Pumpkin Ale gone wrong...

[Lukass]

Ok, I know there have been a lot of 'over-spicing' forums on here, but this time I think I really overdid it... I'm still kicking myself for this one. Screwed up my tablespoons vs teaspoons when adding my spices, so ended up putting a devastating 2-3 times as much spice into this pumpkin ale a few minutes before flame out. Everything else went great though! .....

The reason I'm posting this, is because I'm wondering if anyone else has overspiced by this much, and if so, how did it turn out? Do the malt/hops still come through in the taste? or will this just be a spice bomb? I'm wondering if cold-crashing with gelatin for an extended period will knock out some of the spices. I'm definitely not pouring this out though, and am going through with it either way.

Here is the run-down:

Wyeast 1056 – yeast starter 2 days before brew day

10.5 lbs pale 2 row malt
1 lbs Caramel/Crystal 60L
1.5 lbs Victory Malt
0.5 lbs flaked oats
2-large cans libbys pumpkin in the mash – the 'no spices' version. (Bake at 350 degrees for 45 min, or until it starts to carmelize, and add straight to mash

Sacch Rest – 156 degrees (4 gal.) for 60 min.
Batch Sparge – 168 degrees (5 gal.) for 10 min.

1.25 oz. Hallertau @ 60 min
1 lbs brown sugar @ 60 min

1 tsp irish moss @ 15 minutes
1 tsp yeast nutrient @ 15 minutes

0.5 lbs brown sugar @ 5 minutes
1 oz. Hallertau @ 5 min.
1 tbsp nutmeg @ 5 min. (dammit)
1 tbsp all spice @ 5 min. (dammit)
1 tbsp cinnamon @ 5 min. (dammit)

Pitch yeast starter at 75-80 degrees

Primary fermentation for 2 weeks.

Move to secondary for 1 week, and then after that point, cold crash with gelatin for 1 week before bottling.

Bottled with 4.5 oz corn sugar

 

[Hello]

Do you want my opinion? I truly think you're going to be okay. In fact, I would have done the exact same on purpose. Consider that some of that was left behind in the kettle when you racked to your fermenter as well so it'll mellow.

Did you use rice hulls in your mash too or did you not see any issue with getting things stuck?

 

[bobeer]

I ALWAYS have to add more spice to my pumpkin beers. By the time you drink it it'll probably be fine.

 

[Lukass]

Ahh, music to my ears. Thanks guys. Was probably just getting paranoid, since I've heard a lot of horror stories of over-spicing. I'm sure it'll still be hefty on the spice notes, but will let you know the results after bottling.

 

[Lukass]

To answer your question though, Hello, I did not use rice hulls, but probably should have. I had to break my mash up with the paddle during the batch sparge, and re-circulate a few times before draining to the kettle. Did this a couple times to get my boil volume up to 7 gal. It kept clumping together into a big orange mass at the bottom of the cooler. Either way, it's fermenting like crazy right now and am not smelling 'too' much spice

 

[solbes]

You may be okay. The spice will be strong, I don't think there's any doubting that. Good news is you didn't add 1 tbsp of Ginger, as it would be undrinkable. I added 1 tsp of cinnamon, .6 tsp of nutmetg, .25 tsp of ginger (too much!) and .6 tsp of cloves and it was a tad strong for my tastes. It did mellow out a fair amount in the 6 weeks that I let the keg sit and was pretty good by Halloween.

That may be your backup plan, let it sit and drink for Thanksgiving if its too strong.

 

[Lukass]

Thanks solbes. Yea, no ginger, thank god! I'm hoping that some will settle to the bottom of primary when I rack to secondary since it was added close to flameout. Along with the cold crashing with gelatin, and extended bottling time I'm hoping some of the spice will mellow with time

 

[sboyajian]

I'll report back in a couple/few weeks. That is very similar to the recipe I used, only I used 1/2 as much spices. I was actually worried I didn't use enough! I didn't use irish moss, so I'm guessing some of your spices may actually settle a bit more than mine. I think you'll be fine.

 

[jamsomito]

Crazy idea... you could make 2-3 more batches, but without the spice, then combine them

 

[Lukass]

Ha, I did think of that jamsomito, but don't think I want that much pumpkin ale in my cellar

 

[Rev2010]

The spice will be pretty prominent but personally, I use between 2 and 2.5 tablespoons of McCormick pumpkin pie spice in my pumpkin ales. I've pretty much settled on 2.25TBSP being my personal ideal. I never could get how people use 1 teaspoon or other such small amounts. Some people like pumpkin ales with very prominent spices and others with a very light spice so it's all personal preference really. My boss hated Weyerbacher since the spices are so prominent but it's one of my top favorite pumpkin ales. So, you should be fine. By the way, if you find the spices are too much you can always age it. I've found that aging it a few months can definitely lower the spice notes.


Rev.

 

[mythbustingpyro]

I once did a 1 gallon cider batch with 4 sticks of cinnimon and 4 whole cloves and 6 allspice. Wasn't so spicy it couldnt be drank. It was pretty popular actually.

 

[Gar]

kind of interested in this as the thought of a pumpkin ale has me wanting to make one but every one of them ive tasted has been so far outta wack with spices i didnt like them. rivertown brewery is the closest ive seen to one that wasnt to spicey its very good to be honest. maybe im just sensitive to these spices.

 

[Lukass]

Funny, I actually live about 10 minutes away from Rivertown brewery, and am a fan of their pumpkin ale as well. I can go either way on the spices – if there are a lot, it has to be balanced, so I am hoping mine at least tastes like a very seasoned pumpkin pie. We'll see in about 2 months.