[majorvices]

I am decidedly NOT a pumpkin spice person -- with the proper exception of Pumpkin Pie. But I have been charged to come up with a couple sixtels of pumpkin spice beer for a Halloween Party.

The easiest (and only way) this is going to happen is for me to just add pumpkin spice to 2 kegs. These are fully carbbed beer and these will be sanke kegs so needs to be in an easy format (like an extract).

My options are: Nut Brown Ale, Scotch Ale and Fest Beer ... or even a Pils.

If anyone has a cheap hack or suggestion on the beer to f*ck up from the list above please offer it. I appreciate any and all feedback.

[dmtaylor]

Soak your spices in vodka overnight.  Then add the flavored vodka without spice solids to the keg.  As for amounts... meh.... less is more.  Figure out how much you think people would like, and then only use 1/4 as much.  Human beings, especially Americans, friggin overdo spices every damn time.

[fredthecat]

Soak your spices in vodka overnight.  Then add the flavored vodka without spice solids to the keg.  As for amounts... meh.... less is more.  Figure out how much you think people would like, and then only use 1/4 as much.  Human beings, especially Americans, friggin overdo spices every damn time.

yup, a lot of it is the power of persuasion. sweetness would probably enhance the feel of dessert or pumpkin beer. as long as its clearly labeled "pumpkin spice beer"

[Iliff Ave]

make a pumpkin pepper beer with chocolate

[denny]

I'd go for the nut brown.  Personally, I hate tincture.  I seem to always detect the heat from the vodka.  So maybe just use some of the beer to make them.

[EnkAMania]

One fun hack I saw a brewery do, is to "salt" the rim of the glasses with pumpkin pie spice.

[dmtaylor]

I'd go for the nut brown.  Personally, I hate tincture.  I seem to always detect the heat from the vodka.  So maybe just use some of the beer to make them.

This is a good idea.  For my jalapeno porter, I no longer make a tincture but rather boil the chopped jalapenos in a quart of the finished fermented beer, cool, then add just the spiced beer back in again.  Works wonderfully, or so I've been told.

[Iliff Ave]

I'd go for the nut brown.  Personally, I hate tincture.  I seem to always detect the heat from the vodka.  So maybe just use some of the beer to make them.

This is a good idea.  For my jalapeno porter, I no longer make a tincture but rather boil the chopped jalapenos in a quart of the finished fermented beer, cool, then add just the spiced beer back in again.  Works wonderfully, or so I've been told.

Sorry to go off topic. How many jalapenos do you use and how do you process them? I'm planning on doing something similar soon.

[denny]

I'd go for the nut brown.  Personally, I hate tincture.  I seem to always detect the heat from the vodka.  So maybe just use some of the beer to make them.

This is a good idea.  For my jalapeno porter, I no longer make a tincture but rather boil the chopped jalapenos in a quart of the finished fermented beer, cool, then add just the spiced beer back in again.  Works wonderfully, or so I've been told.

Probably don't even need to boil.  Just let it infuse for a couple days

[dmtaylor]

I'd go for the nut brown.  Personally, I hate tincture.  I seem to always detect the heat from the vodka.  So maybe just use some of the beer to make them.

This is a good idea.  For my jalapeno porter, I no longer make a tincture but rather boil the chopped jalapenos in a quart of the finished fermented beer, cool, then add just the spiced beer back in again.  Works wonderfully, or so I've been told.

Sorry to go off topic. How many jalapenos do you use and how do you process them? I'm planning on doing something similar soon.

2 jalapenos per gallon. I do not add them until the day I bottle or keg. Chop seeds and all, place into a pot, add enough of the finished beer to cover them, bring to a boil for like 10 minutes, cool and add the flavored beer back to the main batch, stir or swirl, package as normal. Easy and effective. And sometimes I split a batch to have some with and without jalapeño.

[fredthecat]

I'd go for the nut brown.  Personally, I hate tincture.  I seem to always detect the heat from the vodka.  So maybe just use some of the beer to make them.

This is a good idea.  For my jalapeno porter, I no longer make a tincture but rather boil the chopped jalapenos in a quart of the finished fermented beer, cool, then add just the spiced beer back in again.  Works wonderfully, or so I've been told.

lol, my following post is getting unrelated now almost, but a good way to achieve a real house flavour could be to use a stock ale that is a ~10+ ABV ale, from which a small amount is added to each brew you make. keeping around a higher ABV plain stock ale would be useful for infusions desired as well rather than whiskey.

i had a commercial whiskey/oaked beer recently and it was just over the top on the whiskey flavour. tasted like a cocktail or something, not totally bad though.

[Fire Rooster]

https://www.olivenation.com/search-results?search_query=pumpkin

I'm not a pumpkin beer fan.
Just a thought, I can't vouch for or against the link above.

[majorvices]

https://www.olivenation.com/search-results?search_query=pumpkin

I'm not a pumpkin beer fan.
Just a thought, I can't vouch for or against the link above.

I've used some Olive Nation stuff before. Also Amoretti. I will probably go that route. I was just thinking if someone had a tried and true extract or powder that uses such and such amount for 5 gallons ... I'm lazy!

[tommymorris]

Um, is this the 10 step program where we start by admitting we like pumpkin beer?

Hi, my name is Tommy and I like pumpkin beer.

PS. I don’t brew it, but I buy a six pack every year and enjoy it. A few years ago a local bar had pumpkin beer on special in like January. I went back another day for more

[dmtaylor]

I can enjoy an occasional pumpkin beer.... as long as it has no pumpkin in it, and the spices are very mild and not:



You're welcome.