JBZSTL
Well-Known Member
A little late in the season to brew a pumpkin ale but did not have the time the last month or so. I have been planning on brewing a pumpkin ale for sometime now so no reason to wait another year. Brewing an extract kit - Amber Ale kit from LHBS and used canned pumpkin. Last night I spent a considerable amount of time searching recipes for spices to add. Here is the best I could find (disclaimer: obviously have no idea at this point how the final product will turn out. Will update once the brew has been taste tested.):
1/2 tsp Cloves
1/2 tsp Pumpkin Pie Spice
1/2 tsp Nutmeg
1.1 tsp Allspice
1.1 Cinnamon
I also baked the canned pumpkin for 30 minutes at 350. Getting ready to add the baked pumpkin as soon as the boil starts.
I am a bit worried as I discovered a rip in my grain bag while rinsing the bag in the sink. I found some grain husks in the wort and am worried about the effects of the tannins that will / could(?) be released after the temp rises north of 170. At this point not much I can do. I guess upon second thought I could have strained the wort into another vessel to remove the husks but it is a bit late now as the temp is currently north of 200. Hopefully the fact that there are not many husks in the wort will lead to a lessened effect. Any thoughts on how this will effect the outcome of the brew?
1/2 tsp Cloves
1/2 tsp Pumpkin Pie Spice
1/2 tsp Nutmeg
1.1 tsp Allspice
1.1 Cinnamon
I also baked the canned pumpkin for 30 minutes at 350. Getting ready to add the baked pumpkin as soon as the boil starts.
I am a bit worried as I discovered a rip in my grain bag while rinsing the bag in the sink. I found some grain husks in the wort and am worried about the effects of the tannins that will / could(?) be released after the temp rises north of 170. At this point not much I can do. I guess upon second thought I could have strained the wort into another vessel to remove the husks but it is a bit late now as the temp is currently north of 200. Hopefully the fact that there are not many husks in the wort will lead to a lessened effect. Any thoughts on how this will effect the outcome of the brew?