So I know I probably already messed up by making this pumpkin ale too complex with the gain bill but it is too late now because I just brewed this on Sunday, should have consulted here first.
I guess I am looking for tips on how I can improve this recipe because the first time we brewed it we didn’t get much pumpkin flavor so we added 3 cans this time instead of 2.
I also read online that adding Lactose can give it kind of a creamy note, is it possible for me to boil some up with a little bit of water, cool it and add it to the secondary or is it too late?
The first beer was a little dry and I am assuming that is from the brown sugar but I want to make this a little sweeter (not a lot) and the lactose sounds like it would go well with it kind of like a piece of pumpkin pie with a glass of milk. Any thoughts?
Briess 2-Row Brewers Malt 7.5 lbs
Briess 6-Row 2 lbs
German Munich Malt 2.5 lbs
Briess Caramel 80 .5 lb
Briess Caramel 60 .25 lb
Cluster 1 oz 60 mins
3 – 29 oz cans of Libby’s Pumpkin: 100% Pure in the Mash
.5 lb of Light Brown Sugar (15 mins left in boil, drained some wort and mixed it in for 10 mins before adding)
1 tsp. Pumpkin Pie Spice(15 mins left in boil)
4 - Cinnamon sticks (15 mins left in boil)
½ Whirlfloc tablet (15 mins left in boil)
3 handful’s of rice hauls.