permo

Recipes 

No , but I was accounting for 2 pounds of oats, 8 pounds of pumpkin and four pounds of sugar.

Now I think I am going with 6 oz molasses and 2.0 pounds brown sugar.

I have never brewed with pumpkin before, but I would assume that 8 pounds in a mash should yield some fermentables. If I hit 1.065 to 1.070 I will be perfectly happy with it.

wonderbread23

Recipes 

I would error on the side of caution when considering the fermentables the pumpkin will give. They have lots of starch, but no enzymes to convert them. You'll be relying on the diastatic power of the malt to convert the malt starches and the pumpkin starches. Also note, that if you want sugar from the pumpkin, you'll need to gelatinize their starches to make them accessible to enzymes for conversion. I don't know the temperature this occurs in pumpkin starches, but it may require some pre-cooking to get it to work.

permo

Recipes 

I roasted three pie pumkins at 350 degrees for two hours. I then cooled them and removed the meat. I placed the meat in ziplock backs in the freezer and will unthaw them before brewday. I am assuming that this extended cooking time should have adequately gelatenized the starches. I weighed the bags of pumpkin prior to freezing and I have 8 pounds and 4 ounces of fully cooked pumpkin ready to go.

Looking back I should have thrown a few pounds of six row in the grist, but oh well.