Originally Posted by zzARzz
You may want to ease back on the spices a bit. Cloves are particularly strong, especially if you are using ground cloves. When making a large pot of soup (3-4 gallons) that calls for them, I only use 2 or 3 whole ones which is more than enough to make their flavor pronounced. I wouldn't use more than a couple whole ones (or 1/8 - 1/4 tsp ground) in your pumpkin ale and add all the spices at the 10 minute mark to avoid any astringency in the wort. Taste it at flame out and if it isn't strong enough just stir in a bit more, cover and wait 10 minutes, then try it again. Spices are easy to add but impossible to remove once they're in there. No sense in making 5 gallons of spiced ham if you don't have to
I wish I would have read this before brewing my pumpkin ale. I put a whole tsp or ground cloves in and when I popped the first bottle this past weekend, I knew instantly it was too much.
Surprisingly, it's not horrible. I'll continue drinking and sharing it with the warning that if you really hate cloves, youre not going to want to drink it.
Next year, I'll knock it back to 1/4 tsp at most.