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Old 08-06-2012, 07:09 PM   #1
Parrothead
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Default Pumpkin Ales

I am planning out my pumpkin ale now, and got the all grain kit from Northern Brewer. I did it last year and loved the recipe but wanted to increase the pumpkin taste. This year I plan on adding 2 pounds of pumpkin and 2 packets of pumpkin spice instead of 1 packet/pound. My question is, should I add all spices at the end of the boil like the recipe says? Or half at end of the boil and Half in the secondary or all in the secondary? Thoughts?


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Old 08-06-2012, 07:21 PM   #2
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If you know that is the spice level you want go ahead and add it all. You could also add half, then before bottling/kegging taste it, and if the spice isn't what you like you can add more at that point (boil it in your bottling sugar)


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Old 08-06-2012, 07:35 PM   #3
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Are you using whole pumpkin cubes, or canned pumpin puree?

I make my pumpkin ale with two 28 oz cans of Libby's or orangic Pumpkin Pie mix in the mash and then an additional 2 tbs of pumpkin pie spices at flameout. It turns out like liquid pumpkin pie. There are spices in the pumpkin pie mix in the mash that add to the bases of spices.

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Old 08-06-2012, 07:52 PM   #4
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Any opinion on heating up the strike water with the pumpkin puree in a paint strainer bag to keep the pulp contained. Then just adding that to the mash? Isn't that the same effect as throwing the whole thing in the mash?
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Old 08-06-2012, 09:31 PM   #5
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I BIAB, so my pumpkin is already in a bag, and a good bit still gets through. If you are doing a traditional mash, you can put the pumpkin puree directly in the mash, but you are going to have to use rice hulls either way to prevent a stuck sparge. A bag just doesn't keep enough in.
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Old 08-07-2012, 02:32 AM   #6
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I have 100% pure pumpkin in a can. Last year I put 1 pound in the mash. No issues with a stuck spathe, however I was very cautious. Have 2 pounds this year. Thanks for all the tips. Does the boil have any effect on the potency of the spices?
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Old 08-07-2012, 09:20 PM   #7
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My last Pumpkin Ale I made was my best, everyone loved it and said I nailed it. I used 2.5 tbsp of pumpkin pie spice added at the last 2 min of the boil. I like to at least give it a pinch of boil time to better break down the oils into the wort. Go too long though and I think it weakens the spice flavoring.


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Old 08-08-2012, 03:06 AM   #8
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Appreciate the comments Rev. Definitely a huge concern with breaking down the spice too much. I think I may do a packet at end of boil and then one in the secondary.
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Old 08-08-2012, 03:52 AM   #9
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Hey Rev, do you mind sharing your recipe? I am looking for a good one to brew next week and it's been hit or miss using the search function and the recipe section (lack of feedback).
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Old 08-08-2012, 02:21 PM   #10
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Quote:
Originally Posted by mike20793 View Post
Hey Rev, do you mind sharing your recipe? I am looking for a good one to brew next week and it's been hit or miss using the search function and the recipe section (lack of feedback).
I don't mind at all. Be sure to get a good runoff and sparge:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Pumpkin Ale 3 (AG)
Brewer: Rev
Asst Brewer:
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.75 gal
Estimated OG: 1.065 SG
Estimated Color: 14.0 SRM
Estimated IBU: 28.8 IBU
Brewhouse Efficiency: 79.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.00 lb Pale Malt (2 Row) US (1.7 SRM) Grain 53.33 %
2.00 lb Munich Malt (8.3 SRM) Grain 17.78 %
2.00 lb Vienna Malt (Weyermann) (3.8 SRM) Grain 17.78 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 %
0.25 lb Special B Malt (147.0 SRM) Grain 2.22 %
1.00 oz Mt. Hood [6.10 %] (60 min) Hops 21.4 IBU
0.50 oz Mt. Hood [5.50 %] (30 min) Hops 7.4 IBU
2.50 tbsp Pumpkin Pie Spice (Boil 2.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
4 15oz Cans of Libby's 100% Pure Pumpkin (I will be trying 3 cans next. 4 really sticks the mash)

Bake Pumpkin at 350 for 60 minutes - pumpkin goes into the mash so watch your temps
Protein rest at 132 for 20 minutes
Mash at 158 for 60 minutes
Double batch sparge


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