so you put the pumpkin in the boil? i did one last year using fresh pumpkin that was in the oven a little with some pie spice on it and additonal spices in the boil.
i swear i remember putting that pumpkin in the mash, but it took lowsy (aka no) notes on that. I will do better this year. I have positive reviews on taste in the past...
If I didn't know better, I'd swear you had white socks on with red stripes at the top! DORK!
What "style" is this beer based on? Almost looks ESBish.
__________________ On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark Primary: Lake Walk Pale Ale Secondary: Summit IPA Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat Planning: Gone But Not Forgotten:
If I didn't know better, I'd swear you had white socks on with red stripes at the top! DORK!
What "style" is this beer based on? Almost looks ESBish.
Hey, ya gotta brew in style...
When I first created the recipe, I used American Amber Ale as the base style. As you can see, I hopped it a little aggressively last year, thinking that the spicy notes from the hops might meld with the flavors from the spices and pumpkin. Since that was hardly the case, I cut the hops back to a single bittering addition, and it's a style of its own at this point.
I have been eyeing this recipe up and before I made a batch I figured I would try a commercial pumpkin ale first to see what the taste is all about. I tried Saranac's Pumpkin Ale and was not overly impressed. It was ok but maybe I was expecting too much. I didn't taste much pumpkin in it at all. I was kinda looking foward to pumpkin pie in a bottle and didn't get that at all.
I guess what I am asking is.........with this recipe should I expect pumpkin pie in a bottle or beer with some nutmeg/cinamon/clove tastes?
Yup, this is pretty much pumpkin pie in a bottle. The pumpkin flavor is subtle, the hops are very mild, the yeast should leave some residual sweetness, and the spices are about the same as those you would use in pumpkin pie.
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