Originally Posted by Hopsaholic
I always use 4 15oz cans of organic pumpkin puree and then roast for an hour in the oven at 350 degrees. Use 1 lb of rice hulls and never had a stuck sparge. With that being said the pumpkin I could take it or leave it. Ive brewed the same beer with and without the pumpkin. No noticable difference other than color. The Spice mix is what could make or break the beer. Commerical Spice mixes have a lot of ginger so beware.
I've done an experimental side by side Using the same grainbill, no spices, and one batch with pumpkin in the batch, the other with none.
The color was by far the most noticeable difference, but the mouthfeel is significantly smoother and fuller using the pumpkin. There was also a pleasant vegetal taste in the pumpkin batch. It was very subtle and it wasnt "gotta have it good," but it definitely made for an additional taste.
No doubt the spices make it, but rest assured, the pumpkin adds lots of subtle notes that separate the good from the great!
Originally Posted by StuporMan
You guys joke around with this all you want, but let me tell you something: I tried making my own beer one time and wound up with herpes!
Billy Corrigan Ale, malted cider experiment, Optimator cloneSecondary:
Sorachi Ace IPABottled:
Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale Ambassador Brown Ale, Michigan Berry pLambicKegged:
Old Woodward ESB, Strawberry BlondeOn Deck:
Honey brown ale, dry stout