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Old 08-14-2011, 04:51 PM   #1
cincydave
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Default pumpkin spice at bottling?

Wanting to try a pumpkin brew, but don't know if I want to do a full 5 gallons. Was thinking about brewing a 5 gallon batch (probably the Alaskan Amber clone from AHS), and splitting the batch at bottling time, putting some pumkin spice in half the batch.
Split the priming sugar in half and boiling some pumkin spice in half of it for 2.5 gallons and the other half, no spice. Does this sound like it would work? Don't really want to mess with adding pumpkin chunks or puree.

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Old 08-14-2011, 04:56 PM   #2
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I think it'd be better to add the spices right from the start. That way they will have more time to age and mesh into the beer's flavor profile. But I'm sure what you're thinking of will work perfectly well.

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Old 08-14-2011, 06:15 PM   #3
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Yes, spices at bottling is pretty typical. A good rule of thumb to go by: anything with starch or oil goes in the mash eg. pumpkin, any adjunct that you want flavor or aroma from goes in late boil or secondary eg fruit, honey, dry hops. Anything particulate like spices goes in at bottling. Obviously there is room to play with these. I put the coffee in my coffee porter during cool down and pull it out before the wort goes into the fermenter. Many put it in the secondary. Bottling makes adding spices easy too because you can boil them in with your priming sugar. Just be careful you don't boil too hard or you'll end up with a goopy mess.

Oh and the contribution of anything from pumpkin in beer is pretty negligible. Every year I go into my LBHS to brew a pumpkin ale, the owner always shakes his head at me that I add pumpkin at all. For me, I don't know I could morally make a pumpkin beer with no pumpkin in it, but he's right. The flavor we all perceive pumpkin to be is not the pumpkin, it's the spices in the pie we make from pumpkins.

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Old 08-14-2011, 09:05 PM   #4
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Hey, thanks for the replies. Sounds like I can go with my original plan and split the batch at bottling and add pumpkin spice to half the batch. Any thoughts on how much? Was thinking maybe a tablespoon for the 2.5 gallons.

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Old 08-14-2011, 10:24 PM   #5
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I went to pull my AHS Pumpkin Ale recipe sheet thinking it had the amount of spices written on it, turns out the spice packet had the measurements (of which I threw away)!

But, I think you'd be safe with a tablespoon of Pumpkin Pie Spice from McCormick or some other spice brand. Maybe try mixing some in with a measured amount of flat wort and scale up from there to your liking.

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Old 08-14-2011, 11:23 PM   #6
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The concoction I've used in the past is: .25 tsp ginger root, .5 tsp each allspice, cloves, nutmeg, 1 tsp cinnamon. That's for 5gal. I thought it was right on, SWMBO thought it could use more. Not sure what the ratios are of each in the premixed stuff.

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Old 12-29-2013, 06:16 PM   #7
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Added 2 tsp of dry pumkin spice to priming sugar in the boil, added to bottling bucket racked beer ontop of the mixture and my observation was of slight disapointment, some settled to the bottom and some floated ontop not mixing in well, I have a feeling the last 6 bottles will be over powering with spice!

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Old 12-30-2013, 01:48 PM   #8
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Yeah, the spice can tend to settle to the bottom of the bottling bucket. I've found it helps to very gently stir while bottling to keep the spices suspended and therefore evenly distributed.

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Old 12-31-2013, 08:46 PM   #9
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Default Spice tincture at bottling

Yertah-Brewha & Cincydave,

After posting this, I realized that cincydave was the OP for this thread. Please pardon my attempt at humor/sarcasm. You certainly have the right to bring back your own thread.

Thanks for resurrecting this thread that had been dead for over 2 years. Nevertheless, I think it's more helpful to add information to an old thread than starting too many new threads.

I brewed a pumpkin ale (see link in my signature). I have 2 more bottles remaining, so I may go pop one open now. It's overcarbed.

When I wanted to brew a pumpkin ale, I researched in several places. Some folks claim that real pumpkin doesn't really add much to the flavor of the finished beer - it may add some mouthfeel. They claim that it is the spices that you taste that fake your brain into thinking that you're drinking a pumpkin beer.

I found the following posting in a thread on the morebeer forum:
http://forums.morebeer.com/viewtopic...vodka+#p231385
If you don't want to go there, I'll copy and paste it here:

Quote:
Greg Muller’s Spice Extract - from the above link

Spice Extract:
add the following fresh spices to a 750 ml. bottle of vodka:
3 t sp. Cinnamon
1.5 t sp. Allspice
1.5 t sp. Nutmeg
1.5 t sp. Clove
1.5 tsp. Ginger

After a couple of weeks, the vodka has picked up the spice flavors nicely. I decant off the "pumpkin vodka" from the spices, and carefully add it to a 12 ounce serving of the pumpkin beer that has been in the secondary. It usually takes 1-2 ml. to make the beer taste the way I want (this year, 1.8 ml.). From there, it is all math. Assume approx. fifty 12-ounce beers in a 5 gallon batch (I make 5.5 gallons, but lose approx. 1/2 gallon in racking/sampling, etc.). 1.8 x 50 = 90 ml. of the "pumpkin vodka" to add to the finished beer, either while priming the beer, or transferring to the keg. This results in a much more consistent end product.
Purists might refer to the above as a spice tincture instead of an extract.

I'm thinking, the next time I decide to brew a pumpkin beer, that I will simply brew an amber ale and add the spice tincture at bottling time to see if I prefer it.

Thanks,
Keith
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Last edited by kzimmer0817; 12-31-2013 at 08:50 PM. Reason: Recognized the OP's name
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Old 12-31-2013, 08:57 PM   #10
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Quote:
Originally Posted by kzimmer0817 View Post
When I wanted to brew a pumpkin ale, I researched in several places. Some folks claim that real pumpkin doesn't really add much to the flavor of the finished beer - it may add some mouthfeel. They claim that it is the spices that you taste that fake your brain into thinking that you're drinking a pumpkin beer.

I'm thinking, the next time I decide to brew a pumpkin beer, that I will simply brew an amber ale and add the spice tincture at bottling time to see if I prefer it.
I'm not sure I could morally call a pumpkin beer I brewed a pumpkin beer without putting pumpkin in it.
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