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My tip is to not use any pumpkin. Simply focus on upping the midrange crystal malt (like 60L) to give it more sweetness. Then spice the beer with pumpkin pie spices like your recipe already has. People think of pumpkin as being sweet (which it isn't, so adding pumpkin doesn't help) and they want spice. So the added crystal give sweetness, and ups the ...


2

I brew a sweet potato beer and I assume 1qt/lb of sweet potato. I also adjust the thickness by eye after that. The water to grist/veg ratio isn't really all that critical. Nor is it all that different if you have to adjust the water a little up pr down by 10-15%. The key is to have enough water in there that it doesn't become a gooped up mess. The mash ...


2

I used irish moss in a pumkin ale that I just brewed with pumkin in it. It doesnt seem to be overly cloudy. Not sure if the irish moss helped or if I just got lucky. But maybe this will help.


1

In combination with crystal 60 I have found a little molasses goes pretty far at getting a more toffee like presence in browns and porters. For 5 gallons I'd say 1/3rd to 1/2 cup. But your palate is different than mine. For a different perspective, I make a sweet potato beer that uses a heavy hand of Special B to create that raisin like sweetness. Just ...


1

I would assume just like in cooking you'd want to break up and grind whole spices a bit anyway to release their oils. Purchase your spices of choice whole then grind what you need for the best effect in the beer. I don't think you'd get as much punch using the spices whole regardless of ratio.


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I personally like adding canned organic pumpkin, it does make the final product kind of hazy, but it also gives it a nice orange color, and I can definitely taste it in the final product. I might to a little darker on your crystal malts, maybe 60, but your spices look pretty spot on (for my tastes at least, except maybe less nutmeg). Also, I disagree with ...


1

I haven't brewed one of these yet, but all the research I've done seems to indicate that the pumpkin is not necessary (I plan to do a side-by-side brew of the same recipe with and without actual pumpkin to see for sure). Heck, the canned pumpkin you buy in the stores often isn't even pumpkin, but squash! One point of advice is that canned pumpkin can lead to ...



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