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Old 09-17-2009, 01:22 AM   #1
trevorprokop
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Default Brewing now: Pumpkin ale spice questions

Hello all,

I'm brewing my 2nd beer, a pumpkin ale. I have a question, the recipe doesn't say whether or not to remove the whole spices, cinnamon sticks, nutmeg, and all spice during the boil. Any suggestions as to whether I want to leave those in for fermentation?

Thanks!

Trevor

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Old 09-17-2009, 01:47 AM   #2
FishinDave07
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You can leave them in. Some people use a hop bag if using whole cinammon, etc. I doubt that you will gain much of anything because of fermentation. Look toward adding a spice tea to taste when going to the secondary or bottling.

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Old 09-17-2009, 04:04 AM   #3
trevorprokop
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thanks for your help. You caught me just in time. Everything is in the fermentor now - hopefully bubblin' tomorrow.

I left the hop bag in for fermentation. so far, it taste pretty decent. I see your brewing a pumpkin ale next, any suggestions on the spice tea mix?

thanks,
t

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Old 09-17-2009, 11:17 AM   #4
FishinDave07
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Here is Yuri's spice tea from his Thunderstruck Pumpkin Ale, i've used it before and really like it:

0.75 oz Ginger Root (Boil 12.0 min)
1.50 tsp Cloves, Crushed (Boil 5.0 min)
1.50 tsp Nutmeg (Boil 5.0 min)
3.00 tsp Allspice (Boil 5.0 min)
3.00 tsp Cinnamon (Ground) (Boil 5.0 min)

Directions:

During clearing stage, add a spice tea of 1-1/2 tsp "Pumpkin Pie Spice" or Pampered Chef "Cinnamon Plus." Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile.

Dave

EDIT: here is a great thread of Pumpkin Ales; recipes and techniques.

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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

Last edited by FishinDave07; 09-17-2009 at 11:19 AM.
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