Pumpkin Spice

iguenard · Post by **iguenard** » Thu Oct 09, 2008 9:21 pm

Hey guys,

I brewed a 60L batch of english pale ale 2 weeks ago that I have fermenting in 3, 23L glass carboys.

I intend to play around abit and spice one up with pumpkin spice and one with lemongrass and pepper.

Quick question: how many grams of pumpkin spice should I add for for a 20 L - 5 Gallon batch? I want to give a light spice, not too much and overpower my soft english hops.

Thanks...

JerCraigs · Post by **JerCraigs** » Fri Oct 10, 2008 8:46 am

Not sure how much, try adding it to the secondary and give it a taste before deciding to add more or not.

jaymack · Post by **jaymack** » Fri Oct 10, 2008 11:31 am

I made a Pumpkin recently and use the following:

3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg

This went right into the boil. So far, the beer is pretty good. Not overly pumpkin but just a hint.

iguenard · Post by **iguenard** » Sun Oct 12, 2008 3:53 pm

Thanks for the hints...

but how many grams in your teaspoons?

jaymack · Post by **jaymack** » Mon Oct 13, 2008 4:39 pm

Um... good question. I just used a measuring spoon and in she went.

iguenard · Post by **iguenard** » Mon Nov 17, 2008 11:47 pm

Well, thought I'd follow through and give you guys a big thanks for the help.

So what I was trying to do is to play with a 15 gallon batch of Stone's EPIC 08-08-08 recipee I had brewed. I split it in 3 5 gallon fermentors and decided to play with 2 of them.

Turns out I chopped up a small 7 inch pumpkin into dices of roughly 1 inch squared. Then boiled it for 20 minutes and mashed it into a purée, combining it with 4 grams of cinnamon, 1 gram of nutmeg, ginger and cloves.

I split this evenly into the two 5 gallon fermentors during maturation in the secondary.

After one week I bottled one batch, and kegged the other.

So these days I have a belgian-style pumpkin ale on tap that kicks major ass. If I had to try something differently, I would tone down the Amarillo hops I used (I didnt have any Chinook left) to a more moderate IBU, since it does clash with the pumpkin for the first sip, but after a glass, me and the guys can down this stuff by the pitcherful.

Pumpkin with Wyeast Belgian Abbey II yeast in a belgian blonde recipee. Who'da thunk it!