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Old 08-13-2012, 08:53 PM   #1
Grantman1
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How much pumpkin spice do you use, and when in the brewing process do you use it?

Everyone seems to have different techniques, so I'm hoping a few people can chime in on their process and results.

I want pumpkin spice flavor but do not want it to be overwhelming, and as of now I'm thinking about 1 tsp of pumpkin spice @ 5 minutes.



 
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Old 08-13-2012, 09:02 PM   #2
alane1
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I make a pumpkin spice tea with crushed whole numeg, and two sticks of cinnamon.I usually steep it with around two cups of water at around 140 until the cinnamon sticks open,cool and add to to the secondary.if you're worried about the risk of infection you could always add powdered spice to the last 15 min of the boil.



 
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Old 08-14-2012, 02:13 AM   #3
caioz1jp
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If you use Libby's canned pumpkin i recommend the pre spiced filling. It adds all the spice you need. do it at the last 15 of the boil, then steep for 15 after flame out. I personaly use 1 30oz can of plain pumpkin puree and 1 30oz of the pre spiced.

 
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Old 08-14-2012, 02:47 AM   #4
chickypad
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Must be the season, lots of pumpkin questions lately. I don't like it too overwelming either - I do about 1 1/2 tsp mixed spice at flameout (probably similar to pumpkin pie spice but I just mix my own - something like 3/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp clove, 1/4 tsp nutmeg). This is in a medium gravity amber/brown style. A bigger beer could carry more spice I would suppose.

 
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Old 08-14-2012, 01:47 PM   #5
bobbrews
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You make a concentrated spice tea and add it during whirlpool and just before bottling. Adjust the taste to your preferences by drawing a sample. There is no one answer for every recipe and process in terms of exact amounts.

You should however realize the potency of these individual spices will differ. For instance, nutmeg and ginger is more potent than cinnamon or brown sugar; therefore, if using only these four spices, you'll need less of the former / more of the latter.

 
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Old 08-14-2012, 03:01 PM   #6
MisterTipsy
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This is a good spice blend. It has all the spices you need. It has cinnamon, ginger, allspice and nutmeg in the right proportion for pumpkin pie or pumpkin beer.


 
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Old 08-14-2012, 03:05 PM   #7
cheezydemon3
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1 cinnamon stick in secondary TOASTED.

I like an open flame to get a little color on the cinnamon stick.

2 weeks is good, but you can sample and pull it when it is good.

Too much nutmeg ruins a beer. (redundant I guess as so can anything, but the line is fine between not detectable, and BLECH!!)

 
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Old 08-14-2012, 05:30 PM   #8
Grantman1
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Great info. I just picked up McCormick's pumpkin spice the other day, and that's what I'm planning on using - keeping it simple to start. About 1 tsp @ flameout. I figure I've got enough time to adjust and brew it again before fall is up.

 
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Old 08-14-2012, 05:33 PM   #9
cheezydemon3
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I'm sorry, but we are talking about 5 gallons of beer.

The closer to fresh the better. Short of finding a cinnamon tree, at least use whole, same for nutmeg.

Ground begins to stale immediately.

 
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Old 08-14-2012, 09:27 PM   #10
Grantman1
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Quote:
Originally Posted by cheezydemon3 View Post
I'm sorry, but we are talking about 5 gallons of beer.

The closer to fresh the better. Short of finding a cinnamon tree, at least use whole, same for nutmeg.

Ground begins to stale immediately.

I understand, and I'm with you on fresh ingredients, but first I'm gonna get an idea of how much spice to use, then I'll start messing around with it.



 
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