Pumpkin Spiced Amber Ale...giving in to peer pressure, a lesson in.

[Brew Cat]

look what I found and dusted off
I'll try it later today

 

[Brew Cat]

 

[dmtaylor]

And....

...HOW DID IT TASTE?!?!

 

[Brew Cat]

And....

...HOW DID IT TASTE?!?!

The tasting notes are on another post I started about aging beer

 

[Brew Cat]

Thread 'Aging Beer' https://www.brewersfriend.com/forum/threads/aging-beer.18619/

 

[Dave Y]

Pumpkin, fresh, cooked or canned has some sugars but a ton of starchy carbohydrate and fiber. If there's enzyme for conversion, you should get a considerable contribution from it early in the mash.

I gotta dig further on that when I'm more motivated to do it. I had a bunch of pumpkin from last year's festivities I mashed into the amber base, and if I got anything at all, it wasn't much. I've never really tried to get a read on what the pumpkin would yield and honestly it's a bunch of work for very little return.

I don't mind throwing some of the seeds, baked and ground into the mash. If you have enough it contributes a 'nutty' type flavor.

My wife has just turned me off of it for this year and I'm just kind of over the whole pumpkin spice thing. I think the s-bux P/S lattes are revolting and the pumpkin beers are basically pumpkin pie spice beer :-|

Of course, I don't have to bow to sales or bartender pressure so there's that.

 

[Bay Brewing]

I use a pumpkin powder, easy peasy, no mess.

 

[Bigbre04]

i actually have this batch cold and carbonated. going to keg it off tomorrow! i think its really good(even though i dont like pumpkin beers).

It ended up being 6.3% a beautiful Amber color and very clear.

finished out at 82% attenuation 13.9 to 2.5p 6.28%

I added:

4.5lbs Amoretti Pumpkin Spice craft puree mid fermentation
100ml Vanilla
15g Graham Cracker flavoring

Its going to be a min before it goes on draft as there is a full keg ahead of it.