Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Canned Pumpkin Puree?

Reply
 
LinkBack Thread Tools
Old 08-21-2012, 01:50 PM   #1
jmoore77
Junior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jmoore77's Avatar
Recipes 
 
Join Date: Jun 2012
Location: Moraine, Ohio
Posts: 34
Likes Given: 1

Default Canned Pumpkin Puree?

I'm going to attempt a 5 gallon batch of an All Grain Pumpkin Ale (Pumking Clone) this weekend and the recipe I found calls for 5 lbs of cooked pumpkin, however I'm going to mash with canned puree instead. So my question is does 5 lbs of cooked pumpkin equal to using 5 lbs of canned puree? I assume the canned stuff is more condensed so I didn't know if I should dump all 5 cans in my mash or cut it back some. I was planning to add rice hauls to my mash to prevent sticking...any other tips for mashing with puree?

My grain bill also includes:
17.5 lbs of 2 US 2 Row
1 lb of Car/Cry Malt 60L

1/2 oz Magnum Hops
3/4 oz Saaz (Sterling Alternate)

Various spices added to the boil and vanilla extract.

2 Packs British Ale 1098

Any tips would be greatly appreciated!


Cheers
Jason

__________________
jmoore77 is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 02:06 PM   #2
kingmatt
HBT_SUPPORTER.png
Feedback Score: 3 reviews
 
kingmatt's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Souderton, PA
Posts: 703
Liked 26 Times on 19 Posts
Likes Given: 3

Default

5LBs is a lot to add to your mash...it is going to cause a serious mess/sparge issues.

I brewed up an imperial pumpkin ale last weekend that was also a take on Pumking and only used 1 29oz can of Libby's pureed pumpkin that I baked with spices in the oven prior to adding to the mash.

If I were you, I would go with no more than 2 29oz cans since the pumpkin isn't going to impart much flavor to your beer anyway but the 2 cans will be enough to give you the pumpkin 'mouthfeel' you are looking for.

__________________
Primary 1: Air
Primary 2: Air
Secondary 1: Blueberry pinot noir
Secondary 2: Air
Kegged: HopFingers, Competition Rye IPA, Rye IPA, Simple Saison
Bottled: Peanut butter banana porter
On Deck: Pliny the Zombie, Pumpkin Something, Passion Fruit IPA, 100% Brett IPA
-=My Keezer Build=-
kingmatt is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 02:14 PM   #3
Stauffbier
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
Stauffbier's Avatar
Recipes 
 
Join Date: Nov 2011
Location: El Paso, TX
Posts: 5,061
Liked 1003 Times on 617 Posts
Likes Given: 2673

Default

I put 75 oz of pumpkin puree in my batch last week. I used a lb of rice hulls, and I didn't have any lautering issues. The wort was a great orange color and had intense pumpkin aroma/flavor. I used a bunch, because I'm hoping some of the pumpkin aroma/flavor will come out in the final product....

__________________
Bier war sein letztes wort dann trugen ihn die Englein fort...

Stauffbier is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 02:15 PM   #4
tnlandsailor
Feedback Score: 0 reviews
 
tnlandsailor's Avatar
Recipes 
 
Join Date: Apr 2005
Location: Knoxville, TN
Posts: 525
Liked 15 Times on 12 Posts

Default

Most of the pumpkin flavor in beers like this come from the pumpkin pie spices and not really the pumpkin itself. In fact, there is a guy in our homebrew club who brews a decent pumpkin recipe using no pumpkin at all, just the spices.

If you plan to mash with any kind of pumpkin (fresh or puree), I would recommend mashing in with all your grains first, let it sit for a minute, then carefully add the pumpkin to the top of the mash. This will help prevent the pumpkin from settling next to your manifold and causing drainage problems.

__________________

Prosit!

Hands-On Brewing

Dennis Collins
Knoxville, TN
Innovative Homebrew Solutions
Home of the Hop Stopper!
www.ihomebrewsolutions.com

tnlandsailor is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 02:18 PM   #5
CrookedTail
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CrookedTail's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Patchogue, NY
Posts: 564
Liked 30 Times on 23 Posts

Default

Definitely use no more than 2 cans of pumpkin puree. It's a huge PITA to deal with otherwise.

__________________
CrookedTail is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 02:22 PM   #6
AR-Josh
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Pasadena, MD
Posts: 308
Liked 7 Times on 6 Posts
Likes Given: 1

Default

I plan on baking in the oven, then dumping the baked puree in my strike water before adding to the mash. I'm hoping that helps with temp issues.

__________________

Aim small miss small.

AR-Josh is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 02:24 PM   #7
stratslinger
Brewing Thespian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
stratslinger's Avatar
Recipes 
 
Join Date: Dec 2010
Location: Terryville, CT
Posts: 1,856
Liked 113 Times on 97 Posts
Likes Given: 83

Default

I did up my pumpkin ale last week with 60oz of canned pumpkin and a pound of rice hulls... Definitely a slow sparge, but not a super big deal.

To the OP, I'm not entirely sure how the conversion of fresh to canned would work, but I don't think you'd have a major problem with another 15oz of pumpkin beyond what I used, especially since you've got a bigger grain bill to boot.

__________________
stratslinger is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 03:55 PM   #8
bknifefight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: PA
Posts: 1,901
Liked 95 Times on 73 Posts
Likes Given: 38

Default

Quote:
Originally Posted by tnlandsailor View Post
there is a guy in our homebrew club who brews a decent pumpkin recipe using no pumpkin at all, just the spices.
You know who else does? SOUTHERN TIER! There is NO pumpkin in Pumpking
__________________
bknifefight is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 04:18 PM   #9
Gmac877
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Phillipsburg, New Jersey
Posts: 7
Likes Given: 1

Default

Not that I can be of much help since I'm still new to brewing but I used canned pumpkin in my pumpkin ale that called for 10lb's of fresh roasted pumpkin but since its out of season I used 8lb's of canned pumpkin puree. This was an extract brew so I can't comment on the issues you may have doing all grain as I am not yet familiar with the entire process.

__________________
Gmac877 is offline
 
Reply With Quote Quick reply to this message
Old 08-21-2012, 04:19 PM   #10
RainyDay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Seattle
Posts: 524
Liked 34 Times on 29 Posts
Likes Given: 4

Default

I brewed a PumKing clone a couple weeks ago. I used about 4 pounds of Libby's puree, and a pound and a half of rice hulls; all in the mash at the same time. No issues with sparging, and my wort came out very clear. I stirred the grains in before the pumpkin, so maybe that had a little to do with it. By the way, 4 pounds should be the minimum if you ask me

__________________
RainyDay is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Article: How To Brew Pumpkin Beer in a Pumpkin, in 20 Easy Steps Picobrew All Grain & Partial Mash Brewing 7 08-09-2014 03:54 PM
canned wort as priming sugar? mikescooling All Grain & Partial Mash Brewing 1 07-04-2012 11:59 PM
Raspberries - fresh, frozen, puree? allanmac00 All Grain & Partial Mash Brewing 5 05-26-2011 05:17 PM
Making a pumpkin beer in a pumpkin shredderator All Grain & Partial Mash Brewing 4 10-22-2009 10:47 PM
how to calculate canned corn? Grimsawyer All Grain & Partial Mash Brewing 7 06-01-2007 02:37 PM