time with adding pumpkin at all. There's an old recipe of Basic Brewing where they brew a pumpkin ale with pumpkin and pie spices and one with pumpkin pie spices only.
Where's the fun in that? Firstly, I couldn't personally bring myself to call it a pumpkin ale without pumpkin. It would just be pumpkin pie spiced ale. Then when people ask one of the many questions regarding the pumpkin in the beer I'll have to confess that there is none in there. That aside, while pumpkin is a very light flavor addition to the beer the biggest difference I notice is a slightly silky mouthfeel, it's quite nice. Maybe in your quoted blind taste test they used filtered ales, which is extremely common, so that aspect was lost. Either way, baking three 15oz cans of Libby's for 30 minutes at 350 and adding it to the mash with some rice hulls really isn't all that big an inconvenience. Slow sparge is more of an inconvenience but just a longer wait and I always plan for time when doing my pumpkin ales anyhow.


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Old 09-01-2014, 09:19 PM   #14
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I brewed this today. OG was again higher than expected, even with another 2 qts pour over BIAB sparge. Nothing stuck with BIAB. My notes included "nice squash" and "mild spices" from last year.

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Old 09-01-2014, 10:26 PM   #15
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Quote:
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Maybe in your quoted blind taste test they used filtered ales, which is extremely common, so that aspect was lost.
Maybe not.

It's a homebrewing podcast. Listen for yourself. Also notice they quote the guy who wrote Radical Brewing and offer the info to find the feed to hear straight from his mouth that pumpkin doesn't do much for the beer.

Here's the podcast...
http://hwcdn.libsyn.com/p/0/1/9/0197...e78edc7e30f487
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Old 09-01-2014, 11:02 PM   #16
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Also, this is just information and opinion. Do what you want to YOUR beer.... Because it's yours.

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Old 09-01-2014, 11:09 PM   #17
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psssst, Kendall,,,,,,,,check out the pumpkin ale recipes in the recipe section

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Old 09-02-2014, 03:35 AM   #18
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psssst, Kendall,,,,,,,,check out the pumpkin ale recipes in the recipe section
I realize most things on this forum get covered in other sections, but if we never start threads to talk about specific things that get covered in more general sections, we would run out of things to talk about.
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Old 09-02-2014, 03:50 AM   #19
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The pumpkin contribution to the flavor is actually a kind of squash-like taste. Very subtle and not great on its own but works well with the spices. Just to throw 2 more cents in the pot, I spread two 29 oz cans of Libby's pumpkin on a cookie sheet and put in a 350F oven for 30 - 60 minutes. Watch it and see when it starts to carmelize. I put 1/2 in the mash (BIAB in my case) an 1/2 in the boil. I use McCormick's pumpkin pie spice at intervals late in the boil and in secondary. Just for a change, I also add some Grade B maple syrup in secondary. I keep playing with the spices but have always been happy with the results.

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