Hey guys! I’m going to try my hand at a Pumpkin Spice Ale today or tomorrow. Needing some input! I want to do everything during the mashing and boil. I don’t want to add spices to the fermentor and all that. Here is what I have, let me know what you think.
8lbs Maris Otter
.5 lbs crystal 120
.5 lbs crystal 40
.25 lbs aromatic
.25 lbs vienna
1 or maybe 2 cans of pumpkin (this all in the mash)
Kent Goldings 1oz for 60 min
1/2 tsp cinnamon 1min
1/4 tsp ginger 1 min
1/8 tsp nutmeg 1 min
1/8 tsp allspice 1 min (all 1 min left in the boil or at flame out)
Looks good. I might suggest not putting the pumpkin in the mash though, it would make the run off problematic, I think. Put it in at the end of the boil, say 15 minutes from the end. And the spices can be put in at flameout, that will impart plenty of flavor and aroma. Good luck!
I just brewed my annual punkin porter today. I put the pumpkin in the mash and the spices at flame out. Turns out great every year. I put the pumpkin in the mash to convert the starch to sugar. I dont think that happens in the boil, does it?
+1 to this advice. I recently helped a friend brew a pumpkin spice ale using canned pumpkin. We kept getting a stuck run off because of the pumpkin in the mash. He even used rice hulls to help prevent that situation. If you want to add pumpkin to the mash get a fresh pumpkin and bake it in the oven. Fresh baked pumpkin doesn’t become such a terrible gelatinous mass like canned pumpkin.
Once you have racked from the primary to secondary, I would recommend to taste your brew. Most likely you will not be able to taste hardly any spice flavor, with the amounts you have used. I would recommend at that time to add into the secondary equal amounts of the spices to the secondary. This should enhance the flavor of your pumpkin ale.