Amber, and I am not sure about the pumpkin vs spice. I am going to have to experiment with thisAre you looking to do a pale, amber, brown or porter? And do you want it to actually contain pumpkin or do you want it to be pumpkin spiced.
I personally prefer amber or porters as the base beer but it really depends on what you’re looking for
What @Bent-Brewer said. We've got a pretty good recipe database here at HBT. Its broken into Lager, Ale and Specialty, and then within each you can filter the results for specific styles, using the BJCP categories, so this would be an Autumnal Seasonal beer. Specialty, Fruit, Historical, Other Homebrew RecipCheck out the recipe section (specialty beers) - the thunderstruck and rumpkin recipes are pretty popular.
Having made the thunderstruck before, I wholeheartedly feel that adding actual pumpkin doesn't do much if anything for the flavor. It stuck the mash, caused a ton of trub, and huge losses post-ferment. It may have added a little mouthfeel, or maybe I'm trying to convince myself there was a positive side to adding it. Made it again last year with just the spices and it came out tasting completely fine.
Agreed. In my opinion, tinctures are the way to go with spices. Far more control. You can literally pour a few beers and with a measured dropper find the perfect balance and then scale it to the keg and add it then.My Imperial Pumpkin Ale took a year of conditioning in a keg at low room temps, to shed the abundance of spice, to where I really enjoyed it.
And I had restrained the spice already.
5x 15oz cans of toasted pumpkin puree in the mash, just getting brown peaks. My notes say to double that next time. And hold back on the little spice used.
Absolutely!Agreed. In my opinion, tinctures are the way to go with spices. Far more control. You can literally pour a few beers and with a measured dropper find the perfect balance and then scale it to the keg and add it then.