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Old 09-16-2008, 03:42 AM   #1
Apr 2008
Stony Brook, NY
Posts: 486
Liked 13 Times on 9 Posts

I cringe to post this since so many Pumpkin Ale recipe questions have been asked lately...but what the hell, I'm gonna do it anyway!

Has anyone brewed or tried the Pumpkin Spice Ale recipe in Jamil and Palmer's Brewing Classic Styles? How did you like it? I am thinking about brewing it this weekend and using the real pumpkin option. I'll still probably use 11 lbs. of 2-row because I don't expect that great of efficiency and I'll add some rice hulls to make sure I don't get a stuck sparge.

11 lbs. 2-row
.5 lbs. Aromatic
.5 lbs. Crystal 40
.5 lbs. Crystal 120
.25 lbs. Special roast

1.2 oz Kent Goldings 5%

.5 t. Cinnamon (1 min.)
.25 t. Ginger (1 min.)
.125 t. Nutmeg (1 min.)
.125 t. Allspice (1 min.)

If you want to use real pumpkin, which is recommended, use 9 lb. 2-row and 5 lbs. roasted (@330 F) pie pumpkin. 90 min rest to ensure conversion in pumpkin.

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Old 08-27-2009, 03:37 AM   #2
isleofman's Avatar
May 2009
Madison, Alabama
Posts: 232
Liked 27 Times on 16 Posts

i am thinking about pulling the trigger on this as my next brew. have you done it yet?

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Old 10-01-2009, 07:58 PM   #3
Nov 2008
Posts: 36

I just brewed this last night. I added 1.5 lbs of light brown sugar though. It looked and smelled great. I have high hopes.

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Old 10-01-2009, 09:42 PM   #4
DrJekyll-HomeBrew's Avatar
Nov 2008
Posts: 55

does "t." mean tablespoon or teaspoon
Been brewing since 2007 and my knowledge is ever growing.

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Old 10-01-2009, 09:49 PM   #5
May 2009
Los Angeles
Posts: 8,222
Liked 493 Times on 398 Posts

Lowercase "t" usually denotes teaspoon, and uppercase "T" usually means tablespoon. Sometimes people screw it up, though.

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Old 10-01-2009, 10:14 PM   #6
nicknunns's Avatar
Jan 2009
Denver, CO
Posts: 51

Mine's bottle conditioning as we speak.
Get ready for a real slow sparge and a mess to clean up if you go the real pumpkin route.

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Old 10-02-2009, 12:56 PM   #7
carl spakler
Registered User
Apr 2008
Posts: 294
Liked 2 Times on 2 Posts

Originally Posted by Turner_Brown View Post
I just brewed this last night. I added 1.5 lbs of light brown sugar though. It looked and smelled great. I have high hopes.
From what I've read brown sugar, especially light doesn't add much beyond fermentable sugars. The amount of molasses in light brown is trivial in a 5+ gallon batch of beer.

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Old 09-08-2010, 04:46 PM   #8
BeerBrent's Avatar
Nov 2007
Posts: 83
Liked 4 Times on 3 Posts

i see that this is a pretty old thread...steelerguy.... how did it turn out? do you still recommend using all the base malt AND the pumpkin too?

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Old 09-08-2010, 04:49 PM   #9
Boerderij_Kabouter's Avatar
Dec 2007
Oconomowoc, Wisconsin
Posts: 7,763
Liked 149 Times on 121 Posts


That is a lot of reading. My recomendation to anyone brewing a pumpkin beer is to pull at least one decoction during the mash. It made lautering way easier for me this year. It ran off just like a regular beer with none of the crazy gooy mess. Still a lot of protein and stuff, but more like a heavy wheat beer than what I dealt with from pumpkin in the past.

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Old 09-08-2010, 04:51 PM   #10
smakudwn's Avatar
Mar 2009
St.Charles, MO
Posts: 1,046
Liked 59 Times on 43 Posts

Mine is in the fermenter right now, about to be bottled. the hydro sample tasted amazing so i have high hopes.

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