Re: Pumpkin Ale

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First post here. I've read some great info on this board. Can't wait to
go through more of the threads.

I just brewed a pumpkin amber last weekend and want to rack to the
secondary tonight. I played it very conseravatively and went really low
on spices. What would be the best way to up the spice flavor without
going overkill, should it need it. A dry hop of a small amount of
spices in the secondary or boiling up some sort of tea? I'll determine
if I need to spice it up when I sample prior to racking. Thanks!

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Re: Pumpkin Ale

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What was the original amount and type of spices you added?

For my 5 gallon batch, in the last 5 or so minutes of the boil I added:

1 tbs + 1tsp cinnamon
1 tbs nutmeg
2 tsp ground ginger
1 tsp allspice
.5 tsp cloves

And the spice level tastes about right to me. I got the actual spices
from a recipe for pumpkin pie in Cook's magazine.


Re: Pumpkin Ale

I was super conservative and went with 1 nutmeg, a few cloves (these
were whole, i crushed them), 3 short cinnamon sticks, and about a 1/4
tsp each of ground ginger and all spice. To the secondary, I added
about a 1/2 tsp more of each in a hop sock, all crushed. I also added a
small splash of vanilla extract. I don't want to overpower it now and
have it age in time for New Years.

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