Originally Posted by shecky
60 oz, four 15 oz cans. Baked it at 350 for 30 minutes then let it cool.
Fall is coming up, so time for pumpkin ale.
I usually only put one 30 oz. can in per 5 gallons. I think the purpose of the pumpkin is to add color, and not so much to create fermentable sugars. I think this level of pumpkin creates a nice orange color without looking bizarre.
Personally, I think that the biggest appeal to pumpkin ale is that you are essentially replacing some of the hop aroma with pumpkin pie spice aroma. I think the key should be that it tastes like a normal beer (so there is some hop aroma)... but with a twist. It should still be quaffable. My philosophy is that the drinker, if not notified ahead of time, might have a hard time placing some familiar taste (tastes like... fall?), but that it's definitely pleasing. Almost nostalgic.
I add the spice right at the end, maybe even after cooling (kind of like dry hopping). I make sure to be VERY careful not to overdue it. You can always add more, even after fermentation, but you can't take out.
I also shoot for a little higher gravity than I typically make (high 1.050's). I also use a high mash temp (68 C) to promote unfermentable sugars, and create sticky lips while drinking. :-)
I actually lost my recipe (I'm back into homebrewing after a few years off - I misplaced many of my recipes in the interim), so I don't remember the yeast I used. I guess I'll go with Wyeast 1272. Shrug.
By the way, I'm new to the forum. Hello to everybody.