Pumpkin ale: pumpkin necessary?

Revvy said:

I personally believe a pumpking ales should have pumpkin it...And being a fan of them I can tell the difference between a pumpkin ale and a "pumpkin spice" ale....

Remember with real pumpkin, especially if you roast or caramelize (roast the whole, carmelize the canned) you are getting a mallard reaction AND some conversion of the starches to sugars, and fermentation from it. And I swear there is a difference in body and taste because of it.

I don't agree with the others that the contribution is minimal, I don't think they have tried as many varieties both homebrewed and commercial as I have. I'm a pumpkin ale freak. I am pretty sure now that I have tried every one available in the state of Michigan over the last few years...Hell I tired three different ones last saturday alone...and found that they all sucked, and only mixing two of them at 50/50 made for something that didn't make you wanna hurl.

I also think that priming it with brown sugar over corn or table makes a big difference as well.

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Revvy said:

Well pumpkin ales still have all the spices...I just think the pumpkin is necessary for body, mouthfeel and even umami.

You are going to barely make it then buddy. I brewed last year's Pumpkin ales (the partyguile) on labor day and it wasn't ready by Halloween....I couldn't get a brew in time this year, so it's gonna be commercial for me this year.

More than likely O'fallon's from Kansas.

IIRC it's the best of the lot I have tried.

You better aim for a lowish grave ale then, don't go for a porter or big ale if you want it ready in time for the ghosties and goblins.

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