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Old 08-01-2006, 12:21 AM   #1
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Default The Mash or Boil Pumpkin Debate Continues

I've been having a discussion on another site about pumpkin beers and a debate has started over mashing verses boiling the pumpkin.
This BYO article was brought up and 3 professional brewers say that although it is a pain in the arse, the pumpkin should be mashed.
http://byo.com/departments/816.html
This one, which has been referenced here a lot, says to put the pumpkin into the boil.
http://www.audioholics.com/showcase/...AleRecipe.html
Now I can honestly say: I DON'T KNOW WHAT I AM TALKING ABOUT!

Are there any folks out there that have made good pumpkin beers who can chime in?
EDIT Grammer

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Old 08-01-2006, 12:43 AM   #2
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I'll be watching this closely.

I really liked the idea of caramelizing it and then putting it into the mash--I think you'd really get some good flavor to come out of it that way.

Supposedly that is the way to get a good flavor out of honey as well--do a quick caramelization and add it to the beer.

I've got to get my but in gear and do this pumpkin brew. I've got the bug again--now if the weather would cooperate.

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Old 08-01-2006, 12:48 AM   #3
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So... a pumpkin wheat would quite possibly be an insane thing to mash?

I want to do a pumpkin beer for the fall/winter season. Can't find rice hulls around here. I wonder if that would help? Though with the gelatonous scum forming on the top I doubt it. I wonder if a gum rest (95-113F) would help at say, 30 minutes?

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Old 08-01-2006, 01:09 AM   #4
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Quote:
Originally Posted by Dude
I'll be watching this closely.

I really liked the idea of caramelizing it and then putting it into the mash--I think you'd really get some good flavor to come out of it that way.
I'm with you (figuratively speaking). I don't really like the idea of just boiling it because there is some starch in pumpkin...I'd rather convert it than just introduce it to the wort. Not that pumpkin ales are necessarily crystal clear but starch also makes the beer slightly less stable biologically speaking.

Incidentally, we're supposed to get some cool weather by Saturday...only 90F here.
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Old 08-01-2006, 01:38 AM   #5
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It has been over 10 years since I brewed a pumpkin brew. It turned out pretty thick and heavy on the spices. The pumpkin was canned and added to the mash. I am planning on doing one as my next batch but toning things down. I have a lager yeast cake ready so looks like it will be a lager. My base is going to be something like this:
5.5 Gallons
72%(5.76lbs) Pils
10%(.8lbs) Dark Munich
8%(.64lbs) Canned Pumpkin
10%(.8lbs) Brown Sugar
Some brewers coloring to achieve a deep orange/reddish color.
.3oz Nugget for bittering

Target Gravity 1.048, IBU's 18

Still deciding on the spices, trying to come up with something on the conservative side. Overall I want something with a medium light body, deep orange color and finish with a touch of spice, a crowd pleaser if you will.

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Old 08-01-2006, 01:50 AM   #6
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We've gone from 105 to 75 in 2 days. WTF??

Has anyone used canned pumpkin? There's a brand my Ma uses for pumpkin pie that has np preservitives or additives but it's hard to find. Thought of mixing that into the mash.

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Old 08-01-2006, 01:53 AM   #7
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I think the canned pumpkin is what most people use just as a matter of convenience.

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Old 08-01-2006, 03:52 AM   #8
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Why didn't you guys chime in before I made mine?
Actually, maybe we can compare and decide once and for all which is better.

I noticed that the brewers in BYO recommend very small amounts of pumpkin (1/3 to 1/2 pound). I wouldn't think that would be enough. I'm sure they limit it because of the difficulty sparging.

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Old 08-01-2006, 04:25 AM   #9
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well I did one in the mash and one in the boil. I just had one this evening, and damn, for being a green beer, it sure was tasty. If I could do it over again, I would caramelize them both and add LESS NUTMEG.

But seriously, I didnt have much pumpkin in the primary at all. I used a strainer when racking from the kettle and got most of it out that way. The pumpkin flavor is definitely there, but it could be a bit stronger. And I think caramelizing it would of given it the extra bit I want

And I am definitely proud of the color. Ill take a picture of hte next one I open.

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Old 08-01-2006, 01:49 PM   #10
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Would there be as much of a problem batch sparging with pumpkin? Wouldn't you just be able to stir it up, recirculate and keep going until it is drained?

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