Gents, I'll take your feedback on this recipe at your convenience: http://www.brewersfriend.com/homebrew/r ... spiced-ale I mashed the canned pumpkin with my grains. Runoff stuck but I'm learning why that happens and how to avoid it (using a 5 gal cooler with a stainless steel false bottom - was draining too quickly and letting the grain bed compress). I put the spices in a spice bag and added them the last 5 mins of the boil. If you taste at racking or bottling, you won't taste the spices but they come through after bottling and conditioning. The ginger gives a nice "bite" on the tongue when you sip this. It drinks nicely in the 50's F. The spice mixture is my wife's pumpkin pie spice recipe. I like my beer better (don't tell her!) Cheers! Nosy
I made a pumpkin brown ale that is delicious. I put fresh baked diced pumpkin (my roommate grows them in the backyard) into the primary fermentation. The spices I added in with 35 minutes remaining in the boil, and we added brown sugar to the secondary fermentation. We have made this brew 4 times, with identical results.
