Yeah, he says that in the title of that specific reply. You could always adjust using beersmith
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Primary: Nothing
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
Brewed mine 10 days ago or so and last night it was at 1.015 from 1.054. The only thing is that the sample has hardly no pumpkin taste and I really only taste the clove and ginger now. When I brewed it the wort tasted exactly like pumpkin pie with whipped cream and was delicious. Now its just like a spiced beer. I thought it was going to retain more of the pumpkin flavor. Is this normal for those of you who brewed this before? And is it possible to get more of the pumpkin back using more pumpkin in a secondary? I brewed the AG.
The pumpkin flavor is bound to be subtle. I actually increased the amount after the first year's batch (thread was edited to reflect the updated recipe). Even so, the predominant flavors are indeed the spices and malt.
There have been arguments in other threads that pumpkin isn't even necessary, but I do think it adds a bit of complexity.
I am brewing this as I type and am adding the spices in the boil. I was wondering if you think "dry spicing" with the "spice tea" before bottling would add anything beneficial or would it be overkill?
I am brewing this as I type and am adding the spices in the boil. I was wondering if you think "dry spicing" with the "spice tea" before bottling would add anything beneficial or would it be overkill?
Taste it first - it may not need anything. If you find that it needs something, add a little at a time until it meets your expectations.
The pumpkin flavor is bound to be subtle. I actually increased the amount after the first year's batch (thread was edited to reflect the updated recipe). Even so, the predominant flavors are indeed the spices and malt.
There have been arguments in other threads that pumpkin isn't even necessary, but I do think it adds a bit of complexity.
Ok! Thanks Yuri, I just wanted to make sure I didn’t jack it up or something. It taste great and is clear as can be. I used 60oz in this batch and luckily the wife picked up 3 extra cans so I still have another 90oz at home. So I am thinking about brewing up another batch with 90oz and a tad more nutmeg and cinnamon. Since I used all fresh spices I scaled them down a little which I guess I should have done. But I would rather it be under spiced than over. I cant wait to get some of this on tap!
Maybe for batch #2 I should try the fermenting in a pumpkin…………
__________________
Primary: Nothing
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
I read a few threads about it but didn’t have the balls to do it on the first try. I wanted this beer to be ready for when I take the kids trick or treating. But since I have one done I may see what kind of trouble I can get into with the second! Hardest part is finding a big pumpkin this early.
to do it on the first try. I wanted this beer to be ready for when I take the kids trick or treating. But since I have one done I may see what kind of trouble I can get into with the second! Hardest part is finding a big pumpkin this early.
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