I was wondering how I would substitute canned pumpkin for the Pumpkin Pie Spice in a 2 gallon batch and what kind of difference it would make?
Screwy Brewer
My question to those who say "no pumpkin is needed" is this. Have you brewed the same recipe with just pumpkin and no spices, and then with out the pumpkin for comparison? I only ask because I figure if the pros still use pumpkin there has to be a reason. Otherwise they could just spice it make their lives easier and still call it pumpkin beer or at least "pumpkin-style".
I figure I'll do a controlled experiment for my own piece of mind as a BIAB 1gal batch this year.
My question to those who say "no pumpkin is needed" is this. Have you brewed the same recipe with just pumpkin and no spices, and then with out the pumpkin for comparison? I only ask because I figure if the pros still use pumpkin there has to be a reason. Otherwise they could just spice it make their lives easier and still call it pumpkin beer or at least "pumpkin-style".
I figure I'll do a controlled experiment for my own piece of mind as a BIAB 1gal batch this year.
Sweet potatos? I knew an old lady who used to make both pumpkin & sweet potato pies; sometimes hard to tell the difference...
Use butternut squash if you can find it, canned pumpkin is actually a dickinson "pumpkin", a hybrid of butternut squash.
I thought I was the only person who wasn't able to tell!
I just finished up a sweet potato Belgian Dubble w/ 6 lbs of roasted and mashed sweet potato. Its damn tasty, although the sweet potato (like the pumpkin flavor) is extremely subtle.
I'd like that recipe if you have it. Pumpkin beer doesn't interest me as much, since the last time I tried to eat a pumpkin that I roasted I was extremely disappointed.
When did you add the sweet potato? To the boil or to the secondary?
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