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Old 10-11-2009, 03:53 AM   #11
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IMHO, pumpkin in the mash is a waste of time. Bump up the base malt and rely on spices and specialty grains for flavor and mouthfeel.

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Old 10-11-2009, 12:45 PM   #12
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First off pumpkin IMO needs to be mashed because it is a starch. either that or you really need to carmelized it well before putting it into the boil.

You will need less then half the amount of canned pumpkin as you would fresh.
Fresh pumpkin should be skinned, cut up into equal size pieces, then put in the oven on a baking sheet for an hour or so at 350*(watch it). You'll see browning occuring around the edges and the meat will be tender. This gives the pumpkin a sweeter carmelized flavor, compared to raw mashed pumpkin.

I wouldn't go over 25% of the grainbill and just use canned pumpkin dumped right into the mash for all grain. You may need rice hulls if you fly sparge. You need enzymes to convert starch to sugar using an extract recipe or carmelize the canned pumpkin by baking it on a cooking sheet.

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Old 10-13-2009, 06:34 PM   #13
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i made a pumpkin ale before using canned pumpkin. For my recipe, i used the same weight of actual pumpkin for canned pumpkin. I blended the canned pumpkin with some spices, nutmeg, clove, cinnamon, etc, and then baked it for a little bit until the spices had been absorbed well into the pumpkin and then threw it all in the boil with the wort. my batch came out really great, had a mild but noticeably present pumpkin pie taste. the only thing i caution is to be ready to lose around 1/2-1 gallon when the pumpkin settles out.

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Old 10-13-2009, 10:49 PM   #14
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Just did a pumpkin ale last week. Recipe called for 8 - 10 lb. I got a regular large pumpkin that weighted 10 lb, gutted it and wound up with 8 lb left for the mash (per recipe). Chopped it into 3 - 6" pieces, placed in a cake pan with an inch of water and baked @ 350 for 1 1/2 - 2 hours till it was soft enough to fork it but still firm *snicker*.

Everything seemed to go smoothly. Looking back, I think I'll use the smaller pie pumpkins next time. I did enjoy using fresh pumpkin... felt more authentic

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Old 10-28-2009, 08:11 PM   #15
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have yet to brew a pumpkin ale, so someone please correct me if i'm wrong. whether a brewer uses the meat from an actual pumpkin or uses pumpkin pie filling (canned pumpkin, or whatever), it would be a matter of what the brewer wants, right? example- if you want the flavor of just the pumpkin, use the actual pumpkin; or if you want an actual pumpkin pie flavor, use the pumpkin pie filling. i hope i made it clear enough to understand and would appreciate feedback. thanx.

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Old 10-28-2009, 11:40 PM   #16
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yummybeer - as far as I know, its the same thing. canned pumpkin will taste just the same as regular pumpkin (to get pumpkin pie taste you need to add spices, nutmeg, cinnamon, etc) so long as the canned pumpkin is 100% pumpkin. Using pumpkin with additives can mess up your beer. Besides that its really up to the brewer's choice to lop up a pumpkin or scrape it out of a can.

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Old 10-29-2009, 01:10 AM   #17
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Quote:
Originally Posted by dcbeerboy View Post
IMHO, pumpkin in the mash is a waste of time. Bump up the base malt and rely on spices and specialty grains for flavor and mouthfeel.
Exactly what I was gonna say. I have one that I am drinking right now.
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Old 10-29-2009, 02:11 AM   #18
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thanks for helpfull info.! that brings up a few more questions: of course, there is canned pumpkin, but is there maybe pumpkin pie filling in a can, right? if there is pumpkin pie filling in a can, could one use that in their wort to get the pumpkin pie taste without having to use cinnamon, nutmeg, spices, etc.? if the pumpkin pie filling were used, would the cinnamon, nutmeg, and other spices still need to be added?

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Old 10-29-2009, 02:31 AM   #19
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Quote:
Originally Posted by OLDBREW View Post
First off pumpkin IMO needs to be mashed because it is a starch. either that or you really need to carmelized it well before putting it into the boil.

You will need less then half the amount of canned pumpkin as you would fresh.
Fresh pumpkin should be skinned, cut up into equal size pieces, then put in the oven on a baking sheet for an hour or so at 350*(watch it). You'll see browning occuring around the edges and the meat will be tender. This gives the pumpkin a sweeter carmelized flavor, compared to raw mashed pumpkin.

I wouldn't go over 25% of the grainbill and just use canned pumpkin dumped right into the mash for all grain. You may need rice hulls if you fly sparge. You need enzymes to convert starch to sugar using an extract recipe or carmelize the canned pumpkin by baking it on a cooking sheet.
As much as I hate to do it, +1 on this suggestion. I used canned pumpkin and dumped (4) 30oz cans right into the Mash Tun for a 10 gallon all grain recipe. It was the best pumpkin ale I have ever made and I make one for every thanksgiving.
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Old 11-07-2009, 05:58 AM   #20
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Everyone agrees that pumpkin pie spice is the key - so how much for a 5 gallon batch? I'd like a hint of the flavour (mouthfeel, as someone mentioned) without feeling like I'm eating an actual piece of pie.

If anyone's tried Great Lakes Pumpkin ale, it's well done.

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