I have been seeing in post's that there is a loss of beer due to ALOT of trub when brewing with pumpkin. To combat this I was thinking of starting with 5 1/2 or 6 gallons of water instead of the normal five for my extract brew. I will be brewing a brown ale syle with pumpkin added, so even with 5 gals it would not be a high O.G. brew. Adding more water is only going to weaken my O.G. and lower alc content. But... I was wondering how much fermentables pumpkin adds? Will the addition of pumkin be enough to keep the O.G. and alc content around the original 5 gal levels? Or should I look for a small addition of another fermentable like honey....belgian candi...?