Too Spicy! Blend it?

[FreddyMar3]

So I brewed this recipe for my yearly pumpkin ale and it came out too heavy on the spices despite what I felt where modest additions. the problem is I am serving it at a beer fest in 16 days. It might not be too overwhelming in 3 oz sample cups but i couldn't imagine drinking a pint of it. Any options for reducing the spice profile of the beer in the next two weeks? Could I brew a mini batch of a similar recipe, unspiced and blend it? I would have to get on it asap.

Type: All Grain
Batch Size: 10.00 gal
Boil Size: 11.96 gal
Boil Time: 60 min
Original Gravity: 1.067 SG
Final Gravity: 1.016 SG
Estimated ABV: 7.8 %
Bitterness: 20.6 IBUs
Est Color: 12.7 SRM
Mash In Add 37.36 qt of water at 170.5 F; Step Temp @ 156F for 60 min
Sparge Step: Fly sparge with 6.33 gal water at 168.0 F

Ingredients:

Mash:
13 lbs Pale Malt (2 Row) US 41.6 %
7 lbs Vienna Malt 22.4 %
3 lbs 8.0 oz Munich Malt - 20L 11.2 %
1 lbs 12.0 oz Caramunich Malt 5.6 %
1 lbs 8.0 oz Barley, Flaked 4.8 %
1 lbs 8.0 oz Rice Hulls 4.8 %
1 lbs Cara-Pils/Dextrine 3.2 %
58.00 oz Pumpkin (Libby’s, Baked @ 350F for 60 min, Mashed 60.0 mins)

Boil:
2 lbs Brown Sugar, Light (8.0 SRM) Boil 60 min 9 6.4 %
2.00 oz Hallertauer [4.80 %] - Boil 60.0 min 15.1 IBUs
2.00 oz Hallertauer [4.80 %] - Boil 10.0 5.5 IBUs
2.00 tsp Yeast Nutrient (Boil 10.0 mins)
1.50 tsp Nutmeg (Boil 5.0 mins)
1.50 tsp Cinnamon, Ground (Boil 5.0 mins)
1.00 tsp Cardamom (Boil 5.0 mins)
1.00 tsp Cloves (Boil 5.0 mins)
1.0 pkg California Ale (White Labs #WLP001) 3L Yeast Starter
2.00 Items Whirlfloc Tablet (Boil 15.0 mins)

 

[h-bar]

Not sure if this is the direction you'd want to go, but perhaps you could make an American wheat to blend with. Wheat beers are ready to drink quickly, require minimal aging, and the mildness would definitely tone down the spices. Just a thought.

 

[FreddyMar3]

That's not a bad thought though I am thinking I can just make a low gravity version of the same recipe w/o the spices, pumpkin and brown sugar and maybe sub in some corn sugar to thin it out. It definitely has the body to spare. Then just hit it with double or triple the amt of yeast I usually use. Think that would work?

 

[bethebrew]

Think I would make a quick pale malt only batch using the same yeast but not overpitched.

Still, seems like a lot of cardamom and nutmeg in particular. Maybe make a quick pale ale and get them drunk first then feed them the other.

 

[FreddyMar3]

Yea I am usually so cautious with my spices... don't know what I was thinking. just stepped up to 10gal so maybe my calcs were off, though it should be pretty easy. X2

fortunately i have some 9 month old RIS to serve as well.