sinisterbrew
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- Jan 7, 2012
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I am thinking about trying to brew a pumpkin ale ( my first attempt ). I want to use real pumpkin not just pumpkin spices. Any suggestions?
I made a pumpkin ale with 3.5 lbs of pumpkin in the mash, and i have to be honest.... I don't think I could have told you there was pumpkin in there if I hadn't known from the get go. Spices came through a lot, not the pumpkin.
that's what i noticed too. the actually pumpkin flavor is very subtle.
I wonder whether using pumpkin in secondary would make any difference. I mean, you're still gonna ferment out all of the sugars, but maybe more of the flavor sticks around. Maybe I'll give that a try next fall.
EDIT: Oh wait, you did that.
no, just spice in secondary. made a spice tea with either 1/8 or 1/4 tsp of spice, steeped like tea for ten mins. sure brought the spice out!!! i was thinking the same thing about some pumpkin in secondary. i wonder how well it'd clear out, you'd think it would drop out but who knows. maybe pumpkin in secondary, then when that's fermented, a touch of spice in tertiary after it started to drop clear.
Man, I can't read.
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