- Feb 4, 2018
- Reaction score
- Arizona / Colorado
You have been a great help and I appreciate it. Maybe you can help here as well. I'm considering brewing this or a recipe from BYO (Liquid Pumpkin Pie).Unnecessary extra step. Libby's canned "pumpkin" comes already cooked. Just dump it in. 8oz per gallon. Transfer all of it to the fermenter.
Would you suggest pouring the canned pumpkin into a hops bag and put it into the BK rather than pouring it directly into the BK?
I was thinking about mixing and making my own pumpkin spice by using this recipe https://www.dessertnowdinnerlater.com/homemade-pumpkin-pie-spice/. Have you tried making your own spice mix or do you have a suggestion what might work best?
This recipe has you adding the spices at the five minute mark of the boil. BYO's recipe adds it at flame out. When I brew my Christmas Ale (from a recipe on HBT), spices are adding to the priming sugar and the are put into a French press for 20 minutes. Then it is poured into the bottling bucket. Will adding the spices to the BK for the Pumpkin Ale at or near flame out diminish their flavor as opposed to adding them via the priming sugar/French press as described above?
Have you tried adding any other ingredients to the recipe like honey?
Have you changed the grain base in any way from the original recipe? I was thinking of splitting 50/50 with GW 2-row and Golden Promise.
I'm considering multi step mash as opposed to a single infusion. Have you tried that?
I realize I just typed and asked several questions directed toward you. That was not fair to ask you to answer them all. So, if any others want to post their experiences or suggestions, I would appreciate that as well.