I tried out my first five gallon batch (prior to this I had a 1 gallon system) with a pumpkin ale. I followed this recipe: SMASHING PUMPKIN ALE except that at the last 15 minutes of the boil I added a tsp of Irish moss to increase the clarity of the finished product. I also opted to add real vegetable and added 11 cans of 100% pumpkin puree or a little over 10 lbs of pumpkin. I used the liquid …
Has anyone had any luck/experience using graham crackers in a pumpkin ale recipe? I've seen some people using graham cracker "extract" with some luck, however, I'm referring to using actual graham crackers in the mash and/or secondary. The intent is to get a rich "pie crust" flavor (ex: ST Pumking). FYI, I'm already planning to use Victory malt at about 10% of the grain bill. Thanks!
first question asked in homebrew.stackexchange. I've got a pumpkin ale that I've just moved from primary to secondary (after 7 weeks). The original plan was to have it 7/7/7 (7 weeks in primary, 7 weeks in secondary and then 7 weeks in bottle) before opening. Why? because I liked the sound of it However, there's a local home-brewer's competition that I'd like to enter, and the submissions close in 4 weeks time. So the question is: Do I leave it …
I just tasted my pumpkin ale after fermentation was complete and it's not as sweet as I was hoping. The spice and pumpkin flavors are great, but I'd like it to have a slightly sweeter finish. I added half a pound of lactose to the last 10 minutes of the boil, so the mouth feel is good and creamy, but still feels like it's missing something. I'm about to rack it to the secondary carboy for a couple weeks, then …
I'm planning on making a pumpkin ale out of a brown ale mini-mash recipe. I'd also like to get a hint of caramel in there so I was thinking about adding some sort of unrefined sugar. Does anyone have a recommendation on what type would work best? I'm leaning towards turbinado but would love suggestions. Perhaps the biggest question is how much I should use. I want to be able to taste it, but not dry it out. How do …
Okay, so pumpkins are not in season and I'm substituting winter squash (acorn/butternut) for my pumpkin ale recipe, but the concept remains the same as if it were pumpkin. I've never brewed with pumpkin (or any other fruits/vegetables for that matter), so I have some questions. The grain bill is 13.75 lbs. If I weren't using pumpkin I would use 1.25 quarts of mash water per pound of grain, equaling 4.3 gallons. My questions is, if I'm adding about 8 …
I would like to use whole, lightly crushed spices for a pumpkin ale. I have (so far) had no luck finding a good recipe for the mix. While the ingredients themselves are up to personal taste (cinnamon, nutmeg, mace, clove, allspice, etc.) all of the mixes and ratios I have been able to find are for "ground" spices. Does anyone have any experience in this arena that would be willing to share their mix/ratios?
I'm going to be brewing a pumpkin spiced beer friday and will not have the time to do an all grain. So partial mash it is. Any hints, tips or tricks would be appreciated. Original Gravity: 1.070 Terminal Gravity: 1.017 Color: 15.12 Alcohol:6.9% Bitterness: 19.7 Ingredients: 2.0 lb American 2-row 1.0 lb Munich Malt 1.0 lb Crystal 45 1.0 lb German CaraMunich II 7.0 lb Liquid Light Extract .5 oz First Gold (7.5%) - added during boil, boiled 60.0 min …