Recently I made a spiced pumpkin ale . This was my first stab at a pumpkin beer and i think it came out decent. The taste is good but the appearance leaves much room for improvement. In a large glass it looks like dirt water, however, if the glass is very small it has a nice orange color like the outside of a pumpkin.
NOTES:
Aroma(12/12): Earthy, slightly sweet, smells like pumpkin pie :)
Appearance(1/3): No head retention at all , beer pours with some head but it fades to virtually nothing, very cloudy (almost turbid), retains a beautiful orange color just like the outside of a pumpkin
Flavor(15/20): Very savory spiced pumpkin pie flavor, earthy pumpkin notes push through the spices, slightly phenolic character
Mouthfeel(5/5):Carbonation slightly high, rich full mouthfeel, mouthfeel could be better with a lower carbonation level
Overall(7/10): Good beer, phenols dominated the flavor before it had some age but are fading fast, Pumpkin makes the beer savory, full tasting and contributes mouthfeel.
Total(40/50): Excellent range

Another recent brew to go through the brewery was an American style IPA dubbed IPA #5. This is the first IPA I have made that I'm really happy with, it still needs some work but it is the best IPA I have mad by far. Also for this beer i used the blichmann hop rocket for the first time
NOTES:
Aroma(11/12): Citrusy hops dominate, grapefruit and other tropical fruit notes, resiny hop aroma, could use more malt presence
Appearance(2/3): Golden in color, bright white head is thick, doesn't hold on for as long as I would like, has some haze could be more clear
Flavor(16/20): Smooth bitterness, grate hop flavor of grapefruit and citrus, some mouth coating bitterness lingers, clean fermentation character, no malt flavors present
Mouthfeel(5/5): Good amount of body to stand up to the hops, carbonation is appropiate and carries some bitterness away,goes down very smooth
Overall (9/10): Great IPA, Could use more early hops to bump bitterness a little more, malt character could be slightly high but could detract form hop presence, needs to be more clear next time
Total(43/50): Excellent range

After a very bad experience with a holiday spiced ale and a heavy had with some cloves early in my brewing career i started making spice tinctures in order to control the amount of spice i was adding to my beer.

The process is pretty simple. Weigh out the spices and add a measured amount of vodka. Note the measurements mix together, shake and leave the mixture in a sunny window for at least a week.

This method works for adding pretty much any flavor to your final beer, i have done grapefruit zest, sumac and tons of different spices. If you get spices fresh or from your garden they need to be dried first but thats pretty simple. I like to use dry spices because I don't want to add water to my beer, even though the amount would be next to nothing. I have yet to try making a tincture with hops or coffee beans but maybe when i do my next brew with coffee(coffee porter, watch for the post) i will give it a shot.

This was the preparation for the spice addition to my pumpkin ale, I made seperate tinctures of all spice, ginger, nutmeg, and cinnamon.

Once the tinctures have sat for about a week (sometimes i go more, sometimes much more) its time to filter them. I get a clean mason jar set a funnel in it and run the mixture through a coffee filter. I like to let the vodka run through the spices one last time at this point.

Once the mixture is run through a filter Its pretty much good to go. The mixture is extremely strong so it does not take much to flavor the final beer.

When adding the spice mixture to the final beer I will use 100ml samples of beer and experiment with adding various amounts of the individual spices until I get the flavor profile i want. Once I'm happy with the flavor I scale up the amount of tincture used and add them to the keg and carbonate.

Additionally I'm almost always left with some extra tincture so this thanksgiving I'm planning on making some pumpkin pie martinis for the ladies in my family with some whip cream flavored vodka and spice tinctures, possibly topped of with some of that whip cream that has boose in it.

With fall right around the corner I recently brewed my first pumpkin ale. The idea with pumpkin ales is not to make a beer that tastes like a pumpkin (ever had pumpkin on its own ?) but to spice the beer so it reminds people of pumpkin pie. That being said nearly all pumpkin ales have pumpkin in them, it provides some extra starchiness, orange hue, and some extra  fermentable material. Additionally you couldn't really call it a pumpkin ale if there was no pumpkin in the beer could you ?


The brew-day went pretty good with only 1 or 2 minor issues. Generally pumpkin ales are notorious for stuck mashes and slow runoff''s. I avoided the problem of gumming up the mash with the pumpkin I dissolved the puree in the mash water while the RIMS system was recirculating. Additionally i added extra rice hulls to the grist.

The wort running into the brew kettle after had a great orange color, exactly like the outside of a pumpkin.

The rest of the brew-day was pretty much normal I only used 3 ounces of hops in the recipe, just enough to counter the sweetness of the wort.



I also change my method of whirlpooling on this brew. I lifted the hop bag out of the wort and let it drain over the kettle which let me get the wort spinning much faster leading to a better trub cone after transfer.

I ended up with 4 carboys full of beer, fermentation started within a few hours of pitching. Im letting this beer ferment in the ambient temperatures so it should finish pretty quickly. After fermentation is done I'm going to make vodka tinctures with some typical pumpkin pie spices and add them at kegging.