Need help with a pumpkin ale with cinnamon recipe

[SDouglas82]

I tried posting this in the recipe/ingredients section but no one responded. So, I figured I would try this section.

I'm making Northern Brewers all grain Smashing Pumpkin Ale and wanted to add some cinnamon sticks to the boil. My questions are:

1) How many cinnamon sticks (about 4 inches long) should I add to the boil?
2) When should I add the cinnamon sticks to the boil?
3) Is 1 tsp of pumpkin pie spice enough for a 5 gallon batch? That's what the recipe calls for, but that seems a little weak.

Here is the link to the recipe: http://www.northernbrewer.com/documentation/allgrain/AG-SmashingPumpkin.pdf

Thanks in advance for any advice. This is my 2nd all grain attempt and 1st pumpkin ale.

 

[cheezydemon3]

1.

Toast it til it gets a little color, add it to secondary for a week.

 

[bolus14]

Can't say from experience, I have my first Pumpkin beer, a Dark Pumpkin Saison, fermenting right now. From looking around quite a bit it seems like 1 -1.5tsp of Pumpkin spice is the norm. Most agree it can get pretty out of hand above those levels. If you're adding cinnamon sticks too it's definitely going to make the cinnamon stand out, this is what I normally dislike about commercial pumpkin beers, the cinnamon overpowers everything.

A few commercial brews that I like a lot also add vanilla extract or vanilla beans to theirs, which I think helps accentuate and smooth out the over all pumpkin pie taste, those that don't have vanilla comes across "spicier" if that makes sense.

 

[DocScott]

I tried posting this in the recipe/ingredients section but no one responded. So, I figured I would try this section.

I'm making Northern Brewers all grain Smashing Pumpkin Ale and wanted to add some cinnamon sticks to the boil. My questions are:

1) How many cinnamon sticks (about 4 inches long) should I add to the boil?
2) When should I add the cinnamon sticks to the boil?
3) Is 1 tsp of pumpkin pie spice enough for a 5 gallon batch? That's what the recipe calls for, but that seems a little weak.

.

Here's my take:
1. I'd use 1. You can always add more later before packaging if you feel it needs more. Spices are pretty potent and a little goes a long ways

2. I think I'd add it with less than 5 min left in the boil. If you boil it too long, you'll drive off the aromatics. Adding it at knockout would even be better and let it steep as your batch chills

3. Yes, 1 tsp seems small, but it is probably enough! Taste it and add more if you want.

My other advice for pumpkin beers. Don't stress about the pumpkin. It adds very little flavor/fermentables to the beer. If you want more actual squash flavor, use sweet potato/yam.

I usually add a conservative amount of spices at knockout and taste it prior to packaging. Almost always, the fermentation will decrease the aroma/flavors of the spice addition and I add a bit more to taste. Remember you can always add more, but you can't take it out!

One last note: many people are sensitive to cloves. Go easy on the clove!

 

[bolus14]

Forgot to mention one other thing. Because of the aroma/taste drive off with boiling and initial stages of fermentation a lot of the recommendations I've found are to add spices to the secondary, or making a spice "tea" at bottling time by adding your spices to the priming solution, if you're kegging make the tea and just add to the keg. Taste before you start bottling or priming the keg, and add more if needed. Like DorScott said, you can add more but you can take it away.

 

[SDouglas82]

Thanks for the help guys. I think I'll try one stick at 5 mins left in the boil. And, if I need more I'll add more after fermentation.


Sent from my iPhone using Home Brew

 

[cheezydemon3]

TOAST...

hi

 

[jigtwins]

Ive found for the best results add spices at flame out. 1 Tsp is imo not enough. Most flavor and aroma will be blown out during fermentation. I would double the pie spice or add more at packaging.

 

[BlueHouseBrewhaus]

My last pumpkin ale I added 1 tbsp McCormick's pumpkin pie spice to the boil for the last 5 minutes (no cinnamon). Then I soaked two 4-inch cinnamon sticks in vodka for 3 days and added the whole thing, along with another tbsp of spice, to the secondary for a week. I was worried about too much spice but the flavor came out very well balanced - more than a hint but not over the top. I've also added some Grade B maple syrup in secondary with good results.