So, I normally do a Pumpkin Rye for this time of year - 10 gallons - Mash at 152 15 lbs. 2-row Pale 5 lbs. Rye 1 lbs. Caramel 80 .5 lbs. Caramel 60 .5 Rice Hulls 2 oz. Cluster (60) 1 oz. Liberty (15) 2 tsp. Pumpkin spice (0) #1056 American Ale Usually carmelize pumpkin and have added to boil (though I was thinking of not doing it at all or adding to mash this year). Anywho, I thought maybe I would try something different actually - maybe use the same recipe but drop the pumpkin and spice in favor of different spices. Any suggestions on what and how much?
I do not have anything tested so I am still working with the amounts but I am about to spice a porter with allspice, nutmeg, ginger, cinnamon, and vanilla beans. I hope that it works but I am really afraid of over spicing after how poorly my last attempt came out. If anyone can chime in with what process/amounts of spices you have successfully used for a subtle pumpkin pie flavor I would be very interested in hearing as well.
Maybe Northern Brewer's errors on the side of caution, they use 1 tsp pumpkin spice per 5 gallons. That's where I got my 2 tsp. It was fairly subtle the first year (maybe I used a little more the next, can't recall now).
Off the topic of pumpkin spice and back on the topic of an alternative for my above recipe...Juniper Rye... that sounds interesting, no? Where do I get juniper berries and how should I add?
Most homebrew shops should have it afaik. For example: http://www.love2brew.com/Brewer-s-Garden-Juniper-Berries-p/fa016.htm I am sure you could search amazon too.
I always thought it'd be interesting to try a hopped up rye with subtle clove and/or allspice. Think spiced Winter Warmer meets Rye IPA.
You also might find them at your local grocery store's spice section. I bought some for a pickling mix.
I spiced a saison with 7g coriander, 4g green peppercorn, 2g grains of paradise, 2g fennel seed, and 1/2g cumin this summer. All toasted together and coarsely ground, added at 10min. Nice complex earthy spice.
I had read that cumin is sometimes used as a "secret spice" in witbiers, added at threshold amounts to add some subtle complexity. I had used a similar spice mixture before in a beer, but it just needed a little extra oomph, so I added the cumin, upped the coriander, peppercorn, and fennel. I'm trying to develop the perfect beer to go with southern Italian charcuterie and dishes using charcuterie. Next time I may nudge up the fennel seed by a gram or two, and switch up the grainbill. I'm thinking something like the a vienna lager but with a touch of rauchmalt, maybe 10-15%? I dunno, it's been fun to play around with.
