I've made a pumpkin beer the past two years. First one turned out pretty good. Last year.... not so much. I'm scrapping that recipe entirely and starting over this year.
One problem I ran into last year was a stuck sparge because of the canned pumpkin. I'm lazy, and doing a whole pumpkin is too much work so I'm brainstorming how to get by with canned pumpkin but not have a stuck sparge. I've got two ideas so far. Both involve putting the canned pumpkin in a paint strainer bag:
1. Put the bag in the mash, and just take it out and put it back in whenever I stir. Take it out before sparging.
2. Put the bag in the kettle with the mash water at high 160ºs for an hour or so. Take out and fill mash tun with the pumpkiny water. Put the bag back in and let it soak in the sparge water for an hour. Sparge with pumpkiny water.
Do either of these sound like they would work? Has anyone tried either of these before?