Re: Pumpkin Ale

Sep 23, 2005 2 Replies
S

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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R

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.

_Randal

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S

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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