I resisted creating this topic...but I cannot for the life of me find the answer after days, and hours, of searching. Most topics are on Pumpkin "spice" beer.
I want beer with very strong pumpkin flavor, less spices. Would adding more pumpkin do this? Or is there really very little flavor added from the pumpkin? I want to just use canned pumpkin. Most recipes call for 3-4 pounds. I'm thinking of using 5-6 pounds, spread on baking sheet and baked to carmelize. I will put very little spice, maybe half what is used in most recipes. The base for my recipe is the Thunderstruck Pumpkin Ale. I plan to strain the pumpkin out to minimize trub in primary. Does this take away pumpkin flavor?
Is this worth it? Or am I just not going to notice the flavor much?
As I said, I've been searching and can't find these exact answers. If you can point me to a thread that has them I would be just as happy. Thanks!
I want beer with very strong pumpkin flavor, less spices. Would adding more pumpkin do this? Or is there really very little flavor added from the pumpkin? I want to just use canned pumpkin. Most recipes call for 3-4 pounds. I'm thinking of using 5-6 pounds, spread on baking sheet and baked to carmelize. I will put very little spice, maybe half what is used in most recipes. The base for my recipe is the Thunderstruck Pumpkin Ale. I plan to strain the pumpkin out to minimize trub in primary. Does this take away pumpkin flavor?
Is this worth it? Or am I just not going to notice the flavor much?
As I said, I've been searching and can't find these exact answers. If you can point me to a thread that has them I would be just as happy. Thanks!