mcwilcr
Well-Known Member
I posed this question in a thread I started about a pumpkin ale that I brewed last month and unfortunately I keep getting overrun with people asking me questions about how to brew their pumpkin ale and no comments on what might have caused the slight tartness I am tasting in my reasonable young pumpkin ale. Here is a link back to the original thread:
https://www.homebrewtalk.com/f37/another-pumpkin-ale-thread-tis-season-271272/
My recipe is as follows:
Fermentables / steeping grains
7 lbs. Wheat LME
1 lb. Charamunich Malt
0.5 lb. Crystal Malt (40L)
0.25 lb. Belgian Biscuit Malt
1 cup brown sugar, light
1/2 cup molasses
Hops
1 oz. Willamette (60 min)
.5 oz. Stirling (10 min)
.5 oz Stirling (5 min)
Other Ingredients
60 oz. Libby's 100% pure pumpkin, roasted at 350F for 30 min. and added with the extract.
Spices (I dont remember exact quantities of each off the top of my head) are Cinnamon, Nutmeg, Clove, Allspice, and Vanilla extract.
Yeast
US-05
O.G. 1.060
F.G. 1.016
anyone have any ideas what could be causing a slight sour/tart flavor in this beer? it is very mild and does not detract much from the overall flavor of the beer but I can notice it so I would like to know where it is coming from.
https://www.homebrewtalk.com/f37/another-pumpkin-ale-thread-tis-season-271272/
My recipe is as follows:
Fermentables / steeping grains
7 lbs. Wheat LME
1 lb. Charamunich Malt
0.5 lb. Crystal Malt (40L)
0.25 lb. Belgian Biscuit Malt
1 cup brown sugar, light
1/2 cup molasses
Hops
1 oz. Willamette (60 min)
.5 oz. Stirling (10 min)
.5 oz Stirling (5 min)
Other Ingredients
60 oz. Libby's 100% pure pumpkin, roasted at 350F for 30 min. and added with the extract.
Spices (I dont remember exact quantities of each off the top of my head) are Cinnamon, Nutmeg, Clove, Allspice, and Vanilla extract.
Yeast
US-05
O.G. 1.060
F.G. 1.016
anyone have any ideas what could be causing a slight sour/tart flavor in this beer? it is very mild and does not detract much from the overall flavor of the beer but I can notice it so I would like to know where it is coming from.