william_shakes_beer
Well-Known Member
Its that time of year, when brewers hearts wander to laying in those obligatory pumpkin ales for the fall season. Last year I did 2 batches and was not pleased with either of them. Since then I have switched to AG so I am looking for a new recipie. Here's my process and the question is at the end:
1. I do not use roasted pumpkin or pumpkin puree. I use pumpkin pie spice, McCormick's.
2. First recipie used spice in the boil in a muslin bag. Result was beer but no discernable pumpkin(spice) notes.
3. For the second batch I omitted the bag and put the spice directly into the kettle at flame out. No discernable difference.
4. For each batch, i followed my usual procedure of dropping the cooled wort into the fermenter from the brew kettle through a sanitized SS strainer to remove the tub and hops sludge.
5. What is my best next step to pump up the spice flavor? I was thinking the spices are being strained out with the trub and I should instead add them when I pitch yeast, or after initial fermentation is complete (10-12 days)
1. I do not use roasted pumpkin or pumpkin puree. I use pumpkin pie spice, McCormick's.
2. First recipie used spice in the boil in a muslin bag. Result was beer but no discernable pumpkin(spice) notes.
3. For the second batch I omitted the bag and put the spice directly into the kettle at flame out. No discernable difference.
4. For each batch, i followed my usual procedure of dropping the cooled wort into the fermenter from the brew kettle through a sanitized SS strainer to remove the tub and hops sludge.
5. What is my best next step to pump up the spice flavor? I was thinking the spices are being strained out with the trub and I should instead add them when I pitch yeast, or after initial fermentation is complete (10-12 days)