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Notes

During clearing stage, add a spice tea of 1/2 tbsp “Pumpkin Pie Spice” or Pampered Chef “Cinnamon Plus.” Steep spices in 1 cup hot water for 10-15 minutes, cool then add. Consider adding the spice tea a little at a time to achieve the desired flavor profile. There will be several inches of trub almost regardless of how you try to contain the pumpkin. Your yield may be slightly less than 5.5 gallons. A few notes about spices and how to use them. I strongly prefer Pampered Chef Cinnamon Plus as the only spice addition. However, I wouldn’t be too hesitant to use another brand of pumpkin pie spice or a mixture of any/all of the following: cinnamon, nutmeg, allspice, mace, orange peel, cloves, ginger. I prefer cinnamon and allspice as the primary flavors. I use ground spices rather than whole sticks or seeds. The flavors develop almost instantly when dry, ground spices are added to hot liquid. A little goes a long way! I only use 1 tsp in a 5 gallon batch again, a little goes a long way). I’ve added the spices at flameout, when racking for clearing (yeah, I mean “secondary” - I simply despise that term!), or even when kegging. The results are remarkably similar. The later in the process that you add the spices, the stronger and fresher/sharper the flavor. The spice flavor does fade over time, and the difference can be quite significant over a long period of aging. If you want to make a spice tea, steep the spices for a few minutes in a cup of near boiling water, cool, and add the whole thing. Don’t strain it. If you want to add spices to taste, make the spice tea and add a little at a time, gently stirring with each addition. Sample via spigot, wine thief, turkey baster, siphon tube, etc. http://www.homebrewtalk.com/f76/thunderstruck-pumpkin-ale-ag-extract-versions-26699/