Greetings all. I brewed a pumpkin ale up a week and a half ago. I’m aiming to make something in the vicinity of ST Pumking. Here is what I brewed:
Recipe Specifications
Bottling Volume: 3.00 gal
Estimated OG: 1.088 SG
Estimated FG: 1.019
Estimated ABV: 9.2%
Estimated Color: 11.0 SRM
Estimated IBU: 29.4 IBUs
Ingredients:
Amt Name
10.1 oz Rice Hulls (0.0 SRM)
6 lbs 12.6 oz Pale Malt (2-Row), US - Rahr (2.0 SRM)
3 lbs 12.0 oz Pale Malt, Maris Otter (3.0 SRM)
6.6 oz Light Dry Extract (8.0 SRM)
11.0 oz Caramel Malt - 40L (Briess) (40.0 SRM)
8.8 oz Victory Malt (25.0 SRM)
4.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM)
2.25 lb Pumpkin (Mash 60.0 mins)
0.40 oz Magnum [12.30 %] - Boil 60.0 min
0.50 tsp Irish Moss (Boil 15.0 mins)
0.50 lb Pumpkin (Boil 15.0 mins)
0.60 oz Sterling [7.20 %] - Boil 15.0 min
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04)
9.2 oz Brown Sugar, Light (8.0 SRM)
I am racking it to secondary onto two vanilla beans for a few days. I plan to add my spices to my priming solution at bottling. Where I am a bit stuck is the spices and the quantity. I’m kind of flying blind and don’t want to screw it up. So, I would appreciate any insights from the experts. What I originally had in the recipe was:
1/8 tsp Ground Ginger
1/4 tsp Ground Cinnamon
1/8 tsp Nutmeg
1/8 tsp Clove
How does this look? As I said, I am going with the “spice tea” method, so I think more flavor will carry over. Plus, it will be only 3 gallons in the secondary. Alternatively, I could just use “pumpkin pie spice” but have no idea as to the amount. Thanks!