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Old 12-06-2010, 03:34 AM   #1
Aug 2010
Bay area, CA
Posts: 82
Liked 1 Times on 1 Posts

Hi all!

I have my second ever home brew in the fermentor right now. It's a pumpkin stout. I added some roasted pumpkin to the boil. The OG was 1.062 and the FG is 1.022. It's a pretty robust stout and I'm planning on adding some pumpkin pie spices at bottling. It's a five gallon batch, so how much pumpkin pie spice should I use?

I'd like it to be noticeable but not overpowering. If anyone has any experience with this kind of beer, I would really appreciate some advice. Thanks!

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Old 12-06-2010, 04:47 AM   #2
JonK331's Avatar
Nov 2009
Fremont, CA
Posts: 2,099
Liked 33 Times on 33 Posts

I usually do a teaspoon each of nutmeg, allspice, ginger, and cinnamon. So 4 tsps of the pie spice should do it.

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Old 12-06-2010, 04:54 AM   #3
Nov 2010
state college, pa
Posts: 16

i use 1 tablespoon of cinnamon, nutmet and allspice right before the boil was over. alot of it settled out with the pumpkin in the primary

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