Hey all,
So I brewed up a AG pumpkin ale about 3 weeks ago and just got it pretty decently carbed up in the keg. Good god it is a friggin clove bomb. I haven't brewed too much with spices and haven't ever had this kind of problem. The beer is still relatively young; how much can I expect this clove to fade with time? Any other suggestions to make this a bit more drinkable?
8lb 2row pale
1lb 60L crystal
1lb munich 2
8oz flaked barley
8oz brown sugar
~4lb roasted canned pumpkin
Mash @ 154 for 60 min (dropped to 153). Get a ridiculously stuck/slow sparge (batch) so mix sparge water with part of the mash and lauter over like 2 hrs.
60 min boil.
spices @ flameout
1tbsp cinnamon
1tbsp nutmeg
1 tsp allspice
.5 tsp clove
Pitch US-05 (rehydrated) @ 71F and cooled to 68 overnight
Held fermentation temp between 67-69 for 14 days, racked to keg on day 14 and carbed for 6 days. Treated with gelatin after 3 days in keg for 3 days to clear.
OG: 1.052
FG: 1.009
So I brewed up a AG pumpkin ale about 3 weeks ago and just got it pretty decently carbed up in the keg. Good god it is a friggin clove bomb. I haven't brewed too much with spices and haven't ever had this kind of problem. The beer is still relatively young; how much can I expect this clove to fade with time? Any other suggestions to make this a bit more drinkable?
8lb 2row pale
1lb 60L crystal
1lb munich 2
8oz flaked barley
8oz brown sugar
~4lb roasted canned pumpkin
Mash @ 154 for 60 min (dropped to 153). Get a ridiculously stuck/slow sparge (batch) so mix sparge water with part of the mash and lauter over like 2 hrs.
60 min boil.
spices @ flameout
1tbsp cinnamon
1tbsp nutmeg
1 tsp allspice
.5 tsp clove
Pitch US-05 (rehydrated) @ 71F and cooled to 68 overnight
Held fermentation temp between 67-69 for 14 days, racked to keg on day 14 and carbed for 6 days. Treated with gelatin after 3 days in keg for 3 days to clear.
OG: 1.052
FG: 1.009