imisri
Member
Hello all,
I brewed a pumpkin ale 10 days ago and I took a bit out to taste today.The pumpkin isn't noticeable at all. I added 5.5 pounds of Libby's canned pumpkin to the boil at 90 min. I caramelized the pumpkin for 1h at 350 beforehand, however I did notice that only the top of the pumpkin was caramelized. Here's my grain bill
11# Vienna
1.25# Victory
0.5# Caramel 80
I mashed at 157 for 60 min, boiled for 90 min and added 1 tsp of irish moss at 15 min and 1.5 TBSP of pumpkin pie spice at 10 min which is hardly noticeable as well. My OG was 1.068 and I pitched WLP011 yeast. I did not make a starter this time and let it ferment at 64 (ambient temp) for 10 days now.
Any thoughts as to why the pumpkin or the spices aren't coming through?
Thanks for looking!
I brewed a pumpkin ale 10 days ago and I took a bit out to taste today.The pumpkin isn't noticeable at all. I added 5.5 pounds of Libby's canned pumpkin to the boil at 90 min. I caramelized the pumpkin for 1h at 350 beforehand, however I did notice that only the top of the pumpkin was caramelized. Here's my grain bill
11# Vienna
1.25# Victory
0.5# Caramel 80
I mashed at 157 for 60 min, boiled for 90 min and added 1 tsp of irish moss at 15 min and 1.5 TBSP of pumpkin pie spice at 10 min which is hardly noticeable as well. My OG was 1.068 and I pitched WLP011 yeast. I did not make a starter this time and let it ferment at 64 (ambient temp) for 10 days now.
Any thoughts as to why the pumpkin or the spices aren't coming through?
Thanks for looking!