Stauffbier
Well-Known Member
So, I've read numerous threads where people say they don't even use pumpkin in their pumpkin ales. They say they only use pumpkin spice, because the pumpkin doesn't contribute any real character to the brew.
I can't help but think that can't be true, because today I made my first pumpkin brew with 75 oz of canned pumpkin in the mash. The wort has the most wonderful aroma and flavor of pumpkin right now. Am I to assume that this flavor and aroma will scrub out after fermentation? I certainly hope not, because it literally tastes like liquied pumpkin pie right now. I have to think that some of this pumpkin character will stick around post fermentation...
So, tell us...
Pumpkin? Or no pumpkin?
I can't help but think that can't be true, because today I made my first pumpkin brew with 75 oz of canned pumpkin in the mash. The wort has the most wonderful aroma and flavor of pumpkin right now. Am I to assume that this flavor and aroma will scrub out after fermentation? I certainly hope not, because it literally tastes like liquied pumpkin pie right now. I have to think that some of this pumpkin character will stick around post fermentation...
So, tell us...
Pumpkin? Or no pumpkin?