First all grain pumpkin attempt

[zam216]

Sorry I tried this thread in another forum and it didn't get viewed.



I plan on brewing my first all grain pumpkin batch this sunday. I just picked up my ingredients today.

8# pale malt
4# vienna malt
2# munch malt
1.2# 60L crystal
.8# caramunch
1# rice hulls
? Pumpkin meat

WLP013 london ale yeast
2oz of hallertauer but I plan on using less to keep the IBU low

I want to use nutmeg, allspice, cinnamon, cloves and possibly cardamon


My question is how much pumpkin meat should I use and how much of the spices. I am shooting for a nice pumpkin flavor similar to imperial pumpkin ale from weyerbacher. I do want the spices to be evident in the taste so im assuming I should add them in at knockout.

 

[Piratwolf]

You'll get a variety of opinions on the pumpkin issue. I've used canned pumpkin in the mash and zero pumpkin and I just can't tell the difference. YMMV.

As for spices, if you want them prominent then add them during conditioning. I put mine directly in the keg, but if you go that route be warned they get a bit astringent after 30 days or so. Then again, with the richness of that grain bill, it may work better that way...


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