Hi,
A few days ago I racked my pumpkin brew from the primary to secondary. It had been in the primary for 2 weeks. I sampled the beer and was surprised that I didn't get any pumpkin taste or aroma. In addition to the recipe below, I added about 10 pounds of fresh roasted pumpkin to the mash. My question is this: can I add more pumpkin spice at this point? Or, was the beer too green to sense the pumpkin? I was thinking about adding more pumpkin spice because 1tsp seems light compared to other recipes I've seen.
Thanks,
EMU
"Smashing Pumpkin" (Northern Brewer)
Fermentables
7.5 lbs. Rahr 2-row
2.5 lbs. Munich
.5 lbs. Briess Caramel 80
.25 lbs. Briess Caramel 60
Boil Additions
1 oz. Cluster (60 min)
1 tsp. Pumpkin Pie Spice (0 min)
dry yeast
Safale US-05. Optimum temperature: 59-75° F.
A few days ago I racked my pumpkin brew from the primary to secondary. It had been in the primary for 2 weeks. I sampled the beer and was surprised that I didn't get any pumpkin taste or aroma. In addition to the recipe below, I added about 10 pounds of fresh roasted pumpkin to the mash. My question is this: can I add more pumpkin spice at this point? Or, was the beer too green to sense the pumpkin? I was thinking about adding more pumpkin spice because 1tsp seems light compared to other recipes I've seen.
Thanks,
EMU
"Smashing Pumpkin" (Northern Brewer)
Fermentables
7.5 lbs. Rahr 2-row
2.5 lbs. Munich
.5 lbs. Briess Caramel 80
.25 lbs. Briess Caramel 60
Boil Additions
1 oz. Cluster (60 min)
1 tsp. Pumpkin Pie Spice (0 min)
dry yeast
Safale US-05. Optimum temperature: 59-75° F.