Ginger in beers

[Grizz]

OK I love Pumpkin Pies and all other pumpkin spiced items. I do not like the amber like base beers that most pumpkin beers are so i brewed. I did a pumpkin wheat beer with pumpkin and pie spices. Now the beer finished and racked to keg. I find that it has a little extra bitter after taste(not a hoppy bitter) . Spices went in the boil at the last 10 min. I did use 2 oz of Mt. Hood 5% alpha hops. 1 oz @60 min, .5 oz @ 30, .5 @15min. The body and mouth feel are prefect nice aroma to. Could the ginger or clove gone bitter from to much boil time? No spice beers under my belt till now.

[spgriffin]

I would add the spices at flameout or to secondary; I think cooking them at 220degrees or higher likely pulled some of the essential oils from it and the off-flavors occurred.

[Grizz]

Next batch I plan on doing the spices will go in vodka for an extract. Then adding it before bottling or kegging. This will give me more flavor control. Also I think less hops.

[Grizz]

Well gave my pumpkin brew to a few trusted friends. They all have said the beer came out great. As often is the case with things of taste I am my own worst critic. Still will rerun the brew with the spice extract.