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If i choose to add pumpkin puree to my boil is this going to add fermentables instead of flavor? Should i add it in the secondary instead? Does anyone have experience doing both?

Its that time of year again! Im going to be brewing my first pumpkin ale soon and i wanted to see what everyones favorite recipes are. I work at a bakery and have plenty of access to pumpkin, brown sugar, and spices, so I'm trying to figure out the best ratios.

Below is a recipe im going to brew tomorrow. Im interested mostly in how much coffee i should add to give it a nice, round character. Batch size is 5 gal 7# Pale 7# Rye .5# munich .25# c90 .25# biscuit .5# french roast coffee Summit (bittering) Liberty/amarillo (flavor) Liberty/amarillo...

Recently I brewed a Pale Ale and pitched WLP002 English Ale Yeast. I purchased this yeast from the "expired" rack at my local home-brew store. I didn't create an overnight starter but I did add the yeast to about a cup of wort for a couple of hours prior to pitching. After about 16 hours after...

Ello, I wanted to post my recipe for a Belgian Ale and see what some people had to say. This is all very preliminary of course, after all, this is my first attempt at this style. I'm not huge on Belgian yeast, I picked up this strain on accident, but I wanted to create a simple, alcoholic...

Im working on a spicy rye recipe and am curious about which types of hops i should use. So far for a five gallon batch the recipe is as follows: #9 8oz pale ale #2 rye 6oz carapills 2oz carafaiii 2oz aromatic We are considering skipping the buttering hops and move straight to flavor/aroma...