Glad that the pumpkin beer turned out more like a Winter Warmer! We've had some disasters overdoing the clove spicing on our pumpkin beers. The worst thing about clove is the rest of the beer seems to age and mellow while the clove just stays and gets stronger. We did have success using sweet potatoes instead of pumpkin or squash to replicate that pumpkin flavor oddly enough. Great video!
Thanks for watching! I'm one of those weirdos that enjoys clove flavors haha but I agree there can be way too much of a good thing. I think the strength of the beer helped bring those flavors under control as well. Interesting idea with the sweet potatoes, bet the SG potential was much better than pumpkin with them!
I have poured more Pumpkin ales down the drain than down my gullet, but every now and then I find a great one. Nothing worse than drinking liquid “pumpkin all spice” Rogue used to make a good one. Last year my local brewpub made one from fresh whole pumpkins, grilled and mashed into a light amber grain bill. It tasted like a nice amber with a slight pumpkin after taste and no “all spice”. I might try adding canned pumpkin to my american brown ale recipe just like you did plus 2 lbs of rice hulls, and no “all spice”. Less is more I’m thinking! Thanks for the video🍺
I think the problem with pumpkin spice is that it's a mixture of the main ingredients. Sticking with additions of the pure ingredients rather than adding a mixture of unknown quantities is probably best (says the armchair QB). It's October and I'll be attempting my own pumpkin brown ale this week ... crossing fingers.
Great video! I'm not a huge fan of clove, it has such a dominant flavor. We brewed a pumpkin amber at work and we used chai flavor instead and it came out great. Kind of want to brew a chai stout now.
Really enjoyed the video. Sounds like an interesting beer. The concept kind of reminds me of a beer the Dogfish head brewd this time of year, its a pumpkin brown ale. The name escapes me but I love that one. Thanks again!
@@TheApartmentBrewer I'm doing fairly well. I stole your heart of darkness recipe and brewing it tomorrow...... couple twists. Adding a lb of brown sugar and I'm doing a tincture with an oak spiral and knob Creek smoked maple bourbon for secondary Cheers Steve
Pretty sure I was sitting outside in my yard the same day you were doing this tasting, drinking a Sam Winter Lager and thinking it was a weird beer for 72 degrees.
To be honest I haven't heard that and I'm not exactly sure if I agree. They can be similar strengths but barleywines usually are made from just a ton of base malt and occasionally a little extra specialty but not nearly as much as brown ales.
Wondering if you could offer any water chem advice without a water report. I brew with filtered rain water and its really nice but Id just say it is abit soft for IPAs. Would you recommend adding just a base level of say gypsum and seeing how it goes. Its quite difficult to get a water report where i live. Any help is appreciated ! cheers
Without knowing exactly what is in your water to start with thats kind of difficult. I wouldn't assume that your rain water comes out constantly the same way year round. That being said if your water tastes good its probably fine to brew with. If you want to dig into water chemistry though, you'll first need to know what you're working with and be sure its consistent. If it's realistic, using distilled water or RO water as a base to build a profile from may be a good option for you if its difficult to get a report
I'm able to start my boil with around 7-8 gallon in my 10 gallon Kettle (trying to void the boil over.. lol.. ) I will try to adjust the recipe to my equipment. Hope it turns out great. Love your channel by the way. Cheers.
Man. Your face is lovely and all, so are your arms. But some improved filming positions would help. Your explanations are great. So is your pronunciation, wich hepls a lot for brewers not of your country (like me). One of these days, I will try to brew with "calabaza".
