Broadbeer
Active Member
Anyone else try a pumpkin spice ale? I searched the forum, there's not a whole lot posted on using the pumpkin spice (spice) as an ingredient.
What kind of information are you looking for? QUOTE]
I assumed that you served so
thanks for serving our country!
I only found one post on using the spice without the use of actual pumpkin. Basically it said that using too much can create an off flavor and might affect the fermentation. I did one this past weekend using .05oz of the spice, vanilla extract, raisins, and orange peel. It smells awesome. It fermented for about 3 days, not the kind of fermentation I'm used to seeing with a liquid English Ale yeast. I didn't take an FG reading, but seeing the fermentation, I don't have high hopes that the reading will be anywhere close to where I want it to be. I jiggled it lightly this morning to wake up the little buggers. It was completely dead this morning when I checked it.
How did it turn out? Was the fermentation normal?Thanks
I add my spices with 5 minutes left in the boil. Start with a tsp each if you are worried about over spicing and adjust from there. I use tsp of ginger, tsp of nutmeg, and 2tsp of cinnamon in my recipe.
I've done pumpkin beers both way - w/ and w/o actual canned pumpkin. I won't use it again - I've determined nothing is gained from using it. I'll stick to the spice load alone, as that's all that is detectable (at least when i brew my annual pumpkin brew).
Enter your email address to join: